Arroz con Pollo
A classic Latin American one-pot comfort dish featuring tender chicken simmered with fluffy rice, vibrant vegetables, and aromatic spices.
Equipment
- Large Dutch oven or heavy-bottomed pot with a tight-fitting lid
- Cutting board
- Chef's knife
- Tongs
Ingredients
Chicken and Marinade
- 6 pieces Bone-in, skin-on chicken thighs — About 2.5 lbs total
- 2 tablespoons Olive oil — Divided
- 1.5 teaspoons Salt — Plus more to taste
- 0.5 teaspoons Black pepper — Freshly ground
- 1 teaspoon Ground cumin
Rice and Aromatics
- 1 medium Yellow onion — Finely diced
- 0.5 medium Green bell pepper — Diced
- 0.5 medium Red bell pepper — Diced
- 4 cloves Garlic — Minced
- 0.5 cup Tomato sauce — Plain canned tomato sauce
- 2 cups Long-grain white rice — Rinsed well and drained
- 4 cups Chicken broth — Low-sodium
- 1 packet Sazon packet with coriander and annatto — Yields the classic yellow-orange color
- 1 teaspoon Dried oregano
- 1 leaf Bay leaf
- 0.25 cup Pimiento-stuffed green olives — Halved
- 1 tablespoon Capers (optional) — Drained
- 0.75 cup Frozen peas — Thawed
- 0.25 cup Fresh cilantro — Chopped, for garnish
Chicken and Marinade
| 6 pieces | Bone-in, skin-on chicken thighs | About 2.5 lbs total |
| 2 tablespoons | Olive oil | Divided |
| 1.5 teaspoons | Salt | Plus more to taste |
| 0.5 teaspoons | Black pepper | Freshly ground |
| 1 teaspoon | Ground cumin |
Rice and Aromatics
| 1 medium | Yellow onion | Finely diced |
| 0.5 medium | Green bell pepper | Diced |
| 0.5 medium | Red bell pepper | Diced |
| 4 cloves | Garlic | Minced |
| 0.5 cup | Tomato sauce | Plain canned tomato sauce |
| 2 cups | Long-grain white rice | Rinsed well and drained |
| 4 cups | Chicken broth | Low-sodium |
| 1 packet | Sazon packet with coriander and annatto | Yields the classic yellow-orange color |
| 1 teaspoon | Dried oregano | |
| 1 leaf | Bay leaf | |
| 0.25 cup | Pimiento-stuffed green olives | Halved |
| 1 tablespoon | Capers (opt.) | Drained |
| 0.75 cup | Frozen peas | Thawed |
| 0.25 cup | Fresh cilantro | Chopped, for garnish |
Instructions
-
Pat the chicken thighs dry with paper towels. Season evenly on both sides with salt, black pepper, and ground cumin.
~5 minDrying the chicken ensures a crispy, golden-brown skin when searing. -
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the chicken thighs skin-side down and cook until golden brown and crispy, about 6-8 minutes. Flip and brown the other side for 3-4 minutes. Remove the chicken to a plate and leave the rendered fat in the pot.
~12 minWork in batches if your pot isn't large enough to prevent overcrowding. -
Reduce the heat to medium. Add the remaining tablespoon of olive oil if the pot looks dry. Add the diced onion, green bell pepper, and red bell pepper. Sauté until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
~6 minScrape up any browned bits (fond) from the bottom of the pot while cooking the vegetables; this adds immense flavor. -
Stir in the tomato sauce, sazon packet, and dried oregano. Cook for 2 minutes to meld the flavors. Add the rinsed rice and stir constantly for about 2 minutes to lightly toast the rice grains.
~4 minToasting the rice helps the grains stay separate and fluffy after cooking. -
Pour in the chicken broth, then add the bay leaf, olives, and capers. Bring the liquid to a boil. Taste the broth and adjust the salt if necessary.
~3 minThe broth should taste slightly saltier than you want the final dish, as the rice will absorb a lot of it. -
Nestle the browned chicken thighs (and any accumulated juices) back into the pot, resting them on top of the rice. Reduce the heat to low, cover with a tight-fitting lid, and simmer undisturbed for 25 minutes.
~25 minResist the urge to open the lid or stir, as this releases steam and can make the rice mushy. -
After 25 minutes, check to ensure the liquid is absorbed and the rice is tender. If done, turn off the heat. Quickly scatter the thawed peas over the top, replace the lid, and let it rest for 10 minutes.
~10 minResting allows the steam to finish cooking the rice evenly and plumps up the grains. -
Remove the lid, discard the bay leaf, and gently fluff the rice with a fork, mixing in the peas. Garnish with chopped cilantro before serving.
~2 min
Tips & Storage
- Always rinse your rice before using it to wash away excess starch, which prevents the dish from becoming gummy.
- If you want to use chicken breasts instead, cut them in half and reduce the simmering time slightly to prevent them from drying out.
- For a spicy kick, add a finely diced jalapeño or a pinch of red pepper flakes with the onions and bell peppers.
- Storage: Store leftover Arroz con Pollo in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to revive the rice.