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Large white skillet filled with arroz con pollo with peas and finely chopped red bell pepper and garnished with fresh mint and lemon slices.
4.70 from 10 votes

Arroz con Pollo (Chicken and Rice)

Arroz con Pollo, with roots in Spain and Latin America, is a classic one-pot meal made with browned chicken, white rice, onions, bell peppers, peas, and spices. A delicious weeknight dinner and one of my favorite rice dishes to make and serve!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 6 servings
Calories: 440kcal

Tools

  • 12-inch oven-safe skillet

Ingredients

  • pounds chicken - bone-in skin-on (I used chicken thighs and whole chicken legs)
  • 2 teaspoon salt - divided
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon olive oil
  • 1 large yellow onion - minced
  • 1 red bell pepper - stemmed, de-seeded, and diced (green bell pepper would also work)
  • 1 carrot - peeled and diced
  • 6 cloves garlic - minced
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 2 teaspoon tomato paste
  • 3 tablespoon fresh mint - chopped, plus more to garnish
  • 1 cup frozen peas
  • cups long-grain white rice - rinsed and drained
  • cups low-sodium chicken broth
  • fresh lemon juice - for serving

Instructions

  • Remove the chicken from the refrigerator and pat dry with paper towels. Season generously with salt and black pepper.
  • Add the olive oil to a large (12-inch) skillet set over medium-high heat. Add the chicken, skin-side-down, and cook for approximately 6-8 minutes on each side, or until golden brown. Avoid over-crowding the pan and cook in batches if necessary. Transfer chicken to a clean plate and set aside.
  • Return the pan to medium heat. Sauté the diced onions, red bell pepper, and carrot in the reserved fat from the chicken skin (and/or add an additional tablespoon of olive oil, if needed) until softened, about 8-10 minutes.
  • Once the vegetables have softened, stir in the minced garlic, ground coriander, ground cumin, tomato paste, and fresh mint. Mix well to combine and cook for an additional 1-2 minutes.
  • Add the rice and frozen peas and mix to combine with the veggies and tomato paste. Toast the rice for a minute or so, stirring continuously.
  • Add the chicken broth (or chicken stock) to the rice. Mix well to combine and bring to a high simmer. Carefully distribute the browned chicken pieces over the rice mixture and cover with a tight-fitting lid. Reduce heat to low, and cook for approximately 25 minutes, or until the chicken is fully cooked and the rice has absorbed all of the liquid.
  • Remove from heat and allow the chicken and rice to rest, covered, for 5-10 minutes before serving. Served garnished with fresh mint and lemon juice, if desired.

Notes

  • As written this recipe is gluten-free and dairy-free.

Nutrition

Calories: 440kcal | Carbohydrates: 42g | Protein: 24g | Fat: 19g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 895mg | Potassium: 512mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2771IU | Vitamin C: 41mg | Calcium: 55mg | Iron: 2mg
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