Easy One-Pot Arroz con Pollo: A Flavorful Spanish and Latin American Comfort Classic
Arroz con Pollo, meaning “rice with chicken,” is a universally beloved and incredibly satisfying one-pot meal that effortlessly comes together in under 45 minutes. This iconic Spanish and Latin American dish features tender chicken, aromatic rice, colorful bell peppers, savory onions, and a blend of vibrant spices, making it a perfect weeknight dinner or a cozy weekend treat.
This post was created in partnership with Anolon® and Williams Sonoma.
Welcome back to the kitchen! Whether you’re kicking off a new year, looking for a dependable family favorite, or simply seeking culinary inspiration, there’s nothing quite like a truly great one-pot meal. Today, we’re diving into one of my absolute favorite dishes: Arroz con Pollo. This “rice with chicken” classic embodies everything I love about home cooking – it’s simple, incredibly flavorful, and brings a wonderful sense of comfort to the table.
My aim is always to bring you more easy, inspired, and time-tested recipes that make weeknight dinners a joy rather than a chore. And when it comes to quick and satisfying meals, Arroz con Pollo immediately springs to mind as a star contender. It’s a dish that resonates with warmth and tradition, passed down through generations, and enjoyed by families worldwide.
Growing up, this was a staple in our home, and my appreciation for its simplicity and depth of flavor only deepens with each passing year. It truly is the epitome of comfort food – hearty, nourishing, and incredibly easy to prepare. Requiring only a handful of common ingredients, it’s a versatile dish that we enjoy throughout the year, though it feels particularly special and comforting when the temperatures outside take a dip.
The Rich History and Appeal of Arroz Con Pollo
Arroz con Pollo holds a significant place in culinary traditions across Spain and Latin America. While its exact origins are debated, it’s widely believed to have evolved from Spanish paella, adapting to local ingredients and tastes as it traveled across continents. Each country, and often each family, has its own cherished version, showcasing unique twists on the core elements of rice and chicken.
What makes Arroz con Pollo so universally loved? Beyond its incredible taste, it’s the sheer convenience of a one-pot meal. This method not only simplifies cleanup but also allows all the flavors to meld beautifully, creating a harmonious and deeply satisfying dish. It’s the kind of meal that fills your home with an inviting aroma and promises a delicious, wholesome plate.
Essential Tips for Crafting the Perfect Arroz Con Pollo
Achieving a truly outstanding Arroz con Pollo relies on a few key techniques. The very first step, and arguably the most crucial for flavor development, is properly seasoning and searing the chicken pieces. This process creates a beautiful golden crust, locking in moisture and adding layers of savory depth that will infuse the entire dish. To master this, you’ll need a large, high-quality skillet that can handle the heat and provide even cooking.
For today’s recipe, I’m thrilled to highlight the new collection of Nouvelle Copper Hard-Anodized Cookware from Anolon® and Williams Sonoma. These pans are truly a game-changer for dishes like Arroz con Pollo, where consistent heat and a reliable non-stick surface are paramount. This innovative cookware features a robust 5-layer base combining copper and stainless steel, ensuring exceptional heat conduction and making it compatible with all cooktops, including induction. The signature hard-anodized exterior is not only incredibly tough – twice as strong as stainless steel – but also highly scratch-resistant, guaranteeing longevity and performance.
The unique copper layer in the Nouvelle Copper collection is vital. Copper is renowned for its superior heat conduction compared to stainless steel, allowing for incredibly fast and even heat distribution across the entire cooking surface. This translates directly to a perfect golden sear on your chicken pieces every time – and remember, color equals flavor! Furthermore, the pans are designed with stay-cool stainless steel handles for comfortable handling and are oven safe up to 500 degrees Fahrenheit, offering great versatility. The three-layer non-stick surface is PFOA-free (a crucial feature for health-conscious cooks like myself) and even safe for metal utensils, which is a huge bonus for convenience and durability.
