What is Arroz con Pollo made of?

Arroz con Pollo is made of rice and chicken as the main ingredients, along with vegetables like bell peppers, tomatoes, and onions. Spices such as cumin, garlic, and saffron or turmeric add depth, and the dish is often finished with fresh herbs and green peas for color and flavor. Learn more about the ingredients in Arroz con Pollo here .

Why is my Arroz con Pollo mushy?

Arroz con Pollo can turn out mushy if there’s too much liquid or if the rice is overcooked. Using the correct rice-to-liquid ratio and cooking at a lower simmer helps prevent mushiness. Long-grain rice can also help keep the dish light and fluffy. Find more tips to avoid mushy Arroz con Pollo here .

What is the difference between Arroz con Pollo and Paella?

While both dishes combine rice with meat or seafood, Arroz con Pollo is typically a simpler chicken-and-rice dish often seasoned with Latin spices, while Paella is a Spanish dish that includes a mix of seafood, meats, and vegetables, traditionally flavored with saffron and cooked in a wide pan to achieve a crispy rice layer. Explore more differences between Arroz con Pollo and Paella here .

What ethnicity is Arroz con Pollo?

Arroz con Pollo has Spanish origins but is widely popular in Latin America and the Caribbean. Each region has adapted the dish with local flavors and ingredients, making it a staple in countries like Puerto Rico, Cuba, and Peru, where it’s enjoyed as a comforting and traditional meal. Learn more about the cultural roots of Arroz con Pollo here .

Arroz Con Pollo Recipe: Easy Spanish Dish

Description

This traditional Arroz con Pollo is a flavorful, one-pot dish with tender chicken, seasoned rice, and colorful veggies. It’s a perfect comfort meal for the whole family.

Ingredients

Scale

4 bone-in, skinless chicken thighs
Salt and pepper, to taste
2 tbsp olive oil
1 onion, chopped
1 red bell pepper, diced
3 garlic cloves, minced
1 cup long-grain rice
2 cups chicken broth
½ cup tomato sauce
1 tsp ground cumin
1 tsp smoked paprika
½ tsp turmeric or saffron threads
1 cup frozen peas
½ cup chopped cilantro or parsley for garnish
Lemon wedges for serving

Instructions

Season the chicken thighs with salt and pepper.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Brown the chicken on both sides, about 5 minutes per side. Remove and set aside.
In the same pot, sauté the onion, bell pepper, and garlic until soft, about 3-4 minutes.
Stir in the rice, cumin, smoked paprika, and turmeric, coating the rice with the seasonings.
Add the chicken broth and tomato sauce, stirring to combine.
Return the chicken thighs to the pot, nestling them into the rice. Cover and simmer on low heat for 25-30 minutes, or until the rice is cooked and the chicken is tender.
In the last 5 minutes of cooking, stir in the frozen peas.
Garnish with chopped cilantro or parsley and serve with lemon wedges.

Notes

For extra flavor, add a splash of white wine when adding the broth.
Swap bone-in chicken thighs for chicken breasts or drumsticks if preferred.

Prep Time: 10 minutes
Cook Time: 40 minutes

Nutrition

Serving Size: 1 portion
Calories: 450
Sugar: 4g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 28g
Cholesterol: 90mg