Why You’ll Fall in Love with This Arroz con Pollo
There’s a reason arroz con pollo is beloved across Latin America and the Caribbean—it’s more than a meal, it’s a moment. Tender, seasoned chicken simmered with aromatics, rice, tomatoes, and spices in one pot? That’s a hug in a bowl. The kind of dish that feeds your belly and your spirit.
For me, arroz con pollo is one of those recipes that instantly feels like home. It smells like comfort and tastes like tradition, but I make it the way most of us cook today—faster, easier, but still full of soul. It’s simple, satisfying, and oh-so-flavorful. Whether you grew up eating it or you’re discovering it for the first time, this dish has a way of sticking with you.
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What Makes This Version of Arroz Con Pollo Special?
This is my weeknight take on a traditional dish—one that still captures the heart of arroz con pollo without making you feel like you’ve just done a culinary triathlon.
- One pot, no stress: Everything cooks together, which means less cleanup and more time to breathe.
- Modern shortcuts: Boneless, skinless chicken thighs bring rich flavor without the hassle of breaking down a whole chicken.
- Layers of flavor: With garlic, onion, red bell pepper, tomatoes, and a fragrant blend of spices, every bite is deeply seasoned.
- Versatile and customizable: Add peas, corn, or even olives to make it your own!
- Perfect for leftovers: This reheats like a dream and is even better the next day.
This version stays true to the dish’s roots while honoring the reality of weeknight cooking. And it still tastes like you spent hours over the stove—even if you didn’t.
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Ingredients You’ll Need for the Best Arroz Con Pollo (and Why They Matter)
Let’s break it down, flavor by flavor:
- Boneless chicken thighs: Juicy, flavorful, and fast-cooking. They soak up the spices and broth beautifully.
- Olive oil + aromatics: Garlic, onion, and bell pepper are the trifecta of any good Latin-inspired base.
- Diced tomatoes: I like to blend mine for a smooth sauce, but you can use them as-is for texture.
- Medium-grain rice: Absorbs the broth and flavors without going mushy. Want it creamier? Use Arborio rice.
- Chicken broth: Rich and savory—use homemade or your favorite boxed kind.
- Saffron (optional): Adds that warm golden glow and a delicate, earthy note. Not essential, but magical if you have it.
- Spices: Turmeric, paprika, cumin, oregano—each one builds on the other for a deep, warm, inviting flavor.
- Bay leaf: Subtle, but it rounds out the dish.
- Fresh parsley: A sprinkle at the end brings everything to life.
Dinner Pairins for Arroz Con Pollo
Serve it with:
- Avocado slices and fried plantains for a full Latin-inspired spread.
- Try our Cranberry, Apple, and Walnut Salad for something refreshing.
- Or skip the sides and let it shine on its own—it holds its own like a main character.
For gatherings? Make a double batch and watch it disappear.
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Make-Ahead, Storage, and Leftovers
- Make-Ahead: Can be made a day ahead—just reheat with a splash of broth.
- Fridge Life: Keeps for up to 4 days in an airtight container.
- Reheat Tips: Warm gently on the stove or microwave with a little liquid to revive the rice.
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Tools I Use to Make Arroz Con Pollo
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- My favorite Dutch oven for even cooking and flavor layering.
- ASETY chef knife for quick veggie chopping.
- Wooden cutting board set with juice grooves—no more spills!
- Blue cleaning cloths to keep my kitchen fresh and clean.
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Want More Cozy One-Pot Meals?
Try our Lemon Paprika Salmon that is sure to be a One Pan Wonder at your next dinner time. Or, if you are in a comforting mood try this delicious Cottage Pie. Either way you will not be disappointed. Dont forget to check out our Jamaican Recipes for more meals from the Caribbean.
A Little Kitchen Love Before You Go…
Recipes like this one remind us how powerful food can be—it connects us to cultures, comfort, and each other. I hope this arroz con pollo brings a little joy to your table and becomes a go-to for years to come.
If this recipe brought a smile to your face or filled your kitchen with good smells, you can inspire the cook behind the screen.
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With love (and garlic-scented hands),
Camille
Arroz Con Pollo
4
servings45
minutes20
minutesThis is a sample recipe card created using the Recipe Card Blocks plugin created by us.
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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.
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