Authentic One-Pot Arroz con Pollo: A Flavorful Spanish and Latin American Classic
Arroz con Pollo, meaning “rice with chicken,” is more than just a meal; it’s a culinary embrace, a staple in Spanish and Latin American households, cherished for its comforting flavors and straightforward preparation. Imagine succulent chicken, perfectly seasoned and beautifully browned, nestled amongst fragrant rice, vibrant bell peppers, sweet onions, and a medley of aromatic spices, all cooked together in a single pot. This classic dish offers a symphony of textures and tastes, making it an ideal choice for a delicious and easy weeknight dinner.
This recipe brings together the heartiness of a traditional meal with the convenience of modern cooking, coming together in less than 45 minutes. Whether you’re looking for a warm, fulfilling dish on a chilly evening or a flavorful meal to share with family and friends, this one-pot wonder delivers every time.
This post was created in partnership with Anolon® and Williams Sonoma.
As we embark on a new culinary year, my goal remains to bring you more effortless and inspiring weeknight dinner recipes that are both quick and incredibly satisfying. And what better way to kick things off than with a timeless classic like Arroz con Pollo? This dish holds a special place in my heart, evoking fond memories of my mom preparing it for our family as I was growing up. Its ability to deliver profound comfort and rich flavor with minimal fuss makes it a dish I revisit year after year.
The beauty of Arroz con Pollo lies in its simplicity. It requires only a handful of everyday ingredients, making it an accessible meal for any home cook. Its hearty and warming nature makes it particularly appealing during colder months, but it’s truly a dish for all seasons, perpetually in rotation in our kitchen. On those days when the temperature dips, there’s nothing quite like a steaming plate of Arroz con Pollo to bring warmth and joy.
What Makes This Arroz con Pollo Recipe Special?
While there are countless variations of Arroz con Pollo across different regions, this recipe focuses on creating a deeply flavorful and satisfying dish with readily available ingredients. Traditionally, Arroz con Pollo is a robust Spanish or Latin American stew-like dish where rice and chicken are cooked together, often featuring bell peppers, onions, tomatoes, and a blend of spices. Some authentic versions incorporate saffron for its distinct color and aroma, though my recipe takes a slightly simpler, yet equally delicious, approach.
My version prioritizes building layers of flavor from the ground up. It starts with beautifully seared bone-in chicken, which contributes unparalleled depth. Sautéed onions and bell peppers form a sweet and aromatic base, followed by fragrant garlic and a custom blend of spices including cumin powder and garlic powder. A touch of tomato paste adds rich umami, and for a subtle kick that I adore, a hint of cayenne pepper is included – a non-traditional but welcome addition. The final touches of frozen peas, fresh cilantro, and a squeeze of lemon juice elevate the dish, adding vibrant color, texture, and a crucial touch of acidity to balance the richness.
Achieving Culinary Perfection: The Role of Quality Cookware
One of the foundational steps for an exceptional Arroz con Pollo is properly searing the chicken. This crucial stage isn’t just about cooking the chicken; it’s about developing deep, rich flavor through the Maillard reaction, which gives the chicken its beautiful golden-brown crust and complex taste. To achieve this, a large, high-quality non-stick skillet is indispensable. It ensures even browning without sticking, making the entire process smoother and more successful.
For this recipe, I partnered with Williams Sonoma and Anolon® to highlight their exquisite new collection: the Anolon® Nouvelle Copper Hard-Anodized Cookware. This line represents a significant leap in cookware technology, designed to meet the demands of discerning home cooks. The pans boast a state-of-the-art 5-layer base, combining copper and stainless steel. This extra-thick construction not only ensures compatibility with all cooktops, including induction, but also provides superior heat conduction and distribution.
The hard-anodized exterior is a hallmark of Anolon’s cookware, offering exceptional scratch resistance and boasting a strength twice that of stainless steel. This robust construction means these pans are built to last and can withstand rigorous daily use in the kitchen. The integrated copper layer is a game-changer for heat management; copper is renowned for its unparalleled heat conduction properties, ensuring that heat spreads quickly and evenly across the entire cooking surface. This precise temperature control is critical for dishes like Arroz con Pollo, where achieving an even, golden sear on the chicken is paramount for flavor development.
Beyond performance, these pans are designed with usability in mind. They feature stay-cool stainless steel handles for comfortable handling and are oven safe up to 500 degrees Fahrenheit, offering versatility from stovetop to oven. The three-layer non-stick surface is not only PFOA-free (a crucial feature for health-conscious cooks like myself) but also metal utensil safe, which is a huge bonus for durability and convenience. This non-stick quality is particularly beneficial when cooking rice, preventing the common frustration of rice sticking to the bottom of the pan and making cleanup a breeze. In fact, you can even serve your delicious Arroz con Pollo directly from the skillet, minimizing dirty dishes!
