📝 About This Recipe
This Arroz con Pollo is a soul-warming masterpiece that captures the vibrant heart of Latin American home cooking. Succulent chicken thighs are seared until golden and then nestled into a bed of aromatic 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 dish that is as colorful as it is comforting.
🥗 Ingredients
The Poultry
- 2 pounds Chicken Thighs (bone-in, skin-on for maximum flavor)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Extra Virgin Olive Oil
The Aromatics (Sofrito Base)
- 1 Yellow Onion (finely diced)
- 1 Bell Pepper (red or green, seeded and diced)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
The Grains and Liquid
- 2 cups Long-Grain White Rice (rinsed until water runs clear)
- 3 cups Chicken Stock (low sodium)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 1 pinch Saffron Threads (bloomed in 1 tbsp warm water)
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- 1 Bay Leaf
The Finishing Touches
- 1/2 cup Frozen Peas (thawed)
- 1/4 cup Roasted Red Peppers (sliced into strips for garnish)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 Lime (cut into wedges)
👨🍳 Instructions
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1
Pat the chicken thighs dry with paper towels and season generously on both sides with salt and pepper.
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2
Heat the olive oil in a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat. Once shimmering, add chicken skin-side down.
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3
Sear the chicken for 6-8 minutes until the skin is deep golden brown and crispy. Flip and sear the other side for 3 minutes. Remove chicken from the pot and set aside on a plate; the chicken will not be fully cooked yet.
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4
Reduce heat to medium. In the same pot with the rendered chicken fat, add the diced onion and bell pepper. Sauté for 5 minutes until softened.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a dark brick red and smells fragrant.
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6
Add the rinsed rice to the pot. Stir well to coat every grain of rice in the oil and aromatics, toasting it for about 2 minutes.
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7
Deglaze the pot by pouring in the white wine, scraping up all the flavorful brown bits (fond) from the bottom with a wooden spoon.
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8
Pour in the chicken stock, bloomed saffron (with its soaking water), cumin, oregano, and the bay leaf. Stir to combine and bring to a simmer.
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9
Nestle the seared chicken thighs back into the rice mixture, ensuring the crispy skin remains slightly above the liquid line.
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10
Cover the pot with a tight-fitting lid. Reduce heat to low and simmer for 20-25 minutes without lifting the lid.
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11
Check the rice; it should be tender and the liquid fully absorbed. Remove from heat.
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12
Quickly scatter the green peas and roasted red pepper strips over the top. Replace the lid and let the dish rest for 5-10 minutes off the heat to steam the peas and fluff the rice.
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13
Discard the bay leaf. Garnish with fresh cilantro and serve directly from the pot with lime wedges on the side.
💡 Chef's Tips
For the best texture, always rinse your rice in a fine-mesh sieve to remove excess starch; this prevents the dish from becoming gummy. If you don't have saffron, you can substitute with 1 teaspoon of Bijol or turmeric for that iconic yellow color. Don't skip the 'resting' period at the end; it allows the moisture to redistribute, resulting in perfectly fluffy grains. Use bone-in thighs rather than breasts; they stay juicy during the long simmer and provide much more flavor to the rice. If you like a 'socarrat' (crispy bottom), turn the heat up to medium-high for the last 2 minutes of cooking until you hear a slight crackle.
🍽️ 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 light vinaigrette cuts through the richness beautifully. Pair with a crisp, cold Lager or a glass of chilled Albariño wine. Add a dash of your favorite Caribbean hot sauce for those who enjoy a spicy kick. Warm flour or corn tortillas can be served on the side to scoop up the flavorful rice.