Arroz Con Pollo Recipe

Marinate the chicken

Pat chicken pieces dry. In a bowl combine salt, pepper, ground cumin, paprika, lime juice and 2 tbsp oil. Rub mixture all over chicken. Let marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours.

Heat a large heavy-bottomed skillet or a wide Dutch oven over medium-high heat. Add 1–2 tablespoons oil. When hot, add chicken skin-side down and sear until golden brown, about 4–6 minutes. Flip and brown the other side 3–4 minutes. You are not cooking through; remove browned chicken to a plate and reserve drippings in the pan.

Reduce heat to medium. Add 2 tbsp oil to the same pot if pan is dry. Add chopped onion and sauté 3–4 minutes until softened and translucent.

Add chopped green and red bell peppers and continue to cook 3 minutes until softened.

Stir in minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Add chopped tomatoes and cook 3–4 minutes until they break down slightly and the mixture becomes saucy. Stir in chopped cilantro and remove a tablespoon for garnish if desired.

Stir the rinsed rice into the sofrito and toast gently for 1–2 minutes, coating the grains with the oil and vegetables. This step adds flavor and helps separate the grains.

Add saffron threads (crumbled) or the combined paprika/turmeric, adobo/sazón (if using), bay leaf and 1 tsp salt. Pour in 3.5 cups warm chicken stock and gently stir to combine, scraping any brown bits from the bottom of the pan.

Nestle the seared chicken pieces into the rice, skin-side up, pressing slightly so they are partly submerged but not fully covered. Bring the pot to a gentle boil over medium-high heat.

Once boiling, reduce heat to low to maintain a gentle simmer. Cover tightly with a lid and cook undisturbed for 18–22 minutes, or until rice is tender and liquid is absorbed and chicken reaches an internal temperature of 74°C (165°F). If peas are used, sprinkle them over the rice in the last 5 minutes of cooking so they steam through.

If the rice looks wet after cooking, remove lid and let sit on the warm burner for 5–7 minutes off the heat with the lid slightly ajar to finish steaming.

Remove bay leaf. Gently fluff rice around the chicken with a fork to lift grains without breaking them. Spoon any collected juices over the chicken and rice.

Sprinkle chopped cilantro over the dish, squeeze lime wedges over individual portions to taste, and serve hot.