One-Pot Arroz con Pollo

One-Pot Arroz con Pollo in a white dish on marble: golden, butter-glossed chicken thighs over yellow rice with peas, red pepper, cilantro, and lime wedges. — One-Pot Arroz con Pollo—crispy, juicy chicken on fluffy saffron-tinted rice with peas and peppers. Finished with fresh cilantro and lime.

One-Pot Arroz con Pollo brings bold flavor, easy cleanup, and true comfort to your table. First, we sear juicy chicken until the skin turns beautifully crisp. Then, aromatic rice simmers with tomato, peppers, and garlic, soaking up savory juices. Meanwhile, peas and roasted red peppers add color and sweetness, so every bite feels complete. Finally, a quick rest locks in moisture and yields fluffy, separate grains.

Across Latin kitchens, this dish has countless regional twists. Historically, rice traveled with Spanish traders, and, over time, families blended local peppers, herbs, and spices. Therefore, Arroz con Pollo evolved into a beloved, weeknight-friendly classic.

Because this version toasts the rice and measures liquid carefully, it finishes reliably tender. Additionally, the one-pan method keeps things simple and stress-free. Serve with cilantro and lime, and you’ll taste bright freshness alongside rich, cozy depth. Cook it once, and you’ll keep it in rotation.

Recipe Yield: 6 servings

INGREDIENTS

2 lb bone-in, skin-on chicken thighs
1 1/2 cup long-grain rice, rinsed and drained
1/2 cup frozen peas
1/2 cup tomato sauce
2 1/2 cup low-sodium chicken broth
1 med yellow onion, finely chopped
1/4 cup roasted red pepper strips (pimiento)
1 red bell pepper, diced
4 cloves garlic, minced
1 1/2 tsp kosher salt, divided
1 tsp black pepper
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp garlic powder
2 tbsp olive oil, divided
1 bay leaf
1/2 tsp turmeric (optional, for color)
2 tbsp chopped cilantro
1 lime, cut into wedges

INSTRUCTIONS

1. Season the chicken:
Pat thighs dry. Then sprinkle with 1 tsp salt, pepper, cumin, smoked paprika, oregano, and garlic powder. Toss to coat evenly.

2. Sear the chicken:
Heat 1 tbsp oil in a deep skillet over med-high. Next, sear chicken skin-side down 5–6 min, flip, then cook 4–5 min more until deeply golden. Cook to an internal temp of 165°F. Transfer to a plate.

3. Build the base:
Reduce heat to medium. Add remaining 1 tbsp oil, onion, and bell pepper. Stir, and sauté 3–4 min until softened. Then add garlic; cook 30 seconds until fragrant.

4. Toast the rice:
Stir in rice; cook 1 min, coating grains. This step boosts flavor and helps the rice stay fluffy.

5. Add liquid and nestle:
Pour in tomato sauce and broth. Add bay leaf and turmeric, plus remaining 1/2 tsp salt. Stir, bring to a gentle boil, then nestle chicken (and juices) on top, skin side up.

6. Simmer and steam:
Cover, reduce heat to low, and cook 20–22 min until rice is tender and liquid is absorbed. Avoid lifting the lid early so steam stays trapped.

7. Finish and rest:
Remove from heat. Quickly scatter peas and roasted red pepper over the top, cover again, and rest 10 min so peas heat through and rice settles.

8. Fluff and serve:
Finally, fluff rice around the chicken. Garnish with cilantro and serve with lime wedges.

Helpful Tips to Perfect This Recipe

Sear Hard, Then Simmer: For crisp skin and deep flavor, thoroughly brown the chicken first; then, gently simmer to keep rice tender.
Mind the Rice Ratio: Rinse rice, toast briefly, and keep a 1:2 rice-to-liquid ratio (tomato sauce counts toward liquid). Therefore, grains cook evenly.
Rest Before Serving: After cooking, rest covered for 10 minutes; consequently, steam finishes the rice and keeps everything juicy.

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