Arroz Con Pollo

Introduction & Inspiration

There are certain dishes that just spell comfort and home, and Arroz con Pollo is definitely one of them for me! This recipe for a classic, one-skillet Arroz con Pollo immediately caught my attention with its promise of tender, seasoned chicken and flavorful rice simmered together with tomatoes, peppers, onions, garlic, white wine, and a touch of precious saffron. It sounded like a complete, satisfying, and incredibly aromatic meal, all cooked primarily in one pan.

My inspiration for diving into this specific recipe came from a love for traditional Latin American and Spanish cuisine, where chicken and rice dishes are often staples, celebrated for their rich flavors and hearty satisfaction. The idea of toasting the rice before simmering it in a savory broth infused with vegetables, wine, and saffron hinted at a truly delicious and authentic result.

My goal is to guide you step-by-step through making this wonderful one-skillet meal. We’ll cover searing the chicken, building the flavor base with aromatics, toasting the rice, and then letting everything simmer together until perfectly cooked. It’s a fantastic dish for a family dinner or a comforting meal any night of the week.

Let’s get ready to create some flavorful Arroz con Pollo!

Nostalgic Appeal / Comfort Food Connection

Arroz con Pollo, or chicken with rice, is a beloved dish with deep roots in Spanish and Latin American culinary traditions, and it has become a comforting classic in many households around the world, including the United States. It evokes feelings of warmth, family meals, festive gatherings, and satisfying, wholesome nourishment. The combination of tender chicken, flavorful rice, and often a savory tomato-based sauce is universally appealing.

This recipe, with its use of classic ingredients like chicken breast, long-grain rice, bell peppers, onions, garlic, stewed tomatoes, chicken broth, white wine, and signature seasonings including saffron and paprika, taps directly into that comforting heritage. It’s a flavor profile that feels both traditional and deeply satisfying.

The process of searing chicken, sautéing aromatics, and then simmering rice directly in a flavorful broth is a time-honored cooking method that promises a rich, cohesive dish. The aroma of Arroz con Pollo cooking is incredibly inviting and homey.

Making and enjoying this dish feels like savoring a piece of culinary history, a hearty, flavorful, and deeply comforting meal that brings people together.

Homemade Focus (One-Skillet Flavor Building)

This Arroz con Pollo recipe is a wonderful example of building deep, homemade flavor through simple, classic one-skillet techniques. While the ingredient list might seem a bit long, each component plays a crucial role, and the method of cooking everything together (after initial searing/sautéing) allows the flavors to meld beautifully.

I love recipes that maximize flavor by utilizing the same pan for multiple steps. Searing the seasoned chicken first not only cooks it but also creates flavorful browned bits (fond) in the skillet. Sautéing the onions, peppers, and garlic in those same drippings then forms an incredibly aromatic base for the dish.

Toasting the uncooked rice in the skillet before adding liquids is another key homemade technique that enhances its nutty flavor and helps the grains stay separate and fluffy. The rice then simmers directly in a rich broth made with chicken stock, stewed tomatoes, white wine, and saffron, absorbing all those wonderful flavors.

From searing the chicken to patiently simmering the rice, every step contributes to a rich, layered, and satisfyingly homemade meal that tastes far more complex than its straightforward preparation might suggest.

Flavor Goal

The primary flavor goal of this Arroz con Pollo is a harmonious blend of savory, tender chicken, fluffy and flavorful rice, sweet softened vegetables, and an aromatic, subtly spiced tomato-wine broth infused with saffron. It aims for a comforting, well-balanced, and deeply satisfying one-skillet meal.

The chicken breast pieces, seasoned with salt, pepper, and paprika, should be tender and juicy.

The long-grain white rice, toasted and then simmered, becomes fluffy and absorbs the savory chicken broth, the tanginess of stewed tomatoes and white wine, and the unique aromatic notes of saffron.

The green bell pepper and onion soften and sweeten during cooking, providing an essential aromatic and textural base. Minced garlic adds its pungent depth.

The seasonings – paprika, saffron, salt, and pepper – along with fresh parsley at the end, contribute to a warm, aromatic, and well-rounded flavor profile. The saffron imparts its signature golden hue and delicate floral/earthy notes.

Ingredient Insights

Let’s explore the key components of this flavorful chicken and rice dish:

• Skinless, boneless chicken breast halves, cut into 1-inch pieces: Lean protein that cooks quickly. Chicken thighs can also be used for richer flavor.
• Seasonings for Chicken (Salt, Ground black pepper, Paprika): A simple, effective rub.
• Vegetable oil: For searing chicken and sautéing vegetables.
• Green bell pepper, chopped & Onion, chopped & Garlic, minced: The “sofrito” or aromatic vegetable base.
• Long-grain white rice: Toasting it briefly before adding liquid is key for flavor and texture. Do not use instant rice.
• Chicken broth: The primary cooking liquid for the rice, adding savory depth. Low sodium recommended.
• Stewed tomatoes (canned): Provide moisture, acidity, and chunky tomato texture. Undrained, as the juice is part of the liquid.
• White wine (dry): Adds acidity, complexity, and depth to the cooking liquid. If omitting, replace with more chicken broth.
• Saffron: A signature ingredient in many Spanish/Latin rice dishes. Adds a beautiful golden color and a unique, delicate, slightly sweet, and earthy aroma/flavor. A little goes a long way.
• Fresh parsley, chopped: Adds essential freshness and color as a garnish.
• Salt & Pepper (for rice/sauce): To adjust final seasoning.

