📝 About This Recipe
This quintessential Latin American comfort food is a vibrant symphony of golden rice, succulent chicken, and aromatic aromatics. Our version utilizes a deeply flavorful 'sofrito' base and a touch of saffron to elevate the humble rice bowl into a festive masterpiece. It’s a soulful, one-pot wonder that brings the warmth of a family kitchen to your table with every savory, spice-infused bite.
🥗 Ingredients
The Chicken
- 2 lbs Chicken thighs (bone-in, skin-on for maximum flavor)
- 1 tablespoon Adobo seasoning (or a mix of salt, garlic powder, and oregano)
- 2 tablespoons Olive oil (extra virgin)
The Sofrito & Aromatics
- 1 Yellow onion (finely diced)
- 1 Green bell pepper (seeded and diced)
- 4 Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika (pimentón)
The Rice & Liquid
- 2 cups Long-grain white rice (rinsed until water runs clear)
- 3 cups Chicken broth (low sodium)
- 1/2 cup Dry white wine (such as Sauvignon Blanc)
- 1 pinch Saffron threads (crushed)
- 1 Bay leaf
- 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 wedges (for serving)
👨🍳 Instructions
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1
Pat the chicken thighs dry with paper towels and season generously on both sides with the adobo seasoning.
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2
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
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3
Place chicken 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 to a plate (it won't be fully cooked yet).
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4
In the same pan with the chicken fat, add the onion and bell pepper. Sauté for 4-5 minutes until softened.
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5
Stir in the garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.
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6
Add the tomato paste and cook for 2 minutes, stirring constantly, until it turns a deep brick red.
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7
Add the rinsed rice to the pan. Stir to coat every grain with the oil and aromatics, toasting the rice for about 2 minutes.
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8
Pour in the white wine to deglaze the pan, scraping up any browned bits (fond) from the bottom with a wooden spoon.
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9
Stir in the chicken broth, saffron threads, and the bay leaf. Bring the mixture to a rolling boil.
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10
Nestle the chicken thighs back into the rice mixture, ensuring the crispy skin stays mostly above the liquid line.
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11
Reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes without lifting the lid.
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12
Check if the liquid is absorbed and the rice is tender. If so, scatter the peas and roasted red peppers over the top.
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13
Cover again, turn off the heat, and let the dish steam for 5-10 minutes. This ensures the fluffiest rice texture.
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14
Garnish with fresh cilantro and serve directly from the pot with lime wedges on the side.
💡 Chef's Tips
Always rinse your rice to remove excess starch; this prevents the Arroz con Pollo from becoming gummy. Don't skip the 'socarrat'—if you like a crispy bottom, turn the heat up to medium for the last 2 minutes of cooking until you hear a slight crackle. Use bone-in thighs rather than breasts; they stay juicy during the long simmer and provide a much richer broth. If you don't have saffron, a teaspoon of turmeric or a packet of Sazón with Culantro y Achiote will provide that beautiful yellow color. Resist the urge to stir the rice once it begins simmering, as this breaks the grains and releases starch.
🍽️ 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, cold Lager or a glass of chilled Albariño wine. Add a dash of your favorite hot sauce or a dollop of garlic aioli for an extra kick. Warm flour or corn tortillas can be used to scoop up the flavorful rice and chicken.