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Classic Arroz con Pollo
Traditional dish · Latin American
A traditional and flavorful one-pot dish featuring tender chicken and rice simmered in a savory broth with aromatic vegetables and spices.
Ingredients
- Chicken thighs or drumsticks1.5 lbs
- Medium-grain rice2 cups
- Chicken broth4 cups
- Yellow onion1 large
- Red bell pepper1
- Garlic4 cloves
- Tomatoes, diced1 (14.5 oz) can
- Peas, frozen1 cup
- Olive oil2 tbsp
- Saffron threads or annatto powder1 pinch
- Cumin1 tsp
- Smoked paprika1 tsp
- Bay leaf1
- Saltto taste
- Black pepperto taste
- Fresh parsley, choppedfor garnish
Steps
- 1
Season chicken pieces with salt and pepper.
- 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 3
Add chopped onion and bell pepper to the pot and sauté until softened, about 5-7 minutes.
- 4
Add minced garlic and cook for 1 minute until fragrant.
- 5
Stir in cumin and smoked paprika.
- 6
Add the rice and stir to coat with the aromatics.
- 7
Pour in the chicken broth, diced tomatoes, and add the bay leaf. Stir in saffron or annatto for color.
- 8
Return the chicken pieces to the pot. Bring the mixture to a boil.
- 9
Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- 10
Stir in the frozen peas during the last 5 minutes of cooking.
- 11
Remove bay leaf. Let stand covered for 5 minutes before serving. Garnish with fresh parsley.
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