Recipe Background
Arroz Con Pollo offers a rich blend of flavors and textures with savory chicken and aromatic rice.
Arroz Con Pollo is a savory dance of smells and flavors that fills your kitchen with warmth. The aroma of garlic and cumin mingles with the earthy notes of bell peppers and onions, creating a comforting bouquet that wraps around you while you cook. As the rice quietly absorbs the rich chicken stock, it transforms into a fragrant and tender bed for the succulent chicken resting on top. Each forkful offers a satisfying bite—soft grains mingling with juicy, well-seasoned meat.
The balance of textures brings this dish to life. Peppers add a gentle crunch, while peas provide bursts of sweetness against the savory backdrop. Between bites, the bright cilantro lends a fresh, herby finish. Achieving the perfect level of golden brown on the chicken isn't just for beauty—browning until the edges deepen seals in the juices, ensuring every piece is as flavorful as it is succulent. It’s a little lesson in patience that pays off in depth of flavor.
When you gather around the table with Arroz Con Pollo, it’s more than just a meal; it's a shared experience. The vibrant colors and inviting smells entice everyone to lean in, eager to dig in. It’s a dish that invites conversation and connection, a testament to the simple joy of a well-cooked meal that bridges generations and brings family and friends together.
Ingredients
- 2 pounds skin-on bone-in chicken thighs and drumsticks
- kosher salt to taste
- freshly ground black pepper to taste
- 2 teaspoons olive oil
- 1 small yellow onion diced
- 1 red bell pepper stemmed de-seeded, and diced
- 1 yellow bell pepper stemmed de-seeded, and diced
- 3 large garlic cloves finely chopped
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1/8 teaspoon cayenne powder
- 1 tablespoon tomato paste
- 1 1/4 cups long-grain white rice rinsed
- 2 1/4 cups low-sodium chicken stock
- 1 cup frozen peas
- 1/4 cup fresh cilantro chopped, plus more for garnishing
- lemon wedges optional, for serving
Directions
- Season the chicken with kosher salt and black pepper.
- Over medium-high heat, heat the olive oil in a large skillet.
- Add the chicken to the skillet, skin-side down, and cook until golden brown, about 5-7 minutes per side.
- Place the chicken on a plate and set it aside.
- Add the onions, red bell pepper, and yellow bell pepper to the skillet with 1/2 teaspoon of the kosher salt.
- Saute the veggies, stirring frequently, until softened, about 6-8 minutes.
- Add the garlic, cumin, garlic powder, cayenne, and tomato paste to the pan and stir to combine.
- Cook until fragrant, about 1-2 minutes.
- Stir in the rice and toast, stirring continuously for 15-30 seconds.
- Roughly spread the rice mixture into an even layer with a spoon.
- Place the chicken over the rice mixture and pour in the chicken stock.
- Bring the liquid to a high simmer and cover with a lid.
- Cook until the rice has absorbed the liquid and the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 22-25 minutes.
- Uncover and place the frozen peas in an even layer in the skillet.
- Remove the skillet from heat and cover.
- Allow the mixture to sit for another 5 minutes.
- Garnish with the chopped cilantro and lemon wedges and serve!
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