Arroz Con Pollo Recipe

Marinate the chicken

In a large bowl combine minced garlic, ground cumin, paprika, 1.5 tsp salt, 1/2 tsp black pepper, 2 tbs olive oil and 1 tbs lime juice. Add the chicken pieces and rub the marinade all over. Cover and refrigerate for at least 30 minutes, up to 4 hours.

Brown the chicken

Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add 1 tbs oil (from the Sofrito section oil) and when hot, add chicken pieces skin-side down. Brown for 4–6 minutes per side until golden (they do not need to be cooked through). Transfer browned chicken to a plate and set aside.

Make the sofrito

Reduce heat to medium and add the remaining 1 tbs oil to the same pot. Add the chopped onion and sauté 4–5 minutes until translucent. Add diced bell peppers and continue to cook 3 minutes. Stir in 3 tbs minced garlic and cook 30–45 seconds until fragrant.

Add tomatoes and herbs

Stir in the chopped tomatoes (or canned crushed tomatoes) and 1 tbs tomato paste. Cook 3–4 minutes to reduce slightly. Add 1/4 cup chopped cilantro and stir to combine. Season lightly with 1/2 tsp salt and a pinch of pepper.

Toast the rice

Add the rinsed rice to the pot with the sofrito and stir to coat the grains with the tomato mixture. Cook, stirring, 2 minutes to toast the rice slightly—this helps keep grains separate.

Add liquid and spices

Pour in 4 cups chicken stock, add 1 tsp turmeric (or annatto) and the saffron threads if using, plus 1 bay leaf. Stir to combine and bring to a gentle simmer. Taste the broth and add 1 tsp salt (adjust later if needed).

Nestle chicken and simmer

Return the browned chicken pieces to the pot, nestling them into the rice with the skin-side up. Reduce heat to low so the pot is gently simmering. Cover tightly and cook undisturbed for 20–25 minutes, until the rice is tender and the chicken is cooked through (internal temperature 165°F / 74°C).

Add peas and finish

During the last 5 minutes of cooking, scatter 1 cup frozen peas and optional 1/4 cup pitted green olives over the top. Re-cover and finish cooking. If the rice is still firm and liquid is gone, add 2–4 tbs hot water or stock, cover and continue 2–3 minutes.

Remove the pot from heat and let rest, covered, for 5–10 minutes to steam. Discard the bay leaf. Adjust seasoning with additional salt and pepper to taste. Sprinkle the chopped cilantro over the rice and serve with lime wedges alongside. Optionally squeeze lime juice over individual portions before eating.

To serve: gently fluff rice around the chicken with a fork, plate one or two pieces of chicken with a scoop of rice and vegetables. Garnish with extra cilantro and olives if desired.