Print

One-Pan Arroz con Pollo

A close-up overhead view of a pan filled with flavorful Arroz con Pollo, featuring golden-brown chicken thighs, yellow rice, green olives, and fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, flavorful one-pan arroz con pollo recipe with Latin spices, perfect for a weeknight family dinner. This recipe focuses on achieving fluffy rice and tender chicken.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1.5 lbs bone-in, skin-on chicken thighs
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1 (8 oz) can tomato sauce
  • 2 cups chicken broth
  • 1.5 cups medium-grain rice
  • 1/2 cup pimento-stuffed green olives, sliced
  • 1/4 cup chopped fresh cilantro
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken thighs generously with salt and pepper.
  3. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown, about 5-7 minutes. Remove chicken and set aside.
  4. Add the chopped onion and bell pepper to the skillet. Cook until softened, about 5 minutes.
  5. Stir in the minced garlic, cumin, oregano, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  6. Pour in the tomato sauce and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  7. Stir in the rice and olives. Season with salt and pepper.
  8. Nestle the seared chicken thighs into the rice mixture.
  9. Cover the skillet tightly with a lid or foil.
  10. Bake for 30-35 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C).
  11. Let stand for 5-10 minutes before fluffing the rice with a fork.
  12. Garnish with fresh cilantro before serving.

Notes

  • For perfectly fluffy rice, ensure your liquid-to-rice ratio is correct. This recipe uses a 1.33:1 ratio of broth to rice.
  • Using bone-in, skin-on chicken thighs adds flavor and moisture to the dish.
  • Adjust the cayenne pepper to your spice preference.
  • This dish pairs well with a simple side salad.

Nutrition

Find it online: https://blissbatter.com/arroz-con-pollo-recipe-one-pot/