One Pot Arroz con Pollo Chicken and Rice (30 Minutes)

One skillet arroz con pollo with chicken thighs, rice, peas, tomatoes, and lime wedges.

One Pot Arroz con Pollo Chicken and Rice (30 Minutes)

This 30 minute arroz con pollo is a flavorful one-skillet chicken and rice dinner made with boneless chicken thighs, warm spices, and tender rice simmered in a savory tomato broth.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 389kcal

Author: Stephanie Wilson

Ingredients

2¾ teaspoons salt divided
¼ teaspoon ground black pepper
2 teaspoons ground cumin divided
1.5 pounds boneless skinless chicken thighs
2 tablespoons cooking oil vegetable, olive oil, or preferred cooking oil
1 medium yellow onion finely chopped
1 medium green bell pepper finely chopped
1 ½ cups long grain white rice basmati is my favorite, rinsed
4 cloves garlic minced
¼ cup tomato paste
1 cup frozen peas thawed
1 (15-oz) can chicken broth plus ½ cup water
½ teaspoon dried oregano
½ teaspoon ground chili powder may substitute with annatto powder or bijol
½ teaspoon sugar
¼ cup chopped fresh cilantro optional
Lemon or lime wedges as garnish (optional)

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Instructions

Add chicken to a large bowl. Add in 1 tablespoon olive oil, 1 ½ teaspoons of the salt, the pepper, and 1 teaspoon ground cumin. Toss the chicken in the oil and spices. Cover and allow the chicken to marinate for 30 minutes if you have time. Otherwise, you can skip straight to the cooking process!
Add the remaining 1 tablespoon of oil to a large skillet and heat over medium-high heat. (A large pot also works.) When the oil is hot, add the seasoned chicken and brown on each side for 2-3 minutes each or until golden. Remove from the skillet and transfer to a plate.
In the same skillet, saute the onion and bell pepper until softened, 5-6 minutes. Add the rice, garlic, tomato paste, remaining 1 teaspoon of cumin, and chili powder; cook, stirring constantly, until fragrant, for another 2-3 minutes.
Add the peas, chicken broth, ½ cup water, oregano, sugar, and remaining 1¼ teaspoon salt. Nestle the browned chicken on top and pour in any remaining chicken drippings into the pan. Bring to a simmer, cover, reduce the heat to medium-low, and cook for 20 minutes, or until the chicken and rice are cooked through. Garnish with cilantro and serve with lime wedges for serving.

Notes

Meal Prep: Place rice in a meal prep container and top with 1 chicken thigh. Garnish with cilantro.
Chicken thighs work best. Boneless, skinless thighs stay juicy and flavorful during the quick cooking time. Chicken breasts may be used, but look for thin-cut breasts and slightly reduce the times as they can cook more quickly.
Rinse the rice. Rinsing the rice removes excess starch, helping keep the finished dish light and fluffy.
Don’t skip browning the chicken. This step adds depth and flavor to the entire skillet.
Adjust the heat to taste. This recipe is mild as written. Add jalapeño, cayenne, or extra chili powder if you prefer more spice.
Let it rest before serving. Allowing the skillet to rest for a few minutes helps the rice finish absorbing the broth.
Leftovers reheat well. Store in the refrigerator for up to 3 days and reheat with a splash of broth or water.

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