Arroz con Pollo

Layered with an abundance of aromatic ingredients, my arroz con pollo makes for a mouthwatering, one-pan chicken dinner. Brimming with spices, a flavorful sofrito, plus chicken thighs and legs nestled into a bed of long grain rice, this Spanish-style arroz con pollo recipe is the epitome of coziness with a zesty twist!

A zesty chicken and rice recipe

What could be more simple, satisfying, and comforting than a succulent meal of chicken and rice cooked together in a single pot with deliciously aromatic ingredients?

Arroz con pollo (translated to "rice with chicken" in Spanish) is the best kind of unfussy comfort food. It's rustic yet elegant, richly flavorful, and simple in presentation and preparation.

And while Spain is where this unique and zesty dish originates, many other Latin countries including Puerto Rico, Cuba, and Peru have their own versions of the dish, each with their own unique flair.

For my arroz con pollo recipe here, I've chosen ingredients inspired by the Spanish version with an abundance of flavor. This results in a dish replete with lots of richness that yields tender, juicy chicken and flavorful rice.

It's my favorite version of arroz con pollo, a recipe brimming with delicious aromatics, bringing lots of coziness and comfort in every bite!

My recipe for arroz con pollo

As many cooks as there are that prepare an arroz con pollo, it seems that there are that many versions of this exquisite dish. Each have their own combination of ingredients and special way of making it.

The two ingredients that one cannot deviate from when preparing this recipe are the chicken and the rice, of course. How one flavors and seasons the dish can vary, just as the cuts of chicken used.

I find dark meat such as legs and thighs to be the most rich and flavorful in a dish like this, yielding incredibly moist results. So I like to use thighs and legs with the skin on and the bone in. This adds lots of extra flavor, and helps to ensure that the chicken remains succulent.

As for the rice, I like to use long grain rice. It tends to keep its shape a little better when cooked with the rest of the ingredients for an extended amount of time.

I also like to create a sofrito, which is a base of onions, peppers, tomato and garlic that create the main layer of flavor in a Spanish-style arroz con pollo recipe. I then add it in after I've crisped some bacon for added salty-smokiness.

The combination of smoked paprika, sweet paprika, cumin, coriander and black pepper are the spices I find add the most warming and delicious notes here. I also add a sprinkle of dried herbs such as oregano, a pinch of saffron, and a couple of bay leaves for color and earthiness.

The flavor of white wine adds a touch of needed acidity to this recipe. Using chicken broth in place of plain water adds some extra savoriness.

Here's a peek at my Arroz con Pollo recipe:

(or just jump to the full recipe...)

1. To get started, I season my chicken pieces with my spice mix. I then sear them off in my hot pan, and set them aside for a moment.
2. Next, I add chopped bacon to the same pan I seared the chicken pieces, and cook that until crisp.
3. I then add in my sofrito (or aromatics) and sauté for a moment or two followed by my spices.
4. Next, I add in a pinch of tomato paste, followed by my rice, and stir those ingredients together to combine.
5. I deglaze with white wine, add in the stock, saffron, and bay leaves, stirring to combine.
6. Then, I nestle my chicken back into the pan with the rice, and bring everything to a vigorous simmer. I then cover the pan and place into the oven to cook for about 35 minutes.
7. After that time, I remove the pan from the oven and add in my peas and Spanish olives. I then return it to the oven and cook for 10 minutes more.
8. Before serving, I allow the arroz con pollo to stand for about 15 minutes, then garnish with fresh parsley.

Recipe

Arroz con Pollo

by Ingrid Beer

Print Recipe

This arroz con pollo is prepared with a fragrant sofrito, long grain rice and warming spices making for an exceptionally flavorful meal!

