Classic Arroz con Pollo
A comforting and flavorful one-pot Latin American dish featuring tender pieces of chicken cooked with seasoned rice, vegetables, and aromatic spices. Perfect for a hearty meal for two.
Brown the chicken
Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken pieces, seasoned with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides. Take the chicken out of the skillet and set it aside.
💡 Pro Tips:
- •Browning the chicken adds a deeper flavor to the dish.
- •Do not overcrowd the pan; cook chicken in batches if you need to.
Cook vegetables and rice
Add the chopped onion, red bell pepper, and green bell pepper to the same skillet (add a little more oil if needed). Cook for 5-7 minutes, stirring often, until the vegetables are soft. Stir in the minced garlic and cook for 1 minute until it smells pleasant (fragrant). Add the 1/2 cup rinsed long-grain white rice to the skillet and stir for 1-2 minutes, making sure the rice is coated with the oil and flavors.
💡 Pro Tips:
- •Fragrant means it smells good and aromatic.
- •Rinsing the rice helps remove extra starch, making it less sticky.
Add liquids and spices
Pour in 1/2 cup tomato sauce and 1 1/2 cups chicken broth. Stir in 1/2 teaspoon ground cumin, 1/4 teaspoon dried oregano, and 1/4 teaspoon turmeric powder. Bring the mixture to a boil, stirring well to combine all ingredients.
💡 Pro Tips:
- •Turmeric not only adds flavor but also gives the rice its traditional yellow color.
- •Bring to a full boil before reducing heat for even cooking.
Simmer the dish
Return the browned chicken to the skillet. Reduce the heat to low, cover the skillet tightly with a lid, and let it simmer (cook gently just below boiling, with small bubbles) for 20-25 minutes, or until the rice is tender and all the liquid has been absorbed. Avoid lifting the lid too often during this time.
💡 Pro Tips:
- •Simmering means to cook gently just below boiling, with small bubbles.
- •Keeping the lid on helps the rice steam properly and absorb all the liquid.
Finish and serve
Once the rice is cooked, stir in 2 tablespoons frozen peas. Cover again for 2-3 minutes to heat the peas through. Fluff the rice gently with a fork. Taste and adjust salt or pepper if needed. Garnish with 2 tablespoons chopped fresh cilantro before serving.
💡 Pro Tips:
- •Fluffing the rice helps separate the grains and makes it airy.
- •Fresh cilantro adds a bright, fresh finish.
- Large, deep skillet or Dutch oven
- Spatula or wooden spoon
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡For a stronger chicken flavor, you can use chicken thighs with the bone in and skin on during the browning step, then remove the skin and bones before adding to the rice.
- 💡Add a bay leaf or a few saffron threads (soaked in a little warm broth) for extra traditional flavor.
- 💡Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
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