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Arroz con Pollo Recipe

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4.2 from 7 reviews

Arroz con Pollo is a classic Latin American one-pot dish featuring tender chicken thighs and drumsticks cooked with aromatic spices, bell pepper, onion, and long grain rice in a flavorful tomato and chicken broth base. Finished with olives, peas, and fresh cilantro, this comforting baked rice dish offers a complete and hearty meal that’s perfect for family dinners or special occasions.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Latin American

Ingredients

Chicken & Seasoning

  • 3 pounds bone-in, skin-on chicken thighs and/or drumsticks
  • 2¾ teaspoons salt, divided
  • ¼ teaspoon ground black pepper
  • 2 teaspoons ground cumin, divided

Vegetables & Aromatics

  • 1 medium yellow onion, finely chopped
  • 1 medium green bell pepper, finely chopped
  • 6 cloves garlic, minced
  • ¼ cup tomato paste

Grains & Broth

  • 2 cups long grain white rice (basmati works very well), rinsed
  • 3½ cups chicken broth

Spices & Extras

  • ½ teaspoon dried oregano
  • ¼ teaspoon ground turmeric (may substitute with annatto powder or bijol)
  • ½ teaspoon sugar
  • ¾ cup drained and halved pimento-stuffed green olives (from a 6-oz/170-g jar)
  • 2 bay leaves

Add-ins & Garnishes

  • 1 cup frozen peas, thawed
  • ¼ cup chopped fresh cilantro (optional)
  • Lemon or lime wedges, for garnish (optional)
  • 2 tablespoons vegetable oil

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) and place an oven rack in the middle position to prepare for baking.
  2. Season the Chicken: In a small bowl, combine 1½ teaspoons salt, black pepper, and 1 teaspoon cumin. Trim excess fat from the chicken while keeping the skin intact. Pat the chicken dry and evenly season both sides with the spice mixture to develop flavor.
  3. Brown the Chicken: Heat 2 tablespoons vegetable oil in a large Dutch oven or oven-safe skillet over medium-high heat. In batches, sear the chicken to avoid overcrowding. For thighs, place skin-side down and brown for 5 to 7 minutes until golden and crisp, then flip for 1 to 2 more minutes. For drumsticks, brown each side for 2 to 3 minutes until evenly golden. Transfer browned chicken to a plate and set aside. Drain excess fat if needed, leaving about 2 tablespoons in the pan.
  4. Sauté Vegetables and Rice: Reduce heat to medium-low. Add chopped onion and green bell pepper to the pot, cooking and stirring occasionally for 6 to 8 minutes until softened. Scrape up browned bits from the pan to intensify flavor. Stir in rinsed rice, minced garlic, tomato paste, and remaining 1 teaspoon cumin. Cook and stir constantly for 2 to 3 minutes until fragrant.
  5. Add Liquids and Spices: Pour in chicken broth, then add dried oregano, turmeric, sugar, olives, bay leaves, and the remaining 1¼ teaspoons salt. Place the browned chicken pieces neatly on top of the rice mixture, including any accumulated drippings. Bring the entire pot to a boil on the stovetop.
  6. Bake the Dish: Cover the pot with a lid and immediately transfer it to the preheated oven. Bake uncovered for 35 minutes, or until the chicken’s internal temperature reaches 175°F (80°C) as measured by a meat thermometer.
  7. Rest After Baking: Remove the pot from the oven and let it rest covered for 10 minutes on a wire rack or stovetop. This resting period allows the flavors to meld and the rice to finish cooking gently.
  8. Final Rice Cooking and Assembly: Carefully uncover the hot pot. Using tongs, transfer the chicken to a plate. Remove the bay leaves. Fluff the rice and taste to check doneness. If the rice is still firm, add ½ cup water evenly over the rice and fluff again. Cover and cook on low heat for another 5 to 10 minutes until rice is fully cooked, repeating water addition if needed. Stir in thawed peas and chopped cilantro (if using). Return the chicken to the rice, either whole or shredded from the bones without skin.
  9. Serve: Serve the Arroz con Pollo hot, garnished with lemon or lime wedges if desired. Keep covered up to 30 minutes if not serving immediately to retain warmth.

Notes

  • Use basmati rice if possible for the best texture and flavor.
  • Substituting turmeric with annatto powder or bijol will add a traditional color and subtle flavor.
  • Letting the rice rest after baking enhances moisture absorption and tenderness.
  • Cooking the rice a bit longer on the stovetop if needed ensures perfectly tender grains.
  • Removing skin and shredding the chicken is optional based on textural preference.
  • Check internal temperature of chicken with a meat thermometer for safety and optimal juiciness.

Find it online: https://cheftinaskitchen.com/arroz-con-pollo-recipe/