Introduction: Craving a Vibrant, One-Pan Chicken and Rice Dish?
Ever wanted to serve a colorful, flavorful meal that brings the warmth of Latin American cuisine to your table? Arroz Con Pollo is the perfect dish! This classic recipe combines tender chicken, fragrant rice, and a medley of veggies in a savory, saffron-infused broth. Ideal for family dinners, gatherings, or a cozy night in, it’s a one-pan wonder that’s both hearty and easy to make. Ready to create a healthy, delicious meal that’s sure to impress? Let’s dive into this vibrant, crowd-pleasing recipe!
Overview: Why Arroz Con Pollo is Special
Arroz Con Pollo, meaning “rice with chicken” in Spanish, is a beloved Latin American dish that’s packed with flavor and comfort. It’s a complete meal cooked in one skillet, making cleanup a breeze. Here’s why it’s so special:
- Time Requirement: About 15 minutes prep, 35 minutes cooking, for a total of around 50 minutes.
- Difficulty Level: Easy! Perfect for beginners or anyone wanting a flavorful, low-effort meal.
- Why It’s Unique: The saffron adds a subtle, luxurious flavor, while the combination of white wine, tomatoes, and spices creates a rich, aromatic broth. The chicken and rice cook together, absorbing all the vibrant flavors for a cohesive dish.
This recipe is healthy (high in protein, balanced with veggies), quick to prep, and versatile for any occasion. Let’s get cooking!
Essential Ingredients
This recipe serves 4 and uses fresh, simple ingredients to create a bold, Latin-inspired dish. Here’s what you’ll need for the original (1x) recipe:
- For the Chicken:
- 4 skinless, boneless chicken breast halves, cut into 1-inch pieces
- ½ teaspoon salt, divided
- ½ teaspoon ground black pepper, divided
- ½ teaspoon paprika, divided
- For the Rice and Veggies:
- 3 tablespoons vegetable oil
- 1 green bell pepper, chopped
- ¾ cup chopped onion
- 1 ½ teaspoons minced garlic
- 1 cup long-grain white rice
- 1 (14.5-ounce) can chicken broth
- 1 (14.5-ounce) can stewed tomatoes
- ½ cup white wine
- ⅛ teaspoon saffron
- 1 tablespoon chopped fresh parsley
Why These Ingredients Matter
- Chicken Breasts: Lean protein that cooks quickly and absorbs the dish’s flavors.
- Salt, Pepper, Paprika: Season the chicken and enhance the overall taste.
- Vegetable Oil: Used for sautéing, ensuring even cooking and flavor development.
- Green Bell Pepper, Onion, Garlic: Create a savory, aromatic base for the rice.
- Long-Grain White Rice: Absorbs the broth and spices, forming the heart of the dish.
- Chicken Broth, Stewed Tomatoes, White Wine: Provide a rich, flavorful liquid for cooking the rice.
- Saffron: Adds a subtle, earthy flavor and golden color, traditional in Arroz Con Pollo.
- Parsley: Brings a fresh, herbaceous finish.
Substitutions and Variations
- Chicken: Swap with boneless thighs for juicier meat or shrimp for a seafood twist (add shrimp in the last 5 minutes).
- Rice: Use brown rice (increase cooking time to 40-45 minutes) or jasmine rice for a different texture.
- Saffron: If unavailable, use ¼ teaspoon turmeric for color or skip it for a simpler flavor.
- White Wine: Replace with extra chicken broth or apple juice for an alcohol-free version.
- Veggies: Add peas, carrots, or red bell peppers for extra color and nutrition.
- Spicy Kick: Include ¼ teaspoon red pepper flakes or a diced jalapeño with the veggies.
- Gluten-Free: Naturally gluten-free, but check broth and canned tomatoes for additives.
- Vegetarian: Skip chicken and use vegetable broth and chickpeas or tofu.
Step-by-Step Instructions
Making Arroz Con Pollo is straightforward, with all the magic happening in one skillet. Follow these steps for a perfect dish every time!
Step 1: Prep Your Ingredients
- Cut 4 chicken breast halves into 1-inch pieces.
- Chop 1 green bell pepper and ¾ cup onion.
- Mince 1 ½ teaspoons garlic.
- Chop 1 tablespoon fresh parsley.
- Measure out spices, rice, broth, tomatoes, wine, and saffron.
Tip: Prepping ingredients first makes cooking quick and stress-free.
Step 2: Season and Cook the Chicken
- Season Chicken: Sprinkle chicken pieces with ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon paprika.
- Cook Chicken: Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Add chicken and cook, stirring, until no longer pink and golden brown, about 10 minutes. Transfer to a plate and set aside.
Tip: Don’t overcrowd the skillet to ensure even browning.