The combination of stewed tomatoes, white wine, and saffron creates a distinct and aromatic cooking liquid for the rice.

Essential Equipment

You’ll need a good, large skillet with a lid for this one-pan meal:

• A Large, heavy-bottomed skillet or Dutch oven with a tight-fitting lid (12-inch or larger): Essential for searing chicken, sautéing vegetables, toasting rice, and then simmering everything together without overcrowding or scorching.
• A Cutting board and sharp knife: For cutting chicken and chopping vegetables/parsley.
• Measuring cups and spoons.
• A Wooden spoon or sturdy spatula: For stirring.
• A Can opener.

A good skillet with a lid that can distribute heat evenly is key.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 4 skinless, boneless chicken breast halves, cut into 1-inch pieces (about 1.5-2 lbs)
• ½ teaspoon salt, divided (¼ tsp for chicken, ¼ tsp for rice mixture)
• ½ teaspoon ground black pepper, divided (¼ tsp for chicken, ¼ tsp for rice mixture)
• ½ teaspoon paprika, divided (¼ tsp for chicken, ¼ tsp for rice mixture)
• 3 tablespoons vegetable oil
• 1 green bell pepper, chopped
• ¾ cup chopped onion
• 1 ½ teaspoons minced garlic (about 3-4 cloves)
• 1 cup long-grain white rice (uncooked)
• 1 (14.5 ounce) can chicken broth
• 1 (14.5 ounce) can stewed tomatoes, undrained
• ½ cup dry white wine
• ⅛ teaspoon saffron threads (or pinch of saffron powder)
• 1 tablespoon chopped fresh parsley

These quantities yield approximately 4 generous servings.

Prep all chicken and vegetables before starting to cook.

Step-by-Step Instructions (Flavorful One-Skillet Meal!)

Let’s cook this classic Arroz con Pollo:

1. Season and Cook Chicken:

• Cut the boneless, skinless chicken breast halves into 1-inch pieces.
• In a small bowl, combine ¼ teaspoon of salt, ¼ teaspoon of ground black pepper, and ¼ teaspoon of paprika. Season the chicken pieces with this mixture, tossing to coat evenly.
• Heat the 3 tablespoons of vegetable oil in a large skillet or Dutch oven over medium-high heat.
• Add the seasoned chicken pieces to the hot skillet. Cook and stir until the chicken is no longer pink in the center and is golden brown on all sides, about 7-10 minutes.
• Using a slotted spoon, transfer the cooked chicken onto a plate; set aside. Do not wipe out the skillet.

2. Sauté Vegetables and Toast Rice:

• Add the chopped green bell pepper and chopped onion to the same skillet (with the remaining oil and chicken drippings). Cook and stir over medium heat for about 5 minutes, until the vegetables begin to soften.
• Stir in the minced garlic and cook for another minute until fragrant.
• Add the 1 cup of uncooked long-grain white rice to the skillet. Cook and stir constantly until the rice grains become opaque and slightly toasted, about 1 to 2 minutes.

3. Add Liquids and Seasonings, Simmer Rice:

• Pour in the chicken broth, the can of undrained stewed tomatoes (break up large tomato pieces with your spoon if needed), and the white wine.
• Crumble in the saffron threads (or add saffron powder).
• Stir in the remaining ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon paprika.
• Bring the entire mixture to a boil, stirring gently.
• Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and let it simmer for 20 minutes, or until most of the liquid has been absorbed and the rice is tender. Avoid lifting the lid too often during this simmering time.

4. Return Chicken and Finish:

• After 20 minutes, uncover the skillet. The rice should be tender.
• Add the reserved cooked chicken pieces back to the skillet on top of the rice mixture.
• Cover the skillet again and let it cook for another 2-5 minutes, or just until the chicken is heated through. Alternatively, gently stir the chicken into the rice.

5. Garnish and Serve:

• Remove the skillet from the heat. Stir in the chopped fresh parsley.
• Fluff the rice gently with a fork. Serve the Arroz con Pollo hot, directly from the skillet or spooned onto plates.

A delicious and aromatic one-skillet meal!

