Description
Arroz con Pollo is a classic Latin American dish featuring tender, seasoned chicken cooked with fragrant rice, vegetables, and spices. This recipe uses bone-in, skin-on chicken thighs and drumsticks seared to a golden crisp, then baked with rice, bell pepper, onions, garlic, and olives for a flavorful one-pot meal that serves 4 to 6 people.
Ingredients
Units
Scale
Chicken and Seasoning
- 2 3/4 teaspoons salt, divided
- 1/4 teaspoon ground black pepper
- 2 teaspoons ground cumin, divided
- 3 pounds bone-in, skin-on chicken thighs and/or drumsticks
- 2 tablespoons vegetable oil
Vegetables and Rice
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 cups long grain white rice (basmati works very well), rinsed
- 6 cloves garlic, minced
- 1/4 cup tomato paste
Broth and Spices
- Approximately 3 1/2 cups chicken broth (adjust based on rice type)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground turmeric (may substitute with annatto powder or bijol)
- 1/2 teaspoon sugar
- 3/4 cup drained and halved pimento-stuffed green olives (from a 6-oz jar)
- 2 bay leaves
Finishing Touches
- 1 cup frozen peas, thawed
- 1/4 cup chopped fresh cilantro (optional)
- Lemon or lime wedges, as garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position a rack in the middle of the oven to prepare for baking the dish.
- Season Chicken: In a small bowl, combine 1½ teaspoons salt, black pepper, and 1 teaspoon cumin. Trim excess fat from chicken while keeping the skin intact. Pat the chicken dry and season both sides evenly with the spice mixture.
- Brown Chicken: Heat vegetable oil in a large heavy-bottomed Dutch oven or oven-safe skillet over medium-high heat. Brown the chicken in batches to avoid overcrowding. For thighs, sear skin-side down for 5 to 7 minutes until golden and crisp, then flip for 1 to 2 minutes. For drumsticks, sear each side for 2 to 3 minutes. Transfer browned chicken to a plate and reserve.
- Sauté Vegetables and Rice: Reduce heat to medium-low and add chopped onion and green bell pepper to the pot. Cook, stirring occasionally, for 6 to 8 minutes until softened, scraping up browned bits. Stir in rice, minced garlic, tomato paste, and remaining 1 teaspoon cumin; cook for 2 to 3 minutes until fragrant.
- Add Broth and Spices: Pour in chicken broth, then stir in oregano, turmeric, sugar, olives, bay leaves, and the remaining 1¼ teaspoons salt. Nestle the browned chicken pieces on top, including any drippings.
- Bake: Bring the mixture to a boil on the stovetop, then cover with a lid and transfer the pot to the preheated oven. Bake for 35 minutes or until the chicken reaches an internal temperature of 175°F (79°C).
- Rest: Remove the pot from the oven and let it rest, covered, on a wire rack or stovetop for 10 minutes, allowing flavors to meld and rice to finish cooking gently.
- Final Touches: Carefully remove the lid and transfer chicken pieces to a plate. Discard bay leaves and fluff rice. Check rice tenderness; if undercooked, add ½ cup water, cover, and simmer on low for 5 to 10 minutes. Stir in thawed peas and cilantro if using. Return chicken to the pot on top of the rice or shred the meat and mix it in.
- Serve: Serve hot, accompanied by lemon or lime wedges for squeezing over the dish if desired. This dish can be kept warm, covered, for up to 30 minutes before serving.
Notes
- Adjust chicken broth quantity based on your specific rice type; generally, use 1¾ cups liquid per 1 cup rice for extra-long grain varieties like basmati.
- Using bone-in, skin-on chicken provides more flavor and moisture compared to boneless or skinless options.
- You can substitute ground turmeric with annatto powder or bijol for authentic color and flavor variations.
- Resting the dish after baking improves texture and allows rice to fully absorb flavors.
- Remove the skin to shred chicken meat for mixing into rice if preferred.
- Leftovers keep well refrigerated and can be reheated gently on the stovetop.
