Arroz con Pollo
A vibrant one-pot dish of saffron-tinted rice and tender chicken, studded with peppers and olives — Latin America's beloved chicken and rice.
Details
Ingredients
- 8 bone-in chicken pieces (thighs and drumsticks)
- 2 cups long-grain rice
- 1 onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 can (400g) diced tomatoes
- 2.5 cups chicken broth
- 1/2 tsp saffron (or 1 tsp annatto/achiote)
- 1 tsp cumin
- 1 tsp oregano
- 1/2 cup green olives, pitted
- 2 tbsp olive oil
- Salt and pepper
- Fresh cilantro, for garnish
Instructions
- 1
Season chicken with cumin, oregano, salt, and pepper. Heat olive oil in a large Dutch oven. Brown chicken for 4 minutes per side. Remove.
- 2
Sauté onion and bell peppers for 5 minutes. Add garlic and cook 1 minute.
- 3
Add rice and stir for 1 minute to toast. Add tomatoes, broth, and saffron. Stir to combine.
- 4
Nestle the chicken pieces on top of the rice. Scatter olives around.
- 5
Bring to a boil, then cover and reduce heat to low. Cook for 25-30 minutes until rice is tender and chicken is cooked through.
- 6
Let rest covered for 5 minutes. Garnish with fresh cilantro.
About This Recipe
A culinary cornerstone across Latin America, Arroz con Pollo is more than just a chicken and rice dish—it's a vibrant tapestry of flavors and a symbol of home cooking. While its exact origins are debated, with strong Spanish influences and variations spanning Cuba, Puerto Rico, and beyond, this one-pot wonder consistently delivers comfort and robust taste. What elevates it beyond a simple meal is the interplay of ingredients: bone-in chicken pieces, often thighs and drumsticks, browned to develop deep flavor, then simmered with aromatic sofrito of diced onions, bell peppers, and garlic. The signature golden hue comes from saffron, or the more economical and equally effective annatto (achiote), which also imparts a subtle earthy note. Key to its success is properly toasting the long-grain rice before adding liquid, ensuring each grain cooks separately and absorbs all the savory broth. The addition of tangy green olives and diced tomatoes cuts through the richness, while a garnish of fresh cilantro brightens the finish. Common variations might include peas, capers, or even a touch of chorizo for extra depth. Serve with a wedge of lime to squeeze over, or alongside fried plantains and a simple green salad for a complete, satisfying feast.
Tips & Tricks
- • Tip 1 — For maximum flavor and color, ensure the chicken pieces are thoroughly browned on all sides before removing them from the pot; this step builds a crucial fond that will infuse the rice with richness.
- • Tip 2 — If saffron is unavailable or too costly, a teaspoon of annatto (achiote) powder or paste dissolved in a little hot broth will provide a beautiful golden color and a mild, earthy flavor.
- • Tip 3 — Arroz con Pollo makes excellent leftovers; store cooled portions in airtight containers in the refrigerator for up to 3 days, reheating gently with a splash of chicken broth to prevent dryness.
- • Tip 4 — Enhance the meal with a squeeze of fresh lime juice just before serving, and consider pairing it with a simple avocado and tomato salad or sweet fried plantains for a delightful contrast.
Nutrition Facts
Per serving (approximate)