Arroz Con Pollo Recipe
Arroz Con Pollo is a deeply comforting one-pan dish built around golden seared chicken, seasoned rice, sofrito, tomato sauce, warm spices, and sweet peas. It is simple, hearty, and full of the kind of flavor that feels homemade from the very first bite.
This recipe is all about building flavor in layers. The chicken thighs are seasoned and browned first, creating a rich savory base. Then the sofrito, tomato sauce, Sazón, bouillon, rice, and water come together to create a deeply seasoned rice that cooks underneath the chicken and absorbs all the delicious juices.
The result is a warm, colorful, satisfying dish with tender chicken, fluffy rice, smoky paprika, rich tomato flavor, and a beautiful golden color from the Sazón. It is perfect for family dinners, Sunday meals, meal prep, or any night when you want something comforting and full of Latin-inspired flavor.
Why People Will Love Arroz Con Pollo Recipe Recipe
It is a complete meal made in one skillet.
The chicken thighs become golden, juicy, and deeply flavorful.
The rice cooks in the same pan with sofrito, tomato sauce, Sazón, and chicken bouillon, so every grain absorbs flavor.
Sofrito adds an aromatic base that gives the dish depth and personality.
Smoked paprika adds warmth, color, and a subtle smoky note.
Sazón with coriander and annatto gives the rice its beautiful golden color and signature flavor.
Sweet peas add color, sweetness, and a soft contrast to the savory rice.
The recipe feels comforting and homemade without requiring complicated steps.
It is hearty enough for a family dinner but simple enough for a weeknight.
The resting time at the end makes the rice fluffier and more flavorful.
It pairs well with salad, fried plantains, avocado, hot sauce, or lime.
It tastes even better as leftovers because the rice and chicken continue to absorb seasoning.
Key Ingredients
Bone-In Chicken Thighs:
Chicken thighs are perfect for this dish because they stay juicy while cooking. The bone adds extra flavor, and the skin or outer surface becomes beautifully golden when seared.
Jasmine Rice:
Jasmine rice gives the dish a soft, fragrant texture. When rinsed well, it cooks up fluffy and absorbs the seasoned tomato broth beautifully.
Sofrito:
Sofrito is one of the most important flavor builders in this recipe. It adds a deep aromatic base, usually from herbs, peppers, onions, garlic, and other seasonings.
Tomato Sauce:
Tomato sauce gives the rice body, color, and a gentle acidity. It helps connect the sofrito, bouillon, spices, and chicken juices into one rich flavor.
Sazón Goya with Coriander and Annatto:
Sazón brings classic color and seasoning. Annatto gives the rice its warm golden-orange tone, while coriander adds earthy depth.
Chicken Bouillon:
Chicken bouillon strengthens the savory flavor of the rice and makes the dish taste richer and more complete.
Garlic Powder and Onion Powder:
These seasonings help flavor the chicken evenly and create a savory foundation before searing.
Smoked Paprika:
Smoked paprika adds color, warmth, and a gentle smoky flavor that makes the chicken taste deeper.
Vegetable Oil:
Oil helps brown the chicken and prevents sticking. It also carries the spices and builds flavor in the skillet.
Sweet Peas:
Peas add sweetness, color, and a soft texture. They brighten the dish and balance the savory rice.
Expert Tips
Rinse the rice well before cooking to remove extra starch and help the grains cook more evenly.
Season the chicken thoroughly so the flavor starts before it even touches the pan.
Brown the chicken deeply on both sides for the best flavor.
Do not rush the searing step. The golden color adds richness to the whole dish.
Use a wide skillet with a tight-fitting lid so the rice cooks evenly.
Cook the sofrito for a couple of minutes to wake up its aroma before adding the sauce and rice.
Stir the rice well before adding the chicken back so every grain is coated in seasoning.
Keep the heat low after the mixture comes to a boil. A gentle simmer helps the rice steam properly.
Avoid lifting the lid too often while the rice cooks because steam is needed to soften the rice.
Let the dish rest covered for 10 minutes after cooking. This helps the rice finish steaming and become fluffier.
If the rice is still firm after cooking, add a small splash of water, cover again, and cook a few more minutes on low.
For extra brightness, serve with lime wedges, cilantro, or a little hot sauce.
Arroz Con Pollo
Ingredients
5 bone-in chicken thighs
2 teaspoons salt
1 teaspoon ground black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons smoked paprika
2 cups jasmine rice, rinsed well
1/3 cup sofrito
8 ounces tomato sauce
1 packet Sazón Goya with coriander and annatto
3 teaspoons chicken bouillon
2 tablespoons vegetable oil
2 cups water
1 can sweet peas, drained
Instructions
Season the chicken thighs evenly with salt, black pepper, garlic powder, onion powder, and smoked paprika.
Heat the vegetable oil in a large skillet over medium heat. Add the chicken thighs and sear for about 7 minutes per side, or until the skin is deeply golden. Brown the sides as well for extra flavor.
Transfer the chicken to a plate and set aside.
If the skillet looks dry, add a small drizzle of oil. Stir in the sofrito and cook for about 2 minutes, allowing it to become fragrant.
