📝 About This Recipe
This Arroz con Pollo is a soul-warming masterpiece that captures the vibrant spirit of Latin American home cooking. Succulent chicken thighs are seared until golden and nestled into a fragrant bed of long-grain rice infused with saffron, smoky cumin, and a rich homemade sofrito. It is a harmonious one-pot wonder where every grain of rice absorbs the savory juices of the poultry, resulting in a comforting, festive meal that brings the family together.
🥗 Ingredients
The Poultry
- 2 pounds Chicken Thighs (bone-in, skin-on for maximum flavor)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Olive Oil (extra virgin)
The Aromatics (Sofrito Base)
- 1 Yellow Onion (finely diced)
- 1 Bell Pepper (red or green, seeded and diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Tomato Paste
Rice and Liquid
- 2 cups Long-Grain White Rice (rinsed until water runs clear)
- 3 cups Chicken Stock (low sodium, warm)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 1 pinch Saffron Threads (crushed)
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika (pimentón)
- 1/2 teaspoon Dried Oregano
The Finishers
- 1/2 cup Frozen Peas (thawed)
- 1/4 cup Pitted Spanish Olives (manzanilla with pimentos)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
Pat the chicken thighs dry with paper towels and season generously on both sides with salt and black pepper.
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2
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and sear for 5-7 minutes until the skin is crispy and golden brown.
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3
Flip the chicken and sear the other side for 3 minutes. Remove the chicken from the pan and set aside on a plate; it will not be fully cooked at this stage.
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4
Reduce the heat to medium. In the same pan with the chicken fat, add the onion and bell pepper. Sauté for 5 minutes until softened and translucent.
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5
Stir in the minced garlic, tomato paste, cumin, smoked paprika, and oregano. Cook for 1-2 minutes until the spices are fragrant and the paste turns a deep brick red.
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6
Add the rinsed rice to the pan and stir constantly for 2 minutes, ensuring every grain is coated in the oil and aromatics.
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7
Pour in the white wine to deglaze the pan, scraping up any brown bits (fond) from the bottom with a wooden spoon.
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8
Add the chicken stock and the crushed saffron. Bring the mixture to a gentle boil.
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9
Nestle the chicken thighs back into the rice mixture, skin-side up. Pour any juices from the plate back into the pan.
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10
Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 20-25 minutes without lifting the lid.
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11
Check the rice; if it is tender and the liquid is absorbed, scatter the peas and olives over the top. Cover again for 5 minutes to steam through.
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12
Remove from heat. Fluff the rice around the chicken with a fork, garnish with fresh cilantro, and serve hot.
💡 Chef's Tips
Always rinse your rice under cold water to remove excess starch; this ensures fluffy grains rather than a gummy texture. Don't skip searing the chicken skin-side down first; the rendered fat provides the essential flavor base for the entire dish. If you don't have saffron, you can substitute with 1/2 teaspoon of turmeric for that signature golden color. Resist the urge to peek! Keeping the lid closed traps the steam necessary to cook the rice evenly and keep the chicken moist. For a crispy 'socarrat' (the toasted rice bottom), turn the heat to medium-high for the last 2 minutes of cooking until you hear a slight crackling sound.
🍽️ Serving Suggestions
Serve with a side of sweet fried plantains (maduros) to balance the savory spices. A crisp green salad with a light lime vinaigrette cuts through the richness of the dish. Offer extra lime wedges on the side for a bright, acidic pop just before eating. Pair with a chilled glass of Albariño or a light Mexican lager. Top with a few slices of fresh avocado for a creamy finish.