Troubleshooting

One-skillet rice dishes require careful attention to liquid and heat:

• Problem: Rice is still crunchy or undercooked, but liquid is gone.
  • Solution: Add another ¼ to ½ cup of hot chicken broth or water to the skillet, stir gently, cover, and continue to simmer on very low heat for another 5-10 minutes until the rice is tender. Ensure the lid was tight during initial simmering.
• Problem: Rice is mushy or sticky.
  • Solution: Too much liquid may have been used initially, or it was overcooked, or stirred too much after becoming tender. Toasting the rice helps prevent some stickiness. Use long-grain white rice as specified, not short-grain.
• Problem: Chicken is dry.
  • Solution: Don’t overcook the chicken during the initial searing. Chicken breasts cook quickly when cut into pieces. Adding them back at the end just to heat through helps keep them tender. Using chicken thighs is a more forgiving option.
• Problem: Dish is sticking to the bottom of the skillet.
  • Solution: Ensure heat is truly on low during the 20-minute rice simmer. Use a heavy-bottomed skillet that distributes heat well. A brief stir about halfway through the rice cooking can help if you know your skillet has hot spots, but minimize lid lifting. Ensure enough initial liquid.
• Problem: Flavor is bland.
  • Solution: Season chicken well. Use flavorful chicken broth. Don’t skip the white wine or saffron if possible, as they add significant character. Taste and adjust salt and pepper at the very end. A squeeze of fresh lime juice when serving can also brighten flavors.

Monitor rice doneness carefully and avoid over-stirring once tender.

Tips and Variations

Let’s customize this classic chicken and rice dish:

• Tip: Use boneless, skinless chicken thighs instead of breasts for even juicier, more flavorful meat that’s more forgiving of longer cooking times.
• Variation: Add other vegetables along with the bell pepper and onion, such as diced carrots, celery, or frozen peas (add peas during the last 5 minutes with the chicken).
• Tip: For a deeper, smokier flavor, use smoked paprika.
• Variation: Make it spicy by adding a pinch of red pepper flakes or a finely diced jalapeño along with the garlic.
• Tip: If you don’t have saffron, the dish will still be delicious, but it will lack that specific color and subtle aroma. You can add a pinch of turmeric for color if desired, though the flavor is different.
• Variation: Add 1/2 cup of green olives (pitted, sliced) or capers along with the stewed tomatoes for a more pronounced Spanish/Mediterranean flair.
• Variation: Garnish with other fresh herbs like chopped cilantro or oregano.

A wonderfully versatile base for many flavor combinations!

Serving and Pairing Suggestions

Arroz con Pollo is a hearty and satisfying complete meal.

Serving: Serve hot, directly from the skillet or spooned onto individual plates.

Pairing:

• Standalone Meal: It contains protein, starch (rice), and vegetables.
• Simple Salad: A crisp green salad with a light vinaigrette or an avocado and tomato salad provides a refreshing contrast.
• Bread: Warm, crusty bread is nice for soaking up any flavorful juices.
• Garnish: Offer extra fresh parsley or cilantro, and perhaps some lime wedges for squeezing over. A dollop of sour cream or plain yogurt is also enjoyed by some.
• Beverage: A light lager beer, a crisp Spanish white wine like Albariño, or a fruity red like a Tempranillo would pair well. Drink alcohol with moderation.

Perfect for a comforting family dinner or a casual get-together.

Nutritional Information

This dish offers a good balance of protein and carbohydrates with vegetables. Nutritional info is approximate (per serving, assuming 4 generous servings):

• Calories: 450-600
• Fat: 15-25 grams (depends on oil used and leanness of chicken)
• Saturated Fat: 3-6 grams
• Cholesterol: 70-100+ mg
• Sodium: 800-1200+ mg (Broth, canned tomatoes, added salt contribute significantly)
• Total Carbs.: 45-60 grams (primarily from rice)
• Dietary Fiber: 4-7 grams
• Sugars: 5-10 grams (natural from vegetables/tomatoes)
• Protein: 30-40+ grams (Excellent source!)

A high-protein meal, providing complex carbohydrates and fiber (especially if brown rice were used, though white is specified). Sodium can be managed by using low-sodium broth and controlling added salt.

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Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Arroz con Pollo (One-Skillet Version) features seasoned, seared chicken breast pieces cooked with long-grain white rice directly in a flavorful broth made from chicken stock, stewed tomatoes, white wine, sautéed onions, bell peppers, garlic, and distinctive seasonings including saffron and paprika. The dish is simmered covered until the rice is tender and the liquid is absorbed, then finished with fresh parsley.

Q&A:

Q: Can I make this Arroz con Pollo ahead of time? A: While best served fresh for optimal rice texture, leftovers are delicious. You can also prep components: chop veggies and chicken, measure spices. Cook closer to serving.

Q: How do I store leftovers? A: Store leftover Arroz con Pollo in an airtight container in the refrigerator for up to 3-4 days.

Q: How do I reheat leftovers? A: Reheat gently in a skillet over low heat, adding a splash of water or chicken broth to prevent drying out and help steam the rice. Or, microwave portions, covering the dish to retain moisture.

Q: Can I use brown rice instead of white rice? A: Yes, but brown rice requires significantly more liquid (perhaps another ½ – ¾ cup broth) and a longer simmering time (often 40-50 minutes or more). Adjust accordingly and ensure enough liquid is present throughout cooking.

Q: What if I don’t have saffron? Can I omit it? A: Yes, you can omit the saffron if you don’t have it. The dish will still be flavorful from the other spices and ingredients, but it will lack the traditional golden color and unique subtle aroma that saffron imparts. You could add a pinch of turmeric for color if desired, though the flavor is different.