Arroz con Pollo
A vibrant one-pot meal of tender, seasoned chicken pieces nestled in golden rice with tomatoes, bell peppers and capers. This Latin American classic fills the kitchen with the aroma of cumin and garlic, delivering juicy chicken and fluffy rice in every spoonful. Ready in under an hour, it's pure comfort food.
For 4 servings
- prep
Season the chicken.
1.Pat chicken thighs dry with paper towels.2.Season both sides with salt, black pepper, ½ tsp cumin powder, and ½ tsp smoked paprika. - fry · ~8 min
Brown the chicken.
1.Heat olive oil in a large heavy-bottomed pot over medium-high heat.2.Place chicken skin-side down and sear until golden brown, about 5 minutes.3.Flip and sear the other side for 3 minutes.4.Transfer chicken to a plate and set aside. - saute · ~6 min
Build the sofrito.
1.Reduce heat to medium. Add chopped onion and diced bell pepper to the pot.2.Sauté until softened, about 4 minutes.3.Add minced garlic and cook until fragrant, 1 minute.4.Stir in tomato paste and the remaining cumin and smoked paprika. Cook 1 minute more. - mix · ~3 min
Combine rice, liquid, and aromatics.
1.Add the rice to the pot and stir to coat in the sofrito.2.Pour in the hot water, add bay leaves, and bring to a boil.3.Scrape up any browned bits from the bottom of the pot. - simmer · ~25 min
Simmer the rice with the chicken.
1.Nestle the browned chicken thighs into the rice, skin-side up.2.Reduce heat to low, cover tightly, and simmer for 20 minutes.3.Sprinkle capers and peas over the rice. Cover again and cook 5 minutes more, until rice is tender and liquid is absorbed. - rest · ~5 min
Rest off the heat.
Remove the pot from heat and let it sit, still covered, for 5 minutes. This allows the rice to finish steaming.
- serve
Fluff, garnish, and serve.
1.Remove and discard the bay leaves.2.Fluff the rice gently with a fork.3.Serve hot, garnished with fresh cilantro and lime wedges on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken thighs thoroughly dry before seasoning to ensure a deep golden sear.
- 2Use a heavy-bottomed pot or Dutch oven for even heat distribution and to prevent scorching.
- 3Let the rice rest off the heat for 5 minutes before fluffing — this allows steam to evenly finish cooking the grains.
- 4Toast the rice in the sofrito for 1-2 minutes before adding liquid to lock in flavor and prevent mushiness.
- 5Nestle the chicken skin-side up during simmering so the skin stays crisp and doesn't steam into the rice.
Adapt it for your goals.
Low-oil
Use skinless chicken thighs and reduce olive oil to 1 tbsp. Brown in a nonstick pan; skip the extra oil in the sofrito by using a splash of broth.
high proteinHigh-protein
Swap half the water for low-sodium chicken broth and add 1 can of drained chickpeas with the capers for extra protein and fiber.
jainJain
Omit onion and garlic. Use asafoetida (hing) and extra cumin for aroma. Replace peas with finely diced carrots. Use a pinch of turmeric for color.
veganVegan
Replace chicken with 300g of firm tofu (pressed, cubed, and pan-seared) or 1 can of jackfruit. Use vegetable broth instead of water and add 1 tbsp nutritional yeast for savory depth.
Why this is on our healthy list.
Rich in Lean Protein
Chicken thighs provide high-quality protein for muscle repair and satiety, with skin-on cuts retaining moisture without excess added fat.
Antioxidants from Bell Peppers
Diced bell peppers supply vitamin C and carotenoids that support immune health and reduce inflammation.
Iron from Cumin and Paprika
Both spices contribute dietary iron, which is essential for oxygen transport in the blood.
Low in Added Sugar
This dish relies on natural vegetable sweetness from tomatoes and peppers, with no added sugar, making it a balanced dinner choice.
Frequently asked questions
Yes, but reduce simmer time to 15 minutes and add the peas and capers after 10 minutes to avoid overcooking the chicken.
