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Arroz Con Pollo

Arroz con Pollo is Spanish for Rice with Chicken and this flavorful pan-seared chicken and rice dish comes together in one pan, which is perfect for weeknight dinners!  One-pan meals are the best especially when you are the one cleaning the kitchen after dinner!
Course Main Course
Cuisine Latin American, Spanish
Keyword Arroz con Pollo, Spanish Chicken with Rice
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 5 servings
Calories
Author Eva Fry

Ingredients

For the Chicken

  • 5- 6 Bone-in chicken thighs
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon coriander
  • 1/2 teaspoon salt
  • freshly ground black pepper to taste
  • 1 tablespoon extra virgin olive oil

For the Rice

  • 1/4 cup red bell pepper diced
  • 1/4 cup yellow bell pepper diced
  • 3 cloves garlic minced
  • 1/2 yellow onion diced
  • 1 jalapeno diced
  • 1 cup basmati rice
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cumin
  • 1 8- oz can tomato sauce
  • 1 1/2 cups water
  • cilantro optional for garnish
  • lime wedges optional for garnish

Instructions

  • Start by seasoning the chicken thighs on both sides with cumin, smoked paprika, chili powder, onion powder, garlic powder, coriander, salt and pepper.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.  Once the oil is hot, add the chicken thighs, skin side down and cook until browned about 5-10 minutes on each side. Do not crowd the chicken, you may need to cook in batches depending on the size of your pan.
  • Since we are using bone-in chicken, it takes a little longer to cook, so cover the skillet and continue cooking the chicken until it reaches 150° F internal temperature when measured by an internal thermometer.  Could be 10-15 minutes.  Flip the chicken frequently for even cooking throughout.
  • Remove the chicken to a plate and reserve for later.
  • Add the diced red bell pepper, and yellow pepper to the skillet and cook until tender about 5 minutes.  Add the garlic and the rice and stir to mix.  Cook for another minute until the garlic is fragrant and the rice slightly toasted.
  • Add the spices (oregano, turmeric, cumin) to the pan as well as the tomato sauce and water and stir until well combined.
  • Add the chicken thighs and juices back to the pan, cover, and cook over low heat for 20 - 25 minutes.  Check the internal temperature of the chicken in the center of a thigh to ensure it is 165° F.  The rice should be cooked and all the liquid absorbed.
  • If desired, top with chopped cilantro and serve with lime wedges. Enjoy!