Arroz con Pollo (Rice with Chicken)

About this recipe

Arroz con Pollo is one pot and one technique — sauté the chicken first to build flavour, then cook the rice in the fat and broth until both are tender and the chicken thighs stay juicy in their own fat. The chicken flavours the rice as it simmers, creating something more complex than rice or chicken alone. This is the kind of honest, rustic cooking that tastes simple but requires understanding the basic technique. Browning the chicken is the crucial first step. Season bone-in chicken thighs with salt and pepper, then brown them quickly in oil until both sides are golden — this builds a flavour foundation that carries through the entire dish. Don't worry about cooking the chicken fully — it will finish cooking in the rice. Remove the browned chicken and set aside. In the same pot, fry onion, garlic, and bell pepper briefly, then add pureed tomatoes and spices — cumin, smoked paprika, and oregano. Toasting the rice is the next important step. After the tomato mixture has cooked for about four minutes, stir in the rice and toast it for one minute, stirring frequently. This toasting prevents the rice from becoming sticky and adds subtle nutty flavour. Pour in the stock, season with salt, nestle the chicken pieces back into the pot, and cover. The rice will absorb the liquid gradually as it cooks — about twenty-two minutes at a gentle simmer. Rest the pot for five minutes after removing from heat before stirring. Scatter fresh peas, olives, and fresh coriander over the top just before serving. Each serving provides 38 grams of protein from the chicken, plus substantial carbohydrates from the rice, making this a complete meal. This dish tastes even better the next day as flavours deepen, making it excellent for meal prep. The spice is medium and warming.