Jul 09 2026
Restaurants›Casa Vasca›Arroz Con Pollo Recipe

Arroz Con Pollo Recipe

Inspired by Casa Vasca
Time1h
Serves4

Chicken with rice

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Prepare the Chicken

    Season the chicken thighs with salt, black pepper, cumin, and paprika. Let them marinate for about 15 minutes.

  2. 2

    Chop the Vegetables

    Finely chop the onion, garlic, and bell pepper. Set them aside.

Cooking

  1. 3

    Sear the Chicken

    In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned chicken thighs and sear them for about 5-7 minutes on each side until golden brown. Remove the chicken from the pan and set aside.

  2. 4

    Cook the Vegetables

    In the same skillet, add the chopped onion, garlic, and bell pepper. Sauté for about 3-4 minutes until the onion is translucent.

  3. 5

    Add Tomato Sauce and Rice

    Stir in the tomato sauce and then add the rice. Mix well to coat the rice with the sauce and vegetables.

  4. 6

    Combine with Chicken and Broth

    Return the seared chicken to the skillet and add the chicken broth and bay leaf. Stir to combine everything.

  5. 7

    Simmer

    Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid.

  6. 8

    Add Peas and Finish

    In the last 5 minutes of cooking, add the frozen peas. Remove the bay leaf before serving.

Serving

  1. 9

    Garnish

    Garnish with fresh cilantro before serving. Serve hot and enjoy your Arroz con Pollo!

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