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Arroz con pollo is comfort food that looks like you spent hours in the kitchen but comes together in one pot. Tender chunks of chicken, saffron-infused rice, bell peppers, peas, and olives meld together into a fragrant, visually stunning dish that feeds a crowd. It’s the kind of recipe that translates equally well to a casual family dinner or an impressive gathering—everyone will ask for the recipe.
What is arroz con pollo?
Arroz con pollo (chicken with rice) is a beloved one-pot dish found across Latin America, with variations in Spain, Cuba, Mexico, Puerto Rico, and beyond. The foundation is medium-grain rice cooked directly in broth with chicken, building flavor as it simmers. Saffron or annatto adds the signature golden color, while soffritto (a base of onion, garlic, and bell pepper) and toppings like olives, peas, and hard-boiled eggs create layers of flavor and texture. It’s traditionally served with lime wedges, cilantro, and hot sauce on the side.
Why you’ll love it
- One-pot simplicity: everything cooks in a single pan; fewer dishes to wash
- Naturally photogenic: the golden color and toppings make it Instagram-worthy
- Endlessly adaptable: swap vegetables, proteins, or seasonings to match what’s in your pantry
Ingredients (serves 6)
| Ingredient | Amount | Where to find it / Substitutes |
|---|---|---|
| Chicken thighs, skin-on and bone-in, cut into 3 cm chunks | 900 g (2 lb) | Meat counter; breast meat works but is drier |
| Olive oil | 3 tbsp (45 ml) | Pantry staples |
| Yellow onion, diced | 1 medium (about 150 g) | Produce section |
| Red bell pepper, diced | 1 medium (about 150 g) | Produce section |
| Garlic, minced | 4 cloves | Fresh produce |
| Medium-grain white rice (paella or arborio) | 300 g (1.5 cups) | Pantry staples; do not rinse |
| Chicken or vegetable broth, warmed | 600 ml (2.5 cups) | Store-bought or homemade; warm broth is essential |
| Saffron threads | 0.5 tsp (loosely packed) | Spice aisle; or 0.5 tsp annatto powder as substitute |
| Salt and black pepper | To taste | Pantry staples |
| Tomato paste | 2 tbsp (30 g) | Canned or tube aisle |
| Cumin powder | 0.5 tsp | Spice aisle |
| Dried oregano | 0.5 tsp | Spice aisle |
| Frozen peas | 100 g (0.75 cup) | Frozen vegetable section |
| Pimiento-stuffed green olives, halved | 75 g (0.5 cup) | Condiment aisle |
| Fresh cilantro, chopped, for garnish | 30 g (0.5 cup) | Fresh herbs section |
| Lime wedges, for serving | 1 per person | Produce section |
Allergens: None major, but verify individual ingredients. Chicken must be fully cooked through to an internal temperature of 74℃ (165℉) at the thickest part of the thigh.
How to make it
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Sear the chicken: Heat 1.5 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. Working in batches to avoid crowding, brown the chicken on all sides, about 8–10 minutes total. Remove to a clean plate and set aside. Don’t worry about cooking it through; the goal is just color.
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Build the soffritto: Add the remaining 1.5 tbsp olive oil to the same pot. Add the diced onion and bell pepper; sauté for 4–5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 minute until fragrant. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
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Toast the rice: Add the unrinsed rice to the pot and stir constantly for 2–3 minutes, coating each grain in the oil and vegetables. The rice should smell slightly nutty.
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Bloom the saffron: While the rice toasts, steep the saffron threads in 60 ml (¼ cup) of the warm broth for 2 minutes to release color and flavor.
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Add broth and seasonings: Pour the remaining warm broth into the pot along with the saffron-infused broth. Add cumin and oregano; stir well. Return the browned chicken to the pot, nestling it among the rice. Do not stir; allow the rice to cook undisturbed. Bring to a simmer over medium heat.
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Cook covered: Reduce heat to medium-low, cover the pot with a tight-fitting lid, and cook for 25–30 minutes, until the rice is tender, the liquid is absorbed, and the chicken is cooked through (74℃ / 165℉ internal temperature). Do not stir; the undisturbed rice allows a thin crispy layer (socarrat) to form on the bottom—this is traditional and delicious.
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Finish: Remove from heat and let rest, covered, for 5 minutes. Scatter the frozen peas and olives over the top and gently fold them in with a fork, being careful not to mash the rice. Taste and adjust seasoning as needed.
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Garnish and serve: Top with fresh cilantro and serve directly from the pot with lime wedges on the side. Accompany with hot sauce, extra cilantro, and additional lime.
Tips for success
- Use bone-in, skin-on chicken thighs: They stay moist and flavorful, unlike chicken breast. The bones also add richness to the rice.
- Warm your broth: Adding cold broth to hot rice disrupts cooking and can make the rice mushy on the bottom. Warming it in a separate pot ensures even cooking.
- Don’t rinse the rice: Rinsing removes the starch that helps create the signature creamy texture.
- Resist the urge to stir: A well-made arroz con pollo stays undisturbed as it cooks, allowing the rice to develop flavor and the socarrat crust to form.
- Make saffron optional: If saffron is too expensive, annatto powder gives the same golden color and a slightly different but equally delicious flavor.
Variations / Storage
- With seafood: Replace chicken with 800 g large shrimp or a mix of shrimp and mussels; reduce cooking time to 15–20 minutes (until seafood is just cooked through).
- Vegetarian: Omit chicken and double the vegetables (add zucchini, green beans, carrots); use vegetable broth. Reduce cooking time to 20 minutes.
- With pork: Substitute 800 g diced pork shoulder for chicken; cooking time remains the same.
- With ham and chorizo: Add 100 g diced Spanish chorizo and 100 g diced ham for a richer version.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days — storage life varies with conditions. Reheat gently on the stovetop over medium-low heat with a splash of broth to restore moisture, or cover loosely with foil and warm in a 160℃ (320℉) oven for 15–20 minutes. Arroz con pollo does not freeze well due to texture loss; eat fresh or refrigerated.
FAQ
Q. Can I use chicken breast instead of thighs?
A. Yes, but thighs stay much more moist and flavorful. If using breast, reduce cooking time by 5–10 minutes and watch carefully to prevent drying out.
Q. What’s the crispy layer at the bottom?
A. That’s socarrat—a thin, golden crust of caramelized rice considered the best part. It’s a sign of perfect cooking, not burning.
Q. Can I make this on the stovetop if I don’t have a Dutch oven?
A. Yes—use any large, heavy pot with a tight-fitting lid. Avoid thin-bottomed pots, which can scorch the rice.
Q. How do I know when it’s done?
A. The rice should be tender, the liquid absorbed, and the chicken cooked through (74℃ / 165℉). If rice is still firm after 30 minutes, add a splash of warm broth and cook another 5 minutes.
Q. Why shouldn’t I stir the rice?
A. Stirring releases starch and can make the rice mushy. The undisturbed cooking method creates separate, tender grains and allows the socarrat crust to form.
