📝 About This Recipe
This Arroz con Pollo is a soulful, one-pot masterpiece that marries succulent golden-brown chicken with rice infused with the aromatic 'holy trinity' of Latin flavors: garlic, onions, and bell peppers. Often considered the ultimate comfort food across Latin America and Spain, this version achieves a perfect balance of smoky paprika and luxurious saffron. The result is a vibrant, sun-colored dish where every grain of rice is plump with rich chicken essence and garden-fresh herbs.
🥗 Ingredients
The Chicken & Marinade
- 2 pounds Chicken thighs (bone-in, skin-on for maximum flavor)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Dried oregano
- 2 tablespoons Olive oil (divided)
The Sofrito & Aromatics
- 1 Yellow onion (finely diced)
- 1 Red bell pepper (diced into 1/2 inch pieces)
- 4 Garlic cloves (minced)
- 1 teaspoon Smoked paprika (Pimentón)
- 1 tablespoon Tomato paste
The Rice & Liquid
- 2 cups Long-grain white rice (rinsed until water runs clear)
- 3 cups Chicken stock (low sodium, warmed)
- 1 pinch Saffron threads (crushed and bloomed in a tablespoon of warm water)
- 1 Bay leaf
- 1/2 cup Frozen peas (thawed)
- 1/4 cup Pimiento-stuffed green olives (sliced)
For Garnish
- 1/4 cup Fresh cilantro (roughly 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 salt, pepper, and dried oregano.
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2
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
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3
Place chicken thighs skin-side down in the pan. Sear for 5-7 minutes until the skin is golden brown and crispy. Flip and sear for another 3 minutes. Remove chicken from the pan and set aside on a plate (it will finish cooking later).
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4
Reduce heat to medium. If the pan is too dry, add the remaining tablespoon of olive oil. Add the onion and red bell pepper, sautéing for 5 minutes until softened.
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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 rice to the pan. Stir constantly for 2 minutes to 'toast' the grains; they should look translucent at the edges and be well-coated in the oil and aromatics.
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7
Sprinkle in the smoked paprika and stir briefly. Immediately pour in the chicken stock, bloomed saffron (with its liquid), and add the bay leaf.
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8
Scrape the bottom of the pan with a wooden spoon to release any browned bits (fond), which hold immense flavor.
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9
Nestle the seared chicken thighs back into the rice mixture, ensuring any juices from the plate go back into the pan.
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10
Bring the liquid to a rolling boil, then immediately reduce the heat to low. Cover the pan with a tight-fitting lid.
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11
Simmer undisturbed for 20-25 minutes. Do not lift the lid! This steam is essential for perfectly fluffy rice.
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12
After 25 minutes, check if the liquid is absorbed and the rice is tender. If so, quickly scatter the peas and olives over the top, replace the lid, and turn off the heat.
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13
Let the dish rest, covered, for 5-10 minutes. This allows the moisture to redistribute and the peas to warm through.
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14
Discard the bay leaf. Fluff the rice gently around the chicken with a fork. Garnish with fresh cilantro and serve with lime wedges.
💡 Chef's Tips
Always rinse your rice under cold water until the water runs clear to remove excess starch; this prevents the Arroz con Pollo from becoming gummy. For a traditional 'pegao' or 'socarrat' (crispy rice bottom), turn the heat up to medium-high for the last 2 minutes of cooking until you hear a slight crackling sound. If you don't have saffron, you can substitute with 1 teaspoon of ground turmeric or a packet of Sazón with Culantro y Achiote for that signature yellow color. Use bone-in chicken thighs rather than breasts; the bone adds flavor to the rice and the dark meat stays juicy during the long simmer. Make sure your stock is warm when you add it to the pan to keep the cooking temperature consistent and ensure even rice texture.
🍽️ Serving Suggestions
Serve with a side of sweet fried plantains (maduros) to balance the savory spices. A simple avocado salad with red onions and a light vinaigrette cuts through the richness of the chicken. Pair with a crisp, cold Lager or a glass of dry Albariño white wine. Offer a jar of spicy Piqué (Puerto Rican hot sauce) or sliced jalapeños for those who enjoy a kick of heat. Warm corn tortillas can be used to scoop up the rice and tender chicken meat.