Step 3: Cook the Veggies and Rice
- Sauté Veggies: In the same skillet, add 1 chopped green bell pepper, ¾ cup chopped onion, and 1 ½ teaspoons minced garlic. Cook, stirring, for 5 minutes until softened.
- Toast Rice: Add 1 cup long-grain white rice and cook, stirring, until opaque, 1-2 minutes.
Tip: Toasting the rice enhances its flavor and texture.
Step 4: Add Liquids and Simmer
- Add Liquids: Stir in 1 (14.5-ounce) can chicken broth, 1 (14.5-ounce) can stewed tomatoes, ½ cup white wine, and ⅛ teaspoon saffron. Add remaining ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon paprika.
- Simmer: Bring to a boil, then cover, reduce heat to low, and simmer for 20 minutes, until rice is tender and liquid is absorbed.
Tip: Avoid lifting the lid while simmering to ensure even cooking.
Step 5: Combine and Serve
- Add Chicken: Return the cooked chicken to the skillet and stir until heated through, about 2-3 minutes.
- Finish with Parsley: Stir in 1 tablespoon chopped fresh parsley.
- Serve: Spoon into bowls or serve family-style from the skillet.
Assembly: Building the Perfect Arroz Con Pollo
Assembling Arroz Con Pollo is all about layering flavors in one skillet for a vibrant, cohesive dish. Here’s how to put it together:
- Cook the Chicken: Brown seasoned chicken for a flavorful protein base.
- Build the Base: Sauté veggies and toast rice to create a savory foundation.
- Simmer with Spices: Add broth, tomatoes, wine, and saffron to infuse the rice with bold flavors.
- Finish with Freshness: Stir in chicken and parsley for a hearty, fresh touch.
Presentation Tips:
- Serve in a large, colorful skillet or platter to show off the vibrant rice and veggies.
- Garnish with extra parsley or lime wedges for a fresh, festive look.
- Pair with avocado slices, a green salad, or fried plantains for a Latin-inspired meal.
- Use bright bowls to highlight the golden rice and colorful ingredients.
Storage and Make-Ahead Tips
Arroz Con Pollo is great for leftovers or prepping ahead. Here’s how to keep it fresh:
- Storing Leftovers:
- Cool completely, then store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a skillet with a splash of broth over medium heat for 5-7 minutes, or microwave for 1-2 minutes per serving.
- Make-Ahead Tips:
- Ingredients: Chop veggies and season chicken up to 1 day ahead; store in the fridge.
- Partial Prep: Cook chicken and sauté veggies ahead, refrigerate, and finish with rice and liquids when ready.
- Freezing: Freeze cooked Arroz Con Pollo in an airtight container for up to 2 months. Thaw in the fridge and reheat with extra broth to restore moisture.
Tip: Store in single portions for quick meals.
Recipe Variations
Arroz Con Pollo is versatile and easy to customize. Here are some fun twists to try:
- Spicy Version: Add ¼ teaspoon red pepper flakes or a diced jalapeño with the veggies.
- Seafood Twist: Replace chicken with shrimp or add clams for a paella-inspired dish.
- Veggie-Packed: Include peas, corn, or zucchini for extra color and nutrition.
- Creamy Version: Stir in ¼ cup sour cream or heavy cream at the end for richness.
- Low-Carb: Swap rice for cauliflower rice and reduce cooking time to 10 minutes.
- Gluten-Free: Naturally gluten-free, but check broth and canned tomatoes for additives.
Tip: Keep saffron or turmeric for the classic golden hue and flavor.
Conclusion: Savor Your Arroz Con Pollo!
You’ve just made Arroz Con Pollo—a healthy, vibrant, and delicious one-pan dish that’s perfect for any occasion! This recipe is easy, flavorful, and so versatile you can make it your own. Whether you enjoy it as a family dinner or a festive gathering, it’s sure to bring smiles. Scoop out a portion, enjoy the fragrant rice and tender chicken, and savor the Latin flavors. What’s your favorite way to enjoy Arroz Con Pollo? Share your ideas in the comments, and happy cooking!
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Arroz Con Pollo
Description
Ever wanted to serve a colorful, flavorful meal that brings the warmth of Latin American cuisine to your table? Arroz Con Pollo is the perfect dish! This classic recipe combines tender chicken, fragrant rice, and a medley of veggies in a savory, saffron-infused broth.
Ingredients
This recipe serves 4 and uses fresh, simple ingredients to create a bold, Latin-inspired dish. Here’s what you’ll need for the original (1x) recipe:
- For the Chicken:
- 4 skinless, boneless chicken breast halves, cut into 1-inch pieces
- ½ teaspoon salt, divided
- ½ teaspoon ground black pepper, divided
- ½ teaspoon paprika, divided
- For the Rice and Veggies:
- 3 tablespoons vegetable oil
- 1 green bell pepper, chopped
- ¾ cup chopped onion
- 1 ½ teaspoons minced garlic
- 1 cup long-grain white rice
- 1 (14.5-ounce) can chicken broth
- 1 (14.5-ounce) can stewed tomatoes
- ½ cup white wine
- ⅛ teaspoon saffron
- 1 tablespoon chopped fresh parsley
Why These Ingredients Matter
- Chicken Breasts: Lean protein that cooks quickly and absorbs the dish’s flavors.
