Are you searching for the ultimate one-pan comfort food? A hearty, vibrant, and incredibly flavorful meal that will transport your kitchen to Latin America and have the whole family raving? This amazing, authentic-tasting Arroz con Pollo is that perfect meal. We’re talking juicy, spice-rubbed, golden-brown chicken, simmered to fall-off-the-bone perfection with fluffy, savory rice and a medley of sweet peppers and onions in a rich tomato broth.
This isn’t just another chicken and rice recipe; it’s a guide to mastering a soulful, iconic dish that is beloved around the world. We’ll show you the simple but crucial secrets to the most flavorful, juicy chicken and perfectly cooked, never-mushy rice, all made in a single skillet. This is a complete, satisfying, and deeply comforting meal that is perfect for a cozy Sunday dinner, yet easy enough for a special weeknight.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate One-Pan Comfort Food
What makes this Arroz con Pollo so spectacularly delicious is its incredible depth of flavor and its brilliant one-pan preparation. This recipe is a masterpiece of rustic, soulful cooking. The dish features bone-in, skin-on chicken thighs and drumsticks, which are rubbed with a warm, smoky spice blend and seared to a perfect, crispy golden brown. The true magic happens when the uncooked rice is toasted in the savory chicken drippings with a classic sofrito of onions and peppers, and then simmered with the chicken in a rich and flavorful tomato and chicken broth. The result is impossibly tender chicken and fluffy, vibrant rice that has absorbed all the delicious, savory flavors of the dish.
| Metric | Time / Level |
| Total Time | 1 hour 20 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 6 |
The Flavors of Latin America: The Essential Ingredients
This iconic dish uses a handful of high-quality ingredients and classic techniques to create its signature rich and savory flavor.
- The Chicken (Bone-in, Skin-on is KEY!):
- For the absolute most flavorful and juiciest result, it is essential to use bone-in, skin-on chicken thighs and/or drumsticks. As the chicken cooks, the bone adds an incredible, deep flavor to the broth, and the skin renders its delicious fat, which in turn seasons the rice and becomes wonderfully crispy and golden brown.
- The Sofrito & Rice:
- The Sofrito: A classic and non-negotiable flavor foundation for many Latin dishes. A simple, aromatic blend of chopped onion, bell peppers, and garlic is gently sautéed to create a deep, sweet, and wonderfully complex flavor base for the entire dish.
- The Pilaf Method: The secret to fluffy, not mushy, rice is the classic pilaf method. By toasting your dry, long-grain rice in the hot, flavorful drippings from the chicken and sofrito before you add your liquids, you are infusing every grain with flavor and helping them to stay separate and fluffy as they cook.
- The Spices (The Sazón!):
- A classic, warm, and perfectly balanced Latin spice blend of earthy cumin, herbaceous oregano, savory garlic powder, and a hint of fiery cayenne.
- For an Authentic Color (Optional but Recommended!): For that classic, beautiful, golden yellow-orange color, you can add a generous pinch of saffron threads or 1/2 teaspoon of ground annatto (achiote) to your broth.
Step-by-Step to the Best Arroz con Pollo
This elegant, one-pot meal is a joy to prepare.
Step 1: Season and Sear the Chicken
Step 1: Pat your 3 pounds of chicken pieces completely dry with paper towels. Season them generously on all sides with kosher salt and pepper.
Step 2: In a small bowl, combine the 2 teaspoons of ground cumin, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, and 1/2 teaspoon of cayenne pepper. Rub this spice mixture into the chicken, coating it evenly.
Step 3: In a large, heavy-bottomed skillet or Dutch oven, heat the 3 tablespoons of extra-virgin olive oil over a medium-high heat. Add the chicken pieces, skin-side down, in a single layer.
Step 4: Sear the chicken for about 5 minutes per side, until the skin is a beautiful, deep golden brown and crispy. Transfer the seared chicken to a plate. Do not wipe out the skillet!
Part 2: Build the Sofrito and Toast the Rice
Step 1: In the same skillet, over a medium heat, cook your 1 large chopped yellow onion and your 2 chopped bell peppers in the flavorful chicken drippings. Stir occasionally for about 7 minutes, until the vegetables have softened.
Step 2: Add your 4 cloves of finely chopped garlic and cook for 1 more minute, until it is very fragrant. Stir in the 2 tablespoons of tomato paste and let it cook for another minute to deepen its flavor.
Step 3: Add your 1 cup of long-grain rice to the skillet and cook, stirring, for about 3 minutes, until the rice is well coated in the oil and has become lightly toasted.
Part 3: Simmer to Perfection (and Rest!)
Step 1: Add your 1 1/4 cups of chicken broth, your 1 can of diced tomatoes, the 1 bay leaf, and 1/2 teaspoon of kosher salt to the skillet. Stir everything together, scraping up any delicious browned bits from the bottom of the pan. Step 2: Bring the liquid to a boil. Then, nestle your seared chicken pieces back into the skillet amongst the rice. Step 3: Reduce the heat to a low simmer, cover the skillet with a tight-fitting lid, and let it cook for 20 to 25 minutes, until the rice is tender and has absorbed all the liquid. Step 4 (The Most Important Step!): Remove the skillet from the heat and let it rest, still covered, for at least 10 minutes. This crucial resting step allows the rice to finish steaming and guarantees a perfect, fluffy texture every time.
