📝 About This Recipe
This soul-warming Arroz con Pollo is a cornerstone of Latin American comfort food, featuring succulent chicken thighs nestled in a bed of saffron-hued, aromatic rice. Naturally dairy-free, this dish relies on the richness of rendered chicken fat and a vibrant homemade sofrito of peppers, onions, and garlic to deliver deep, complex flavors. It is a celebratory one-pot masterpiece that captures the essence of family gatherings with every fluffy, spice-infused grain of rice.
🥗 Ingredients
The Chicken & Marinade
- 2 pounds Chicken Thighs (bone-in, skin-on for maximum flavor)
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 1 tablespoon Adobo Seasoning (or a mix of salt, garlic powder, and black pepper)
- 2 tablespoons Olive Oil (extra virgin)
The Aromatics (Sofrito)
- 1 Yellow Onion (medium, finely diced)
- 1 Green Bell Pepper (diced)
- 1 Red Bell Pepper (diced)
- 4 Garlic Cloves (minced)
- 2 tablespoons Tomato Paste
Rice and Liquid
- 2 cups Long-Grain White Rice (rinsed until water runs clear)
- 3 cups Chicken Broth (low sodium)
- 1 packet Sazón with Culantro y Achote (for that signature orange color)
- 1 Bay Leaf (dried)
- 1/2 cup Pitted Spanish Olives (with a splash of brine)
- 1/2 cup Frozen Sweet Peas (thawed)
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1 Lime Wedges (for serving)
👨🍳 Instructions
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1
Pat the chicken thighs dry with paper towels. Season both sides generously with the adobo seasoning and dried oregano.
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2
In a large, heavy-bottomed pot or caldero, heat 2 tablespoons of olive oil over medium-high heat. Place the chicken skin-side down and sear for 5-7 minutes until the skin is golden brown and crispy.
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3
Flip the chicken and sear the other side for an additional 4 minutes. Remove the chicken from the pot and set aside on a plate; the chicken will not be fully cooked yet.
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4
In the same pot with the rendered chicken fat, add the diced onion and bell peppers. Sauté for 5 minutes until softened and translucent.
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5
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until the garlic is fragrant and the tomato paste turns a deep brick red.
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6
Add the rinsed rice to the pot. Stir constantly for 2 minutes to 'toast' the grains, ensuring they are well-coated in the aromatic oils.
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7
Pour in the chicken broth, Sazón packet, and the splash of olive brine. Stir to combine, making sure to scrape any browned bits (fond) from the bottom of the pot.
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8
Add the bay leaf and the olives. Bring the liquid to a rolling boil.
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9
Once boiling, nestle the seared chicken thighs back into the rice, skin-side up. Reduce the heat to low.
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10
Cover the pot with a tight-fitting lid. Simmer undisturbed for 20-25 minutes, or until the liquid is absorbed and the rice is tender.
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11
Gently scatter the green peas over the top of the rice, replace the lid, and let it sit off the heat for 5-10 minutes. This allows the steam to finish cooking the peas and fluff the rice.
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12
Remove the bay leaf. Fluff the rice around the chicken with a fork, garnish with fresh cilantro, and serve with lime wedges.
💡 Chef's Tips
Use bone-in chicken thighs; they stay juicy during the long simmer and provide much more flavor to the rice than breasts. Always rinse your rice to remove excess starch, which prevents the Arroz con Pollo from becoming gummy or sticky. Do not peek! Resist the urge to lift the lid while the rice is simmering, as the steam is essential for even cooking. If you want 'pegao' (the crispy rice at the bottom), turn the heat up to medium-high for the last 2 minutes of cooking until you hear a slight crackling sound. If you can't find Sazón, substitute with 1 teaspoon of turmeric and 1/2 teaspoon of ground cumin.
🍽️ Serving Suggestions
Serve with a side of sweet fried plantains (maduros) to balance the savory spices. A simple avocado salad with red onion and a lime vinaigrette adds a creamy freshness. Pair with a cold glass of Horchata (ensure it's dairy-free) or a crisp Mexican lager. Add a few strips of roasted pimientos on top for an extra pop of color and sweetness. For heat lovers, serve with a side of spicy salsa verde or pickled jalapeños.