Arroz con pollo is a recipe we always had on my family table growing up — it was a staple I would see on the dinner table at least once or twice a week. It is a super-simple Latin dish with rice, chicken and spices, but it’s packed with so much flavor.
Season the chicken with a combination of salt, pepper and spices, then sauté it nestled in with the rice. Cook them together, and when the rice is done, fluff it, and serve. My family typically serves arroz con pollo with black beans and avocados, but a bowl of plain arroz con pollo is just as delicious.
Add some Latin flair to your dinner table with this delicious recipe.
Arroz con pollo recipe
Prep time: 5 minutes | Cook time: 55 minutes | Total time: 1 hour
- 4 bone-in chicken thighs
- Salt, to taste
- Pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 packet sazón con achiote
- 4 tablespoons olive oil, divided
- 1/2 yellow onion, diced small
- 1/2 green bell pepper, diced small
- 4 garlic cloves, minced
- 1-1/2 cups white rice
- 1-1/2 cups water
- 1 (8-ounce) can Goya tomato sauce
- Season the chicken with the salt, pepper, garlic powder, onion powder, paprika and packet of sazón con achiote.
- To a large sauté pan over medium-high heat, add 3 tablespoons of olive oil. Add the chicken skin side down, and cook for 6 – 8 minutes on each side.
- Once the chicken is done, remove it from the pan, turn the heat to high, and add the additional tablespoon of olive oil.
- Add the onion, bell pepper and garlic cloves, and sauté for 2 minutes, until translucent.
- Add the white rice, water and tomato sauce.
- Add the chicken thighs, and bring the rice mixture to a boil. Once the rice has come to a boil, reduce to a simmer, and cover. Cook on low for 45 minutes, until the rice is tender and all the liquid has been absorbed.