Amazing Arroz con Pollo: 1 Pot Wonder

Name: Amazing Arroz con Pollo: 1 Pot Wonder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Spanish
Ingredients: 2 lbs bone-in, skin-on chicken thighs or drumsticks (skin removed if preferred); 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 1 medium onion, finely chopped (about 1 cup); 1 red bell pepper, diced (about 1 cup); 4 cloves garlic, minced; 1 1/2 cups long-grain white rice, rinsed until water runs clear; 1/4 cup tomato sauce or 2 tablespoons tomato paste; 1 teaspoon ground turmeric or 1 packet seasoning with saffron substitute; 3 cups low-sodium chicken broth, warmed; 1 bay leaf; 1/2 cup frozen peas; 1/2 cup Spanish green olives, sliced (optional); 2 tablespoons chopped fresh cilantro or parsley, for garnish

By anna Boncoeur On November 10, 2025

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If you’re looking for a taste of Spain that comes together in one pot with minimal fuss, then you absolutely have to try this Arroz con Pollo recipe! Seriously, this dish is a weeknight dinner game-changer. It’s got tender, flavorful chicken nestled into perfectly cooked rice, all infused with those warm, classic Spanish spices. My name is Anna, and I’m all about sharing simple, joyful chicken recipes that make your everyday cooking easier and way more delicious. This Arroz con Pollo is exactly what I mean – it’s proof that you don’t need a ton of complicated steps to get a truly fantastic meal on the table. It’s hearty, it’s comforting, and cleanup is an absolute breeze!

Table Of content

Why You’ll Love This Arroz con Pollo Recipe

Okay, let’s talk about why this Arroz con Pollo is going to become your new best friend in the kitchen, especially when life gets hectic! First off, the *one-pot magic*. Seriously, who loves doing dishes? Not me! This recipe means less mess and more time enjoying your meal. Plus, it’s super quick to whip up, making it perfect for those busy weeknights when you’re craving something delicious but don’t have hours to spend cooking. You get all those amazing, classic Spanish flavors – the savory chicken, fragrant rice, and hint of spice – in every single bite. And the best part? It’s a complete meal all in one pot, so you’ve got your protein, carbs, and veggies all sorted. It’s hearty, satisfying, and just plain good eats!

Gathering Your Arroz con Pollo Ingredients

Alright, let’s get our kitchen prepped for this deliciousness! Having everything ready to go makes cooking so much smoother, trust me. For this recipe, which serves about 6 people, you’ll need some good quality basics. We’ve got chicken thighs or drumsticks – about 2 pounds, and you can totally take the skin off if you’re not a fan, no judgment here! Then there’s the flavor foundation: olive oil, a medium onion and a red bell pepper that we’ll chop up nice and fine, plus four cloves of garlic all minced. For the rice, we’re using 1 1/2 cups of long-grain white rice, and it’s super important to rinse it until the water runs clear – this makes it super fluffy. You’ll also need some tomato sauce or paste, and for that gorgeous golden color and flavor, we’ll use turmeric or a saffron-style seasoning packet. Then we’ll add 3 cups of warmed low-sodium chicken broth and a bay leaf for depth. Finally, for those pops of color and flavor, we’ll toss in some frozen peas and optional sliced Spanish green olives. And to finish it all off, fresh cilantro or parsley for that lovely fresh garnish!

Ingredient	Quantity	Preparation
Bone-in, skin-on chicken thighs or drumsticks	2 lbs	Skin removed if preferred
Kosher salt	1 1/2 teaspoons, divided
Black pepper	1/2 teaspoon	Freshly ground preferred
Olive oil	2 tablespoons
Medium onion	1	Finely chopped (about 1 cup)
Red bell pepper	1	Diced (about 1 cup)
Garlic	4 cloves	Minced
Long-grain white rice	1 1/2 cups	Rinsed until water runs clear
Tomato sauce or tomato paste	1/4 cup sauce or 2 tablespoons paste
Ground turmeric or saffron-style seasoning	1 teaspoon turmeric or 1 packet substitute
Low-sodium chicken broth	3 cups	Warmed
Bay leaf	1
Frozen peas	1/2 cup
Spanish green olives	1/2 cup	Sliced (optional)
Fresh cilantro or parsley	2 tablespoons	Chopped, for garnish

