Arroz con pollo is an easy, comforting one pot meal that comes together in less than 45 minutes. This classic Spanish and Latin American dish is made with rice, chicken, bell peppers, onions, and spices. I like to add a touch of cayenne for spice, and finish the whole dish with a sprinkling of lemon juice and fresh cilantro for freshness!
¼cupchopped fresh cilantroplus more for garnishing
lemon wedgesfor serving
Instructions
Pat the chicken dry with paper towels. Season the chicken thighs and drumsticks generously with kosher salt and black pepper.
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.
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.
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.
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.
Garnish with chopped cilantro and serve with wedges of fresh lemon. Serve immediately.
Video
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.