If you’ve ever craved a dish that’s healthy comfort food at its finest—warm, hearty, and packed with flavor—this Arroz Con Pollo recipe is exactly what your dinner table needs. This beloved Latin American classic blends tender, seasoned chicken with fluffy rice, vibrant vegetables, and the subtle, golden glow of saffron or turmeric. It’s a true one-pot wonder that fills your kitchen with irresistible aromas and your family with smiles. Perfect for easy weeknight dinners or meal prep microwave lunches, it’s both budget-friendly and nourishing, with just the right balance of high protein meals and complex carbs.
Why You’ll Love This Recipe
This recipe is so much more than just chicken and rice—it’s a celebration of tradition and flavor. The slow-simmered chicken infuses the rice with savory juices, while the gentle spices bring warmth and depth without overwhelming your palate. Using simple pantry staples like bell peppers, onions, and frozen peas keeps it accessible and affordable for any household.
What’s truly wonderful is how versatile this dish is. Whether you want to keep it classic or add a little personal twist, Arroz Con Pollo adapts to your tastes and dietary preferences, making it an ideal addition to your meal planning chicken lineup or as prepared meals for two on busy nights.
What Makes This Recipe Special?
The heart of this dish lies in its slow, gentle cooking method that allows the flavors to meld beautifully. The saffron or turmeric adds not just a vibrant color but also a subtle, earthy warmth that transforms this simple combination into a festive meal.
Using bone-in chicken thighs brings rich flavor and tender meat that practically melts off the bone, though boneless can speed things up. The inclusion of olives is an authentic touch that introduces a briny pop to the tender veggies and seasoned rice.
This dish is comforting and filling, but still light enough to feel fresh and balanced—an excellent choice if you’re following a high carb high protein low fat meals plan or aiming for low calorie high nutrition meals that don’t sacrifice taste.
Ingredients
- 2 tbsp olive oil
- 4 bone-in chicken thighs (or boneless breasts)
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 small onion, diced
- 1 bell pepper, diced (red or green)
- 2 cloves garlic, minced
- 1½ cups long-grain white rice, rinsed until water runs clear
- 2 cups chicken broth
- 1 (14-oz) can diced tomatoes, undrained
- ½ tsp saffron threads or ¼ tsp turmeric (for color)
- 1 cup frozen peas or mixed vegetables
- 2 tbsp fresh cilantro or parsley, chopped
- Optional: ½ cup pimento-studded green olives
How to Make It Step-by-Step
- Season the Chicken: Pat the chicken dry, then rub with cumin, oregano, salt, and pepper. This seasoning is the foundation of that rich, authentic flavor.
- Brown the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown chicken thighs for 4–5 minutes per side until golden and crisp. This step locks in juices and adds depth to the dish. Remove and set aside.
- Sauté Aromatics: In the same pot, add onion and bell pepper. Sauté for 3–4 minutes until softened and fragrant. Add minced garlic and cook for an additional minute.
- Toast the Rice: Stir in the rinsed rice, cooking for 1–2 minutes to lightly toast it and absorb flavors.
- Add Liquids & Spices: Pour in chicken broth, diced tomatoes with their juice, saffron or turmeric, and olives if using. Stir to combine and bring to a simmer.
- Simmer the Chicken & Rice: Nestle the chicken pieces into the rice mixture. Cover, reduce heat to low, and simmer for 20–25 minutes. The rice should absorb the liquid and become tender while the chicken finishes cooking.
- Add Vegetables: Remove the chicken temporarily and stir in frozen peas or mixed vegetables. Adjust seasoning if needed. Cook an additional 2–3 minutes until veggies are heated through.
- Finish & Serve: Return chicken to the pot, sprinkle with fresh cilantro or parsley. Cover off the heat briefly to warm through. Serve with lime wedges for a zesty finish.
Tips for Best Results
- Use bone-in chicken for juicier, more flavorful meat. If you’re short on time, boneless thighs or breasts work, but watch cooking times closely.
- Rinse your rice well to remove excess starch; this helps prevent clumping and creates fluffier rice.
- Don’t rush the simmering; low and slow lets flavors develop and meld perfectly.
- Saffron gives a beautiful aroma and color, but turmeric is an affordable, accessible alternative that still adds warmth.
- Stir gently after cooking to fluff rice without breaking grains.
Ingredient Substitutions & Variations
- Swap chicken broth for vegetable broth to make it vegetarian-friendly; add chickpeas or tofu instead of chicken.
