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Arroz con Pollo

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Arroz con Pollo is a classic Latin American one-pot dish made with seasoned chicken, aromatic vegetables, and flavorful rice. Comforting, budget-friendly, and full of bold flavor, it’s perfect for family dinners or special occasions.

Ingredients

  • 6 bone-in, skin-on chicken thighs or drumsticks
  • 2 cups long grain white rice
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 cup tomato sauce or 1 can diced tomatoes
  • 3 cups chicken broth
  • 1 cup peas (fresh or frozen)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric or a pinch of saffron
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh cilantro or parsley, for garnish
  • Lime wedges, for serving (optional)

Instructions

  1. Season chicken with salt, pepper, cumin, and paprika.
  2. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the chicken on both sides for about 4–5 minutes per side. Remove and set aside.
  3. In the same pot, sauté onion, bell peppers, and garlic until softened.
  4. Stir in tomato sauce, turmeric or saffron, and bay leaf. Cook for 2–3 minutes.
  5. Add rice and stir to coat in the mixture.
  6. Pour in chicken broth and bring to a simmer. Nestle the browned chicken into the rice mixture.
  7. Cover, reduce heat to low, and cook for 25–30 minutes or until rice is tender and chicken is cooked through.
  8. In the last 5 minutes, add peas and allow them to steam.
  9. Remove from heat, let rest for 5 minutes, then garnish with chopped cilantro or parsley. Serve with lime wedges if desired.

Notes

  • Use boneless chicken for quicker cooking.
  • Add olives or capers for a briny twist.
  • Brown rice can be used—adjust liquid and cook time.
  • To prevent mushy rice, use the correct ratio and avoid stirring during cooking.
  • Great for meal prep or freezing for later.

Nutrition

Find it online: https://thefamilycooking.com/arroz-con-pollo/