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Arroz Con Pollo (Chicken and Rice)

Arroz Con Pollo (Chicken and Rice)
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This easy Arroz Con Pollo (Chicken and Rice) recipe is a classic, comforting dish featuring tender chicken thighs, perfectly cooked long-grain rice, colorful bell peppers, peas, and rich spices. Cooked all in one pan, it’s a hearty, vibrant meal perfect for family dinners or casual gatherings, offering a delightful blend of textures and fresh flavors with minimal cleanup.

Ingredients

Scale

Protein

  • 4–6 chicken thighs (bone-in, skin-on preferred)

Rice and Grains

  • 1 ½ cups long-grain rice

Vegetables & Aromatics

  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1–2 bell peppers, diced (any color)
  • ½ cup peas (fresh or frozen)

Liquids & Sauces

  • 1 cup tomato sauce or 1 can (14 oz) diced tomatoes
  • 3 cups chicken broth

Spices & Herbs

  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped (optional, for garnish)

Other

  • 2 tbsp cooking oil (vegetable or olive oil)

Instructions

  1. Prepare the chicken: Season chicken thighs generously with salt, pepper, cumin, and smoked paprika. Heat oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken pieces for 4-5 minutes on each side until golden. Remove chicken and set aside.
  2. Sauté aromatics and vegetables: In the same pan, add chopped onions, garlic, and diced bell peppers. Cook for about 3-4 minutes until softened and fragrant, building the flavor base for the dish.
  3. Add rice and tomatoes: Stir in the long-grain rice, coating the grains with the oil and toasting lightly for 1-2 minutes. Pour in tomato sauce or diced tomatoes and stir thoroughly to combine.
  4. Return chicken and add broth: Nestle the browned chicken thighs back into the rice mixture. Pour in chicken broth to fully submerge the rice. Bring mixture to a boil, then reduce heat to low.
  5. Simmer until rice is cooked: Cover the pan tightly and simmer gently for 20-25 minutes, or until the rice is tender and the liquid has been absorbed. Add peas during the last 5 minutes of cooking to keep their color and freshness.
  6. Finish and garnish: Remove from heat and let the dish rest for a few minutes. Garnish with freshly chopped cilantro if desired before serving.

Notes

  • Use bone-in chicken thighs for extra flavor and moisture.
  • Don’t rush the sauté stage; it builds depth in flavor.
  • Toasting the rice before adding liquids helps keep grains separate and enhances nuttiness.
  • Cover the pan tightly during simmering to trap steam for fluffy rice.
  • Let the dish rest for a few minutes off heat to allow flavors to meld perfectly.

Nutrition

Keywords: Arroz Con Pollo, Chicken and Rice, One-pan dinner, Latin American recipe, family meal, gluten-free

Find it online: https://ninagourmet.com/arroz-con-pollo-chicken-and-rice/