Arroz con Pollo (One Pot Meal)
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Arroz con Pollo is an amazing one-pot meal that tastes amazing. This chicken & rice dinner is so easy to make! Gather the family, and eat up!
If you are looking for other great one pot or chicken meals, try this Chicken Pot Pie (made in a skillet!), or this EASY Chicken Cordon Bleu.
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This recipe first appeared at The Salty Marshmallow in 2019, where I am (was) a contributor.
One-pot meals are SO my jam, I absolutely love that I can bring a full-flavored dinner to the table, without destroying my kitchen! This chicken and rice dish is super easy, especially if you prep the ingredients ahead.
This is a comfort food classic, with a nod to Latin American and Spanish roots. I just love how simple the flavors are and how easy this is to make for a weeknight dinner.
This Arroz con Pollo recipe is a VERY versatile dish, that can be adjusted to whatever you like, and have on hand. No wine – no worries! Use beer or some extra chicken stock. Only have red bell peppers? Not a problem! Truly, whatever you have on hand is going to work. The flavors are all there
What IS Arroz con Pollo?
Arroz con Pollo is literally translated as “rice with chicken” It’s a tasty Chicken & Rice dish that originated in Spain & Puerto Rico. It is a classic meal made in one pot, that is closely related to Paella.
Which type of rice to use for Arroz con Pollo?
Traditionally, Calasparra rice is used, but as that is difficult to find – I use both arborio rice (that I use in risotto), and regular long-grain rice interchangeably with no issues. Using arborio rice will get you a creamier texture, but you will have to stir it more often!
Why you’ll love this recipe
One-pot wonder. Everything cooks in one pot, making cleanup a breeze!
Family-friendly. This dish is great for feeding a crowd or enjoying leftovers.
Packed with flavor. The combination of chicken, saffron, and spices makes this a standout meal.
Adaptable. You can easily switch up the veggies or use boneless chicken if you prefer.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Chicken. I recommend using bone-in, skin-on chicken thighs bring out rich flavors and keep the meat tender and juicy while cooking. You can substitute with boneless thighs, but you might lose a bit of that depth of flavor. I tend not to use chicken breast in this recipe, as it can dry out with the cook time.
- Olive oil and butter. Olive oil is used to brown the chicken, while butter adds richness to the vegetables and rice. If you prefer, you can use all olive oil or substitute with another cooking oil.
- Onions, Bell Peppers. Dice these up the same size. You could use any color bell peppers, or even substitute with diced poblano peppers for a slight kick.
- Salt, Pepper, Garlic, Cumin, Oregano, Bay Leaves, Paprika, Saffron. These all build the deep flavor of this dish! You can play around with the amounts of seasoning to your tastes. I use fresh garlic cloves, but you can use a garlic powder if that’s what you have.
- Rice – see above for rice notes. I used regular long-grain rice in this recipe.
- White wine. This helps to deglaze the pot and adds depth to the flavor. You can leave it out and replace it with extra chicken stock if you prefer not to use alcohol.
- Chicken Stock. Use a good-quality chicken stock for the best flavor. Buy this or make your own chicken stock.
- Peas. Frozen peas add a pop of color and a touch of sweetness. You don’t need to thaw them before adding, as they will heat up quickly in the dish.
- Roasted Red Peppers. These are totally optional, but they add a lovely sweetness and pretty color to the final dish.
How to make Arroz con Pollo
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
JumpGet prepped
Measure out the rice, chicken stock, and wine. Dice the onion, bell peppers, and mince the garlic. Season the chicken thighs with salt and pepper.
Sear the chicken
In a large skillet or Dutch oven, Heat the oil over medium-high heat, season the chicken pieces with salt and pepper and add the chicken skin side own to the skillet, turning to brown, a few minutes on each side. We’re not fully cooking it right now, just browning, so don’t worry that it is still pink.
Remove the browned chicken from the pot and transfer to a plate. Set aside for now.
Cook the vegetables
Add the onions, red pepper, green pepper and cook until softened, then add the garlic, cumin and oregano.
Cook the rice
Add the rice to the pan, and allow the oil/butter to coat each grain, then deglaze with white wine (sub chicken broth if you don’t want to use wine).
