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Arroz Con Pollo

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Arroz Con Pollo

Servings

4

servings
Cooking time

45

minutes

20

minutes

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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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