Arroz Con Pollo Recipe
If comfort food had a passport, the Arroz Con Pollo Recipe would have stamps from kitchens all over Latin America. This vibrant one-pot meal combines juicy, spice-rubbed chicken, hearty chorizo, and tender vegetables all simmered together with tomato-kissed rice. Every bite is bursting with warmth, color, and flavor, making it a dish that truly brings people together. Whether you’re cooking for family or entertaining friends, this meal is easy enough for a weeknight and special enough for celebrations.
Ingredients You’ll Need
The beauty of this Arroz Con Pollo Recipe is how it transforms a handful of honest, everyday ingredients into something absolutely unforgettable. Each component plays a unique part, whether it’s adding smoky depth, zesty heat, or glorious color.
- Garlic powder: Delivers savory flavor to both the chicken rub and the overall dish.
- Onion powder: Gives subtle depth without any chopping required.
- Smoked paprika: Imparts a gentle smokiness that defines the flavor profile.
- Ground cumin: Adds a warm, earthy undertone that complements the meat and rice.
- Chili powder: Brings gentle heat and color to the seasoning mix.
- Dried oregano: Introduces a classic herbal note that’s essential in Latin dishes.
- Cayenne pepper: Gives a little kick—add more if you like it spicy!
- Olive oil: Helps brown the chicken and vegetables, creating delicious flavor right from the start.
- Chicken thighs (bone-in, skin-on): Keep things juicy and full of flavor, but boneless works if you prefer.
- Chorizo slices: Infuse the entire pot with smoky, garlicky notes and a pop of color.
- Yellow onion: A humble start for building that signature aromatic base.
- Carrot: Lends a touch of sweetness and a vibrant orange hue to every spoonful.
- Jalapeño: Just a hint of fresh, lively heat—use more or less to taste.
- Red bell pepper: Adds beautiful color and a subtle crunch.
- White rice: The soul of the Arroz Con Pollo Recipe, soaking up all the rich flavors.
- Chopped garlic: Intensifies the flavor when sautéed with the veggies.
- Chicken stock: The liquid gold that ensures moist rice and tender chicken.
- Tomato sauce: Blends with the stock to create that stunning red-orange rice.
- Fresh cilantro: Brightens up each serving with a fresh, citrusy punch.
- Salt and pepper: Simple but crucial—adjust to taste as you go.
How to Make Arroz Con Pollo Recipe
Step 1: Make the Spice Rub and Season the Chicken
Start by gathering all your spices: garlic powder, onion powder, smoked paprika, cumin, chili powder, oregano, and cayenne. Combine these in a small bowl for the ultimate homemade flavor booster—your kitchen is going to smell incredible. Generously season your chicken thighs all over, making sure every nook gets a good coating. Don’t forget a sprinkle of salt and pepper for balance. This easy rub does double duty: it crusts onto the chicken as it browns and disperses bold flavor into every bite of rice.
Step 2: Brown the Chicken
Heat your olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Place your seasoned chicken in and let each side sear for 5-7 minutes. The skin will turn gorgeously golden, locking in juices. Once browned, transfer the chicken to a plate and resist the urge to nibble—those flavorful bits in the bottom of the pot are going to enrich the whole Arroz Con Pollo Recipe.
Step 3: Cook the Chorizo
With your pot still hot, toss in the chorizo slices. Let them sizzle for about 5-6 minutes, stirring occasionally, until they release their beautifully smoky-orange oils and start to crisp at the edges. This not only flavors the rice but colors it with that irresistible chorizo glow.
Step 4: Cook the Veggies
Now it’s time for the veggies to shine! Add the onions and carrots, stirring often as they soften for about 5-7 minutes. When your kitchen smells sweet and savory, sweep in the chopped garlic, diced jalapeño, and red bell pepper. Let everything mingle for another minute—the extra color and aroma here are a sign of delicious things to come.
Step 5: Add the Rice
Pour in the uncooked rice and stir until it’s coated with those flavorful oils and juices. This quick toasting step makes the rice slightly nutty and ensures each grain captures every ounce of flavor from your veggies and proteins.
Step 6: Add the Liquids
Gently pour in your tomato sauce and chicken stock, stirring to combine. Turn the heat up to medium and bring everything to a cheerful simmer. The liquid should bubble a little, ready to soak into the rice. Once it’s simmering, lower the heat to keep things gentle—this is where the magic happens!
Step 7: Combine and Simmer
Nestle your lovely browned chicken thighs right back into the pot, making sure they settle into the rice and liquids. Cover tightly with a lid and let it all simmer for 20-25 minutes. When the rice is cooked and the chicken is tender, your Arroz Con Pollo Recipe is nearly ready to steal the show.
Step 8: Finish and Serve
Once everything’s cooked through, remove the pot from the heat and let it rest—covered—for about 10 minutes. This short pause allows the flavors to blend and the rice to settle, making serving a breeze. Garnish with freshly chopped cilantro for freshness, and prepare to wow your guests.
