Looking for a simple yet flavorful dish to satisfy your cravings? Easy Arroz con Pollo is a must-try! This traditional Latin American dish brings together juicy chicken and aromatic rice, creating a delightful, one-pot meal that’s perfect for any occasion. Whether you’re cooking for a family dinner, a weeknight meal, or a casual get-together, this dish is sure to be a hit.

Arroz con Pollo is a classic comfort food that’s beloved in many Latin cultures. It’s rich in flavor, full of vibrant spices, and combines the tender, savory chicken with fluffy rice. This easy version makes it possible to recreate the dish in a fraction of the time, giving you all the taste of the traditional recipe with much less effort.

With just a few ingredients and simple steps, this recipe allows you to create a mouthwatering meal that’s both delicious and satisfying. No need for complicated techniques or hard-to-find ingredients – this Easy Arroz con Pollo is quick, flavorful, and guaranteed to please everyone at the table.

Why This Easy Arroz con Pollo?

Selling Points:

• One-Pot Meal: Everything is cooked in one pot for easy clean-up.
• Flavorful and Satisfying: A rich combination of spices, tender chicken, and seasoned rice.
• Quick and Easy: Ready in just about 40 minutes with minimal prep.
• Versatile: You can easily customize the recipe to suit your taste preferences.
• Perfect for Meal Prep: Great for leftovers and reheats well for the following days.

What You Need for Easy Arroz con Pollo

Ingredients:

• 4 chicken thighs (bone-in, skin-on) or 2 chicken breasts (boneless, skinless)
• 1 1/2 cups long-grain white rice
• 1 onion, finely chopped
• 1 bell pepper (any color), chopped
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes, with juices
• 2 1/2 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric (for color)
• 1/2 teaspoon chili powder (optional for heat)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh cilantro, chopped (for garnish, optional)

How to Make Easy Arroz con Pollo

1. Brown the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs (or breasts) with salt, pepper, cumin, paprika, and turmeric. Add the chicken to the skillet and cook until browned on both sides (about 5 minutes per side). Remove the chicken from the skillet and set aside.
   
2. Sauté the Vegetables: In the same skillet, add the chopped onion, bell pepper, and garlic. Cook for about 3-4 minutes, until the vegetables soften and become fragrant.
   
3. Add Rice and Tomatoes: Stir in the rice and cook for 1-2 minutes, allowing it to lightly toast in the oil. Add the diced tomatoes with their juices and stir to combine.
   
4. Simmer the Rice: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes, until the rice is almost fully cooked.
   
5. Add Chicken Back In: Place the browned chicken back on top of the rice mixture. Cover the skillet again and continue to cook for another 10 minutes, or until the chicken is cooked through and the rice is tender.
   
6. Serve: Remove the skillet from the heat and let it rest, covered, for a few minutes before serving. Garnish with freshly chopped cilantro if desired.
   

Tips for the Perfect Arroz con Pollo

• Use Bone-In Chicken: Bone-in, skin-on chicken provides more flavor during cooking, making the dish richer.
• Customize the Heat: If you like spice, add a pinch of cayenne pepper, or use a hot pepper in the sautéed vegetables.
• Don’t Overcrowd the Chicken: Ensure the chicken pieces are not overcrowded in the skillet so they brown evenly.
• Let It Rest: Let the dish sit for a few minutes after cooking for the best texture and flavor.

Substitutions and Variations

• Chicken Alternatives: You can also use bone-in chicken breasts, chicken drumsticks, or boneless chicken breasts. Cooking times may vary, so adjust as needed.
• Vegetarian Version: For a vegetarian version, substitute the chicken with vegetable broth and add additional vegetables like peas, carrots, or corn.
• Rice Variation: Swap the white rice with brown rice for a heartier, more nutritious dish. If using brown rice, increase the cooking time to about 45 minutes.
• Add Vegetables: You can add frozen peas, green beans, or diced carrots for added texture and nutrition.

Make It Healthier

• Reduce Oil: Use less olive oil to cut back on fat or opt for a non-stick skillet.
• Use Brown Rice: Brown rice is a healthier option, adding more fiber to the dish.
• Lean Chicken: Opt for boneless, skinless chicken breasts to reduce the fat content.
• Skip the Salt: Use low-sodium chicken broth or reduce the amount of salt to make the dish lower in sodium.

