This one pan dish is perfect for a weeknight meal. Arroz con Pollo simply means rice with chicken and that’s exactly what it is. The rice gets so much flavor from the chicken that is seared first and cooked with the rice. Add this to your next meal plan for an easy and flavorful meal!
Arroz con Pollo is one of those dishes that brings back childhood memories. My mom often made this dish because it is so easy and economical. It also makes lots of food and is perfect for leftovers. The great thing about this dish is the amazing flavor the rice gets from the chicken. The chicken gets seared first and then is added back in to the rice to finish cooking and infuse the rice with lots of flavor. Traditionally my mom always added mixed veggies because we have to add a little healthy touch, right?
Here’s what you are going to need to make Arroz con Pollo:
-Chicken thighs or preferred chicken pieces
-Long grain white rice
-Chopped onion
-Minced garlic
-Tomato sauce
-Mixed vegetables
-Chicken broth
These ingredients are things that you probably already have in your pantry and fridge. You can prep ahead by chopping the onion, mincing the garlic, and rinsing your rice. Rinsing the rice is something I was taught to do and something my grandma continues to do. It helps rinse off some of the starch and makes for a less “sticky” rice that won’t clump together. Though this stop is not necessary it is highly recommended for best results. Just trust my grandma, it’s always a good idea to do so ;).
Something I still sometimes do when I make this dish is mix chicken bouillon with water instead of using chicken broth. In our household there was a always a big container of chicken bouillon powder used for all kinds of dishes. However, I’ve been trying to make some recipes I grew up eating a little healthier and use less processed ingredients. Don’t worry though, that doesn’t mean the flavor is lost because it is absolutely still there!
Arroz con Pollo
Ingredients
- 1 cup long grain white rice
- 2 cup chicken broth *see note
- ½ cup tomato sauce
- 1 cup mixed vegetables thawed if frozen or use canned
- ½ onion chopped
- 1 lb chicken thighs or chicken pieces of choice
- ½-1 tsp cumin adjust to taste
- s&p to taste
- olive oil
Instructions
- Rinse rice in a sieve with cold water until water runs clear. This is highly recommend it to prevent rice from clumping and sticking together.
- In a large skillet over medium heat add olive oil and onion. Cook for a couple of minutes and add garlic.
- Season chicken with salt, pepper, and cumin. Add chicken to pan and sear until browned on both sides. Don't worry if chicken is not cooked through, it will continue to cook with rice. Remove chicken from pan and set aside.
- Add rice to pan and cook with onion and garlic until slightly toasted. Add in tomato sauce and vegetables. Pour in chicken broth and slightly stir mixture. Add salt as needed.
- Place chicken thighs back in pan on top of rice. Cover with lid and let it cook for about 30 minutes over medium heat. If liquid remains after 30 minutes, cook for additional 5 minutes until all liquid is absorbed. Turn off heat and leave covered for additional 10 minutes.
I am making this tomorrow! Looks sooo good!! Thanks for sharing.
Thanks so much! Let me know how it turned out! 🙂
I’m defrosting my chicken thighs tonight to make tomorrow… i like using “better than bouillon” so i’ll try that and see how it goes! thank you
Doris, I hope it turned out delicious! Thanks for trying it out!
Yolanda Santana says
I made this recipe for my family tonight with brown rice instead of white. It was incredible! So freaking delicious and so freaking healthy. This is literally going to become a staple in my household. Thanks so much!
Yolanda Santana says
I made this for my family today with brown rice instead of white. It was absolutely incredible. Delicious and healthy! It will be a new family staple in our household. Thank you so much!
That makes me so happy, Yolanda! So glad it worked with brown rice, I’m excited to try it with brown rice now. Thanks!
I love this recipe! I’ve made it several times and a double recipe is on the menu tonight.
Thanks so much, love! You’re the best!
I was hesitant to make this because of the tomato sauce and I am not a fan of tomatoes. But I’ve decided to try new things and I’m glad I tried this recipe. Easy to put together and ingredients that I frequently have on hand. I will definitely be making this again.
Thanks, Karen. Glad you tried it and liked it!
How many people does it serve?
Hi Katherine! It should make 4 servings. Hope you give it a try!
My rice burned. Any thoughts on what I did wrong? It was supposed to be covered at medium heat for 30 minutes right?
I am so sorry to hear that! Sometimes this varies depending on your stove or water/broth content. Next time try at a low to medium low heat. Unfortunately stoves differ and temperatures can vary. Also might check it after about 20 minutes and see if it may need a little more water if it’s not cooked yet but water has been completely absorbed. Hope you give it a try again soon!
KARLA says
My rice burned a little on the bottom. I have a gas stove maybe temp was too high ? I’m not big on tomato sauce tried it anyways it was ok. Any substitute for tomato sauce ? Ty
Hi Karla, I a sorry to her it burned a bit at the bottom. I would try lowering the heat next time to be safe. I do use an electric stove so it may make a difference. You can make your own sauce by boiling some tomatoes and onion and blending that up with a little bit of water. Traditionally you would make your own tomato sauce that way but canned is just quicker. Hope you give it a try again with these adjustments!
Sonia hernandez says
Can I use a little sofrito in it too or will that kill the flavor?
I think sofrito would be great in this. It would add a different flavor to it but definitely do not think it will kill any flavor, just enhance it all. Hope you give it a try!