This one pot arroz con pollo recipe starts with juicy chicken thighs surrounded by basmati rice and colorful veggies that are loaded up with a generous amount of spices and seasonings.
Why this recipe works
Arroz con pollo translates to rice with chicken, a Spanish and Latin-American recipe popular throughout many different countries with lots of different variations. Some incorporate olives, as we did today, while others use saffron instead of being tomato-based. There’s a plethora of variations out there, each with its own twists to make it taste like home.
I have to say, the aroma of this combination simmering in the pan was out of this world. Giving the chicken a quick sear in the skillet before adding everything else creates a flavorful base for the rice and aromatics.
RELATED – From Cajun rice to Mexican rice and beans and beyond, we love all rice dishes around here. There’s just something so comforting about it.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
RICE – We’re using basmati, but you can easily substitute with long grain white rice. Be sure to rinse your rice well before making this recipe. Rinse in cold water until the water runs clear. This removes excess starch, which can make the rice gummy and sticky.
CHICKEN – Bone-in, skin-on chicken thighs are ideal here. Using bone-in thighs adds even more flavor to the rice, plus a quick sear in a skillet gives them a lovely golden crust. You can substitute with chicken breasts if preferred, but be careful not to overcook them!
VEGETABLES – Onions, bell peppers, and garlic are the aromatics in arroz con pollo. We use red bell pepper mostly for color. You can use green bell pepper, or any of the color varieties. Lastly, frozen peas are added towards the end. Other popular veggie additions include chopped carrots and corn. Feel free to play around!
OLIVES – Olives are a popular addition to Caribbean versions of arroz con pollo. I was quite surprised by the flavor that pimento stuffed olives added to this dish! You can, however, omit them or substitute with capers if preferred.
How to Make Arroz con Pollo
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a small bowl, combine onion powder, black pepper, 1/2 teaspoon of the garlic salt, and 1/2 teaspoon of the cumin. Use mixture to season both sides of the chicken thighs.
- Heat olive oil in a skillet over medium-high heat until shimmering. Add chicken thighs, skin side down, and allow to sear for a few minutes, or until nicely browned. Turn thighs over and brown the other side, then remove from the pan and set aside. Do not clean the pan.
- To the remaining oil, add garlic, onion, red bell pepper, and rice. Sauté for several minutes until vegetables are tender.
- Add tomato paste, remaining 1 1/2 teaspoons of garlic salt, remaining 1 teaspoon of cumin, chicken broth, and olives. Stir together, then top with bay leaves.
- Nestle chicken thighs back into the liquid in the pan.
- Cover pan and bring to a gentle boil over medium heat. Cook for 20 minutes, stirring a couple of times to ensure everything cooks evenly.
- Remove lid and add cilantro and peas, stir well.
- Replace lid and cook an additional 5-10 minutes, or until most of the liquid has been absorbed.
- Turn off heat and allow to rest for 5 minutes before serving.
Frequently Asked Questions & Expert Tips
Yes, of course. This is a great dish to meal prep for lunches or dinners throughout the week. Leftovers heat up really well. Prep, allow to cool, then transfer to airtight containers and store in the refrigerator for up to 4 days. When reheating, add a splash of broth or water to help rehydrate if needed.
Realistically, no. But do I recommend it? Yes. Browning the chicken adds an extra layer of flavor. This dish is made entirely in one pan, so browning the chicken at the beginning actually transfers lots of flavor straight into the rice.
Be careful that the heat isn’t too high, or the broth mixture will be absorbed faster than the rice and chicken can cook. Medium heat is best for this dish.
Serving Suggestions
Arroz con pollo is a complete meal in itself, but if you want a little extra something on the side try a fresh cucumber salad, hearty beans, or plantains. Optionally garnish with cilantro and a squeeze of lime.
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Arroz con Pollo
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 pounds bone-in chicken thighs 4 large thighs
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 2 teaspoons garlic salt divided
- 1 ½ teaspoons cumin divided
- 2 Tablespoons olive oil
- 2 teaspoons minced garlic
- ½ cup diced onion
- ½ cup diced red bell pepper
- 1 cup basmati rice rinsed and drained
- 2 Tablespoons tomato paste
- 3 ½ cups chicken broth
- 5.75 ounces pimento stuffed olives 1 jar, drained
- 3 bay leaves
- 3 Tablespoons chopped cilantro
- ½ cup frozen peas thawed
Things You’ll Need
Before You Begin
- Be careful that the heat isn’t too high, or the broth mixture will be absorbed faster than the rice and chicken can cook. Medium heat is best for this dish.
- Be sure to rinse your rice well before making this recipe. Rinse in cold water until the water runs clear. This removes excess starch, which can make the rice gummy and sticky.
Instructions
- In a small bowl, combine onion powder, black pepper, 1/2 teaspoon of the garlic salt, and 1/2 teaspoon of the cumin. Use mixture to seasoning both sides of the chicken thighs.1 teaspoon onion powder, 1 teaspoon black pepper, 2 pounds bone-in chicken thighs
- Heat olive oil in skillet over medium-high heat until shimmering. Add chicken thighs, skin side down, and all to sear for a few minutes, or until nicely browned. Turn thighs over and brown the other side, then remove from the pan and set aside. Do not clean the pan.2 Tablespoons olive oil
- To the remaining oil, add garlic, onion, red bell pepper, and rice. Sauté for several minutes until vegetables are tender.2 teaspoons minced garlic, 1/2 cup diced onion, 1/2 cup diced red bell pepper, 1 cup basmati rice
- Add tomato paste, remaining 1 1/2 teaspoons of garlic salt, remaining 1 teaspoon of cumin, chicken broth, and olives. Stir together then top with bay leaves.2 Tablespoons tomato paste, 3 1/2 cups chicken broth, 5.75 ounces pimento stuffed olives, 3 bay leaves
- Nestle chicken thighs back into the liquid in the pan.
- Cover pan and bring to a gentle boil over medium heat. Cook for 20 minutes, stirring a couple times to ensure everything cooks evenly.
- Remove lid and add cilantro and peas, stir well.3 Tablespoons chopped cilantro, 1/2 cup frozen peas
- Replace lid and cook an additional 5-10 minutes, or until most of the liquid has been absorbed.
- Turn off heat and allow to rest for 5 minutes before serving.
Expert Tips & FAQs
- This is a great dish to meal prep for lunches or dinners throughout the week. Leftovers heat up really well. Prep, allow to cool, then transfer to airtight containers and store in the refrigerator for up to 4 days. When reheating, add a splash of broth or water to help rehydrate if needed.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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