Category: Entree
Cuisine: Spanish

Yield: Serves 6

Nutrition Info: 882 calories (per serving)

Prep Time: 25 minutes
Cook time: 1 hour, 15 minutes
Total time: 1 hour, 40 minutes

Ingredients:

• 1 ½ teaspoons smoked paprika
• 1 ½ teaspoons ground cumin
• ½ teaspoon coriander
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• 4 chicken thighs, skin on and bone in
• 4 chicken legs, skin on
• Salt
• 4 tablespoons olive oil, divided use
• 4 slices uncooked bacon, chopped
• 1 white onion, very finely minced
• ½ cup finely minced roasted red pepper (from a jar)
• ¼ cup finely minced green bell pepper
• Pinch saffron threads (about ¼ teaspoon)
• 6 cloves garlic, pressed through garlic press
• 1 (14.5 ounce) petite diced tomatoes, drained very well of juices
• 1 tablespoon tomato paste
• 1 ½ cups long grain rice
• 2 dried bay leaves
• ½ cup white wine (sauvignon blanc is a fine pick)
• 3 cups chicken broth or stock
• ½ cup peas
• 2 tablespoons small, pitted, green olives (Spanish style), halved
• 1 tablespoon chopped parsley

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Next, preheat your oven to 350°.
3. Prepare your spice mixture by adding the smoked paprika, cumin, coriander, paprika, dried oregano and black pepper into a ramekin, and mixing to combine.
4. Then, add your chicken pieces to a large bowl or platter, and sprinkle over half of the spice mixture, along with a couple of good pinches of salt, and rub into the chicken.
5. Place a deeper braising pan or Dutch oven (roughly 4 quart) over medium-high heat, and add in about 2 tablespoons of the olive oil. Once very hot, add in the chicken pieces skin-side down (work in two batches as to not overcrowd), and allow the chicken to brown, about 3 to 4 minutes per side.
6. Remove the chicken from the pan and hold on a plate, and repeat with remaining chicken. Then, carefully wipe out the pan of oil and any burned bits.
7. Place the braiser/pan back onto medium-high heat, and add in the remaining 2 tablespoons of olive oil, and add in the chopped bacon and allow it to crisp and become golden. Next, add in the onions, diced green bell pepper and roasted red pepper slices, and sauté for about 2 minutes until softened.
8. Add in the saffron and the remainder of the spice mixture, and stir to combine for about 30 seconds. Next, add in the garlic and the diced tomatoes and stir those in as well.
9. Once the garlic is aromatic, stir in the tomato paste, then add in the rice and stir that into the mixture to coat it well, allowing it to "toast" for about 1 to 2 minutes, stirring.
10. Next, add in the bay leaves and pour in the wine, allowing that to bubble up for a few seconds. Then, add in the warm chicken broth, and stir to combine.
11. Nestle the chicken pieces back into the pan and bring the mixture to a boil, then cover and place into the oven to cook for 35 minutes.
12. After 35 minutes, remove from oven and scatter in the peas and the olives, cover, then place back into the oven for 10 minutes more.
13. Remove from oven, uncover, and allow the arroz con pollo to sit for 10 to 15 minutes before garnishing with chopped parsley and serving.

Tips & tidbits for my arroz con pollo recipe:

• Combination of chicken pieces: I love the tender, juicy thighs and legs for this recipe, but you can do your favorite mix, even use white meat, if desired. Just note that breast meat is leaner and will dry out more when cooked longer.
• Long grain rice: Long grain rice is my personal pick for arroz con pollo. Even though it gets nice and tender while cooking, it doesn't become completely mushy or starchy the way that a short grain rice would. So if possible, opt for long grain rice.
• Roasted red pepper for extra flavor, or fresh peppers: I prefer to slice good quality roasted red peppers from a jar for this recipe, as this adds more smoky flavor. But feel free to use a fresh red bell pepper as a substitution.
• Saffron threads: Saffron adds a beautiful color and subtle flavor to this recipe. It can be found in the spice section of the market, typically in a very small jar, and you will only need a small pinch! It can be a little pricey though, so you can skip the saffron if you prefer.
• White wine for acidity, or leave it out: The white wine adds great flavor to the dish and cuts some of the richness as well. The alcohol evaporates out once added into the pan. If you prefer, you can leave it out altogether and add more chicken broth.

Craving more cozy chicken dishes like this one? Check out my recipe for Salsa Verde Chicken with Beans, Moroccan Chicken, Chicken Dijon, Braised Chicken with Andouille Sausage, Harissa Chicken with Potatoes, Lemongrass Chicken, or even my recipe for Braised Chicken Thighs!

Cook's Note: This recipe was originally published in 2018, and has been updated with even more love!