Closing for Easy Arroz con Pollo

This Easy Arroz con Pollo is a comforting, flavorful meal that brings a taste of Latin American cuisine to your table with minimal effort. Perfect for busy weeknights or any time you want a hearty, satisfying meal, it’s a dish that everyone will love. Whether served on its own or with a side of fresh salad, this one-pot wonder is sure to become a go-to in your recipe collection.Happy cooking, and don’t forget to share how your Arroz con Pollo turned out!

Frequently Asked Questions for Easy Arroz con Pollo

Can I use boneless, skinless chicken for this recipe?
Yes, you can use boneless, skinless chicken breasts or thighs. Just be sure to adjust the cooking time, as they cook faster than bone-in chicken.

Can I make this in advance?
Yes, Arroz con Pollo can be made in advance and stored in the fridge for up to 3 days. It also reheats well, making it perfect for leftovers.

Can I use brown rice instead of white rice?
Yes, you can use brown rice, but note that it will require a longer cooking time (about 45 minutes). You may need to add a little extra liquid to ensure the rice cooks properly.

Can I freeze Arroz con Pollo?
Yes, you can freeze Arroz con Pollo for up to 2 months. Let it cool completely before storing it in an airtight container. Thaw it overnight in the fridge and reheat thoroughly before serving.

What can I serve with Arroz con Pollo?
Arroz con Pollo is great on its own, but it also pairs well with a side salad, plantains, or a simple avocado and tomato salad.

How can I make this dish spicier?
To add more spice, you can incorporate diced jalapeños, chili powder, or cayenne pepper during the cooking process.

Can I make this dish with other proteins?
Yes, you can substitute chicken with pork, beef, or even shrimp. Adjust the cooking time based on the protein you use.

Is this dish gluten-free?
Yes, Arroz con Pollo is naturally gluten-free, as long as you ensure that the chicken broth and any other ingredients you use are free from gluten.

Can I add more vegetables?
Absolutely! You can add peas, carrots, or bell peppers for more flavor and nutrition.

Can I make this dish without tomatoes?
Yes, you can omit the tomatoes, though they add a lot of flavor and color. Instead, use a little extra broth or a splash of lemon juice for a different flavor profile.

Arroz con Pollo is a simple, comforting dish that brings vibrant, bold flavors to the table with minimal effort. Perfect for feeding a crowd or meal prepping for the week, it’s a hearty meal that will leave everyone satisfied. Enjoy this easy version and make it your own with your favorite add-ins or spice adjustments! Happy cooking!

Easy Arroz con Pollo

Recipe by Alexandra SaricolCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 chicken thighs (bone-in, skin-on) or 2 chicken breasts (boneless, skinless)

• 1 1/2 cups long-grain white rice

• 1 onion, finely chopped

• 1 bell pepper (any color), chopped

• 3 garlic cloves, minced

• 1 can (14.5 oz) diced tomatoes, with juices

• 2 1/2 cups chicken broth

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1/2 teaspoon turmeric (for color)

• 1/2 teaspoon chili powder (optional for heat)

• Salt and pepper, to taste

• 2 tablespoons olive oil

• Fresh cilantro, chopped (for garnish, optional)

Directions

• Brown the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs (or breasts) with salt, pepper, cumin, paprika, and turmeric. Add the chicken to the skillet and cook until browned on both sides (about 5 minutes per side). Remove the chicken from the skillet and set aside.
• Sauté the Vegetables: In the same skillet, add the chopped onion, bell pepper, and garlic. Cook for about 3-4 minutes, until the vegetables soften and become fragrant.
• Add Rice and Tomatoes: Stir in the rice and cook for 1-2 minutes, allowing it to lightly toast in the oil. Add the diced tomatoes with their juices and stir to combine.
• Simmer the Rice: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes, until the rice is almost fully cooked.
• Add Chicken Back In: Place the browned chicken back on top of the rice mixture. Cover the skillet again and continue to cook for another 10 minutes, or until the chicken is cooked through and the rice is tender.
• Serve: Remove the skillet from the heat and let it rest, covered, for a few minutes before serving. Garnish with freshly chopped cilantro if desired.