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Arroz con Pollo

A classic Latin one-pan dish of chicken and rice cooked together in a rich, saffron-hued tomato broth.

Latin#dairy-free#gluten-free#high-protein#nut-free

Prep Time

20 min

Cook Time

50 min

Servings

6

Difficulty

Medium

Arroz con Pollo

Description

Arroz con pollo is a beloved one-pot staple across Latin America and the Caribbean. Chicken pieces are browned and then simmered with rice, tomatoes, peppers, and sofrito until the rice has absorbed all the deeply flavored broth — finishing with tender chicken and perfectly seasoned, slightly golden grains.

Ingredients

  • 1 whole chicken (3–4 lbs), cut into 8 pieces (or 2 lbs thighs and drumsticks)
  • 1 cup long- or medium-grain white rice, rinsed
  • 1½ tablespoons olive oil
  • ½ cup sofrito (onion, green pepper, garlic, cilantro blended)
  • 1 can (14.5 oz) crushed tomatoes
  • 2 cups chicken broth
  • 1 cup water
  • ½ teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Latin oregano)
  • ¼ teaspoon saffron threads or 1 tablespoon annatto oil for color
  • 2 bay leaves
  • 1 green bell pepper, finely diced
  • 1 cup frozen peas and carrots (optional)
  • 3 cloves garlic, minced
  • Salt and black pepper to taste
  • 1 tablespoon tomato paste

Instructions

  1. Pat the chicken pieces dry with paper towels. Season generously with salt, pepper, cumin, and oregano on both sides. Let rest at room temperature for 15–20 minutes.
  2. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Brown the chicken pieces skin-side down for 5–6 minutes per side until golden. Remove chicken and set aside.
  3. In the same pot with the rendered fat, add sofrito and cook stirring frequently, about 2–3 minutes until fragrant. Add minced garlic and cook 30 seconds more.
  4. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes and stir well, scraping up any browned bits from the bottom of the pot.
  5. Return chicken to the pot. Add rinsed rice, bay leaves, saffron (or annatto oil), and enough chicken broth plus water to bring liquid level about ½ inch above the rice (roughly 3 cups total liquid for 1 cup rice). Stir gently just once to distribute — do not over-stir or the rice becomes gummy.
  6. Bring to a boil, then reduce heat to low. Cover tightly and simmer for 25–30 minutes until rice is tender and most of the liquid has been absorbed. Do not lift the lid during this time.
  7. In the last 5 minutes of cooking, stir in peas and carrots (if using) and distribute diced green pepper over the top.
  8. Once cooked, remove from heat and let rest covered for 10 minutes before serving. Remove bay leaves. Fluff gently with a fork and serve.

Notes

  • For deeper color and flavor, you can soak saffron in hot water for 10 minutes before adding it to the pot, or cook it briefly in olive oil (achiete/annatto oil) and use that to brown the chicken.
  • Some versions add a pinch of adobo seasoning (like Sazón con culantro y achiote) — very traditional in Puerto Rican households.
  • Serve with maduros (fried ripe plantains), yuca, or a simple salad.
  • Leftover rice firms up; add 2–3 tablespoons water when reheating to restore moisture.