Arroz con pollo is my all time favorite chicken and rice dish! When I first was introduced to this dish in culinary school I couldn’t get enough of it. Now I love to make it as a simple one pan dinner that is extremely delicious.

Arroz con pollo is a popular Latin American dish that translates to “rice with chicken” in English. It typically consists of chicken pieces cooked with rice, vegetables, and various seasonings such as garlic, onions, bell peppers, and spices like cumin, saffron, or paprika. The dish often incorporates ingredients like peas, olives, and capers for added flavor and texture. It is great because you can truly add anything in your fridge and it can work!

Key Ingredients and Substitutions:

  • Chicken Thighs – I like to use bone in skin on chicken thighs here for better flavor. But you can also use drumsticks and wings! You can also use boneless skinless thighs and it works amazing. I wouldn’t use breast, it will dry out.
  • Sofrito – Sofrito is usually a combination of onions, bell peppers, garlic and tomatoes, all of which we use here! Omit any of these if you like.
  • Rice – This is one of those dishes that short or long grain rice both work, just make sure to wash the rice first so it isn’t too starchy. If you use short grain rice, it will taste more like a paella. Where as long grain rice will taste more like a pilaf.
  • Chicken Stock – This is the main liquid for simmering everything together. You can use any stock here, or flavorful water.
  • Adobo Seasoning – Adobo seasoning is a versatile spice blend commonly used in Latin American and Spanish cuisines. It typically consists of a mixture of garlic powder, onion powder, oregano, black pepper, and salt. Additional ingredients may include paprika, cumin, and other spices depending on regional variations and personal preferences. I LOVE Burlap & Barrel’s adobo seasoning for this dish.
  • Peas and Piquello Peppers – These are used on top to finish the dish. They add color and great texture. If you don’t like either, omit. You can also use jarred red peppers in place of the piquillo.
@kellyscleankitchen

How to make arroz con pollo #arrozconpollo #chicken #chickenandrice

♬ This Will Be (An Everlasting Love) [From “Bride Wars”] – Soundtrack Studio Band
  • SERVINGS:  4
  • PREP TIME: 20 Mins
  • ACTIVE TIME: 45 Mins
  • TOTAL TIME: 1 Hr 5 Mins

Ingredients:

Chicken Marinade:

  • 4 chicken thighs, skin on, bone in
  • Salt and pepper
  • 4 garlic cloves, minced
  • ¼ cup olive oil
  • 2 limes, juiced
  • 1 tbsp adobo seasoning

Other Ingredients:

  • Avocado oil
  • 1/2 white onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeno, minced
  • 5 garlic cloves, minced
  • ¼ cup cilantro, minced
  • 1 cup tomato sauce
  • 1.25 cups chicken stock
  • 1 cup basmati or jasmine rice
  • 1 tbsp adobo seasoning
  • 1 tsp cumin
  • ¼ cup piquillo peppers, sliced
  • ½ cup frozen peas
  • ¼ cup green onions, thinly sliced

Preparation:

STEP 1.

Coat the chicken in salt and pepper and add to a ziploc bag. Whisk together the garlic, olive oil, limes and adobo and add to the bag. Coat the chicken and marinate for 12 hours in the fridge.

STEP 2.

Preheat the oven to 325*F.

STEP 3.

In a large dutch oven over medium heat, add avocado oil and once hot, remove the chicken and sear until golden brown on both sides. Set aside.

STEP 4.

In the same pot add the onion and bell pepper and saute until translucent, salting as you go, around 5 minutes. Add the jalapeno and garlic and saute another 2 minutes.

STEP 5.

Add the cilantro, tomato sauce, chicken stock, rice, adobo and cumin and stir to combine. Taste and season with salt and pepper. Add the chicken back to the pot and bring it up to a simmer. Top with a lid and transfer to the oven and bake for 25 minutes.

STEP 6.

After 25 minutes, sprinkle in the piquillo peppers and peas and cook for 5 more minutes. Remove from the oven and serve!

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