Arroz con pollo is such an easy one-pot chicken dinner recipe that my whole family loves! I brown juicy chicken thighs to perfection and serve them atop a bed of fragrant veggies and rice. Topped with peas, this dish is savory with a pop of sweetness. It’s an all-in-one dinner that I make all the time!
Easy Arroz con Pollo Recipe
There’s something about the phrase “one pot dinner” that gives me such a warm fuzzy feeling! Knowing that in just one pot I can prepare bone-in chicken thighs and rice with veggies for the whole family makes me smile. The best part? Only one dish to wash!
My arroz con pollo recipe draws influences from Spain and Puerto Rico. I flavor the rice with bold ingredients like chicken broth, tomato paste, and garlic. And I cook the chicken thighs with an array of seasonings guaranteed to make your mouth water. The sweet peas are the icing on the cake and make this dish so yummy!
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One Simple Tip!
My one tip for this easy arroz con pollo recipe? Don’t skip searing the chicken thighs first! Although you can cook it fully with the rice and veggie mixture, this result in soggier chicken. The browned skin with all the seasonings is what makes this dish so unforgettable!
Arroz con Pollo Recipe
This arroz con pollo recipe is an easy one-pot dinner filled with juicy chicken thighs, fluffy and fragrant rice, and sweet peas.
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Serves 6 people
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In a small bowl, stir together salt, garlic powder, cumin, and cayenne. Use it to season both sides of the chicken.
2 teaspoons kosher salt, 1 teaspoon garlic powder, ½ teaspoon ground cumin, ¼ teaspoon ground cayenne pepper, 5-6 bone-in, skin-on chicken thighs
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Heat a large sauté pan over medium heat. Add in the oil and chicken, skin side down. Cook until golden brown, about 6 minutes per side. If the pan seems crowded, cook the chicken in 2 batches. Remove the chicken from the pan and set it aside.
2 tablespoons cooking oil
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Add the onion and bell pepper to the pan. Cook until tender, about 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add in the rice and cook until it is beginning to brown around the edges, about 60 seconds.
1 yellow onion, 1 red bell pepper, 2 garlic cloves, 1½ cups long-grain white rice
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Stir in the broth, tomato paste, and salt until well mixed and the tomato paste has dissolved. Return the chicken to the pan, skin side up, and bring the mixture to a simmer. Cover, and cook for 20-25 minutes until the rice and chicken are cooked through.
3¼ cups low-sodium chicken broth, 1 tablespoon tomato paste, 1 teaspoon kosher salt
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Sprinkle on the frozen peas, cover and let sit off heat for 5 minutes.
1 cup frozen green peas
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Serve with cilantro and lime wedges if desired.
chopped fresh cilantro, lime wedges
**In place of chicken broth, you can use water or vegetable broth.
Tips:
- Be careful not to let the peas sit for over 5 minutes with the lid on. If they overcook, they’ll quickly become mushy and lose their intended consistency.
- Nutritional information does not include optional garnishes.
Storage: Store arroz con pollo in an airtight container in the refrigerator for 3 days.
Nutrition Facts
Arroz con Pollo Recipe
Amount Per Serving
Calories 514
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 118mg39%
Sodium 1319mg57%
Potassium 521mg15%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 2g2%
Protein 26g52%
Vitamin A 793IU16%
Vitamin C 28mg34%
Calcium 39mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Make Arroz con Pollo Step by Step
Cook the Chicken: In a small bowl, stir together 2 teaspoons of kosher salt, 1 teaspoon of garlic powder, ½ teaspoon of ground cumin, and ¼ teaspoon of ground cayenne pepper. Use it to season both sides of 5-6 bone-in, skin-on chicken thighs. Heat a large sauté pan over medium heat. Add in 2 tablespoons of cooking oil and the chicken, skin side down. Cook until golden brown, about 6 minutes per side. If the pan seems crowded, cook the chicken in 2 batches.
Sauté the Veggies: Add 1 diced yellow onion and 1 diced red bell pepper to the pan. Cook until tender, about 5-7 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds. Add in 1½ cups of long-grain white rice and cook until it is beginning to brown around the edges, about 60 seconds.
Cook the Rice: Stir in 3¼ cups of low-sodium chicken broth, 1 tablespoon of tomato paste, and 1 teaspoon of kosher salt until well mixed and the tomato paste has dissolved. Return the chicken to the pan, skin side up, and bring the mixture to a simmer. Cover, and cook for 20-25 minutes until the rice and chicken are cooked through.
Top with Peas: Sprinkle on 1 cup of frozen peas, cover, and let sit off heat for 5 minutes. Serve one pot arroz con pollo with fresh cilantro and lime wedges if desired.
How to Store and Reheat
This homemade arroz con pollo will stay fresh in the refrigerator for up to 3 days. Be sure to keep it in an airtight container so it doesn’t dry out!
When you’re ready to enjoy your one-pot masterpiece, I recommend reheating it back in the pot. The microwave will most likely dry out both the rice and chicken. In the pot, consider adding a splash of broth to keep it from being dry as well.