Arroz con Pollo (One-Pot Chicken and Rice) Recipe

Introduction

Arroz con Pollo is a comforting one-pot dish featuring tender chicken thighs cooked with fragrant rice and vibrant vegetables. This flavorful Latin American classic is perfect for an easy weeknight dinner or a family gathering.

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 lime (juiced)
• 2 teaspoons distilled white vinegar or apple cider vinegar
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 2 teaspoons paprika
• 1 tablespoon neutral oil or olive oil (such as avocado oil)
• 1 teaspoon Kosher salt
• Freshly ground black pepper to taste
• 2 cups long-grain white rice
• 2 tablespoons neutral oil or olive oil (such as avocado oil)
• 1 teaspoon sugar (such as coconut sugar)
• 1 onion (diced)
• 1 green bell pepper (diced)
• 4 garlic cloves (minced)
• Kosher salt and freshly ground black pepper
• 3/4 cup tomato sauce or chopped tomatoes (such as passata)
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon ground achiote or turmeric
• 3 cups chicken broth or water
• 1 cup pimento-stuffed green olives (such as Spanish Manzanilla)
• 2 tablespoons capers, drained (optional)
• 1/2 cup fresh or semi-thawed frozen peas
• 1/2 cup jarred pimientos (sliced, optional)

Instructions

1. Step 1: Pat the chicken dry. If the thighs are very large, cut each into 2 pieces. Place the chicken in a large bowl. Add the lime juice, vinegar, garlic powder, oregano, paprika, 1 tablespoon olive oil, 1 teaspoon salt, and a few grinds of black pepper. Toss well with clean hands or tongs to coat. Let sit for 15 to 45 minutes at room temperature or refrigerate if marinating ahead. Omit lime juice if marinating overnight.
2. Step 2: Rinse the rice thoroughly under cold water until it runs clear. Drain well in a sieve and set aside.
3. Step 3: Heat 2 tablespoons oil in a Dutch oven or large skillet over medium heat. Add the sugar to the oil without stirring. Once the sugar begins to melt and darken slightly, add the chicken pieces in a single layer. Cook until lightly browned, about 2 to 3 minutes per side. Transfer chicken to a plate.
4. Step 4: Add the diced onion and green pepper to the skillet. Sauté until softened, about 5 minutes. Add the garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook until fragrant, about 1 minute. Stir in the tomato sauce and tomato paste, cooking for about 1 minute and scraping up any browned bits from the bottom.
5. Step 5: Stir in the rice, bay leaf, and turmeric or achiote for about 1 minute to coat the rice. Add the chicken broth (or water), olives, and capers if using. Bring to a boil, then reduce heat to medium-low or low for lighter pots. Nestle the chicken pieces into the rice, cover tightly, and cook for 20 minutes.
6. Step 6: Remove the lid and fluff the rice gently with a fork. Taste the rice; it should be tender and mostly cooked. If the rice is still dry and undercooked, drizzle 1/4 to 1/2 cup more water, stir in the peas, cover, and cook for an additional 5 minutes. Remove from heat and let rest for 5 minutes. Garnish with sliced pimientos if using, and serve.

Tips & Variations

• For extra flavor, marinate the chicken for at least 30 minutes or up to overnight (without lime juice) before cooking.
• Try substituting achiote with turmeric for a more golden color and subtle earthiness.
• Add diced tomatoes or bell peppers of different colors for additional freshness and color.
• Use bone-in chicken for more depth of flavor but increase cooking time accordingly.
• Capers add a nice briny touch but can be omitted if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth or water to prevent drying out. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice requires a longer cooking time and more liquid. Adjust the broth amount and cooking time accordingly, or cook rice separately and combine at the end.

Is it necessary to rinse the rice?

Rinsing rice removes excess starch, helping the grains cook up fluffy and separate. It’s recommended for best texture but not strictly required.

