Arroz Con Pollo
Ingredients
- 3 pounds chicken, bone-in, skin-on pieces
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 medium onion – finely chopped
- 1 medium green bell pepper – diced
- 4 cloves garlic – minced
- 2 tsp ground annatto (achiote)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 cups long-grain white rice
- 1/2 cup tomato sauce (canned)
- 4 1/2 cups low-sodium chicken broth
- 1 leaf bay leaf
- 1 cup frozen green peas
- 1/2 cup roasted red peppers – cut into strips (for serving)
- 1/4 cup cilantro – chopped (for serving)
Instructions
1. Pat the chicken, bone-in, skin-on pieces dry and season all over with the kosher salt and black pepper.
2. Heat the olive oil in a wide heavy pot (at least 5 quarts) over medium-high until shimmering, about 2 minutes; add the seasoned pieces skin side down and brown until deep golden on both sides, 8–10 minutes total, then transfer to a plate.
3. Reduce heat to medium and add the onion, green bell pepper, and garlic; cook, stirring often, until softened and translucent, 5–7 minutes.
4. Stir in the ground annatto (achiote), ground cumin, and dried oregano; cook until fragrant, about 30 seconds.
5. Rinse the long-grain white rice under cold water until the water runs clear; drain well, add to the pot, and cook, stirring, 1–2 minutes to coat and lightly toast.
6. Stir in the tomato sauce (canned); add the low-sodium chicken broth and the bay leaf, and bring to a lively simmer.
7. Nestle the browned pieces and any accumulated juices into the rice; cover, reduce heat to low, and cook until the rice is tender and the juices run clear at the bone, 22–28 minutes.
8. Scatter in the frozen green peas, re-cover, and let steam off the heat for 5 minutes; uncover and gently fluff.
9. Top with the roasted red peppers and cilantro and serve hot.
Arroz con pollo is a comforting one-pot meal of tender chicken simmered with seasoned rice, vegetables, and aromatic spices. The dish balances savory depth from a sofrito base with gentle earthiness from annatto and herbs, finishing with sweet pops of green peas and a fresh, colorful garnish. It is hearty yet mellow, with fluffy, well-seasoned grains that absorb the juices of the chicken.
Across the Spanish-speaking world, arroz con pollo has become a beloved home staple, with versions found from Spain to the Caribbean and throughout Latin America. The dish likely evolved from Spanish rice-and-poultry preparations, eventually adapting to local ingredients like annatto, culantro, and regional peppers. Today it represents comfort and conviviality at family tables and gatherings, reflecting centuries of exchange between Iberian techniques and New World flavors.