Arroz con Pollo Recipe

Arroz con Pollo, or “chicken with rice,” is a beloved dish with a rich history that spans cultures and generations. Known for its comforting flavors and vibrant presentation, this one-pot meal combines juicy chicken, fragrant spices, and perfectly cooked rice. It’s the perfect blend of simplicity and sophistication, making it a favorite for family dinners, potlucks, or a cozy evening at home.

Whether you’re new to cooking or a seasoned chef, this easy-to-follow recipe will guide you through creating this hearty, flavorful meal that never fails to impress.

A Brief History of Arroz con Pollo Recipe:

Arroz con Pollo has its roots in Spanish cuisine, particularly in Andalusia. Influenced by the Moorish invasion of Spain, it reflects the combination of Arabic and Mediterranean flavors, with ingredients like saffron, rice, and spices.

As Spanish explorers traveled to Latin America, they brought this dish along, adapting it to local ingredients and flavors. Today, variations of Arroz con Pollo can be found across the Caribbean, Central America, and South America, with each region adding its unique touch to the recipe.

Arroz con Pollo Recipe

Pinklady

Arroz con Pollo has its roots in Spanish cuisine, particularly in Andalusia. Influenced by the Moorish invasion of Spain, it reflects the combination of Arabic and Mediterranean flavors, with ingredients like saffron, rice, and spices.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine Spanish

Servings 4

Calories 450 kcal

Equipment

• Large skillet or Dutch oven with a lid
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

  

Chicken:

• 4 bone-in, skin-on chicken thighs
• 2 chicken drumsticks

Marinade:

• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil

For the Rice:

• 2 cups long-grain rice
• 1 medium onion, finely chopped
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 large tomato, grated (or ½ cup tomato puree)
• 1 teaspoon ground cumin
• ½ teaspoon turmeric or saffron threads (optional)
• 4 cups chicken broth
• 2 tablespoons olive oil
• Salt and pepper to taste

Optional Garnish:

• Fresh cilantro or parsley, chopped
• Lime wedges

Instructions

 

• Marinate the Chicken

  Combine salt, pepper, paprika, and olive oil in a small bowl.
• Rub this mixture over the chicken pieces and set aside for at least 15 minutes to let the flavors soak in.
• Prepare the Ingredients

  Rinse the rice thoroughly under cold water to remove excess starch.
• Chop the vegetables and measure out the spices.
• Brown the Chicken

  Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
• Place the chicken in the pan, skin-side down, and cook for 4–5 minutes on each side until golden brown.
• Remove the chicken and set it aside on a plate.
• Sauté the Vegetables

  In the same skillet, reduce the heat to medium and add the chopped onion, bell peppers, and garlic.
• Cook for 5 minutes until softened and fragrant.
• Stir in the grated tomato, cumin, and turmeric (or saffron), cooking for another 2 minutes.
• Add the Rice

  Pour the rinsed rice into the skillet, stirring to coat it in the tomato and spice mixture.
• Toast the rice for 1–2 minutes, letting it absorb the flavors.
• Assemble the Dish

  Return the browned chicken to the skillet, placing it on top of the rice.
• Pour in the chicken broth and bring the mixture to a boil.
• Reduce the heat to low, cover the skillet, and let the dish simmer for 25–30 minutes.
• Add the Final Touches

  After 25 minutes, sprinkle the peas over the rice and chicken. Cover and cook for another 5 minutes.
• Turn off the heat and let the dish rest for 10 minutes to allow the flavors to meld.
• Serve and Enjoy!

  Garnish with fresh cilantro or parsley and serve with lime wedges on the side. Enjoy your delicious Arroz con Pollo!

Video

Keyword Arroz con Pollo Recipe

Similar Recipes to Try:

Paella: A Spanish rice dish with seafood, chicken, and saffron.
Jollof Rice: A West African one-pot rice meal rich in tomatoes and spices.
Risotto alla Milanese: Creamy Italian rice with saffron.
Pollo Guisado: A Latin American braised chicken stew served with rice.
Shrimp Fried Rice: A quick and flavorful Asian-inspired dish.

Frequently Asked Questions About Arroz con Pollo Recipe:

1. Can I use boneless chicken?

Yes, but bone-in chicken adds more flavor to the dish.

2. What can I substitute for saffron?

Turmeric works as a budget-friendly alternative.

3. Can I use brown rice instead of white rice?

Yes, but you’ll need to adjust the cooking time and liquid ratio.

4. Can I make this dish spicy?

Absolutely! Add diced jalapeños or a dash of cayenne pepper.

5. Can I freeze Arroz con Pollo?

Yes, let it cool completely, then store it in an airtight container for up to 3 months.

6. What side dishes go well with this recipe?

A simple green salad, fried plantains, or roasted vegetables are excellent choices.

7. Can I cook this in a rice cooker?

Partially. You can transfer the sautéed mixture to a rice cooker, but the chicken needs to be browned separately.

8. Is this dish gluten-free?

Yes, as long as your chicken broth is gluten-free.

9. What other proteins can I use?

You can substitute chicken with shrimp or turkey.

10. How do I prevent soggy rice?

Ensure the rice-to-liquid ratio is accurate and let the dish rest before serving.

Conclusion:

Arroz con Pollo is more than just a meal—it’s a culinary tradition that brings families together. Its blend of spices, tender chicken, and flavorful rice makes it a dish you’ll want to cook again and again. Whether you’re exploring international flavors or recreating family favorites, this recipe is sure to satisfy.

YouTube Video Credits:
Chef Zee Cooks