Go Back
Arroz Con Pollo Recipe
Ash Tyrrell

Arroz Con Pollo Recipe

When I made Arroz Con Pollo for the first time, I was blown away by how comforting and flavorful it turned out. The aroma of simmering spices filled my kitchen, and every bite transported me to a place of warmth and tradition.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • Chicken thighs bone-in, skin-on: 4 thighs
  • Chicken drumsticks bone-in, skin-on: 4 drumsticks
  • Salt and pepper: To taste
  • Olive oil: 2 tablespoons
  • Onion finely chopped: 1 medium
  • Red bell pepper finely chopped: 1 large
  • Green bell pepper finely chopped: 1 large
  • Garlic minced: 4 cloves
  • Tomato diced: 1 large
  • Frozen peas: 1 cup
  • Pimento-stuffed green olives: 1/2 cup
  • Ground cumin: 1 teaspoon
  • Paprika: 1 teaspoon
  • Saffron threads optional: 1/4 teaspoon
  • Long-grain white rice: 2 cups
  • Chicken broth: 4 cups
  • White wine optional: 1/2 cup
  • Bay leaves: 2 leaves
  • Fresh cilantro and lime for garnish: A handful of cilantro 1 lime

Method
 

  1. Start by seasoning the chicken thighs and drumsticks with salt and pepper. Heat olive oil in a skillet over medium heat. Sear the chicken until it’s golden brown on both sides. This step locks in the flavor and creates a rich base for the dish. Once done, remove the chicken and set aside.
  2. Add onions and bell peppers to the same skillet, sautéing until soft and aromatic. Stir in minced garlic and diced tomatoes, allowing the mixture to blend for a couple of minutes. The sofrito is the flavor backbone of this recipe.
  3. Stir in the rice, ground cumin, paprika, and saffron threads (if using). Coat the rice well in the sofrito mixture before adding the chicken broth and white wine. This ensures the grains soak up all that wonderful seasoning.
  4. Nestle the browned chicken back into the skillet. Toss in frozen peas, pimento-stuffed olives, and bay leaves. Give it another sprinkle of salt and pepper. Cover and simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked. If needed, add more broth to keep the dish from drying out.
  5. Remove the bay leaves and garnish the dish with fresh cilantro and lime wedges. The fresh herbs and citrus bring an amazing final zing to your Arroz Con Pollo. Serve it straight from the skillet for a warm, communal experience.

Notes

  • Use Bone-In Chicken: This adds extra flavor to both the meat and the rice.
  • Rice Selection: Stick to long-grain white rice for the best texture. Sticky or short-grain rice may alter the dish’s consistency.
  • Spices: Don’t skip paprika; it adds depth and a smoky note. For a more authentic taste, use saffron if you can.
  • Stir Moderately: Avoid over-stirring the rice once it starts cooking. This helps it cook evenly and retain its fluffy texture.