📝 About This Recipe
This Arroz con Pollo is a soulful, one-pot masterpiece that celebrates the vibrant flavors of Latin American home cooking. Succulent chicken thighs are seared to golden perfection and nestled into a bed of long-grain rice infused with aromatic sofrito, earthy cumin, and precious saffron. Naturally gluten-free and deeply comforting, this dish delivers a symphony of textures and a rich, golden hue that makes it the ultimate centerpiece for family gatherings.
🥗 Ingredients
The Protein
- 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 Sofrito and Aromatics
- 1 medium Yellow onion (finely diced)
- 1 large Bell pepper (red or green, seeded and diced)
- 4 pieces Garlic cloves (minced)
- 2 tablespoons Tomato paste (concentrated)
- 1 teaspoon Dried oregano (preferably Mexican oregano)
- 1 teaspoon Ground cumin (toasted)
- 1 teaspoon Smoked paprika (pimentón)
Rice and Liquid
- 2 cups Long-grain white rice (rinsed until water runs clear)
- 3 cups Chicken broth (low-sodium, gluten-free certified)
- 1/2 cup Dry white wine (such as Sauvignon Blanc)
- 1 pinch Saffron threads (crushed)
- 1 piece Bay leaf (dried)
The Finishers
- 1/2 cup Frozen peas (thawed)
- 1/4 cup Pitted green olives (alcaparrado style or manzanilla)
- 1/4 cup Fresh cilantro (roughly chopped for garnish)
👨🍳 Instructions
-
1
Pat the chicken thighs dry with paper towels. Season generously on both sides with kosher salt and black pepper. This ensures a crispy skin and well-seasoned meat.
-
2
Heat the olive oil in a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat until shimmering.
-
3
Place chicken thighs skin-side down in the pan. Sear for 6-8 minutes without moving them until the skin is golden brown and crispy. Flip and sear for another 3 minutes. Remove chicken to a plate (it won't be cooked through yet) and pour off all but 2 tablespoons of the rendered fat.
-
4
Reduce heat to medium. Add the diced onion and bell pepper to the same pot. Sauté for 5 minutes until softened, scraping up the browned bits (fond) from the bottom of the pan.
-
5
Stir in the minced garlic, tomato paste, oregano, cumin, and smoked paprika. Cook for 1-2 minutes until the tomato paste turns a deep brick red and the spices are fragrant.
-
6
Add the rinsed rice to the pot. Stir constantly for 2 minutes to toast the grains; they should look slightly translucent and be well-coated in the aromatic oil.
-
7
Pour in the white wine to deglaze the pan, stirring for 1 minute until most of the liquid has evaporated.
-
8
Add the chicken broth, crushed saffron threads, and the bay leaf. Bring the mixture to a rolling boil.
-
9
Nestle the seared chicken thighs back into the rice, skin-side up. Ensure any juices from the plate go back into the pot.
-
10
Reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes. Do not lift the lid during this time; the steam is essential for fluffy rice.
-
11
Check the rice; if the liquid is absorbed and the rice is tender, remove from heat. If still slightly crunchy, add 2 tablespoons of water and cook for 5 more minutes.
-
12
Scatter the peas and olives over the top. Replace the lid and let the dish rest off the heat for 5-10 minutes. This allows the moisture to redistribute.
-
13
Remove the bay leaf. Fluff the rice around the chicken with a fork, garnish with fresh cilantro, and serve immediately.
💡 Chef's Tips
Always rinse your rice thoroughly to remove excess starch, which prevents the Arroz con Pollo from becoming gummy. For a crispy 'socarrat' (the prized burnt rice bottom), turn the heat to medium-high for the last 2 minutes of cooking until you hear a faint crackling sound. Ensure your chicken broth is certified gluten-free, as some brands use yeast extract or thickeners derived from barley or wheat. If you don't have saffron, you can substitute with 1/2 teaspoon of turmeric for color, though the flavor profile will change slightly. Bone-in thighs are highly recommended over breasts because they remain juicy throughout the long simmering process.
🍽️ Serving Suggestions
Serve with a side of sweet fried plantains (maduros) to balance the savory spices. A simple avocado salad with red onion and lime vinaigrette adds a creamy, fresh contrast. Pair with a crisp, chilled glass of Albariño or a light Mexican lager (check for GF labels). Offer a bottle of your favorite hot sauce or a small bowl of spicy salsa criolla on the side. A squeeze of fresh lime juice over the entire dish just before eating brightens all the flavors.