Arroz con pollo which translates to “chicken and rice” is one of the most world’s most beloved comfort dishes. It’s found in many countries throughout the world with each cook adding their own touch to the dish.
Chicken and rice is something I like to make often for my family. It’s super affordable and made with basic pantry staples I always have on hand. It’s very versatile so every time I make it, it always comes out a little different depending on what ingredients I have available. As long as you have rice and chicken on hand, you can make a version of this dish!
Why You’ll Love This Recipe
- One pan meal
- Comforting savory flavor
- Budget-friendly and perfect for feeding a family.
- Made with simple pantry staples.
- Great for meal prep and leftovers.
- Easy enough for busy weeknights.
Ingredients
This arroz con pollo comes together with simple pantry staples that help to create a flavorful and filling dish that’s perfect for feeding large families.
- Bone-in chicken thighs
- Salt
- Ground black pepper
- Garlic powder
- Onion powder
- Smoked paprika
- Vegetable oil
- Jasmine rice
- Sofrito
- Tomato sauce
- Sazón Goya (coriander & annatto)
- Chicken bouillon
- Water
- Sweet peas
Ingredient Notes
Chicken Thighs
Bone-in chicken thighs stay juicy and flavorful as they cook while also adding richness to the rice which is why it’s my favorite cut to use for arroz con pollo. You can substitute drumsticks if you prefer.
Jasmine Rice
Jasmine rice cooks up fluffy and tender while soaking up all of the delicious flavors from the chicken and seasonings.
Sofrito
Sofrito is definitely a key ingredient for this arroz con pollo. It adds so much flavor! I use homemade sofrito.
Tomato Sauce
Tomato sauce adds richness, color, and a subtle acidity that balances the savory flavors.
Sazón Goya
Sazón gives the rice its signature golden color while adding even more flavor.
Chicken Bouillon
Chicken bouillon creates a rich, savory broth that seasons every bite of rice.
Sweet Peas
Sweet peas add a pop of color and just a touch of sweetness that pairs perfectly with the savory chicken and rice.
How to Make Arroz con Pollo
Season the chicken well with the salt, pepper, garlic powder, onion powder and smoked paprika. Next heat up the oil in a large skillet over medium heat.
Once hot add the chicken and let it brown for about 7 minutes. Next flip the chicken and let it brown for another 7 minutes or so. Also try to brown the sides of the chicken as well for another 5 to 7 min. The chicken should be fully browned and golden. Transfer the chicken to a plate and set aside.
Add a little more oil to the skillet if needed and add the sofrito. Let it cook for a couple of minutes. Then add the tomato sauce and chicken bouillon. Next add the water. Make sure to scrape up any fond left behind as this is where the flavors at.
Add the peas then return the chicken to the skillet. Bring to a boil then reduce the heat to low and cover. Cook for 25 minutes. Then turn off the heat and let rest for 10 minutes before serving.
Tips for the Best Arroz con Pollo
- Don’t rush browning the chicken. Those browned bits left behind add lots of flavor to the rice.
- Keep the lid on while the rice cooks so the steam can properly cook the rice.
- Let the dish rest for 10 minutes before serving. This helps the rice finish absorbing any remaining liquid.
- If your skillet isn’t large enough, use a Dutch oven instead.
Variations
Every family has their own way of making arroz con pollo, so don’t be afraid to make this recipe your own.
Some popular additions include:
- Pigeon peas (gandules)
- Diced carrots
- Bell peppers
- Green olives
- Corn
- Pimentos
- Fresh cilantro
- A squeeze of fresh lime juice before serving
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, simply microwave individual portions until warm.
Frequently Asked Questions
Can I use boneless chicken?
Yes! Boneless chicken thighs work great, although bone-in chicken adds more flavor to the rice.
Can I use long-grain white rice?
Yes, but you’ll need to increase the amount of water since long-grain white rice typically requires more liquid than jasmine rice. Because this recipe was developed using jasmine rice, I recommend sticking with it for the best results.
Can I freeze arroz con pollo?
Absolutely. Allow it to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months.
Can I make this ahead of time?
Yes! In fact, many people think the flavors are even better the next day.
What to Serve with Arroz con Pollo
Arroz con pollo is a complete meal all on its own however here are some great sides:
- A simple green salad
- Fried plantains
- Avocado slices
- Warm flour tortillas
- Crusty bread
More Easy Dinner Recipes You’ll Love
Arroz con pollo
Arroz con pollo is a flavorful meal of chicken and rice. The whole family will enjoy it!
Ingredients
- 5 bone in chicken thighs
- 2 tsp salt
- 1 tsp ground black pepper
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp smoked paprika
- 2 cups jasmine rice rinsed
- 1/3 cup sofrito
- 8 oz tomato sauce
- 1 packet Sazon Goya coriander & annatto
- 3 tsp chicken bouillon
- 2 tbs vegetable oil
- 2 cups water
- 1 can sweet peas drained
Instructions
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Season the chicken with salt, pepper, garlic powder, onion powder, and smoked paprika.
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Heat oil in a large skillet over medium heat.
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Add chicken and brown about 7 minutes per side, then brown the sides as well until fully golden.
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Remove chicken and set aside on a plate.
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Add a little more oil if needed, then add sofrito and cook 2 minutes.
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Stir in tomato sauce, Sazón, and chicken bouillon until well combined. Add rice and water, stir well.
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Stir in peas, then return chicken to the skillet.
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Bring to a boil, reduce heat to low, cover, and cook 25 minutes. Turn off heat and let rest 10 minutes before serving.