Arroz con Pollo (Spanish/Latin American Chicken and Rice)

Arroz con Pollo, a classic Spanish and Latin American dish, is a flavorful one-pot meal combining tender chicken, aromatic rice, and vibrant vegetables. Perfect for family dinners or casual gatherings, this recipe delivers rich, savory flavors with a touch of Latin flair. The beauty of Arroz con Pollo lies in its versatility—customize the ingredients to suit your taste, from adding bell peppers and peas to including a hint of saffron for extra color and aroma. Whether you’re cooking for beginners or seasoned chefs, this dish is approachable, delicious, and a guaranteed crowd-pleaser. Serve it with a side of fresh cilantro or a wedge of lime to elevate the flavors even further. Not only does it taste amazing, but it also packs a nutritious punch with protein, vitamins, and wholesome carbohydrates, making it an all-around wholesome meal.

Ingredients

• 4 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1½ cups long-grain rice
• 1 teaspoon ground cumin
• ½ teaspoon turmeric or saffron (optional)
• ½ teaspoon paprika
• 3 cups chicken broth
• 1 cup diced tomatoes
• 1 cup frozen peas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (optional, for serving)

Directions

1. Prepare the chicken: Season 4 bone-in, skin-on chicken thighs with salt, pepper, and paprika. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken on all sides until golden (about 5 minutes per side). Remove and set aside.
2. Sauté vegetables: In the same pan, add 1 chopped onion, 1 diced red bell pepper, and 3 minced garlic cloves. Cook until softened and fragrant, about 3-4 minutes.
3. Add rice and spices: Stir in 1½ cups long-grain rice, 1 teaspoon ground cumin, ½ teaspoon turmeric or saffron (optional for authentic color), and ½ teaspoon paprika. Toast the rice for 2 minutes to enhance the flavor.
4. Add liquids: Pour in 3 cups chicken broth and 1 cup diced tomatoes. Stir to combine. Return the chicken to the pan, nestling it in the rice.
5. Cook: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F/74°C).
6. Add peas and finish: Stir in 1 cup frozen peas during the last 5 minutes of cooking. Remove from heat and let the dish sit, covered, for 5 minutes.
7. Serve: Garnish with freshly chopped cilantro and lime wedges. Serve hot for a comforting, authentic Arroz con Pollo experience.