- Salt, Pepper, Paprika: Season the chicken and enhance the overall taste.
- Vegetable Oil: Used for sautéing, ensuring even cooking and flavor development.
- Green Bell Pepper, Onion, Garlic: Create a savory, aromatic base for the rice.
- Long-Grain White Rice: Absorbs the broth and spices, forming the heart of the dish.
- Chicken Broth, Stewed Tomatoes, White Wine: Provide a rich, flavorful liquid for cooking the rice.
- Saffron: Adds a subtle, earthy flavor and golden color, traditional in Arroz Con Pollo.
- Parsley: Brings a fresh, herbaceous finish.
Substitutions and Variations
- Chicken: Swap with boneless thighs for juicier meat or shrimp for a seafood twist (add shrimp in the last 5 minutes).
- Rice: Use brown rice (increase cooking time to 40-45 minutes) or jasmine rice for a different texture.
- Saffron: If unavailable, use ¼ teaspoon turmeric for color or skip it for a simpler flavor.
- White Wine: Replace with extra chicken broth or apple juice for an alcohol-free version.
- Veggies: Add peas, carrots, or red bell peppers for extra color and nutrition.
- Spicy Kick: Include ¼ teaspoon red pepper flakes or a diced jalapeño with the veggies.
- Gluten-Free: Naturally gluten-free, but check broth and canned tomatoes for additives.
- Vegetarian: Skip chicken and use vegetable broth and chickpeas or tofu.
Instructions
Step 1: Prep Your Ingredients
- Cut 4 chicken breast halves into 1-inch pieces.
- Chop 1 green bell pepper and ¾ cup onion.
- Mince 1 ½ teaspoons garlic.
- Chop 1 tablespoon fresh parsley.
- Measure out spices, rice, broth, tomatoes, wine, and saffron.
Tip: Prepping ingredients first makes cooking quick and stress-free.
Step 2: Season and Cook the Chicken
- Season Chicken: Sprinkle chicken pieces with ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon paprika.
- Cook Chicken: Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Add chicken and cook, stirring, until no longer pink and golden brown, about 10 minutes. Transfer to a plate and set aside.
Tip: Don’t overcrowd the skillet to ensure even browning.
Step 3: Cook the Veggies and Rice
- Sauté Veggies: In the same skillet, add 1 chopped green bell pepper, ¾ cup chopped onion, and 1 ½ teaspoons minced garlic. Cook, stirring, for 5 minutes until softened.
- Toast Rice: Add 1 cup long-grain white rice and cook, stirring, until opaque, 1-2 minutes.
Tip: Toasting the rice enhances its flavor and texture.
Step 4: Add Liquids and Simmer
- Add Liquids: Stir in 1 (14.5-ounce) can chicken broth, 1 (14.5-ounce) can stewed tomatoes, ½ cup white wine, and ⅛ teaspoon saffron. Add remaining ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon paprika.
- Simmer: Bring to a boil, then cover, reduce heat to low, and simmer for 20 minutes, until rice is tender and liquid is absorbed.
Tip: Avoid lifting the lid while simmering to ensure even cooking.
Step 5: Combine and Serve
- Add Chicken: Return the cooked chicken to the skillet and stir until heated through, about 2-3 minutes.
- Finish with Parsley: Stir in 1 tablespoon chopped fresh parsley.
- Serve: Spoon into bowls or serve family-style from the skillet.
FAQs
Q: Is Arroz Con Pollo healthy?
A: Yes! Chicken provides lean protein, veggies add nutrients, and rice offers energy. Use low-sodium broth or less oil for a lighter option.
Q: Can I use bone-in chicken?
A: Yes! Use bone-in thighs or drumsticks, but increase cooking time to 15-20 minutes in the initial sauté and ensure 165°F (74°C) doneness.
Q: Can I skip saffron?
A: Yes! Saffron adds a unique flavor, but you can use ¼ teaspoon turmeric or omit it without losing much.
Q: Can I make this in a rice cooker?
A: Yes! Sauté chicken and veggies in a skillet, then transfer to a rice cooker with rice, liquids, and spices. Cook per the rice cooker’s instructions.
Q: How do I prevent mushy rice?
A: Don’t lift the lid while simmering, measure liquids accurately, and use long-grain rice for the best texture.
Q: Can I freeze Arroz Con Pollo?
A: Yes! Freeze in an airtight container for up to 2 months. Thaw in the fridge and reheat with a splash of broth to restore moisture.