Ingredient Notes and Substitutions for Arroz con Pollo

Let’s chat about a couple of these ingredients to make sure you get the best flavor! That “saffron-style seasoning” is really just for color and a hint of something special; if you can’t find it, a teaspoon of ground turmeric works like a charm and gives you that lovely golden hue. If you *really* want that authentic saffron flavor, you can bloom a tiny pinch of real saffron threads in a tablespoon of warm broth for about 5-10 minutes before adding it. For the chicken, bone-in pieces really give the best flavor to the rice, but if you’re in a pinch and only have boneless, skinless thighs, go for it! Just remember to cut back on the simmering time a little. Make sure your onion and bell pepper are chopped pretty small so they cook evenly. And for the herbs, fresh cilantro or parsley makes a big difference, but if you don’t have any fresh on hand, about 1 teaspoon of dried cilantro or parsley added with the broth will do just fine. Oh, and those olives? They add a nice salty bite, but if you’re not an olive fan, just leave them out!

Step-by-Step Guide to Making Arroz con Pollo

Alright, let’s get this delicious Arroz con Pollo cooking! It’s really straightforward, and before you know it, you’ll have a fantastic meal ready to go.

Sear the Chicken: First things first, grab those chicken pieces and pat them super dry with a paper towel. This is honestly the secret to getting a nice, golden-brown crust, which adds so much flavor. Then, season them all over with about 1 teaspoon of salt and that black pepper. Now, heat up your olive oil in a big, heavy pot or Dutch oven over medium-high heat. You want the oil to be shimmering, not smoking! Carefully place the chicken pieces in the hot pot. Let them sear for about 3-4 minutes on each side until they look beautifully browned. If your pot isn’t huge, don’t cram them all in at once – do it in batches. Once they’re nicely seared, take them out and put them on a plate for a bit.
Sauté the Aromatics: Turn the heat down to medium now. Toss your finely chopped onion and diced red bell pepper into the same pot. Let them cook, stirring now and then, for about 4-5 minutes until they start to get soft and smell amazing. Add your minced garlic and stir it around for just 30 seconds until you can really smell it. Quick tip: don’t let the garlic burn, or it’ll taste bitter!
Toast the Rice and Add Flavor: Now, add the rinsed rice to the pot. Stir it around for about 1 minute, making sure every grain gets coated in that lovely oil and veggie mixture. This little step helps the rice cook up perfectly fluffy. Stir in your tomato sauce or paste and let that cook for another minute, stirring well.
Build the Broth and Season: Sprinkle in the turmeric or that saffron-style seasoning for color, and toss in the bay leaf. Pour in the warmed chicken broth – warming it up helps keep everything cooking evenly. Stir it all together, scraping up any tasty browned bits stuck to the bottom of the pot. Bring this whole mixture up to a gentle simmer. Add the remaining 1/2 teaspoon of salt. Give it a quick taste of the broth here and add a pinch more salt if you think it needs it.
Simmer the Arroz con Pollo: Gently tuck the seared chicken pieces back into the rice. Try to get most of them submerged in the liquid. Pop the lid on tightly. Turn the heat way down to low. Let it all cook gently for 20 minutes. And this is important: resist the urge to lift that lid! We want all that steam to work its magic and cook the rice evenly.
Add Peas and Olives, Finish Cooking: After 20 minutes, carefully take off the lid. Scatter your frozen peas and those sliced olives (if you’re using them) all over the top. Put the lid back on and let it cook for just 5 more minutes. By now, your rice should be tender, and most of the liquid should be soaked up like a sponge.
Rest and Serve: Turn off the heat completely. Leave the pot covered and let it sit for about 5-10 minutes. This resting time is super important; it lets the rice finish steaming and get perfectly fluffy. Remove the bay leaf. Gently fluff up the rice with a fork. Before you serve, it’s a good idea to check that the chicken is cooked through. Stick a meat thermometer into the thickest part of a thigh, and it should read 165°F (74°C) for food safety. Finally, sprinkle your chopped fresh cilantro or parsley all over the top for a burst of freshness. Enjoy!

Essential Equipment for Arroz con Pollo

To make this fantastic Arroz con Pollo, you won’t need a whole lot of fancy gadgets, just a few kitchen essentials. You’ll definitely want a large, heavy-bottomed pot or a Dutch oven with a lid that fits snugly. This helps everything cook evenly and traps that precious steam. Of course, you’ll need your trusty measuring cups and spoons to get the ingredient amounts just right. A good cutting board and a sharp chef’s knife are a must for prepping your veggies and chicken. And don’t forget a meat thermometer – it’s the easiest way to make sure your chicken is cooked perfectly and safely to 165°F (74°C).

Arroz con Pollo: Tips for Success

Now, let’s talk about a few little tricks that’ll make your Arroz con Pollo absolutely perfect every single time. These are the things I’ve learned over the years that really make a difference!

