Recipe

Flavorful Arroz con Pollo

Juicy chicken, golden saffron-tinted rice, and a hit of citrusy brightness, all cooked in one pan for maximum cozy and minimum chaos.

By Matt Campbell

•

4.8

A skillet of arroz con pollo with golden rice, browned chicken thighs, red bell pepper strips, peas, and fresh cilantro on top

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Arroz con pollo is one of those dishes that feels like a warm hug but still shows up with a little sparkle. You get juicy chicken with crisp edges, rice that drinks up savory broth, and pops of color from peppers and peas. Then right at the end, you hit it with lemon and fresh herbs and suddenly the whole pan tastes awake.

This version keeps the ingredient list realistic for a weeknight, but it still brings big flavor. We build a quick, weeknight-friendly base with onion, garlic, and peppers, toast the rice for fluffy grains, and finish with a bright, herby garnish that keeps you coming back for one more bite.

A wooden spoon stirring toasted rice with onions, garlic, and bell peppers in a wide skillet

Why It Works

One-pan payoff: Sear chicken first, then let the rice cook in the same skillet so every grain picks up that browned, savory goodness.
Rice that stays fluffy: Toasting the rice helps, and keeping a steady low simmer (plus the right liquid) does the rest.
Big flavor, accessible ingredients: Smoked paprika, cumin, and a pinch of saffron (or turmeric) deliver that warm color and aroma without sending you on a grocery scavenger hunt.
Fresh finish: Lemon zest, lemon juice, and cilantro or parsley brighten the whole dish so it tastes vibrant, not heavy.

Pairs Well With

Storage Tips

Arroz con pollo is even better the next day, which is great because it reheats like a champ if you treat the rice gently.

Refrigerator

Cool leftovers quickly, then store in an airtight container for up to 3 to 4 days.
Keep a lemon wedge and extra herbs separate if you can. They brighten leftovers like magic.

Freezer

Freeze in portioned containers for up to 2 months for best quality.
Thaw overnight in the fridge for best texture.

Reheating

Microwave: Add a splash of broth or water, cover loosely, and heat in 60 to 90 second bursts, fluffing between rounds.
Stovetop: Add a splash of broth, cover, and warm over low heat until hot. Stir gently so the rice does not break down.

Common Questions

What kind of rice is best for arroz con pollo?

Long-grain white rice is the most reliable for fluffy, separate grains. Jasmine works too. Avoid instant rice here. Brown rice can work, but it needs more liquid and time.

Can I use chicken breast instead of thighs?

Yes, but it is easier to overcook. If using breasts, cut them into large chunks and sear quickly. Nestle them back in during the simmer and start checking for doneness early.

Do I need saffron?

No. Saffron is classic, but a pinch of turmeric gives you that sunny color and a gentle earthy note. The dish will still taste great without either.

Why is my rice still crunchy?

Usually it needs a bit more liquid or a tighter simmer. Add 2 to 4 tablespoons broth or water, cover, and cook 3 to 5 more minutes. Also make sure your lid fits well so steam stays in the pan.

Can I make it spicy?

Absolutely. Add a diced jalapeño with the peppers, or finish with hot sauce. A pinch of cayenne in the spice mix also does the trick.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large deep skillet or Dutch oven with a tight-fitting lid (12-inch is ideal)
Tongs for searing the chicken
Cutting board and sharp knife
Measuring cups and spoons
Microplane or fine grater for lemon zest (optional, but great)

The first time I tried to make arroz con pollo, I treated it like “chicken plus rice” and wondered why it tasted flat. Then I learned the real move: brown the chicken hard, toast the rice, and build a base that smells so good you keep wandering back to the stove. Now it is my go-to when I want something comforting but not sleepy. I love that it feels like a celebration even if I am cooking in sweatpants and using whatever bell pepper is wrinkling in the crisper drawer.

Flavorful Arroz con Pollo

(4.8 Reviews)

Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Servings 6

Ingredients

Chicken

6 bone-in, skin-on chicken thighs (about 2 to 2 1/2 pounds)
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
2 tablespoons olive oil

Rice and aromatics

1 medium yellow onion, diced
1 red bell pepper, sliced
1 green bell pepper, sliced (or use another red or orange)
4 cloves garlic, minced
2 tablespoons tomato paste
1 1/2 cups long-grain white rice, rinsed and drained well
3 cups low-sodium chicken broth, warmed
1/2 cup dry white wine (optional) or an additional 1/2 cup broth
1 pinch saffron threads (about 1/8 teaspoon) or 1/2 teaspoon turmeric
1 bay leaf

Finish

1 cup frozen peas
Zest and juice of 1 lemon
1/3 cup chopped cilantro or flat-leaf parsley

Optional add-ins: 1/2 cup pitted green olives, 1 tablespoon capers, or a diced jalapeño for heat.

Instructions

Season the chicken. Pat the thighs dry. Season with 1 teaspoon salt, pepper, smoked paprika, and cumin.
Sear for crisp edges. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken skin-side down and sear 6 to 8 minutes until deeply golden. Flip and cook 2 minutes more. Transfer chicken to a plate.
Build the flavor base. Reduce heat to medium. Add onion and bell peppers to the same pan. Cook 5 minutes, scraping up browned bits, until softened. Stir in garlic and cook 30 seconds.
Toast the tomato paste, then the rice. Stir in tomato paste and cook 1 minute until it darkens slightly. Add rice and stir 1 to 2 minutes so the grains get glossy and lightly toasted.
Add liquid and season. Pour in wine (if using) and stir to loosen any bits. Add warm broth (use the extra 1/2 cup broth if you skipped the wine), saffron (or turmeric), bay leaf, and remaining 1/2 teaspoon salt. Bring to a lively simmer.
Nestle and simmer. Tuck the chicken thighs into the rice, skin-side up, along with any juices from the plate. Cover, reduce heat to low, and cook 18 to 20 minutes.
Check at 18 to 20 minutes: If the rice is tender and most liquid is absorbed, move to the next step. If the rice needs a little more time, cover and cook 2 to 4 minutes more. If the rice is done but the chicken is not, keep the pan covered and let it rest off heat for 10 minutes first, then return to low heat for a few minutes if needed.
Add peas, then rest. Turn off heat. Scatter peas over the top, cover again, and let rest 10 minutes. The peas will heat through and stay bright.
Chicken is safe at 165 F in the thickest part, but thighs often feel most tender a bit higher. If you like, aim for 175 to 190 F.
Brighten and serve. Remove bay leaf. Fluff rice gently with a fork. Finish with lemon zest, lemon juice, and chopped herbs. Taste and add more salt or lemon if needed. Spoon rice and peppers into bowls and top with a thigh. For extra crunch, keep the chicken skin above the rice so it stays crisp.

Nutrition information is estimated.

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