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Arroz con Pollo, spiced chicken and rice garnished with cilantro
Spanish and Latin American chicken and rice with special flavors

Arroz con Pollo (Chicken with Rice)

Author: Flavelo
Recipes Main Courses
Paella's Latin American cousin. A classic one-pot dish where rice absorbs chicken fat, spices, and the 'sofrito' base. Rice texture is key: not mushy, not hard. Turmeric or saffron gives it the festive yellow hue.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Latin American

Ingredients

Equipment Needed

  • Large Deep Skillet with Lid

Instructions

1 ✓

Season chicken. Sear in hot oil 5 mins per side until golden. Remove.

Tip: Just brown skin for flavor; it cooks through later.
2 ✓

Sauté diced onion, pepper, garlic in the fat. Add chopped tomatoes.

Tip: This is the 'sofrito'.
3 ✓

Add rice and spices. Toast rice 1-2 minutes.

Tip: Toasting prevents sticking.
4 ✓

Add broth, stir once. Top with chicken.

Tip: No more stirring!
5 ✓

Cover, simmer low 20-25 mins until liquid absorbed.

Tip: Steam cooks it.
6 ✓

Rest 10 mins covered. Garnish with cilantro.

Tip: Resting fluffs the rice.

Recipe FAQ

Sticky rice?
You stirred it too much. Never stir after adding liquid!
Rice type?
Long grain (Jasmine) is best for fluffiness.

Ingredients

  • 4 whole Chicken Thighs (Bone-in, Skin-on)
  • 1.5 cups Long Grain Rice
  • 1 medium Green Bell Pepper
  • 2 medium Tomatoes
  • 1 medium Onion
  • 2 cloves Garlic
  • 2.5 cups Chicken Broth
  • 3 tbsp Olive Oil
  • 1 tsp Paprika
  • 1/2 tsp Cumin
  • 1 bunch Cilantro
  • 1 tsp Turmeric (or Saffron)
  • 1 tsp Salt
  • 1/2 tsp Pepper