Arroz con Pollo is a comforting, flavorful dish with roots in Latin America and Spain. It’s a one-pot meal featuring tender chicken, perfectly seasoned rice, and a medley of vegetables and spices. Here’s a step-by-step guide to making this delicious dish.
Ingredients:
For 4–6 servings
- Chicken:
- 6–8 bone-in, skin-on chicken thighs (or drumsticks)
- Salt and pepper to taste
- 2 tbsp olive oil
- Rice:
- 1 ½ cups long-grain rice (or medium-grain rice)
- Vegetables & Aromatics:
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 cup frozen peas
- 1 medium tomato, diced (or ½ cup canned diced tomatoes)
- Spices & Seasonings:
- 1 tsp ground cumin
- 1 tsp ground turmeric (for color)
- 1 tsp paprika (preferably smoked)
- 1 bay leaf
- 1 tsp dried oregano
- Liquids:
- 3 cups chicken broth (or water)
- ¼ cup dry white wine (optional)
- Herbs:
- Fresh cilantro or parsley for garnish
- Optional:
- Lime wedges for serving
Instructions:
Step 1: Season and Sear the Chicken
- Season chicken: Pat the chicken pieces dry, then generously season them with salt and pepper on all sides.
- Sear the chicken: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once hot, add the chicken pieces skin-side down and cook until the skin is golden brown and crispy, about 4–5 minutes per side. Remove the chicken from the pan and set aside.
Step 2: Sauté Vegetables and Toast the Rice
- Sauté vegetables: In the same pan, reduce the heat to medium and add the diced onion, bell peppers, and garlic. Cook until the vegetables are softened and fragrant, about 5–7 minutes.
- Toast the rice: Stir in the rice, and cook for 2 minutes to lightly toast it. This helps to develop a nuttier flavor.
- Add spices: Add cumin, turmeric, paprika, oregano, and bay leaf to the rice and vegetables. Stir to evenly coat the rice with the spices.
Step 3: Add Liquid and Cook the Rice
- Deglaze: Pour in the white wine (if using) to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce for 1–2 minutes.
- Add broth: Stir in the chicken broth and diced tomatoes, bringing the mixture to a simmer.
Step 4: Simmer the Chicken and Rice Together
- Return chicken to the pan: Nestle the seared chicken pieces back into the rice, skin-side up. Reduce the heat to low, cover the pan, and let everything simmer gently for 25–30 minutes. The rice should absorb most of the liquid, and the chicken should cook through (internal temperature of 165°F or 74°C).
- Add peas: During the last 5 minutes of cooking, stir in the frozen peas and cook until heated through.
Step 5: Serve
- Garnish: Remove the bay leaf and discard. Sprinkle fresh cilantro or parsley on top for a burst of freshness.
- Optional: Serve with lime wedges on the side for a zesty finish.
Tips:
- Chicken alternatives: You can use boneless, skinless chicken thighs or breasts, but reduce the cooking time as they cook faster than bone-in cuts.
- Variations: Some regions add chorizo, olives, or saffron for additional flavor.
- Consistency: If you prefer a creamier dish, stir in a little more broth or water near the end.
Enjoy your Arroz con Pollo with a side of tostones, plantains, or a fresh salad for a complete meal!