Fluff the rice around the chicken with a fork. Garnish with some fresh cilantro or parsley and serve immediately.
Arroz con Pollo (Easy & Authentic Recipe!)
A classic and flavorful one-pan recipe for Arroz Con Pollo (chicken and rice). This hearty dish features bone-in, skin-on chicken thighs and drumsticks coated in a savory spice rub of cumin, oregano, and garlic powder, then seared until golden brown. A sofrito of onion and bell peppers is cooked in the same skillet, followed by long-grain rice which is toasted to develop its flavor. The rice is then simmered with chicken broth and diced tomatoes, and the seared chicken is returned to the pan to cook until everything is tender and infused with flavor.
Ingredients
- 3 lb bone-in, skin-on chicken thighs and drumsticks
- Kosher salt
- Freshly ground black pepper
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 3 Tbsp extra-virgin olive oil
- 1 large yellow onion, chopped
- 2 bell peppers, chopped
- 4 cloves garlic, finely chopped
- 2 Tbsp tomato paste
- 1 cup long-grain rice
- 1 1/4 cups low-sodium chicken broth (plus more as needed)
- 1 (14-ounce) can diced tomatoes
- 1 bay leaf
Instructions
- Pat the chicken pieces dry and season them all over with salt and pepper. In a small bowl, combine the cumin, oregano, garlic powder, and cayenne pepper. Rub this spice mixture into the chicken.
- In a large, deep skillet over medium-high heat, heat the olive oil. Add the chicken and cook for about 5 minutes per side, until golden brown. Transfer the chicken to a plate.
- In the same skillet over medium heat, cook the chopped onion and bell pepper for about 7 minutes, stirring occasionally, until softened.
- Add the finely chopped garlic and cook for 1 more minute until fragrant, then stir in the tomato paste.
- Add the uncooked rice to the skillet and cook for about 3 minutes, stirring, until the rice is well-coated and toasted.
- Add the broth, diced tomatoes, bay leaf, and 1/2 teaspoon of kosher salt, scraping up any browned bits from the bottom of the pan.
- Bring the liquid to a boil, then return the seared chicken pieces to the skillet.
- Reduce the heat to low, cover, and let simmer, stirring occasionally, for 20-25 minutes, until the rice is tender and the chicken is cooked through. Add more broth or water if the pan becomes too dry.
- Remove the bay leaf, fluff the rice, and serve.
Notes
- This is a true one-pan meal that builds layers of flavor by cooking all the components in the same skillet.
- Searing the chicken first is a crucial step that creates a crispy skin and a rich, browned flavor in the final dish.
- Toasting the rice in the pan with the vegetables before adding the liquid helps the grains to stay separate and absorb more flavor.
- The final cooking instructions were not fully provided in the source article and have been inferred.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive weeknight meal, you can get a head start by preparing your spice blend and chopping all your vegetables up to a day in advance.
- Storage: Store any leftover Arroz con Pollo in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat this dish is in a skillet on the stovetop over a low heat. You may need to add a generous splash of chicken broth or water to help loosen the rice and keep it from drying out.
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Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to Arroz con Pollo that is not mushy?
There are two main secrets! First, be sure to use the pilaf method described in this recipe: toast your dry rice in the hot oil before you add your liquids. This helps the grains to stay separate. Second, and most importantly, after the dish has finished cooking, you must let it rest, covered and off the heat, for at least 10 minutes. This allows the rice to finish steaming and absorb the last bits of moisture, guaranteeing a perfect, fluffy texture.
Q2: What is the best kind of chicken to use for Arroz con Pollo?
For the most authentic and flavorful result, bone-in, skin-on chicken thighs and drumsticks are the absolute best choice. The bone adds a deep, rich flavor to the broth as it cooks, and the skin renders its fat, which beautifully seasons the rice and becomes wonderfully crispy.
Q3: Can I make this recipe with boneless, skinless chicken breasts?
You can, but the final dish will be a bit less rich and flavorful. If you use boneless, skinless chicken breasts, be sure to cut them into large, 2-inch chunks and reduce the final simmering time to about 15-20 minutes to prevent them from drying out.
Q4: Can I make this recipe in an Instant Pot?
Yes! Use the “Sauté” function to complete all the initial steps of searing your chicken and sautéing your vegetables and rice. Then, add all the other ingredients, nestle the chicken on top, secure the lid, and pressure cook on High for 10 minutes. Let the pressure release naturally for 10 minutes before performing a quick release.
Q5: What is a sofrito?
A sofrito is a classic, aromatic flavor base that is used in many Latin American, Spanish, and Caribbean cuisines. While the exact ingredients can vary, it is typically a simple but essential combination of finely chopped onion, bell peppers, and garlic that is gently sautéed in oil.