Go Back
–+ servings
Arroz Con Pollo

One Pot Arroz con Pollo

Arroz con pollo with browned bone-in chicken thighs, sofrito, seasoned long grain rice, green olives, and peas, all in one pot.
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Course: Dinner
Cuisine: Latin American
Servings: 6 servings

Equipment

Ingredients

  • 2 1/2 lbs bone-in, skin-on chicken thighs about 6
  • 1 1/2 tsp salt divided
  • 1/2 tsp black pepper
  • 1 tsp ground cumin divided
  • 2 tbsp olive oil
  • 1 medium yellow onion finely chopped
  • 1 green bell pepper finely chopped
  • 5 cloves garlic minced
  • 3 tbsp tomato paste
  • 1 packet sazon with achiote about 1 1/2 tsp
  • 1 tsp dried oregano
  • 2 cups long grain white rice rinsed until the water runs clear
  • 3 1/4 cups chicken broth
  • 2 bay leaves
  • 1/2 cup pimiento-stuffed green olives drained
  • 1 cup frozen peas thawed
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges, for serving

Instructions

  • Season the chicken: Pat the chicken thighs completely dry with paper towels, then season all over with 1 teaspoon of the salt, the black pepper, and 1/2 teaspoon of the cumin. Dry skin is the only way to get skin that browns.
  • Brown the thighs: Heat the olive oil in a large Dutch oven over medium-high heat. Working in two batches, lay the thighs in skin side down and cook undisturbed for 6-7 minutes, until the skin is deep golden and releases on its own. Flip and cook 2 minutes more, then move them to a plate. Pour off all but about 2 tablespoons of fat.
  • Build the sofrito: Lower the heat to medium and add the onion and bell pepper. Cook for 6-7 minutes, scraping up the browned bits, until the vegetables are soft and the onion is translucent. Stir in the garlic and cook 1 minute more.
  • Darken the tomato paste: Add the tomato paste, the remaining 1/2 teaspoon cumin, the sazon, and the oregano. Stir constantly for 2 minutes, until the paste turns brick red and smells sweet instead of sharp.
  • Toast the rice: Add the rinsed, drained rice and stir for 2 minutes, until every grain is coated in the sofrito and the edges look chalky and opaque.
  • Add the broth and settle the chicken back in: Pour in the chicken broth and add the remaining 1/2 teaspoon salt, the bay leaves, and the olives. Bring it to a boil, then nestle the thighs skin side up on top of the rice along with any juices from the plate.
  • Cover and simmer: Turn the heat to low, cover tightly, and cook for 25 minutes without lifting the lid. The thighs need to reach at least 165°F, and dark meat is most tender closer to 175°F. If they're under, re-cover and give it 5 more minutes.
  • Rest and finish: Take the pot off the heat, scatter the peas over the top, and let it stand covered for 10 minutes. Remove the bay leaves, fluff the rice around the chicken with a fork, and stir in the cilantro. Serve with lime wedges.

Notes

Rinse the rice until the water runs clear so the grains stay separate, and keep the lid on for the full 25 minutes so the steam stays in the pot. Cook the chicken thighs to an internal temperature of at least 165°F; dark meat is most tender closer to 175°F. Let the pot rest covered off the heat for 10 minutes before fluffing.