Add the tomato sauce, Sazón, and chicken bouillon. Stir until everything is well combined and the seasoning is evenly distributed.
Add the rinsed jasmine rice and water, then stir well to coat the rice in the seasoned sauce.
Fold in the drained sweet peas, then place the browned chicken thighs back into the skillet on top of the rice.
Bring the mixture to a boil. Reduce the heat to low, cover the skillet, and cook for 25 minutes, or until the rice is tender and the chicken is fully cooked.
Turn off the heat and let the dish rest, covered, for 10 minutes before serving.
Important Notes When Making Arroz Con Pollo
Bone-in chicken thighs may need slightly more cooking time than boneless chicken.
The chicken should reach a safe internal temperature of 165°F before serving.
The rice-to-liquid balance is important. Too much liquid can make the rice mushy, while too little can leave it undercooked.
Keep the skillet covered during cooking so the rice can steam properly.
Sazón and chicken bouillon can be salty, so be careful when adding extra salt.
The peas should be drained well before adding so they do not add extra liquid.
If using a different rice, the cooking time and water amount may change.
Do not stir the rice too much while it cooks, or it may become sticky.
Letting the dish rest before serving is not optional if you want better rice texture.
Leftovers should be stored in an airtight container in the refrigerator and reheated gently.
How to Enjoy Arroz Con Pollo After Cooking
After the Arroz Con Pollo finishes cooking, keep it covered and let it rest for 10 minutes. This resting time allows the rice to finish steaming, absorb the remaining flavor, and become softer and fluffier.
Before serving, gently fluff the rice around the chicken with a fork. Try not to stir too aggressively, because the rice can break and become sticky. Each serving should include a piece of golden chicken, a generous scoop of seasoned rice, and sweet peas throughout.
Serve it warm, straight from the skillet, for a rustic family-style meal. The dish looks beautiful with golden rice, tender chicken thighs, and bright green peas. A sprinkle of fresh cilantro or parsley can add color and freshness.
This dish pairs beautifully with avocado slices, a simple green salad, fried plantains, sliced tomatoes, lime wedges, or hot sauce. A squeeze of lime over the rice can brighten the rich tomato and sofrito flavors.
For a heartier plate, serve it with beans, maduros, tostones, or a small side of pickled onions. For a lighter meal, pair it with cucumber salad or steamed vegetables.
Leftovers are delicious the next day. Reheat gently with a splash of water or broth to bring moisture back to the rice. Cover while reheating so the chicken stays tender and the rice does not dry out.
Nutrition Information
Approximate nutrition per serving, based on 5 servings:
Calories: 575 kcal | Total Fat: 23 g | Saturated Fat: 6 g | Monounsaturated Fat: 10 g | Polyunsaturated Fat: 4 g | Cholesterol: 135 mg | Sodium: 1,050–1,550 mg depending on Sazón, chicken bouillon, tomato sauce, and added salt | Total Carbohydrates: 54 g | Dietary Fiber: 3.5 g | Sugars: 4 g | Protein: 35 g
Additional estimate:
Calcium: 55–90 mg | Potassium: 520–760 mg | Iron: 2.8–4 mg | Vitamin C: 8–15 mg | Vitamin A: 600–1,000 IU
Note: Nutrition will vary depending on the size of the chicken thighs, the brand of Sazón and bouillon, the amount of oil used, and the final serving size.
Frequently Asked Questions:
What is Arroz Con Pollo?
Arroz Con Pollo means “rice with chicken.” It is a classic Latin-style dish made with seasoned chicken, rice, sofrito, tomato sauce, spices, and often vegetables like peas.
What does Arroz Con Pollo taste like?
It tastes savory, warm, aromatic, and deeply comforting. The rice absorbs the flavor of the sofrito, tomato sauce, chicken bouillon, Sazón, spices, and chicken juices.
Can this dish be served as a full meal?
Yes. It includes chicken, rice, and peas, making it hearty enough to serve as a complete meal.
What should I serve with Arroz Con Pollo?
It pairs well with avocado, lime wedges, salad, beans, fried plantains, tostones, hot sauce, or pickled onions.
Does Arroz Con Pollo taste good the next day?
Yes. The rice and chicken continue to absorb flavor as they rest, so leftovers can taste even richer the next day.
Why should I brown the chicken first?
Browning creates deeper flavor and gives the chicken a golden color. It also leaves flavorful bits in the skillet that help season the rice.
Why should I rinse the rice?
Rinsing removes excess starch, which helps the rice cook fluffier and prevents it from becoming too sticky.
Can I use boneless chicken instead of bone-in thighs?
Yes, but boneless chicken may cook faster and may not add as much flavor to the rice. Bone-in thighs give the dish a richer taste.
How do I keep the rice from becoming mushy?
Use the correct amount of liquid, keep the heat low, avoid stirring too much while it cooks, and let the dish rest covered before serving.
What should I do if the rice is still undercooked after 25 minutes?
Add a small splash of water, cover the skillet again, and cook over low heat for a few more minutes. Then let it rest covered before serving.