Arroz con Pollo (One-Pot Chicken and Rice) Recipe

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★★★★★

4.7 from 61 reviews

• Author: Mariam
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

Arroz con Pollo is a classic Latin American one-pot dish combining tender, marinated chicken thighs with flavorful long-grain white rice, tomatoes, olives, and peas. This vibrant, hearty meal features a blend of spices like oregano, paprika, and achiote (or turmeric), delivering a comforting, delicious dinner all cooked together in a single pot for an easy and satisfying experience.

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Ingredients

Scale 1x2x3x

Chicken Marinade

• 2 pounds boneless, skinless chicken thighs
• 1 lime, juiced
• 2 teaspoons distilled white vinegar or apple cider vinegar
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 2 teaspoons paprika
• 1 tablespoon neutral oil or olive oil (avocado oil recommended)
• 1 teaspoon Kosher salt
• Freshly ground black pepper, to taste

Rice & Vegetables

• 2 cups long-grain white rice
• 2 tablespoons neutral oil or olive oil (avocado oil recommended)
• 1 teaspoon sugar (coconut sugar recommended)
• 1 onion, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• Kosher salt and freshly ground black pepper, to taste
• 3/4 cup tomato sauce or chopped tomatoes (passata recommended)
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon ground achiote or turmeric
• 3 cups chicken broth or water
• 1 cup pimento-stuffed green olives (such as Spanish Manzanilla)
• 2 tablespoons capers, drained (optional)
• 1/2 cup fresh or semi-thawed frozen peas
• 1/2 cup jarred pimientos, sliced (optional)

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Instructions

1. Marinate the Chicken: Pat the chicken thighs dry and cut any large pieces in half. In a large bowl, combine the chicken with lime juice, vinegar, garlic powder, oregano, paprika, 1 tablespoon oil, salt, and black pepper. Toss well to coat the chicken evenly and let it sit for 15 to 45 minutes at room temperature, or refrigerate if preparing ahead. Omit the lime juice if marinating overnight.
2. Prepare the Rice: Rinse the long-grain white rice under cold water until it runs clear to remove excess starch. Drain thoroughly in a sieve or strainer and set aside.
3. Brown the Chicken: Heat 2 tablespoons oil in a Dutch oven or large skillet with a tight-fitting lid over medium heat. Add the sugar to the oil without stirring; once it begins to melt and darken slightly, add the chicken pieces in a single layer. Cook each side for 2-3 minutes until lightly browned. Remove the chicken and set aside on a plate.
4. Sauté Vegetables: In the same pot, add the diced onion and green bell pepper, cooking for about 5 minutes until softened. Stir in minced garlic, salt, and black pepper, cooking for another minute until fragrant. Add tomato sauce and tomato paste, cooking for an additional minute while scraping browned bits from the bottom.
5. Add Rice and Spices: Stir in the drained rice, bay leaf, and ground achiote or turmeric, coating the rice grains well for about 1 minute. Pour in the chicken broth, olives, and capers if using, then bring the mixture to a boil.
6. Simmer with Chicken: Reduce the heat to medium-low or low if using a lighter pan. Nestle the browned chicken pieces into the rice, cover tightly with a lid, and cook undisturbed for 20 minutes.
7. Final Cook and Rest: Uncover and fluff the rice gently with a fork. Taste the rice for tenderness; if it is still undercooked and dry, add 1/4 to 1/2 cup more water, stir in the peas, cover again, and cook for 5 more minutes. Remove from heat and let it rest covered for 5 minutes.
8. Serve: Garnish with sliced jarred pimientos if desired, and serve warm for a comforting and flavorful meal.

Notes

• Marinate the chicken for at least 15 minutes to infuse flavor, but avoid using lime juice if marinating overnight to prevent excessive acidity.
• Rinsing the rice thoroughly helps achieve fluffy, separate grains after cooking.
• Using a heavy-bottomed pot or Dutch oven prevents burning and ensures even cooking.
• Adjust salt and pepper according to taste, especially considering olives and capers add saltiness.
• Add peas towards the end of cooking to retain their bright color and freshness.
• Optional ingredients like capers and pimientos add depth but can be omitted if unavailable.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Latin American

Keywords: Arroz con Pollo, chicken and rice, Latin American chicken, one-pot recipe, comfort food, Spanish chicken rice