Arroz con Pollo (One-Pot Chicken And Rice) is a deeply comforting dish that is adored all over Latin America. Tender and juicy pieces of chicken top golden rice that is perfectly fluffy and bursting with flavor. A hearty one-pan meal that can easily be made on a weeknight.
Prep Time15 minutesmins
Cook Time40 minutesmins
Servings: 6
Ingredients
For The Chicken & Marinade
2pounds*boneless, skinless chicken thighs
1limejuiced
2teaspoonsdistilled white vinegar or apple cider vinegar
2 teaspoons garlic powder
1teaspoondried oregano
2teaspoonspaprika
1tablespoonneutral oil or olive oil(I use avocado oil)
1teaspoonKosher salt
Freshly ground black pepper to taste
For The Sofrito & Rice
2cupslong-grain white rice
2Tablespoonsneutral oil or olive oil (I use avocado oil)
1 teaspoonsugar(I use coconut sugar)
1oniondiced
1green bell pepperdiced
4garlic clovesminced
Kosher salt and freshly ground black pepper
3/4cuptomato sauce or chopped tomatoes(I use passata)
2Tablespoonstomato paste
1 bay leaf
1 teaspoonground achiote, or turmeric
3cupschicken broth,or water
1cuppimento-stuffed green olives,such as Spanish Manzanilla
2tablespoonscapers, drained (optional)
½cupfresh or semi-thawed frozen peas
1/2cup jarred pimientossliced (optional)
Instructions
Pat chicken dry. If the thighs are very large, cut each into 2 pieces. Place chicken in a large bowl. Add the lime juice, vinegar, garlic powder, oregano, paprika, 1 tablespoon olive oil, 1 teaspoon of salt, and a few grinds of black pepper. Using clean hands, or tongs, toss the chicken to coat well. Let sit for 15 - 45 minutes at room temperature or place in fridge if making ahead of time. Omit the lime juice if marinating overnight.
Rinse the rice thoroughly until water runs clear. Drain well in a sieve or strainer and set aside.
In a Dutch oven, or large skillet with a tight fitting lid, heat the 2 tablespoons oil over medium heat. Add the sugar to the oil without stirring. Once the sugar starts to melt and turn a little dark, add the chicken pieces in one layer. Cook until lightly browned, about 2-3 minutes each side. Transfer the chicken to a plate.
Add the onion and pepper to the skillet and sauté until softened about 5 minutes. Add the garlic, 1 teaspoon salt and 1/2 teaspoon black pepper; cook until fragrant, about 1 minute. Stir in the tomato sauce and tomato paste and cook for about 1 minute, scraping any brown bits on the bottom.
Add the rice, bay leaf, and turmeric and stir for about 1 minute to coat the grains well. Add in the chicken broth (or water), olives and capers (if using) and bring to a boil. Stir, then lower heat to medium-low, or low if your pot is not heavy-bottomed. Nestle the chicken pieces in and around the rice, cover tightly and cook for 20 minutes.
Uncover the pot and quickly fluff the rice with a fork. Taste the rice, it should feel tender and mostly cooked. If it seems dry and still very undercooked, drizzle 1/4 - 1/2 cup more water, then stir in the peas, cover again and cook for 5 more minutes. Remove from the heat and let sit for 5 minutes. Garnish with pimientos, if using, and serve.
Notes
*If using Bone-in Chicken: Increase the browning time for the chicken to 5 minutes on each side. Once browned, add 2 tablespoons water to the pan, cover the chicken and cook for an additional 8 minutes over low heat. Remove the chicken to a plate and proceed with recipe.