Ever tried to impress someone with your “worldly cooking skills” only to realize you’ve been pronouncing it wrong this whole time? Well, it’s “ah-ROSE con POH-yoh,” and it’s basically the ultimate comfort food that happens to sound fancy when you say it right. This one-pot wonder combines rice, chicken, and enough flavor to make you forget you ever thought Hamburger Helper was acceptable dinner fare.

Why This Recipe is Awesome

It’s literally a complete meal in one pot, which means less dishes and more time to pretend you’re a culinary genius. We’re talking tender chicken, perfectly seasoned rice, and vegetables all hanging out together like the best friend group ever. Plus, the saffron gives everything this gorgeous golden color that makes it look way more complicated than it actually is.

The beauty of arroz con pollo is that it’s basically foolproof. You throw everything in a pot, let it simmer, and boom—you’ve got a meal that looks like you spent hours slaving over a hot stove when really you just watched Netflix and stirred occasionally. It’s the cooking equivalent of looking effortlessly put-together while wearing pajamas.

And here’s the real kicker: it actually gets better as leftovers. The flavors meld together overnight, and reheating it brings back all that comforting, home-cooked goodness. It’s like meal prep for people who are too lazy to actually meal prep but still want to eat well.

Arroz Con Pollo That’ll Make Your Abuela Proud (Or At Least Not Disown You)

Recipe by FoodarshiaCourse: DinnerCuisine: Latin AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

420

kcal

Total time

hour

Arroz con Pollo is a flavorful Latin dish made with juicy chicken, seasoned rice, and veggies — hearty, colorful, and satisfying in every bite.

Ingredients

For the Chicken:
2 lbs chicken (cut into pieces – thighs and drumsticks work best)
2 tablespoons olive oil
Salt and pepper to taste
For the Sofrito:
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 cloves garlic, minced
2 tablespoons olive oil
For the Rice:
2 cups long-grain white rice
4 cups chicken broth
1/2 cup white wine (optional)
1 can (14.5 oz) diced tomatoes
1/2 teaspoon saffron threads (or 1/2 teaspoon turmeric)
1 teaspoon paprika
1 teaspoon cumin
1 bay leaf
Salt and pepper to taste
For Finishing:
1/2 cup green peas (frozen or fresh)
1/4 cup fresh cilantro, chopped
Lemon wedges for serving

Directions

Season and brown the chicken. Heat 2 tablespoons olive oil in a large, heavy-bottomed pot or paella pan. Season chicken pieces with salt and pepper. Brown chicken on all sides, about 8-10 minutes total. Remove and set aside.
Make the sofrito. In the same pot, add 2 tablespoons olive oil. Sauté onion, bell peppers, and garlic over medium heat until soft and fragrant, about 8-10 minutes. Don’t rush this step!
Add tomatoes and spices. Stir in diced tomatoes, saffron (or turmeric), paprika, cumin, and bay leaf. Cook for 2-3 minutes until fragrant.
Add rice and liquid. Stir in rice, coating it with the sofrito mixture. Pour in chicken broth and wine (if using). Add browned chicken pieces back to the pot, nestling them into the rice.
Simmer and cook. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes until rice is tender and has absorbed most of the liquid.
Add peas and rest. In the last 5 minutes of cooking, add the peas. Once done, remove from heat and let rest for 10 minutes without lifting the lid.
Serve. Remove bay leaf, garnish with fresh cilantro, and serve with lemon wedges.

Notes

A comforting one-pot classic, Arroz con Pollo brings together tender chicken, fluffy rice, and bold Latin spices for the perfect weeknight meal.

Common Mistakes to Avoid

Using the wrong rice. Long-grain rice is your friend here—short-grain will turn into a mushy disaster that looks more like risotto gone wrong. Bomba rice is traditional if you can find it, but regular long-grain white rice works perfectly fine for us regular humans.

Rushing the sofrito. That’s the flavor base of onions, garlic, and peppers, and it needs time to cook down properly. Don’t crank up the heat and burn everything because you’re impatient. Low and slow is the way to go—let those vegetables get all soft and fragrant.

Adding the rice too early. The chicken needs to brown first, then the sofrito needs to cook, then you add the rice. Skip steps and you’ll end up with bland, unevenly cooked rice that makes everyone sad.

Not letting it rest. Once everything’s cooked, let it sit for 10 minutes off the heat. This lets the rice finish absorbing the liquid and prevents you from serving soupy rice to your guests.

Forgetting to taste and adjust. Season as you go, people! That chicken broth might be salty, or your tomatoes might be more acidic than expected. Taste, adjust, repeat—it’s not rocket science.

Alternatives & Substitutions

No saffron? Turmeric gives you that gorgeous yellow color, though it won’t have the same complex flavor. A pinch of paprika works too, or you can just skip it entirely and embrace the pale rice life.

Chicken situation flexible? Thighs are traditional and stay juicier, but breasts work if that’s your preference. Cut-up whole chicken gives you the best flavor, but honestly, whatever’s on sale at the grocery store will do just fine.

Vegetable swaps welcome. Bell peppers are classic, but use what you’ve got. Peas, green beans, or artichoke hearts all play nicely here. Just add delicate vegetables toward the end so they don’t turn to mush.

Stock options? Chicken broth is obvious, but vegetable broth works for a lighter version. Don’t use water unless you want flavorless rice—that’s just cruel to everyone involved.

Wine substitute? White wine adds great depth, but chicken broth or even a splash of white wine vinegar works if you don’t drink or cook with alcohol.

FAQ (Frequently Asked Questions)

Can I make this in advance?

Absolutely! It actually tastes better the next day. Just add a splash of broth when reheating if it looks too dry.

My rice is still crunchy—what happened?

You probably need more liquid or longer cooking time. Add hot broth a little at a time and keep simmering until the rice is tender.

Can I use brown rice?

Sure, but you’ll need more liquid and longer cooking time. White rice is traditional and honestly just easier to work with.

Is this supposed to be soupy?

Nope! The rice should absorb most of the liquid and be moist but not swimming. If it’s too wet, let it cook uncovered for a few more minutes.

Can I freeze leftovers?

It freezes okay, but the rice texture changes a bit. It’s better fresh or as next-day leftovers, IMO.

What if I can’t find sofrito ingredients?

Use whatever aromatic vegetables you have—onions and garlic are non-negotiable, but you can improvise with the peppers.

How do I know when it’s done?

The rice should be tender, the chicken cooked through, and most of the liquid absorbed. When in doubt, taste it!

Final Thoughts

There you have it—authentic arroz con pollo that’s approachable enough for weeknight cooking but impressive enough for company. It’s comfort food that happens to be sophisticated, and honestly, that’s the sweet spot we’re all looking for.

This recipe proves that good food doesn’t have to be complicated—sometimes the best meals are just quality ingredients hanging out together in one pot. Plus, you get to practice your Spanish pronunciation, which is always a bonus.

Now go make this and watch people’s faces light up when they realize you’ve made something that tastes like it came from someone’s favorite family recipe. You’ve earned those compliments, and that second helping too!

Arroz Con Pollo That’ll Make Your Abuela Proud (Or At Least Not Disown You)

Why This Recipe is Awesome