These features are especially beneficial for a recipe like Arroz con Pollo, which requires precise temperature control. The rapid heat conduction allows for that beautiful initial sear, while the extra-thick, heavy base and heat-locking, domed lid ensure that the rice, vegetables, and chicken cook evenly and thoroughly during the low simmer phase. And when it comes to cleanup, the superior non-stick surface means effortless washing and absolutely no sticking – a relief for anyone who has struggled to scrub cooked rice off a stainless steel pot!
Having rigorously tested this new cookware set over the past month, I can genuinely say I am incredibly impressed. As someone who is quite particular about kitchen tools and new to Anolon, I’ve found these pans to perform beautifully on my stovetop and, perhaps even more impressively, they are exceptionally easy to clean. The deep lids and flush rivets on the inside of each pan are particularly innovative, making cleanup a breeze and allowing for efficient, space-saving stacking. If you’re in the market for outstanding cookware, especially reliable non-stick options, I wholeheartedly recommend exploring Anolon’s Nouvelle Copper set. You can find more details about it here.
Now, let’s delve deeper into the specific ingredients and how they contribute to the magic of this Arroz con Pollo recipe.
Arroz Con Pollo: A Detailed Ingredient Breakdown
As mentioned, there are countless variations of Arroz con Pollo. Traditionally, it’s a dish rooted in Spanish and Latin American kitchens, typically featuring rice, chicken, bell peppers, onions, tomatoes, and a blend of spices. Some classic recipes call for saffron to impart its distinctive color and aroma, but my version focuses on accessible, everyday ingredients without compromising on flavor.
Choosing Your Chicken
For this recipe, I opt for a mix of bone-in, skin-on chicken thighs and drumsticks. The bone-in cuts infuse the rice with incredible flavor as they cook, and leaving the skin on allows for that essential initial sear, which creates a rich base and helps keep the chicken moist. While you could use boneless, skinless chicken, it won’t yield the same depth of flavor, and chicken breasts, in particular, tend to dry out more easily in this preparation. Patting the chicken dry before seasoning is crucial for achieving that desirable golden-brown crust.
The Flavor Foundation: Sofrito and Spices
My recipe builds its robust flavor profile from expertly seared chicken, a aromatic sofrito of sautéed onions and colorful bell peppers, and finely chopped garlic. Instead of canned chopped tomatoes, I prefer the concentrated punch of tomato paste, which offers a deep umami note and rich color. The spice mixture is my go-to blend of ground cumin, garlic powder, and a hint of cayenne pepper. While cayenne isn’t strictly traditional, I find that a subtle touch of heat elevates the dish beautifully, adding a gentle warmth that complements the other flavors without overpowering them.
The Heart of the Dish: Rice and Liquid
Long-grain white rice is ideal for this preparation, as it cooks up fluffy and distinct. Rinsing the rice beforehand is important to remove excess starch, preventing it from becoming overly sticky. The cooking liquid, low-sodium chicken stock, provides a savory foundation, but the exact amount can vary slightly depending on your brand of rice. Always check the package instructions for recommended ratios, and remember that other ingredients in this dish contribute moisture, so a slightly lower broth amount can often be just right.
Finishing Touches for Freshness and Texture
In the final stages of cooking, I love to stir in a cup of frozen peas. They add a pop of color and a tender texture, gently warming through with the residual heat. The crowning glory of this Arroz con Pollo is a generous sprinkling of fresh, chopped cilantro and a squeeze of fresh lemon wedges just before serving. These fresh elements are far from inconsequential; the bright acidity of the lemon cuts through the richness, balancing the flavors and brightening the entire dish, taking it to another level of deliciousness.
Serving and Enjoying Your Arroz Con Pollo
This dish is fantastic served immediately, straight from the skillet or transferred to a large serving platter. The vibrant colors and enticing aromas make it a feast for the senses. Alongside the fresh lemon wedges and extra cilantro, you might consider a simple green salad or some crusty bread to soak up any juices. It’s also excellent with a side of sautéed plantains or a light cucumber and tomato salad for a complete meal.
If you’re searching for your next cozy, deeply satisfying meal that’s both simple to prepare and packed with flavor, this Arroz con Pollo recipe is an absolute must-try! It’s perfect for a chilly evening or any time you crave a taste of comforting, international cuisine.
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.