Tonight’s dinner is a heartfelt nod to my Auntie, who has been on my mind all day. Work was a whirlwind, but somehow, I couldn’t stop thinking about her and the way she used to make the most amazing Arroz con Pollo. There’s something about her version that feels like magic—no one in our family has been able to replicate it quite like she can.
But tonight, I’m stepping up to the challenge, adding a bit of Camille flair to her recipe.
Auntie’s signature move? She uses a whole chicken, chopped into pieces to release all those flavors from the bones. I can already hear her teasing me for skipping that part tonight—because let’s be honest, after a busy day, I don’t have the energy for all that chopping. Instead, I’m opting for boneless, skinless thighs, because sometimes simplicity is the real MVP. I’ll dice the chicken into bite-sized pieces for my daughter when serving—yes, I know, Auntie would call me lazy!
Still, I’ve done my best to honor her quick yet flavorful style, with a few twists inspired by my grandmother’s influence. The recipe is simple enough for busy moms (like me) but still packed with bold, layered flavors.
As the rice simmered tonight, the kitchen filled with the kind of warmth that can only come from recreating family recipes. The aroma carried me back to our old home in Fort Lauderdale, where Auntie’s visits were always a highlight. Food filled the halls, music filled the air, and every meal felt like a celebration.
By day, the smells of stews and spices danced through the house; by night, we’d gather to eat, laugh, and listen to Beres Hammond, Bob Marley, and Buju Banton. Auntie’s Arroz con Pollo was always the centerpiece—a dish so full of love, you could taste it.
Tonight, as I made this dish, I felt connected to those memories, to Auntie, and to the generations of family cooks who came before me. It’s not exactly how she makes it—she’d probably raise an eyebrow at my shortcuts—but I like to think she’d be proud.
A Few Pro Tips:
• If you’re using saffron (and I highly recommend it!), bloom it in a bit of warm broth or water before adding it to the dish. It’ll release its vibrant color and floral aroma beautifully.
• Hold off on salting the dish until the end. If you’re using chicken broth or bouillon, you may not need much extra salt. Taste and adjust as you go!
• If you stick to Auntie’s method of using a whole chicken, allow for a little extra cooking time. The bones add incredible depth to the dish as it simmers, so it’s worth the wait.
I hope this recipe brings a little of my family’s love and warmth to your table. It’s flavorful, family-friendly, and sure to have everyone coming back for seconds. If you try it, I’d love to hear what you think—drop a comment below and share your story with me!
Enjoy,
Camille
Arroz Con Pollo
4
servings45
minutes20
minutesThis is a sample recipe card created using the Recipe Card Blocks plugin created by us.
Ingredients
• 5 boneless, skinless chicken thighs
• 2 tablespoons pre-chopped garlic (or 2 teaspoons garlic powder if you’re not using fresh garlic)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes (blended for a smoother sauce, or use as-is for more texture)
• 2 cups medium-grain rice (or Arborio rice for a creamier, risotto-like result)
• 4 cups chicken broth (or water, with optional bouillon cube or paste to add flavor)
• 1 bay leaf
• Pinch of saffron (optional, but adds authentic flavor and color; soak in a tablespoon of warm broth or water for 5 minutes before adding to the dish)
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper, or to taste
• Salt, to taste
• Fresh parsley, chopped (optional, for garnish)
Directions
- Prepare the saffron (if using): Place the threads in a small bowl with a tablespoon of warm broth or water. Let it steep for 5 minutes to bloom and release its flavor.
- Sear the chicken: Heat the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the chicken thighs (whole) and sear for about 4-5 minutes on each side until golden brown. Remove the chicken and set it aside.
- Sauté the veggies: In the same pot, add the chopped onions and bell peppers. Sauté for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- Prepare the sauce: Stir in the paprika, cumin, oregano, black pepper, and turmeric. Add the blended tomatoes to the pot and stir to combine. If you prefer some texture, feel free to add the diced tomatoes without blending them.
- Add the rice and liquid: Pour in the rice and stir to coat it in the flavorful sauce. Then, add the chicken broth (or water, with bouillon), the saffron (if using), and the bay leaf. Taste the sauce, and if needed, adjust the salt (be mindful if using chicken broth or bouillon, as they can be salty). Bring everything to a gentle boil.
- Cook the rice: Return the seared chicken thighs to the pot, placing them on top of the rice mixture. Cover the pot with a tight-fitting lid and reduce the heat to low. Let it simmer for about 20-25 minutes, until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F).
- Finish and serve: Once the rice is cooked and the chicken is done, remove the chicken thighs from the pot and set them aside. Stir the rice gently to fluff it, and check the seasoning. If needed, adjust with salt. Place the chicken back on top, sprinkle with chopped parsley (if using), and serve.
Camille’s Notes
If you’re using saffron, don’t skip the blooming step! Soaking it in warm liquid helps it release its color and aroma, making the dish even more authentic. If you don’t have saffron, you can still make a flavorful dish without it, but the color won’t be quite as vibrant.- Rice Type: This recipe uses medium-grain rice, which is typical in Spanish and Latin American cooking. Arborio rice can be used as a substitute for a creamier, risotto-like texture, but note that it may require slightly less liquid and a little more attention during cooking. Adjust the cooking time accordingly.
Blending the tomatoes creates a smooth, rich sauce, but if you prefer more texture, you can skip this step and use the tomatoes straight from the can. It’s totally up to you!
Bouillon: If you don’t have chicken broth, you can use water with a bouillon cube or paste to add flavor. Just be mindful of the salt content—taste your dish at the end and adjust as necessary.
Serving for Kids: If you’re serving this to little ones, feel free to cut the chicken into smaller, bite-sized pieces after it’s cooked.