Don’t Skip Rinsing the Rice: Seriously, this is so important! Rinsing your rice under cold water until it runs clear washes away all that extra starch. If you skip this, you’ll end up with gummy, clumpy rice instead of those lovely fluffy, separate grains we want.
Achieve a Good Sear: Remember when we patted the chicken dry? That’s key! A good sear on the chicken before it goes into the pot adds a fantastic depth of flavor and a nice crust. Don’t rush this step.
Resist Peeking: I know it’s tempting, but try your hardest not to lift that lid during the first 20 minutes of simmering. All that steam is trapped inside, cooking the rice perfectly. Every time you peek, you let that valuable steam escape, and it can mess with the cooking time and texture.
Warm Your Broth: Pouring cold broth into a hot pot suddenly drops the temperature, and that can make your rice cook unevenly. Warming the broth beforehand keeps everything at a nice, consistent temperature so the rice cooks gently and beautifully.
Rest is Best: That final 5-10 minute rest with the lid on after you turn off the heat is pure magic. It lets the rice finish steaming and absorb any last bits of moisture, making it perfectly tender and easy to serve without it turning into mush.

Variations on Arroz con Pollo

You know, one of the best things about Arroz con Pollo is how wonderfully adaptable it is! It’s already fantastic, but if you’re feeling a little adventurous or just want to tweak it to your liking, here are a few ideas. For some extra veggies, try tossing in some diced carrots or celery right along with the onions and peppers. They add a nice bit of texture and extra goodness. If you love that sweet pepper flavor, some jarred pimientos stirred in at the very end are delicious. Want to add a little kick? Just sprinkle in about 1/4 to 1/2 teaspoon of smoked paprika or some cayenne pepper when you add the turmeric. It gives it a lovely warmth! And if you’re a fan of salty, briny flavors, add a little handful of capers along with the olives – they’re a fun surprise!

Serving Suggestions for Arroz con Pollo

While this Arroz con Pollo is practically a meal in itself, sometimes you just want a little something extra on the side to round things out! A really simple green salad with a light vinaigrette is always a lovely, fresh contrast to the rich flavors of the chicken and rice. Sliced avocado on top or alongside adds a creamy, decadent touch that I absolutely adore. And if you like a little cooling creaminess, a dollop of plain Greek yogurt or sour cream is just perfect. It’s all about making this meal your own!

Storing and Reheating Your Arroz con Pollo

Leftovers of this delicious Arroz con Pollo are fantastic, and thankfully, they store and reheat like a dream! If you find yourself with extra (which is rare in my house!), just let it cool down a bit first. For storing in the refrigerator, pop it into an airtight container. It should stay good for up to 4 days. When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat with just a little splash of chicken broth – this really helps revive the rice and chicken. Alternatively, you can microwave it in short bursts, making sure it’s covered, until it’s heated all the way through. If you want to freeze some for later, that works too! Portion it out into airtight containers and it’ll keep nicely in the freezer for up to 2 months. Just remember to thaw it in the fridge overnight before reheating, using the same stovetop or microwave methods.

Storage Method	Timeframe	Reheating Method
Refrigerator	Up to 4 days	Gently reheat on the stovetop with a splash of broth, or microwave in short bursts, covered, until heated through.
Freezer	Up to 2 months	Thaw in the refrigerator. Gently reheat on the stovetop with a splash of broth, or microwave in short bursts, covered.

Understanding the Nutrition of Arroz con Pollo

Now, let’s talk a little bit about what you’re getting in each delicious serving of this Arroz con Pollo. Keep in mind these are just estimates, because, you know, home cooking can vary a bit! But generally, a serving of this flavorful dish will give you around 380 to 500 calories. You’ll be getting a good amount of protein, somewhere between 24 and 35 grams, which is fantastic for keeping you full. We’re looking at about 45 to 55 grams of carbohydrates, giving you nice energy. And the fat content can range from about 8 to 20 grams, depending on how you prepare your chicken and how much oil you use. It’s a pretty well-rounded meal!

Nutrient	Estimated Value (per serving)
Calories	380–500 kcal
Fat	8–20 g
Carbohydrates	45–55 g
Protein	24–35 g

Share Your Arroz con Pollo Experience

So, have you tried making this Arroz con Pollo yet? I’d absolutely love to hear all about it! Please, please share your thoughts and give the recipe a rating down below. Your feedback is so helpful and totally inspires me to keep creating more yummy recipes just for you! You can also find more delicious recipes on Pinterest.