This easy Arroz Con Pollo recipe is quick to prepare, makes a ton of food, and is a nourishing comforting meal. A simple recipe requiring only ten basic ingredients, the majority of which you likely keep stocked in your pantry!
My best friend from high school is from Bolivia, and her family moved to the U.S. when she was fifteen. Even as a teenager, she was a talented cook, and she introduced me to so many amazing foods.
The most memorable being empanadas, Menudo, Arroz con Leche and Arroz con Pollo.
I fondly remember the first time I enjoyed Arroz con Pollo.
At the time, I couldn’t put into words the reason it was so enticing, but the light and fluffy rice and tender chicken had me swooning. I was convinced my friend’s style of cooking was pure magic, as food simply did not taste like that in my own home growing up.
Her family helped inspire my love for unique cuisine and influenced my desire to travel. In college, I took two trips to Chile and Peru, where I tried even more amazing food, learned much about the cultures, and still have so many fond memories.
Having experienced the deliciousness of South American cuisine, I’ve been inspired to re-create some of the dishes myself, which is what we’re doing here.
Let’s chat about this lovely meal!
What is Arroz Con Pollo?
Arroz con Pollo originates from Spain and South America, and translates simply to “rice with chicken.” Each country that has its own version of Arroz con Pollo.
Some recipes call for saffron, others for bell pepper and/or jalapenos, some incorporate peas, etc.
In addition, some countries dredge the chicken in flour prior to browning it. For the sake of keeping the recipe ultra simple, I skip the flour. You can easily use gluten-free or regular all-purpose flour for dredging the chicken if you’re looking for even crispier chicken!
The recipe you have found in this post is very basic yet marvelously flavorful. You can easily add saffron threads, a red or green bell pepper, a cup of frozen or canned peas, or even green beans to make it your own. Love spicy food? Chop up a jalapeno or two and toss it in!
The name says it perfectly, because there is a ton of rice (a major win) with a decent helping of chicken. This is great news, for folks like me who absolutely love their rice with a side of protein 😉
If you love to meal prep, this easy Arroz con Pollo recipe is perfect for fueling you for lunches or dinners throughout the week!
Ingredients for Arroz Con Pollo:
Bone-in Chicken Thighs: Bone-in, skin-on chicken thighs are arguably the most flavorful cut of chicken. The fat and dark meat yields a tremendous amount of flavor with little effort needed!
I don’t recommend substituting chicken breasts for the thighs, but you can also use bone-in drumstick.
Seasonings: paprika, garlic powder, dried oregano, sea salt – these seasonings bring flavor to the chicken and the rice and liven up the dish.
White Rice: Arroz con pollo is best made using white rice to get that ultra fluffy Spanish-style rice that makes this meal irresistible. I don’t recommend swapping the white rice for brown rice, as brown rice takes much longer to cook. This causes the chicken to over-cook.
Onion & Garlic: Those two ingredients that bring amazing flavor to any dish.
Chicken Broth: Used to cook both the rice and the chicken for the ultimate flavor infusion. While you can use water, I highly recommend sticking with broth, as it gives the dish much more complexity.
Tomato Paste: Adding rang and a pop of flavor, tomato paste brings spunk to the arroz. Don’t skip it!
Avocado Oil: For searing the chicken and sautéing the onion. I don’t recommend using olive oil, as it burns at fairly low temperatures.
Other Variations:
- Add a chopped green pepper at the same time you sauté the onion.
- For added spice, sprinkle in cayenne pepper or red pepper flakes. A little goes a long way!
- Mix in a bay leaf if you have them on hand.
- Swap the tomato paste for 1/2 cup of tomato sauce and reduce the broth slightly.
- Use boneless skinless chicken thighs instead of bone-in if you prefer. This version requires less cooking time.
So let’s make it!
How to Make Arroz Con Pollo:
Soak the white rice for at least 15 minutes, then drain it well (it’s okay if there’s a small amount of moisture on the rice).
While the rice is soaking, sprinkle the chicken thighs with paprika, garlic powder, and sea salt on both sides.
In a bowl or measuring cup, whisk together the broth, tomato paste, dried oregano, and sea salt until well-combined. Set aside until ready to use.
Heat a large cast iron skillet or thick-bottomed pot (like a large Dutch oven) over medium-heat and add the avocado oil.
Once the skillet is very hot (about 350 degrees if you have a laser thermometer), carefully place the seasoned chicken thighs on the hot surface, skin side down.
