Arroz con Pollo (One-Pot Chicken and Rice)
Classic Latin arroz con pollo: crisp-skinned chicken thighs baked into golden, seasoned rice with peppers, peas and olives. All in one pot.
21% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 45 min
- Resting
- 10 min
- Serves
- 6
- Calories
- 445
- Protein
- 29 g
- Per serving
- $1.45
Why this recipe works
Arroz con pollo means "rice with chicken" and it's made all over Latin America and Spain, with every family adding its own touches. This version follows the Caribbean style: a pepper and onion base, golden rice, green olives and sweet peas.
Bone-in thighs are the most forgiving cut here and the least expensive.
- Searing the thighs skin-side down renders the fat that then seasons the sofrito and rice.
- Turmeric and paprika give the golden color usually supplied by a sazón packet, without the MSG or dye.
- The chicken sits skin-up on the rice while it simmers, so it cooks through gently and stays juicy.
Ingredients
To serve
You will need
- 12-inch deep skillet or 5-quart Dutch oven with a lid
Method
Tap a step number to mark it done.
Season the chicken
Mix 1 teaspoon of the salt with the paprika, cumin, turmeric and oregano. Rub half of it all over the chicken; save the rest for the rice.
Sear skin-side down
Put the thighs skin-side down in the cold pot, then turn the heat to medium. Cook without moving until the skin is deep golden and much of the fat has rendered, then flip for 2 minutes. Move to a plate.
Cook the sofrito
Pour off all but 2 tablespoons of fat. Add the onion and pepper and cook until soft, scraping up the browned bits. Stir in the garlic and tomato paste for 1 minute.
Add the rice
Stir in the rice and the rest of the spice mix for 1 minute. Add the broth, the remaining ½ teaspoon salt and the bay leaf and bring to a boil.
Simmer with the chicken
Nestle the thighs skin-side up into the rice, pouring in any juices from the plate. Cover, turn the heat to low and cook until the rice is tender and the chicken reads at least 165°F.
Finish and rest
Scatter the peas and olives over the rice, cover again and rest off the heat. Remove the bay leaf, fluff the rice around the chicken and serve with cilantro and lime.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Starting the chicken in a cold pan renders more fat and gives crisper skin than dropping it into a hot one.
- Keep the chicken skin above the liquid when you nestle it in, or the skin turns soft.
- If you have a packet of sazón, use 1 packet in place of the turmeric and paprika and reduce the salt by ½ teaspoon.
Nutrition per serving
445 calories
$1.45 estimated cost per serving
Where the calories come from
| Protein | 26% of calories | 29 g |
|---|---|---|
| Carbs | 41% of calories | 46 g |
| Fat | 32% of calories | 16 g |
| Fiber | 3 g | |
| Sodium | 790 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What is the best rice for arroz con pollo?
Long-grain white rice gives separate, fluffy grains. Medium-grain rice (like Valencia) makes a softer, slightly creamier pot; reduce the broth by ¼ cup if you use it.
What spices are in arroz con pollo?
Usually cumin, oregano, garlic and something for golden color, like turmeric, annatto, saffron or a sazón packet. This version uses turmeric and paprika.
Can I use boneless chicken?
Yes. Use 2 lb boneless thighs in large pieces, sear them for 3 minutes per side and reduce the simmering time to 20 minutes.