- Add diced carrots or corn along with peas for extra color and nutrition.
- Use brown rice or jasmine rice for a different texture and flavor—just increase liquid and cooking time accordingly.
- For Cuban-style flavor, substitute broth with light beer or add a splash of white wine during deglazing.
- Fresh cilantro can be replaced with parsley or even basil, depending on what you have on hand.
Serving Suggestions
Serve Arroz Con Pollo as a satisfying main alongside:
- A crisp green salad with lime vinaigrette
- Fried plantains or tostones for a touch of sweetness
- Warm tortillas for scooping
- Fresh avocado slices to balance the spices
Pairing Ideas (Drinks, Sides, etc.)
This dish pairs wonderfully with a refreshing mojito or a chilled glass of white wine like Albariño. For non-alcoholic options, sparkling water with a splash of lime or a light iced tea complements the meal perfectly.
How to Store and Reheat Leftovers
Store leftovers in airtight containers for up to 4 days in the fridge. When reheating, add a splash of broth or water and cover to keep the rice moist. Reheat gently on the stovetop or microwave. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
Make-Ahead and Freezer Tips
Make the full dish a day ahead for flavors to deepen or cook in batches for best dinner prep meals. Freeze portions in meal prep containers for quick lunches or dinners that fit into your healthy boxed meals routine.
Common Mistakes to Avoid
- Overcooking rice, which leads to mushiness — follow liquid ratios closely and cook covered on low heat.
- Skipping the toasting step for rice — it adds a subtle nutty flavor and prevents sticking.
- Forgetting to rinse rice — can result in gummy texture.
- Using too much liquid early on — slow absorption is key for perfect rice.
Frequently Asked Questions (FAQ)
What rice works best?
Long-grain white rice is ideal, but basmati or jasmine are great alternatives.
Can I use boneless chicken?
Yes, but reduce cooking time and check for doneness earlier.
Is saffron necessary?
No, turmeric is a great substitute and more affordable.
Can I make this in a slow cooker?
Yes, brown the chicken first, then cook all ingredients on low for 3–4 hours.
How do I avoid mushy rice?
Use correct rice-to-liquid ratios and cook covered on low.
Can I use frozen veggies?
Yes, add them in the last few minutes of cooking.
Is this gluten-free?
Yes, provided your broth and canned ingredients are gluten-free.
Can I make it spicy?
Add diced jalapeños or red pepper flakes to taste.
What sides pair well?
Avocado slices, fried plantains, or a crisp green salad are excellent.
Can I double the recipe?
Yes! Just increase the pot size and adjust cooking time accordingly.
Cooking Tools You’ll Need
- Large skillet or Dutch oven
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Serving dishes
With these tools, you’ll be ready to whip up this delicious, nutritious dish that fits perfectly into your protein eating plan or healthy meal plans for two.
Arroz Con Pollo is more than just a meal—it’s a warm, welcoming tradition on your plate, full of high protein high carb low fat meals benefits and homemade love. Make it a staple in your weekly rotation and savor every comforting bite.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Arroz Con Pollo
Ingredients
- 2 tablespoons olive oil
- 4 pieces bone-in chicken thighs (or breasts)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- to taste salt and pepper
- 1 small onion, diced
- 1 medium bell pepper, diced (red or green)
- 2 cloves garlic, minced
- 1.5 cups long-grain rice, rinsed
- 2 cups chicken broth
- 1 can (14 oz) diced tomatoes, undrained
- 0.5 teaspoon saffron threads or turmeric
- 1 cup frozen peas or mixed vegetables
- 2 tablespoons fresh cilantro or parsley, chopped
- 0.5 cup pimento-stuffed green olives (optional)
Instructions
- Season chicken with cumin, oregano, salt, and pepper.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown chicken 4–5 minutes per side until golden; remove and set aside.
- Add onion and bell pepper to the pan; sauté 3–4 minutes until softened. Add garlic and cook another minute.
- Stir in rinsed rice and cook 1–2 minutes to toast lightly.
- Add chicken broth, diced tomatoes with juices, saffron or turmeric, and olives if using. Stir and bring to a simmer.
- Nestle chicken pieces into the rice. Cover, reduce heat to low, and simmer 20–25 minutes until rice is tender and liquid absorbed.
- Remove chicken and stir in peas. Adjust seasoning if needed and cook 2–3 minutes until peas are heated through.
- Return chicken to the pot, garnish with cilantro or parsley, cover briefly off heat, then serve.