How to Serve Arroz Con Pollo Recipe
Garnishes
A shower of chopped fresh cilantro is classic, injecting a pop of color and a burst of freshness. You can also add sliced jalapeños for heat, a squeeze of lime for brightness, or even a little crumbled queso fresco for a creamy finish. Don’t be shy—this Arroz Con Pollo Recipe loves to be dressed up!
Side Dishes
This dish is hearty enough to stand alone, but it also loves company. Pair it with a crisp green salad tossed in a bright vinaigrette, or serve steamed sweet plantains alongside for a traditional touch. Even a bowl of black beans adds earthy balance that plays off the savory rice and chicken beautifully.
Creative Ways to Present
Serve straight from the pot at the table for a cozy, family-style meal, or spoon individual portions into wide shallow bowls for a more elegant presentation. You can even pack it into lunchboxes the next day—try topping the rice with a fried egg or a spoonful of extra salsa verde for a whole new spin on leftovers.
Make Ahead and Storage
Storing Leftovers
Once your Arroz Con Pollo Recipe has cooled, transfer any leftovers to airtight containers. It will keep in the refrigerator for up to 4 days, and the flavors actually get even richer as they meld overnight.
Freezing
To freeze, let the cooked dish cool completely before portioning into freezer-safe containers or resealable bags. This Arroz Con Pollo Recipe can be frozen for up to 2 months—you’ll thank yourself later when you need a quick and delicious meal.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of chicken stock or water if the rice seems dry. Cover loosely to keep everything tender and moist, and always make sure the chicken is heated through before serving.
FAQs
Can I use boneless chicken for this recipe?
Absolutely! Boneless thighs work beautifully in the Arroz Con Pollo Recipe and make it even easier to serve. Just note they may cook a bit quicker, so check for doneness earlier.
Is this dish very spicy?
Not particularly—the jalapeño and cayenne just add a gentle warmth. Feel free to omit the jalapeño for a milder version, or add extra if you like your Arroz Con Pollo Recipe with more of a kick.
What kind of chorizo should I use?
Spanish-style dry-cured chorizo gives the best texture and smokiness here, but fresh Mexican chorizo will work too—just be sure to cook it through before adding the veggies.
Can I make it vegetarian?
Definitely! Replace the chicken with roasted cauliflower florets or hearty mushrooms and use vegetable broth for the ultimate vegetarian Arroz Con Pollo Recipe experience.
What’s the best rice for this dish?
Long-grain white rice is traditional, as it stays fluffy and absorbs flavor well. Medium-grain rice also works, but short-grain varieties may become sticky.
Final Thoughts
Give this Arroz Con Pollo Recipe a try and watch it become a weeknight favorite and a party showstopper in your house. With every bite bursting with comfort and color, you’ll quickly see why this dish is such a timeless treasure. Happy cooking!
Print
Arroz Con Pollo Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A flavorful and comforting Arroz Con Pollo recipe that combines tender chicken, spicy chorizo, and aromatic spices with rice for a satisfying one-pot meal.
Ingredients
For the Spice Rub:
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1½ teaspoons smoked paprika
- ¾ teaspoon ground cumin
- ½ tablespoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
For the Dish:
- 2½ tablespoons olive oil
- 6 bone-in, skin-on chicken thighs
- ¾ cups chorizo slices (¼-inch thick)
- 1 small yellow onion, diced
- 1 medium carrot, peeled and diced
- ¼ jalapeño, finely chopped
- ½ medium red bell pepper, finely chopped
- 1¼ cups uncooked white rice
- 2 tablespoons finely chopped garlic
- 2½ cups low-sodium chicken stock
- 1¼ cups tomato sauce
- Fresh cilantro, for garnishing
- Salt and pepper, to taste
Instructions
- Make the spice rub and season the chicken: In a small bowl, combine garlic powder, onion powder, smoked paprika, cumin, chili powder, oregano, and cayenne. Rub the mixture over the chicken, seasoning with salt and pepper.
- Brown the chicken: Heat oil in a large pot over medium heat. Brown the chicken thighs on both sides, then set aside.
- Cook the chorizo: Cook chorizo in the same pot until fat is released.
- Cook the veggies: Add onions, carrots, garlic, jalapeño, and bell pepper. Cook until softened.
- Add the rice: Stir in uncooked rice until combined.
- Add the liquids: Pour in tomato sauce and broth. Bring to a simmer, then reduce heat.
- Combine and simmer: Return chicken to the pot, cover, and simmer for 20-25 minutes until rice is cooked.
- Finish and serve: Remove from heat, let sit for 10 minutes, garnish with cilantro, and serve.
Notes
- This dish is even more flavorful when reheated the next day.
- Adjust the spice level by increasing or decreasing the amount of cayenne pepper used.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 110mg
Keywords: Arroz con pollo, chicken and rice, one-pot meal, Spanish recipe
