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My Mom's Arroz Con Pollo
Ingredients
- 3 tbspextra virgin olive oil
- 1broiler-fryer chicken
about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
- ½ cflour for dredging
- kosher salt
- freshly ground black pepper
- paprika
- 2 tbspextra virgin olive oil
can use up to 1/4 cup
- 1 mediumyellow onion
chopped
- 1garlic clove
minced
- 2 cmedium or long-grain white rice
- 3 cchicken stock
see note above about the ratio of liquid to rice
- 1heaping tablespoon tomato paste or 1 cup diced fresh or cooked tomatoes
strained
- oregano
- 1 tspkosher salt
Directions
- 1
Brown the chicken pieces: Heat 3 tablespoons olive oil in a large 12-inch skillet that has a cover on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put them in the pan to brown. Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
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- 2
Brown the rice: Add the uncooked rice to the pan to brown. Stir to coat the rice with olive oil in the pan. Add a little more olive oil if necessary. Don't stir too much or you will prevent it from browning. Let the rice brown and then stir a little to let more of it brown.
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- 3
Add the onion and garlic: Add the onion and garlic to the pan. Cook the onion, garlic, and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.
- 4
Place the chicken pieces, skin side up, on top of the rice.
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- 5
Add the stock, tomato, salt, and oregano: In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken.
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- 6
Simmer, covered: Bring to a simmer, reduce the heat to low, and cover. Let cook for 20 to 25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. An instant-read thermometer inserted into the chicken should read at least 165°F. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste. Did you love the recipe? Give us some stars and leave a comment below!
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My Mom's Arroz Con Pollo
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Ratings & Reviews
Based on 22 ratings
Rating Breakdown
About this Recipe
Craving a comforting, hearty dinner that feels like a warm hug from home? My Mom's Arroz Con Pollo is the classic chicken and rice dish that brings families together, a true fixture at family tables across Latin America and Spain.
What makes this particular Arroz Con Pollo so special is its commitment to flavor in every bite. Juicy chicken, whether you choose a whole cut-up broiler-fryer or bone-in thighs and breasts, is perfectly married with richly seasoned rice. It’s a true pantry meal, relying on staples like olive oil, garlic, onion, and chicken stock to create an incredibly satisfying and budget-friendly dinner.
Prepare for a deeply satisfying meal where every forkful bursts with savory flavor. The chicken emerges tender and moist, seasoned beautifully with salt, pepper, and paprika. The rice, infused with chicken stock, minced garlic, and a hint of tomato from either tomato paste or fresh tomatoes, becomes incredibly flavorful and perfectly cooked. This robust dish offers 6 generous servings, making it ideal for family dinners or when you need a substantial, comforting meal.
This Arroz Con Pollo offers flexibility for your pantry and preferences. You can easily use a broiler-fryer chicken cut into serving pieces or opt for bone-in, skin-on chicken thighs or breasts for convenience. For the rich tomato base, choose between a heaping tablespoon of tomato paste for deep umami or one cup of diced fresh or cooked tomatoes, strained, for a brighter, garden-fresh touch.
Serve this comforting Arroz Con Pollo as the centerpiece of any weeknight or weekend dinner. It's a complete, satisfying meal on its own, perfect for sharing around the family table.