Having rigorously tested this new Anolon cookware set over the past month, I can genuinely say I’m thoroughly impressed. As someone who is quite particular about kitchen tools, their beautiful performance on my stovetop and incredibly easy cleanup truly stand out. The deep lids and flush rivets on the inside of the pans are ingenious features that further simplify cleaning and allow for efficient stacking, a definite plus for kitchens with limited space. If you’re in the market for high-quality, durable, and exceptionally non-stick cookware, I wholeheartedly recommend exploring Anolon’s Copper Nouvelle set. You can find more details here.
Key Ingredients for a Flavorful Arroz con Pollo
Crafting a truly memorable Arroz con Pollo begins with selecting the right components. Here’s a closer look at the stars of this dish:
- Chicken: For maximum flavor and moisture, I strongly recommend using bone-in, skin-on chicken thighs and drumsticks. The skin renders beautiful fat for searing, creating a crispy exterior, while the bones impart a richer, more profound flavor to the rice as it cooks. Boneless, skinless chicken can be used for a quicker option, but be mindful that it may dry out faster and offer less depth of flavor.
- Rice: Long-grain white rice is the traditional choice for Arroz con Pollo, as its individual grains remain distinct and fluffy when cooked, absorbing all the wonderful flavors without becoming sticky. Rinsing the rice before cooking helps remove excess starch, further ensuring a perfect texture.
- Aromatics: Diced yellow onion, red bell pepper, and yellow bell pepper form the aromatic base, adding sweetness, color, and a foundational layer of flavor. Freshly minced garlic provides that indispensable pungent kick that defines so many delicious dishes.
- Spices: Ground cumin offers a warm, earthy essence, while garlic powder reinforces the savory notes. For those who appreciate a gentle warmth, a small dash of cayenne powder introduces a delightful, subtle heat that complements the other spices beautifully. While some traditional recipes call for saffron, which gives the rice a distinctive golden hue and floral notes, my recipe achieves rich flavor without it, keeping it accessible for everyday cooking.
- Tomato Paste: Instead of canned chopped tomatoes, I opt for tomato paste. Its concentrated flavor provides a deep, slightly sweet, and tangy base that truly enhances the dish’s overall profile.
- Chicken Stock: Low-sodium chicken stock allows you to control the seasoning precisely, ensuring your Arroz con Pollo is perfectly balanced and not overly salty.
- Finishing Touches: Frozen peas add a pop of vibrant color and a tender texture at the very end of cooking. Freshly chopped cilantro brings a bright, herbaceous freshness, and lemon wedges served alongside offer a crucial burst of acidity that cuts through the richness and brightens every bite.
Step-by-Step Towards One-Pot Perfection
Creating this delicious Arroz con Pollo is a straightforward process, largely thanks to its one-pot nature. Here’s a general overview of the cooking journey:
- Sear the Chicken: Start by patting your seasoned chicken pieces dry and searing them in a hot skillet until golden brown on all sides. This locks in moisture and builds a flavorful crust. Remove and set aside.
- Sauté Aromatics: In the same pan, using the rendered chicken fat (and a little olive oil if needed), sauté the diced onions and bell peppers until softened and slightly caramelized.
- Build the Flavor Base: Add minced garlic, cumin, garlic powder, and cayenne, stirring until fragrant. Then, incorporate the tomato paste, cooking it for a minute to deepen its flavor.
- Toast the Rice: Stir in the rinsed long-grain white rice, toasting it gently for a short period. This helps the grains cook more evenly and prevents them from becoming mushy.
- Combine and Simmer: Spread the rice mixture into an even layer, then arrange the seared chicken pieces on top. Pour in the chicken broth, bring it to a simmer, cover tightly, and let it cook until the rice has absorbed all the liquid and the chicken is fully cooked and tender.
- Finish with Freshness: Uncover, sprinkle with frozen peas, re-cover, and let it rest off the heat for a few minutes. The residual heat will warm the peas perfectly.
- Garnish and Serve: Finish with a generous sprinkle of fresh cilantro and serve with lemon wedges for a bright, zesty contrast.
Customizing Your Arroz con Pollo
One of the joys of cooking Arroz con Pollo is its versatility. Feel free to adapt this recipe to your taste and what you have on hand:
- Vegetable Additions: Consider adding other diced vegetables like carrots, celery, or green beans during the sautéing stage. For a touch of color and sweetness, corn can be added along with the peas.