Add seasonings and liquids
Add the bay leaf, the stock, paprika, and saffron and stir until well combined.
Bring to a boil.
Return the chicken to the pot
Nestle the chicken on top, then reduce the heat, cover and bring to a simmer for 15-20 minutes, stirring occasionally until the liquid is absorbed, the rice is tender and the chicken is cooked. Stir to fluff the rice.
Add peas and red peppers
Sprinkle the frozen peas over the top and red peppers, pop the lid back on and cook until warmed through.
Devour!
Kylee’s Notes & FAQs
Make sure to let the rice absorb the flavors by covering the pot and simmering until the liquid is almost completely gone.
Saffron adds a unique flavor and fragrant touch, but if you don’t have it on hand, you can substitute with a pinch of turmeric for color.
Add a can of fire-roasted tomatoes when you add the stock, you’ll get a deliciously smoky flavor, with the added flavor of the tomatoes.
If you’re digging the tomato idea, add a tablespoon of tomato paste then too!
Adding some chorizo, or smoked sausage is another great way to add extra flavor and protein to this classic dish, without deviating too far from the original!
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.
Freezing Instructions
Let the Arroz con Pollo cool completely, then store in airtight, freezer-safe containers or heavy-duty freezer bags. Label with the date and freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stovetop or microwave until fully heated.
Want more one-pot meals? (Of course you do)
- Creamy Sausage Pasta – Using just one pan and items from the pantry, it’s super-fast and perfect for weeknights!
- One Pan Ham & Cheese Pasta. Ready in less than 30 minutes that makes EVERYONE need seconds. Change up the pasta, and the cheese, but make it over and over!
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Arroz con Pollo
Ingredients
- 6 bone-in skin-on chicken thighs
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 onion finely diced
- ½ red bell pepper finely diced
- ½ green bell pepper finely diced
- 2 cloves garlic finely minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1¾ cups rice
- ½ cup wine use extra stock if you prefer
- 3 cups chicken stock
- 2 bay leaves
- ½ teaspoons smoked paprika
- pinch saffron threads
- 1 cup peas if frozen no need to thaw
OPTIONAL
- 1 cup roasted red peppers sliced sliced
Instructions
- Heat a Dutch oven with 1 tablespoon of the 2 tablespoons olive oil over medium-high heat.
- Season the chicken with salt and pepper. Add as much 6 bone-in skin-on chicken thighs as will fit in the pan without crowding – cook until the chicken it is golden brown on the bottom, 3-4 minutes. Turn the chicken over and cook until the other side is browned, 3-4 minutes longer; the chicken will still be pink inside.
- Transfer the chicken to a large plate. Repeat until all of the chicken is browned.
- Pour off all but 1 tbsp of oil, and melt the 1 tablespoon butter in the skillet over medium heat.
- Add the 1 onion and ½ red bell pepperand ½ green bell pepper and cook until the vegetables start to become tender, 3-4 minutes.
- Add the 2 cloves garlic finely minced, 1 teaspoon cumin, and 1 teaspoon oregano, then cook while stirring for about 1 minute.
- Add the 1¾ cups rice and stir well to allow the oil to coat each grain, then add the ½ cup wine (if using) and allow to deglaze.
- Add the 2 bay leaves, 3 cups chicken stock, ½ teaspoons smoked paprika and pinch saffron threads. Bring to a boil.
- Add chicken to top of rice and juices. Reduce heat, cover, and simmer until chicken is cooked, rice is tender and most of the liquid has been absorbed (25-30mins)
- Sprinkle the 1 cup peas and 1 cup roasted red peppers sliced over the top.
- Cover and cook until heated through.
- Remove bay leaves and serve.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Made this for dinner last night. We had friends over and they absolutely loved it. I will definitely be making it again. Really easy to make, oh and hubby & I loved it too. Give it a try.^
Made this for dinner last night. We had friends over and they absolutely loved it. I will definitely be making it again. Really easy to make, oh and hubby & I loved it too. Give it a try.
This looks so good! Thank you for sharing – I am bookmarking for use this weekend! Yum!
Total comfort food