Arroz Con Pollo (Spanish-Style Chicken and Rice)
1 h
|
easy
|
Mediterranean diet
Recipe by Eunice
Introduction
Spanish-style arroz con pollo is paella's cozy cousin, all chicken and no seafood, with juicy, well-browned thighs over garlicky rice built on sofrito, smoked paprika, cumin, turmeric for that golden color, and a touch of bouillon for deep, savory flavor.
Perfect for weeknights or feeding a crowd, it is a true one-pot that stays moist and finishes bright with cilantro and lemon, so nobody at your table is dealing with bland rice.
Ingredients (4 servings)
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Ingredients
- 4 bone-in, skin-on chicken thighs bone-in, skin-on chicken thighs 1.14 lb
- 2 Tbsp olive oil olive oil
- 1 medium onion, finely chopped onion 1 ct medium
- 1 red bell pepper, diced red bell pepper 1 ct
- 4 cloves garlic, minced garlic 0.36 head
- 1½ cups raw long-grain white rice raw long-grain white rice 8.33 oz
- 3 cups chicken broth chicken broth 24 fl oz
- 2 tsp chicken bouillon powder chicken bouillon powder 0.33 oz
- ½ cup tomato sauce tomato sauce 4 oz
- 1 tsp ground turmeric ground turmeric 0.11 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- 1 tsp ground cumin ground cumin 0.08 oz
- ½ tsp dried oregano dried oregano 0.06 oz
- 1 bay leaf bay leaves 0.01 oz
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- fresh cilantro leaves, chopped fresh cilantro leaves 0.25 oz
- lemon wedges lemon 0.13 ct (for lemon wedges)
How to Make Arroz Con Pollo (Spanish-Style Chicken and Rice)
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Season the thighs
Pat the chicken dry and season on all sides with 1 teaspoon bouillon powder, half of the paprika, half of the cumin, half of the turmeric, half of the oregano, all the salt, and all the black pepper.
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Sear the chicken
Heat the olive oil in a 12-inch skillet or Dutch oven with a tight lid over medium-high until shimmering, place thighs skin side down, and sear without moving until deeply golden and crisp, 6 to 8 minutes, then flip and sear 3 to 4 minutes more and transfer to a plate.
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Build the sofrito
Add the onion and red bell pepper to the pan drippings with a small pinch of salt and cook over medium heat, stirring, until softened with golden edges, 4 to 6 minutes.
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Bloom aromatics
Stir in the garlic, the remaining paprika, cumin, turmeric, oregano, and the remaining 1 teaspoon bouillon, and cook just until fragrant, about 30 seconds, keeping the heat moderate so the paprika does not scorch.
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Toast the rice
Add the rice and stir to coat every grain in the fat and spices, toasting until the edges look slightly translucent, 1 to 2 minutes.
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Add tomato and broth
Stir in the tomato sauce and cook 1 minute to concentrate, pour in the chicken broth and add the bay leaf, scrape up any browned bits, and taste the liquid so it is boldly seasoned before the rice starts simmering.
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Nestle and simmer
Return the chicken skin side up to the pot so it sits on top of the rice, bring to a lively simmer, then reduce to low, cover tightly, and cook until the rice is tender and most liquid is absorbed, about 20 minutes.
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Rest for perfect texture
Turn off the heat and let it stand covered for 10 minutes so the rice finishes steaming and the juices settle.
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Finish and serve
Discard the bay leaf, fluff the rice gently without digging up the bottom crust, shower with chopped cilantro, and serve hot with lemon wedges for squeezing.
Substitutions
- Swap turmeric with saffron threads bloomed in hot broth
- Use a small pinch of saffron soaked in 2 tablespoons hot broth for 5 minutes in place of the turmeric to bring a floral, honeyed aroma and a more authentically Spanish golden hue without changing the texture.
- Use Valencia or Bomba rice instead of long-grain
- Replace the long-grain with 1.5 cups Spanish Valencia or Bomba and increase hot broth to about 4 to 4.5 cups, which yields plump, distinct grains that absorb deeper flavor and may add 5 minutes to the covered cook time.
- Replace tomato sauce with grated ripe tomatoes or roasted red pepper puree
- Use 1/2 cup freshly grated vine tomatoes or smooth roasted red pepper puree for a brighter, fresher sweetness and a clean red color that plays beautifully with the smokiness of the paprika.
Tips
- Season the chicken early
- If time allows, season the thighs 30 minutes ahead and refrigerate uncovered to dry the skin, which renders more fat and crisps better while giving the meat a head start on flavor.
- Get the pan heat right
- Oil should shimmer but not smoke when the chicken goes in, because starting hot enough prevents sticking and builds that deep fond you want for a richer rice.
- Bloom spices, but briefly
- Paprika and garlic burn fast, so keep them on medium heat for 30 to 45 seconds in fat to unlock aroma without bitterness.
- Do not stir after simmering begins
- Once the broth is in and the chicken is nestled, resist stirring so the rice cooks evenly and you keep the grains intact with a chance at a light socarrat on the bottom.
- Seal the lid
- If your lid is loose, tuck a sheet of foil under it to trap steam, which keeps the top layer of rice from drying out and ensures even doneness.
- Oven finish option
- After adding broth and chicken, cover and bake at 375 F for 22 to 25 minutes, which gives consistent heat for perfectly tender rice and juicy chicken, then rest 10 minutes before serving.
Nutrition Facts *
| Energy | 469 | kcal |
|---|---|---|
| Protein | 31 | g |
| Total Fat | 25 | g |
| Carbohydrates | 26 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my rice mushy?
- Too much liquid, a lid that traps extra condensation, or stirring during cooking often causes mush, so next time stick to the ratio, do not stir, and keep the simmer gentle, and if it is already mushy now, uncover and let it sit over low heat a few minutes to evaporate moisture.
- My rice is undercooked but the liquid is gone, what should I do?
- Sprinkle in 1/4 cup hot broth or water, cover tightly, and cook on low for 5 more minutes, then rest covered, and repeat once if needed.
- The bottom is starting to scorch, how do I save it?
- Slide the pot to a cooler burner or add a heat diffuser, splash in 2 tablespoons hot broth around the edges, lower the heat to gentle, and finish covered without scraping the bottom so any over-browned bits do not get mixed in.
- Can I use boneless chicken or breasts?
- Boneless skinless thighs work with a shorter sear and the same simmer time, while breasts should be seared briefly and added for only the last 12 to 15 minutes so they cook through without drying.
- Can I add peas or olives like in some versions?
- Yes, stir in 1/2 cup frozen peas during the last 5 minutes of simmering and add a handful of sliced green olives at the end for briny pop and color.
- How do I store and reheat leftovers safely?
- Cool quickly, store in glass containers in the fridge up to 4 days, and reheat covered over low heat with a splash of broth until steamy or reheat in a 300 F oven so the rice stays moist and the chicken warms evenly.
Serving Suggestions
This is the kind of arroz con pollo that makes the table go quiet for a second, then everyone dives in with big squeezes of lemon and a shower of cilantro.
For a spicier, smoky edge, brown a few slices of Spanish chorizo with the sofrito, and pair the finished dish with a crisp Albariño or an herby green salad dressed with sherry vinegar.
Leftovers make killer crispy rice cakes pressed into a hot skillet and crowned with a runny fried egg for breakfast that absolutely slaps.
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