Description
Arroz con Pollo is a classic Latin American dish featuring tender chicken pieces cooked with aromatic vegetables, herbs, and rice, all simmered together to create a flavorful and comforting one-pot meal. This recipe uses bone-in, skin-on chicken thighs and legs sautéed to golden perfection, then slow-cooked with fragrant spices, fresh mint, and vibrant vegetables, resulting in a moist, savory, and satisfying dish perfect for family dinners.
Ingredients
Scale
Chicken and Seasoning
- 2½ pounds chicken, bone-in skin-on (chicken thighs and whole chicken legs recommended)
- 2 teaspoon salt, divided
- ½ teaspoon freshly ground black pepper
- 2 tablespoon olive oil
Vegetables and Aromatics
- 1 large yellow onion, minced
- 1 red bell pepper, stemmed, de-seeded, and diced (green bell pepper can be substituted)
- 1 carrot, peeled and diced
- 6 cloves garlic, minced
Spices and Herbs
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 2 teaspoon tomato paste
- 3 tablespoon fresh mint, chopped, plus extra for garnish
Rice and Broth
- 1 cup frozen peas
- 1¼ cups long-grain white rice, rinsed and drained
- 2¼ cups low-sodium chicken broth
To Serve
- Fresh lemon juice, for serving
Instructions
- Season the Chicken: Remove the chicken from the refrigerator and pat dry with paper towels. Season generously with 1½ teaspoons of salt and freshly ground black pepper, ensuring even coverage on all sides.
- Brown the Chicken: Heat 2 tablespoons of olive oil in a large 12-inch skillet over medium-high heat. Place the chicken skin-side-down in the pan, not overcrowding it, and cook for about 6-8 minutes per side until golden brown. Work in batches if necessary. Transfer browned chicken pieces to a clean plate and set aside.
- Sauté the Vegetables: Reduce heat to medium. In the same skillet with the reserved chicken fat (add an additional tablespoon of olive oil if needed), sauté minced onion, diced red bell pepper, and peeled diced carrot until softened, about 8-10 minutes.
- Add Aromatics & Spices: Stir in minced garlic, ground coriander, ground cumin, tomato paste, and chopped fresh mint. Combine well and cook for an additional 1-2 minutes to develop the flavors.
- Toast the Rice and Peas: Add the rinsed long-grain white rice and frozen peas to the skillet. Stir to blend with the vegetables and tomato paste, toasting the rice for about one minute while stirring continuously.
- Add Broth and Simmer: Pour in 2¼ cups of low-sodium chicken broth and stir to combine. Bring mixture to a high simmer.
- Cook with Chicken: Arrange the browned chicken pieces evenly over the rice mixture. Cover the skillet with a tight-fitting lid, reduce heat to low, and cook for approximately 25 minutes or until the chicken is fully cooked and the rice has absorbed the liquid.
- Rest and Serve: Remove the skillet from heat and let the dish rest, covered, for 5 to 10 minutes to allow flavors to meld and rice to finish cooking. Garnish with additional fresh mint and a squeeze of fresh lemon juice before serving.
Notes
- This recipe is naturally gluten-free and dairy-free.
- Use bone-in skin-on chicken thighs and legs for best flavor and moisture retention.
- Green bell peppers can be used instead of red for a slightly different taste.
- If your pan is not large enough, brown the chicken in batches to avoid overcrowding, which ensures proper browning.
- Resting the dish covered after cooking helps the rice finish absorbing moisture and keeps everything tender and flavorful.
Nutrition
- Serving Size: 1 serving (approx. one-sixth of recipe)
- Calories: 480
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
