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arroz con pollo 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
Cook Time 45 minutes
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