Arroz con pollo! A classic, one-pot Cuban-style dish made with chicken, rice, tomato sauce, bell peppers, and spices. The best comfort food!
Growing up, this was the perfect Sunday comfort food meal in my family. Today, arroz con pollo is the ultimate one-pot meal. Think fluffy yellow rice cooked in a tomato-based sauce with veggies and spices and flavorful chicken thighs. YUM!
Every culture has its own variation of this traditional dish but this is my mom’s arroz con pollo recipe. So, of course, it’s the BEST. I may or may not be biased though. ;)
How To Make Cuban Arroz Con Pollo
Ready for the easiest one-pot meal? First, you season the chicken thighs with salt, pepper, and cumin.
In a large skillet, heat the olive oil over medium-high heat and brown both sides of the chicken. Transfer to a plate. In the same pan, add remaining olive oil and sauté onion, garlic, and red pepper until the onion is translucent and the garlic is fragrant. BEST smell ever!
You then add the rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper. Bring to a boil then add the chicken thighs. Cover the skillet or dutch oven with the lid and reduce heat.
DON’T LIFT THE LID! Seriously, don’t “check” on it. It’s fine, promise. The rice gets nice and fluffy with the steam so no peeking. ;)
After about 45-60 min, open the lid, take in all those delicious smells, stir in some frozen peas and that’s all folks! You fluff the rice with a fork and serve. YUM.
Video on How To Make Arroz Con Pollo
Whenever I make this classic dish, my whole house smells like the epitome of home. Fragrant, garlic, spices. The result is an aromatic rice dish that is creamy and risotto-like with tender chicken thighs. Reminds me so hard of my childhood.
Best of all, leftovers taste just as good as the first day. I’d even make this for meal prep too. Why not eat this deliciousness all week long, right? I hope this Latin staple becomes part of your weekly rotation.
I know you will freaking LOVE it!
- 3 tablespoons olive oil, divided
- 1 lb chicken thighs, bone in, skin on
- Pinch of salt, pepper, cumin for chicken thighs
- 1/2 cup onion, chopped
- 1/2 cup red bell pepper, chopped
- 4 cloves garlic, minced
- 3 cups uncooked long grain white rice, rinsed (you can use Valencia rice too)
- 3.5 cups low-sodium chicken stock
- 8 ounces tomato sauce
- 1/2 teaspoon annatto powder, (or turmeric) to color the rice
- 1 bay leaf
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- Salt + pepper to taste
- 1/2 cup frozen peas
- Season chicken thighs with salt, pepper, and cumin. In a large skillet, heat 2 tablespoons of olive oil. Over medium-high heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.
- In the same pan, add remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant.
- Add rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper. Bring to a boil. Add chicken. Cover and reduce heat to medium-low.
- Simmer until liquid is absorbed and rice is tender, about 45-60 min. Add frozen peas, stirring until warm. Fluff rice with fork, serve, and enjoy!
This post is sponsored by Staub. I was not compensated for this post however I was provided with the cast-iron cocotte pictured above. All opinions are my own.