- Spice Variations: If you prefer a milder dish, omit the cayenne. For more traditional flair, a pinch of saffron steeped in a little warm broth can be added with the chicken stock, or a teaspoon of annatto (achiote) powder can be used to impart a beautiful color and subtle flavor.
- Protein Swaps: While bone-in, skin-on chicken is recommended, boneless chicken thighs or even chicken breast can be used. Adjust cooking times accordingly to prevent drying out, and note that boneless chicken will yield a slightly less flavorful broth.
- Tangy Add-ins: For a more complex flavor profile, add a handful of pimiento-stuffed green olives or a tablespoon of capers along with the chicken stock.
Serving Suggestions for Arroz con Pollo
Arroz con Pollo is a complete meal in itself, hearty and fulfilling. However, it pairs wonderfully with a simple side to round out the dining experience. A crisp green salad with a light vinaigrette offers a refreshing contrast to the richness of the rice and chicken. Crusty bread is excellent for soaking up any remaining flavorful juices from the bottom of the pan. For an extra touch, a dollop of sour cream or a sprinkle of grated cheese can be a delightful addition, though not traditional.
If you’re searching for your next cozy, flavor-packed winter meal – or simply a fantastic one-pot dish for any occasion – this Arroz con Pollo recipe is an absolute must-try. It’s a testament to how simple ingredients, when prepared with care, can transform into an extraordinary and heartwarming experience.
Arroz Con Pollo
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Equipment
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Anolon Nouvelle Copper Hard-Anodized Covered French Skillet
Ingredients
- 2 lbs skin-on bone-in chicken thighs and drumsticks *feel free to use only thighs or drumsticks, depending on your preference
- kosher salt
- freshly ground black pepper
- 2 teaspoons olive oil
- 1 small yellow onion diced
- 1 red bell pepper stemmed, de-seeded, and diced
- 1 yellow bell pepper stemmed, de-seeded, and diced
- 3 large garlic cloves finely chopped
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- ⅛ teaspoon cayenne powder
- 1 tablespoon tomato paste
- 1¼ cups long-grain white rice rinsed
- 2¼ cups low-sodium chicken stock
- 1 cup frozen peas
- ¼ cup chopped fresh cilantro plus more for garnishing
- lemon wedges for serving
Instructions
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Pat the chicken dry with paper towels. Season the chicken thighs and drumsticks generously with kosher salt and black pepper.
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Heat the olive oil in a large, non-stick skillet (12-inch diameter) over medium-high heat. Add the chicken pieces, skin-side down, and cook for 5 to 7 minutes or until golden brown. Avoid over-crowding the pan; cook in batches if necessary. Flip the chicken pieces and continue cooking until all sides are evenly browned. Transfer the chicken to a large plate and set aside.
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Using the reserved fat, add the onions and bell peppers to the skillet. Sprinkle with ½ teaspoon kosher salt (*I use Diamond Crystal brand, which is less dense than other varieties of kosher salt – if you are not using this brand, use less salt). Sauté for 6 to 8 minutes over medium heat, stirring frequently, or until the vegetables begin to soften.
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Add the garlic, spice mixture, and tomato paste to the pan. Stir to combine. Cook for an additional minute or until fragrant. Stir in the rice and toast, stirring continuously for 15 to 30 seconds.
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Using a spoon, roughly spread the rice mixture into an even layer. Distribute the browned chicken pieces, along with any juices, over the rice mixture. Pour in the chicken broth. Bring liquid to a high simmer, cover tightly with a lid, and cook for 22 to 25 minutes or until the rice has absorbed the liquid fully and the chicken is cooked through. Uncover and sprinkle the frozen peas in an even layer. Remove the pan from the heat, cover once again, and allow the mixture to sit for an additional 5 minutes or so. The residual heat will allow the peas to defrost and warm through.
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Garnish with chopped cilantro and serve with wedges of fresh lemon. Serve immediately.
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Tips for Success:
- Depending on the brand of rice that you use, the amount of chicken broth might vary slightly. Look to the package instructions to see the recommended ratio. I prefer to err on the side of slightly less broth, as in this recipe, since the remaining ingredients provide added moisture during cooking.
- I like to use a combination of bone-in, skin-on chicken drumsticks and thighs – feel free to use only drumsticks or thighs, depending on your preference. Bone-in cut chicken offers better flavor than chicken breasts, which will dry out quickly for this preparation. Leaving the skin on provides a great surface for searing and helps keep the chicken extra moist during cooking.
This post is sponsored by Anolon® and Williams Sonoma. Thank you for supporting brands I love and use in my own kitchen! A few affiliate links are included above. If you purchase an item using these links, I will receive a small commission.