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Meat, Americas

Arroz con pollo

Arroz con pollo is a one pot Latin American dish made with chicken simmered alongside rice, peppers, peas, and saffron. It serves 4, takes 55 minutes, is easy to make, and costs about €2.80 per person. The key to success is cooking the rice covered, without ever lifting the lid.

A one pot dish found all over Latin America, chicken simmered with rice, peppers, peas, and saffron.

Arroz con pollo
Total time
55 min
Difficulty
Easy
Cost per person
€2.80
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

The chicken browns first in the oil, then simmers with the rice, which soaks up all the cooking juices along with paprika and saffron. The result is a colorful, fragrant rice, tender without being sticky, with fall apart chicken and peppers that keep a bit of bite. The peas added at the end bring a touch of freshness and green color.

This is the kind of one pot meal that wins over kids and adults alike, because everything lands on one plate and the flavor stays mild despite the spices. Mon Chou loves it for weeknights when you want a complete dinner without piling up pots, but it also holds its own at a family Sunday table.

The ingredients

4 people

Butcher

  • Chicken thighs 8

Pantry

  • Long grain riceoften in the pantry 300 g
  • Crushed tomatoesoften in the pantry 200 g
  • Chicken brothoften in the pantry 60 cl
  • Saffron or turmericoften in the pantry 1 pinch
  • Paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Red bell pepper 1
  • Green bell pepper 1
  • Onion 1
  • Garlic 3 cloves

Frozen foods

  • Frozen peas 150 g

Allergens Celery

The step by step recipe

  1. Season the chicken with salt and pepper and brown it in a large skillet with the oil, then set it aside. 10 min

    Let the skin get well colored, the fat will flavor the rice.

  2. In the same skillet, cook the onion, garlic, and sliced peppers with the paprika. 8 min

    Scrape up the browned bits from the bottom of the skillet.

  3. Add the tomatoes, raw rice, and saffron, then pour in the hot broth. Return the chicken to the skillet.

    Use twice the volume of broth compared to rice.

  4. Cover and cook over very low heat without stirring. 25 min

    Turn off the heat once the liquid is absorbed and let it rest.

  5. Add the peas at the end of cooking, cover for five minutes, and serve. 5 min

    Frozen peas cook through with steam, no need to pre-cook them.

Our tips to get it right

  • Pick a long grain rice that stays separate when cooked, short grain rice would turn stickier.
  • Warm the broth before pouring it over the rice, this keeps the cooking temperature steady instead of cooling everything down.
  • If you don't have saffron, turmeric gives a nice golden color even though the flavor is milder.

The variations

  • Swap the chicken thighs for boneless skinless thighs for a slightly faster cook.
  • For a vegetarian version, replace the chicken with chickpeas and use vegetable broth instead.
  • For kids in a hurry to eat, make the rice with only red pepper, which is milder than green.

What to serve it with

  • Lime wedges
  • Sliced avocado
  • Fresh fruit juice

Storage

Arroz con pollo keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, thaw it in the fridge before reheating in a skillet or microwave with a splash of water to bring back the rice's moisture.

Questions about this dish

Can you make arroz con pollo ahead of time?

Yes, you can make it the day before and reheat it gently in a skillet with a bit of broth. The rice soaks up even more flavor after resting overnight.

Can you replace the saffron with something else?

Turmeric works well in place of saffron for color, even though the flavor is less subtle. It's the simplest and most affordable option.

What rice should you use for arroz con pollo?

A long grain rice like basmati or regular long grain rice works perfectly. It stays separate and absorbs the broth without turning mushy.

Do you need to debone the chicken before cooking the rice?

No, the chicken thighs cook with the bone in, which adds more flavor to the dish. You can easily remove it once cooked if you prefer.

How long does it take to make an arroz con pollo?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an arroz con pollo?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an arroz con pollo cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains celery. Always check the labels of the products you buy.

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