Description
Arroz con Pollo is a classic Latin American dish featuring tender, bone-in chicken thighs and drumsticks cooked with aromatic spices, vegetables, and long grain rice in a flavorful tomato and broth base. This recipe uses an oven-baked method combining searing and slow cooking to achieve juicy chicken with perfectly fluffy, seasoned rice studded with olives and peas, topped optionally with fresh cilantro and citrus wedges for a colorful, hearty meal.
Ingredients
Units
Scale
Chicken and Seasoning
- 2 3/4 teaspoons salt, divided
- 1/4 teaspoon ground black pepper
- 2 teaspoons ground cumin, divided
- 3 pounds bone-in, skin-on chicken thighs and/or drumsticks
- 2 tablespoons vegetable oil
Vegetables and Rice
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 cups long grain white rice (basmati recommended), rinsed
- 6 cloves garlic, minced
- 1/4 cup tomato paste
- Approximately 3 1/2 cups chicken broth
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground turmeric (or annatto powder/bijol as substitute)
- 1/2 teaspoon sugar
- 3/4 cup drained and halved pimento-stuffed green olives (from a 6-oz jar)
- 2 bay leaves
- 1 cup frozen peas, thawed
Garnish (Optional)
- 1/4 cup chopped fresh cilantro
- Lemon or lime wedges
Instructions
- Preheat and Season Chicken: Preheat your oven to 350°F and place the oven rack in the middle position. In a small bowl, combine 1½ teaspoons salt, ground black pepper, and 1 teaspoon cumin. Trim excess fat from chicken, pat dry, then season both sides evenly with the spice mixture.
- Brown the Chicken: Heat vegetable oil in a large, oven-safe Dutch oven or heavy skillet over medium-high heat. Cook chicken in two batches to avoid overcrowding. For thighs, place skin side down and sear until golden and crisp (5-7 minutes), then flip and brown the other side for 1-2 minutes. For drumsticks, brown 2-3 minutes per side until evenly golden. Remove chicken and set aside, discarding excess fat but leaving about 2 tablespoons in the pan.
- Sauté Vegetables and Rice: Reduce heat to medium-low, add chopped onion and bell pepper, cooking until softened (6-8 minutes), stirring occasionally and scraping browned bits from the pan into the vegetables. Stir in rice, garlic, tomato paste, and remaining 1 teaspoon cumin; cook constantly for 2-3 minutes until fragrant.
- Add Liquids and Seasonings: Pour in chicken broth, then stir in oregano, turmeric, sugar, olives, bay leaves, and remaining 1¼ teaspoons salt. Nestle the browned chicken pieces into the rice mixture, pouring any collected juices from the plate into the pot as well.
- Bake the Dish: Bring the mixture to a boil on the stovetop, then cover with a lid and immediately transfer the pot to the preheated oven. Bake for 35 minutes or until chicken registers 175°F on a meat thermometer and rice is nearly tender.
- Rest and Finish: Remove pot from oven and let it rest, covered, for 10 minutes to allow flavors to meld. Carefully uncover, remove chicken to a plate, discard bay leaves, and fluff the rice. Check rice doneness: if still firm, add ½ cup water, cover, and simmer over low heat 5-10 more minutes, repeating as needed until fully cooked.
- Add Peas and Cilantro: Stir thawed peas and chopped cilantro into the rice. Return chicken to the top. Optionally, remove skin and shred chicken before mixing it into the rice for easier serving.
- Serve: Serve hot, garnished with lemon or lime wedges alongside for squeezing over individual portions.
Notes
- Adjust chicken broth quantity according to your rice package directions—this recipe’s basmati requires about 1¾ cups liquid per cup of rice.
- Using bone-in, skin-on chicken provides flavorful juices and tenderness, but you can remove skin after cooking if preferred.
- Fluff rice gently to avoid breaking grains and achieve a light texture.
- For a more vibrant dish, annatto powder or bijol can substitute turmeric for color and mild flavor variation.
