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Arroz con Pollo, spicy rice with chicken served with coriander
Vibrant yellow rice cooked with chicken and vegetables

Arroz con Pollo (Chicken and Rice)

Author: Flavelo
Recipes Main Courses
Paella's Latin American cousin. A classic 'one-pot' dish where rice absorbs chicken fat, spice aromas, and vegetable base (sofrito). Key is rice: must not cook into sticky mash, but shouldn't be hard either. Saffron (or turmeric) gives sun-yellow colour, making even weekday dinner festive.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Latin American

Ingredients

Equipment Needed

  • Large, deep frying pan with lid (or Dutch oven)
  • Chopping board

Instructions

1 ✓

Salt and pepper chicken thighs. Heat oil in pan and fry thighs 5 mins per side until golden brown crust forms. Remove them.

Tip: Don't need to cook through, just brown skin (flavour compounds), then they cook perfectly with rice.
2 ✓

Into remaining fat (full of flavour!) toss diced onion, pepper, and crushed garlic. Sauté until soft, then add diced tomato.

Tip: This is 'sofrito', soul of the dish. Let tomato break down a bit.
3 ✓

Pour in rice, spices (turmeric, cumin, paprika). Fry rice in fat 1-2 minutes until grain edges turn translucent.

Tip: Toasting rice seals grain surface, so they stick less during cooking.
4 ✓

Pour in stock, stir one last time. Place chicken thighs on top.

Tip: From here on, stirring is forbidden!
5 ✓

Cover, and cook on lowest possible heat approx 20-25 minutes until rice absorbs liquid and chicken softens.

Tip: Steam does the work. If you lift lid, rice stays hard.
6 ✓

Remove from heat, let rest under lid another 10 minutes. Serve sprinkled with fresh coriander.

Tip: During resting rice grains 'kick out' and texture becomes uniform.

Recipe FAQ

Why did rice become sticky?
Likely you stirred during cooking. Rice is forbidden to stir after adding liquid, as you break grains and starch releases.
What rice to use?
Long grain rice (e.g. Jasmine or 'B' rice) is best, stays fluffier.

Ingredients

  • 4 pcs Chicken thighs (whole or drumsticks/thighs)
  • 300 g Long grain rice
  • 1 pc Green pepper (or bell pepper)
  • 2 pcs Tomatoes
  • 1 head Onion
  • 2 cloves Garlic
  • 600 ml Chicken stock
  • 3 tbsp Olive oil
  • 1 tsp Paprika
  • 0.5 tsp Ground cumin
  • 1 bunch Fresh coriander
  • 1 tsp Turmeric (or saffron)
  • 1 tsp Salt
  • 0.5 tsp Pepper