Brown for 3 to 5 minutes, until the skin is golden-brown and crispy, then flip chicken to the other side and brown another 3 to 5 minutes.
Note: depending on the size of your skillet or pot, you may need to brown the chicken in two batches.
Transfer the chicken pieces to a plate and set aside.
Add the chopped onion to the skillet and sauté, stirring occasionally, until the onion turns translucent, about 3 to 5 minutes.
Add the rice and garlic and use a wooden spoon or rubber spatula to continuously stir until the rice has a bit of a golden-brown color to it, about 3 to 5 minutes (note this process helps ensure the rice becomes nice and fluffy).
Place the browned chicken thighs on top of the rice. Pour in the broth mixture and give everything a small stir.
Cover the skillet and bring to a full boil. Reduce the heat to a simmer and cook for 20 to 25 minutes, until much of the liquid has been absorbed by the rice.
Check the internal temperature of the thighs using a meat thermometer. They are fully cooked once they have reached an internal temperature of 180 degrees Fahrenheit or higher.
Use a fork to fluff up the rice and serve!
Recipe Tips:
The trick to perfectly fluffy Spanish-style rice is browning the rice first. Be sure to not skip this step. The rice will want to stick to the skillet, which is why it is important to use the full 3 (or even 4) tablespoons of avocado oil and continuously stir the rice.
Use a well-seasoned cast iron skillet or else everything may stick.
More Chicken & Rice Dishes:
- Turmeric Chicken Fried Rice
- One-Pot Indian Chicken Biryani
- Rosemary Lemon Instant Pot Chicken and Rice
- Crock Pot Chicken and Rice Soup
- Instant Pot Chicken Cacciatore
The next time you’re craving a hearty meal, whip up this easy and delicious chicken and rice dish!
The leftovers are simply superb, making this a great recipe for meal prep.
Enjoy!
Arroz Con Pollo Recipe
Ingredients
- 3 lbs bone-in skin-on chicken thighs
- 2 tsp sea salt divided
- 1 tsp paprika
- 1 tsp garlic powder
- 2 cups white rice soaked then drained
- 3 Tbsp avocado oil
- ½ medium onion diced
- 4 cloves garlic minced
- 3 cups chicken stock
- 1 ½ Tbsp tomato paste
- 2 tsp dried oregano
Instructions
- Soak the white rice in water for at least 15 minutes, then drain it well.
- While the rice is soaking, sprinkle the chicken thighs with 1 of the teaspoons of sea salt, paprika, and garlic powder on both sides.
- In a bowl or measuring cup, whisk together the broth, tomato paste, dried oregano, and sea salt until well-combined. Set aside until ready to use.
- Heat a large cast iron skillet or thick-bottomed pot (like a Dutch oven) over medium-heat and add the avocado oil. Once the skillet is very hot (about 350 degrees if you have a laser thermometer), carefully place the seasoned chicken thighs on the hot surface, skin side down. Brown for 3 to 5 minutes, until the skin is golden-brown and crispy, then flip chicken to the other side and brown another 3 to 5 minutes. Note: depending on the size of your skillet or pot, you may need to brown the chicken in two batches. Transfer the chicken to a plate and set aside.
- Add the chopped onion to the skillet and sauté, stirring occasionally, until the onion turns translucent, about 3 to 5 minutes.
- Add the rice and garlic and use a wooden spoon or rubber spatula to continuously stir until the rice has a bit of a golden-brown color to it, about 3 to 5 minutes (note this process helps ensure the rice becomes nice and fluffy).
- Place the browned chicken thighs on top of the rice. Pour in the broth mixture and give everything a small stir.
- Cover the skillet and bring to a full boil. Reduce the heat to a simmer and cook for 20 to 25 minutes, until much of the liquid has been absorbed by the rice. Use a fork to fluff up the rice and serve!
Nutrition
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.
This is now a staple in our family. We use just a bit less oil, and it comes out delicious!
Wahoo!! I’m so thrilled you like it! It’s such a great go-to! xoxoxo
Is this instant rice?
Hi Terri,
I use regular basmati white rice, not the instant kind. I assume Instant will work too, although I haven’t tried it. xoxo
I’m making this tonight! Looks so good …just divine!
Omgosh, shut the front door. Seeing this while cooking rice in the morning sent my appetite pow pow.
Wahoo!! Mission accomplished! Hope you try it. xoxo