Description
Arroz con Pollo is a classic Latin American and Spanish dish, combining tender chicken pieces with seasoned rice, vegetables, and aromatic spices. This one-pot recipe brings rich flavors to your dinner table, offering both comfort and a taste of vibrant Latin culture. Whether you’re looking for an easy weeknight dinner or a hearty dish for a gathering, Arroz con Pollo is a versatile choice that’s sure to please everyone. Packed with herbs, spices, and a medley of vegetables, this dish is both delicious and nourishing.
Ingredients
- Chicken: 6 bone-in, skin-on chicken thighs or drumsticks
- Salt and Pepper: To taste
- Paprika: 1 teaspoon
- Olive Oil: 3 tablespoons
- Onion: 1 large, diced
- Bell Pepper: 1 large (red or green), diced
- Garlic: 4 cloves, minced
- Tomatoes: 2 medium, chopped (or 1 cup canned diced tomatoes)
- Medium-Grain Rice: 2 cups
- Chicken Broth: 4 cups
- Saffron Threads or Annatto Powder: 1/4 teaspoon (optional, for color)
- Ground Cumin: 1 teaspoon
- Dried Oregano: 1 teaspoon
- Frozen Peas: 1 cup
- Green Olives: 1/2 cup, sliced
- Fresh Cilantro: 1/4 cup, chopped
- Lime Wedges: For garnish
Instructions
- Prepare the Chicken
- Season the chicken pieces with salt, pepper, and paprika.
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces, skin side down, and brown them for about 5-7 minutes on each side, or until they are golden brown. Remove from the skillet and set aside.
- Cook the Vegetables
- In the same skillet, add the diced onion, bell pepper, and minced garlic. Sauté for about 5 minutes, until they are softened and fragrant. Use the spatula to scrape up any browned bits left from the chicken—this adds a lot of flavor to the dish.
- Add the Tomatoes and Spices
- Stir in the chopped tomatoes, ground cumin, dried oregano, and saffron (or annatto powder if using). Let the mixture cook for another 3-4 minutes until the tomatoes are soft and have released their juices.
- Toast the Rice
- Add the rice to the skillet and toast it for 2-3 minutes, stirring continuously to ensure that every grain is coated in the flavorful mixture. Toasting the rice enhances the flavor and gives it a slightly nutty undertone.
- Combine Chicken and Broth
- Pour in the chicken broth and stir everything together. Bring to a boil, then reduce the heat to low. Nestle the browned chicken pieces into the rice mixture. Cover the skillet with a lid and let it simmer for 30-35 minutes, or until the chicken is cooked through and the rice is tender.
- Add Peas and Olives
- Once the rice is tender, stir in the frozen peas and green olives. Cover again and let it cook for an additional 5 minutes, until the peas are bright green and cooked through.
- Serve
- Sprinkle the finished dish with fresh chopped cilantro. Serve hot with lime wedges on the side for an extra burst of citrusy brightness.
Notes
- Brine for Extra Flavor: To get the most tender and flavorful chicken, consider brining the chicken pieces for an hour before cooking. This step can enhance the overall taste and ensure juicy, well-seasoned chicken.
- Substitutions: You can substitute saffron with turmeric for a similar color, though it will alter the flavor. If you’re out of chicken broth, vegetable broth is also a suitable replacement.
- Leftovers: Arroz con Pollo tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of extra broth to keep the rice moist.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: Latin American, Spanish
Nutrition
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg