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Homemade Arroz con Pollo photo

Arroz con Pollo

This Arroz con Pollo is a comforting Latin classic! Tender chicken and vibrant veggies meld in a flavorful rice dish that will impress everyone.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Latin American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 teaspoons salt divided
  • 1 teaspoon ground black pepper
  • 2 teaspoons ground cumin divided
  • 3 pounds bone-in, skin-on chicken thighs and/or drumsticks
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion finely chopped
  • 1 medium green bell pepper finely chopped
  • 2 cups long grain white rice (rinsed)
  • 6 cloves garlic minced
  • 1/2 cup tomato paste
  • 3 cups chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon ground turmeric (may substitute with annatto powder or bijol)
  • 2 teaspoons sugar
  • 1/2 cup drained and halved pimento-stuffed green olives (from a 6-oz/170-g jar)
  • 1 cup frozen peas (thawed)
  • 1/2 cup chopped fresh cilantro (optional)
  • Lemon or lime wedges (as garnish, optional)

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board and knife
  • Serving spoon

Method
 

  1. Start by seasoning the chicken pieces with 1 teaspoon of salt, ground black pepper, and 1 teaspoon of cumin.
  2. In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the seasoned chicken, skin-side down, and sear until golden brown and crispy, about 5-7 minutes. Flip and sear the other side for an additional 5 minutes. Remove the chicken from the pot and set aside.
  3. In the same pot, add the chopped onion and green bell pepper. Sauté for about 3-4 minutes until soft. Add the minced garlic and cook for an additional minute until fragrant.
  4. Stir in the rinsed rice, tomato paste, 2 teaspoons of cumin, oregano, turmeric, and the remaining salt. Cook for about 2-3 minutes, allowing the rice to toast slightly.
  5. Carefully add the chicken broth, stirring to combine. Return the seared chicken to the pot, add the bay leaves, and bring to a gentle boil.
  6. Reduce the heat to low, cover, and let it simmer for about 30-35 minutes.
  7. Once cooked, remove the bay leaves. Gently stir in the thawed peas and olives, allowing them to heat through for a couple of minutes. If desired, sprinkle chopped cilantro on top.
  8. Serve your Arroz con Pollo hot, garnished with lemon or lime wedges.

Notes

  • For a healthier version, remove the skin from the chicken before cooking.
  • Swap white rice for brown rice or quinoa for a whole grain option.
  • Let the dish rest for a few minutes before serving to meld the flavors.