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Arroz Con Pollo

This Arroz Con Pollo is a comforting one-pot meal bursting with flavor! Perfect for family gatherings or cozy dinners.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Latin American
Keyword: Chicken, Comfort Food, One-Pot
Servings: 4 servings

Ingredients

For the Chicken:

  • 8 pieces boneless, skinless chicken thighs or bone-in drumsticks skin removed
  • 1 tablespoon white vinegar
  • 2 teaspoons sazon homemade or store-bought
  • 1/2 teaspoon Adobo seasoning such as Goya
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/2 medium onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 3 cloves garlic minced
  • 5 pieces scallions chopped
  • 2 tablespoons bell pepper diced
  • 1 medium vine tomato diced
  • 2 1/2 cups long grain white rice such as Carolina
  • 4 cups water
  • 1 cube chicken bouillon Maggi or Knorr
  • 2 teaspoons kosher salt or more to taste

Instructions

Instructions:

  • Begin by marinating the chicken. In a bowl, combine the chicken thighs or drumsticks with white vinegar, sazon, Adobo seasoning, garlic powder, and a pinch of salt. Allow it to marinate for at least 30 minutes to let the flavors meld.
  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced bell pepper. Sauté until they become fragrant and the onion is translucent, about 5 minutes.
  • Add the marinated chicken to the pot. Brown the chicken on all sides for about 5-7 minutes. This step locks in the flavors and gives the chicken a lovely color.
  • Stir in the diced tomato and rice, mixing everything well. Cook for another 2-3 minutes until the rice is slightly toasted.
  • Add the water, chicken bouillon cube, and kosher salt to the pot. Stir to combine, making sure to scrape any brown bits from the bottom of the pot.
  • Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the rice is cooked and has absorbed all the liquid.
  • Once cooked, remove the pot from heat. Fluff the rice with a fork and add the chopped cilantro and scallions. Adjust the seasoning with more salt if needed.
  • Serve Arroz Con Pollo hot, garnished with additional cilantro or scallions if desired. Enjoy the deliciousness you’ve created!

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board

Notes

  • Allow leftovers to cool completely before storing in an airtight container.
  • This dish can be frozen for up to 2-3 months.
  • Use a fork to fluff the rice gently to avoid breaking the grains.
  • Feel free to customize with different vegetables like peas or carrots.
  • Add a dash of hot sauce for a spicy kick if desired.