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Arroz Con Pollo Recipe

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4.5 from 60 reviews

Arroz Con Pollo is a classic Latin American one-pot chicken and rice dish full of vibrant flavors from cumin, oregano, garlic, and fresh cilantro. This comforting meal features tender bone-in chicken thighs and drumsticks seared to golden perfection and simmered with bell peppers, onions, diced tomatoes, and long-grain rice to create a savory, aromatic, and satisfying dinner perfect for family gatherings or weeknight meals.

Ingredients

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Chicken and Seasonings

  • 3 lb. bone-in, skin-on chicken thighs and drumsticks
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1/2 tsp. cayenne pepper

Vegetables and Rice

  • 3 Tbsp. extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 2 bell peppers, seeds and ribs removed, chopped
  • 4 cloves garlic, finely chopped
  • 2 Tbsp. tomato paste
  • 1 cup long-grain rice
  • 1 1/4 cups low-sodium chicken broth
  • 1 (14-oz.) can diced tomatoes
  • 1 bay leaf
  • Chopped fresh cilantro, for serving

Instructions

  1. Season the Chicken: Pat the chicken dry with paper towels to ensure crisping and season generously all over with kosher salt and freshly ground black pepper. In a small bowl, mix together the ground cumin, dried oregano, garlic powder, and cayenne pepper, then rub this spice mixture evenly onto the chicken pieces.
  2. Sear the Chicken: Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden brown on both sides, approximately 5 minutes per side. Once seared, transfer the chicken to a plate to rest.
  3. Sauté Vegetables: Using the same skillet, reduce heat to medium and add the chopped onion and bell peppers. Cook, stirring occasionally, until the vegetables soften, about 7 minutes. Add the finely chopped garlic and sauté for about 1 minute until fragrant. Then stir in the tomato paste thoroughly to incorporate.
  4. Toast Rice and Simmer: Add the long-grain rice to the skillet, stirring to coat each grain with the tomato paste and vegetable mixture. Toast the rice for about 3 minutes. Pour in the chicken broth and diced tomatoes along with the bay leaf and 1/2 teaspoon of kosher salt. Stir well to deglaze the pan, lifting any browned bits from the bottom. Bring the mixture to a boil, then nestle the seared chicken pieces back into the skillet. Reduce heat to low, cover, and let simmer gently for about 30 minutes. Stir occasionally to prevent the rice from sticking and add a splash more chicken broth or water if it dries out before the rice and chicken are cooked through.
  5. Finish and Serve: Remove and discard the bay leaf. Taste the dish and adjust seasoning with additional salt as needed. Garnish the Arroz Con Pollo with freshly chopped cilantro before serving for a burst of fresh herb flavor.

Notes

  • Using bone-in, skin-on chicken adds more flavor and keeps the meat tender and juicy during cooking.
  • Be careful not to over-stir when the rice is simmering to avoid breaking the grains.
  • If you prefer spicier food, increase the cayenne pepper or add a diced jalapeño in the vegetable sauté step.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
  • To make this dish gluten-free, double-check that the chicken broth and tomato paste do not contain any gluten additives.

Find it online: https://queenrecipe.com/arroz-con-pollo-recipe/