Arroz Con Pollo {Rice with Chicken}
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Simple Arroz Con Pollo is a Mexican-spiced dish the entire family will LOVE. This one-pot wonder is sure to be a hit!
There is nothing better than a filling and delicious one-pot dinner, and this Arroz Con Pollo checks all of the boxes! The age-old combination of chicken and rice takes on a Mexican flare in this recipe.
what is arroz con pollo?
Arroz Con Pollo is a classic dish from Spain and Latin America. It means “rice with chicken” in Spanish.
Depending on which area of the world this chicken dish is being made, the seasonings and flavor will vary slightly – but no matter how you make it, it’s delicious!!
This Arroz con pollo recipe is filled with peppers, peas, and olives. Might sound like an interesting combination, but it’s surprisingly fitting! It makes this chicken a more filling main dish with a bit more of a hearty feel to it.
I really loved the flavors that this recipe created, which is no surprise since we love a good Mexican dish in this house. I know you’ll love it too!
How to make arroz con pollo
PREP. Preheat the oven to 350.
CHICKEN. Melt the butter in a heavy oven-safe pot or dutch oven over medium heat. Add the chicken breasts and cook 5 minutes per side, until browned. Remove the chicken from the pot to a plate. Add the onion, bell pepper, and garlic to the pot. Cook, stirring frequently, until softened and fragrant.
RICE. Add the chicken back into the pot and stir in the stewed tomatoes, rice, salt, oregano, ground cumin, chili powder, and black pepper. Pour the chicken stock into the pot and add the bay leaves. Cover the pot and place it in the preheated oven. Cook 1 hour, or until the rice is tender and the chicken is cooked through.
VEGGIES. Remove the pot from the oven and stir the peas, olives, and raisins into the mixture. Cover the pot and return to the oven for 15 minutes, or until warmed through.
SERVE. Fluff the rice gently before serving.
Stovetop Directions
CHICKEN. Melt the butter in a dutch oven or large skillet (with tall sides) over medium high heat. Add the chicken breasts and cook 5 minutes per side, until browned. Remove the chicken from the pot to a plate.
VEGETABLES. Add the onion, bell pepper, and garlic to the pot. Cook, stirring frequently, until softened and fragrant.
RICE. Add the rice and cook until the rice begins to turn golden brown.
COMBINE. Add 1 ¼ cups water and stewed tomatoes, rice, salt, oregano, ground cumin, chili powder, and pepper to the skillet. Pour the chicken stock, into the pot and add the bay leaves. Stir to make sure the rice is covered in liquid. Nestle the chicken in the rice and bring the rice to a boil. Reduce the heat to medium-low and cover.
SIMMER. Simmer until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Finally, add the peas, olives, and raisins and let everything stand in the pan, covered, for an additional 10 minutes before serving.
ingredient tips + variations
Chicken: I used boneless skinless chicken breasts for this recipe, but thighs are a great option because they tend to be more moist and flavorful due to the higher fat content. Should you decide to use bone in, then add 30 minutes to the baking time.
Rice: I used long grain rice in this recipe. You can use a shorter grain for a stickier rice. You can also use brown rice, but note that it will take longer to cook.
Chicken Stock: Chicken Stock is made using bones and is typically thicker. Chicken broth is mostly made with meat and vegetables and is thinner.
Peas: You can use fresh or frozen peas. Even if they are frozen, they will cook just fine after you add them to the mixture at the end.
Some variations that I noted in other recipes that look pretty yummy include:
- Bone-in chicken (thighs, wings, or drumsticks)
- Cook the chicken in olive oil rather than butter
- Pinch of Saffron
- Diced Pimento
- Pinch of smoked paprika
- Add corn, carrots, bell peppers or green beans
- Yellow, orange, or red bell pepper
- Capers instead of peas
- Sprinkle of Mexican cheese
- Add some heat by adding roasted red peppers or red chili flakes
- Top with sour cream
Storing Tips
STORE cooled leftover arroz con pollo in an airtight container. If you wish to freeze it, make sure the container is freezer safe as well. Store in the fridge for 3-4 days or in the freeze for up to 6 months.
To REHEAT, allow the dish to thaw in the fridge. Preheat the oven to 350°F. Place the food in an oven safe dish and cover it with a lid or foil. Bake until warm throughout. This time will vary depending on the amount you are reheating.
For more Mexican dishes, try:
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Preheat the oven to 350. Melt the butter in a heavy oven-safe pot or dutch oven over medium heat. Add the chicken breasts and cook 5 minutes per side, until browned. Remove the chicken from the pot to a plate. Add the onion, bell pepper, and garlic to the pot. Cook, stirring frequently, until softened and fragrant.
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Add the chicken back into the pot and stir in the stewed tomatoes, rice, salt, oregano, cumin, chili powder, and pepper. Pour the chicken stock into the pot and add the bay leaves. Cover the pot and place it in the preheated oven. Cook 1 hour, or until the rice is tender and the chicken is cooked through.
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Remove the pot from the oven and stir in the peas, olives, and raisins. Cover the pot and return to the oven for 15 minutes, or until warmed through. Fluff the rice gently before serving.
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