Arroz Con Pollo

By Makinze GoreUpdated: Apr 18, 2023

4.6

14 Ratings

preview for We Won't Blame You For Eating This Arroz Con Pollo Straight Out Of The Pan

Set the scene: it’s the end of a long weekday, and you’re craving something hearty and delicious for dinner, but don’t want to spend your entire evening cooking and cleaning. We hear you—that’s exactly why arroz con pollo is the perfect weeknight dinner savior. It’s an easy one-pot meal that doesn’t taste like one (seriously, you just might be eating the rice straight out of the pan). The best part? It makes for incredible leftovers, so you can enjoy it all week long. Read on for everything you need to know on making this classic dish:

What is arroz con pollo?
Translating directly to rice with chicken, arroz con pollo is a traditional dish in Latin America and Spain. This classic meal can vary from country to country and the family recipe. For our recipe, we used well-seasoned chicken thighs, drumsticks, onion, bell peppers, diced tomatoes, and long-grain rice (of course).

Variations.
If you’re ideal arroz con pollo differs from this, feel free to switch it up based on your preferences/taste buds! Prefer more spice? Amp up the cayenne in the spice mix. Only have chicken thighs? Feel free to leave out the drumsticks, and use all chicken thighs instead. Have a favorite veggie we omitted? Go crazy! While we love this recipe as-is, feel empowered to use it as a starting part for your ideal arroz con pollo.

Serving and storage.
We love this dish because it’s a full meal in one, but if you’re looking for some side ideas, a fresh salad like our cucumber, tomato, and red onion salad or grilled corn salad would pair perfectly. If you have any leftovers (lucky you!), store in an airtight container in the fridge for around 4 days.

If you've tried out this dish let us know in the comments below, and don't forget to rate it!

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Yields:: 6 serving(s)
Prep Time:: 20 mins
Total Time:: 1 hr 20 mins
Cal/Serv:: 596

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 onion, chopped
2
bell peppers, chopped
4
cloves garlic, minced
2 tbsp.
tomato paste
1 c.
long-grain rice
1 1/4 c.
low-sodium chicken broth
1
(14-oz.) can diced tomatoes
1
bay leaf
Freshly chopped cilantro, for garnish

Nutrition Information

Per Serving (Serves 6)

Calories596 Fat29 gSaturated fat7 gTrans fat0 gCholesterol209 mgSodium1070 mgCarbohydrates32 gFiber4 gSugar5 gProtein46 gVitamin D0 mcgCalcium85 mgIron4 mgPotassium932 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1Pat chicken dry with paper towels, then season all over with salt and pepper. In a small bowl, combine cumin, oregano, garlic powder, and cayenne. Rub mixture into chicken.
2. Step 2In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden, 5 minutes per side. Remove skillet and reserve on a plate.
3. Step 3To same skillet over medium heat, add onion and pepper. Cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more, then stir in tomato paste.
4. Step 4Add rice and cook until well coated and toasted, 3 minutes. Pour in chicken broth and diced tomatoes, and bay leaf, stirring up any bits from bottom of pan. Bring to a boil, then add chicken back to skillet. Reduce heat and let simmer, covered, until chicken is cooked through and rice is tender, 30 minutes. Stir occasionally to make sure rice is not sticking to bottom of pan. Add more water or broth as necessary.
5. Step 5Remove bay leaf and serve with cilantro.

Parker feierbach

Makinze Gore

Food Editor

Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. She's also our expert pie crimper.