Arroz con Pollo (weeknight-friendly) delivers bold flavor in under an hour with one pan and pantry staples. Make dinner easier tonight—save this recipe.

Contents

Why You’ll Love It Ingredients Step-by-Step Instructions Expert Tips Storage Variations FAQ Call to Action Arroz con Pollo (weeknight-friendly)

When you need a comforting dinner fast, this one-pot classic has your back. Arroz con Pollo (weeknight-friendly) is loaded with juicy chicken, fluffy saffron-tinted rice, sweet bell peppers, and bright peas. It’s the kind of skillet meal that feels like Sunday supper but fits a Tuesday night. Minimal prep, pantry staples, and one pan mean less mess and more flavor.

In this streamlined version, you’ll sear well-seasoned chicken thighs until the skin turns crisp and golden. Then you’ll build flavor with onion, pepper, garlic, and tomato paste before toasting the rice and simmering everything together. The result is tender rice infused with chicken drippings and spices—simple, cozy, and deeply satisfying.

Arroz con Pollo (weeknight-friendly) with golden chicken thighs over fluffy rice in a wide skillet

Whether you’re new to one-pan dinners or an old pro, this skillet chicken and rice delivers consistent results. It’s flexible, too: swap the spices, toss in extra veggies, or use boneless chicken if that’s what you have. For more simple staples, browse Easy Weeknight Dinners and our One-Pot Meals. If you’re curious about doneness, check the USDA’s guidance on safe chicken temperatures at FoodSafety.gov. You can also compare techniques with this reliable guide from Food Network.

Why You’ll Love It

True one-pot method: Sear, simmer, and serve from one pan. Less cleanup, more flavor.
Weeknight timing: On the table in about 50 minutes with only 15 minutes of hands-on prep.
Pantry-friendly: Rice, broth, tomato paste, and common spices do the heavy lifting.
Balanced and cozy: Juicy chicken, tender rice, pops of peas, and citrusy lime to finish.
Flexible: Works with boneless thighs or breasts, brown rice, or extra veggies you need to use.

Ingredients

Here’s what you’ll need for a family-friendly skillet. See substitutions below if you’re missing something.

2 pounds bone-in, skin-on chicken thighs – Bone-in keeps the meat juicy and adds flavor to the rice.
Kosher salt and black pepper – Layered seasoning throughout.
Ground cumin + dried oregano – Warm, savory backbone.
Smoked or sweet paprika – Adds color and gentle smokiness.
Olive oil – For searing and carrying flavor.
Yellow onion + red bell pepper – Classic sofrito-style base.
Garlic – Don’t skimp; it perfumes the whole pot.
Tomato paste – Concentrated umami and color.
Long-grain white rice – Rinsed to remove excess starch so it cooks fluffy, not gummy.
Turmeric or a pinch of saffron – Optional, for golden hue and subtle floral notes.
Low-sodium chicken broth – Flavorful cooking liquid; low-sodium helps you control salt.
Bay leaf – Herbal depth.
Frozen peas – Sweet pops of green, classic finish.
Green olives (optional) – Briny bite that balances richness.
Fresh cilantro or parsley – Fresh finish.
Lime wedges – Brightens every bite.

Substitutions and swaps:

Chicken: Boneless thighs work; reduce simmer time by 5–7 minutes. Chicken breasts work too; cut large ones in half to cook evenly.
Rice: Use jasmine or basmati long-grain. For brown rice, add 1/2 cup extra broth and increase covered cook time by 15–20 minutes.
Spices: No paprika? Use chili powder for warmth. No cumin? Try coriander for citrusy depth.
Broth: Water plus 1 teaspoon better-than-bouillon-style concentrate works in a pinch.
Veggies: Add diced carrots with the onion and pepper, or stir in baby spinach at the end to wilt.

Step-by-Step Instructions

Season the chicken: Pat 4–6 thighs dry. Mix 1 teaspoon salt, 3/4 teaspoon pepper, 1 teaspoon cumin, 1/2 teaspoon oregano, and 1 teaspoon paprika. Rub all over.
Sear: Heat 2 tablespoons olive oil in a 12-inch skillet or Dutch oven over medium-high. Place chicken skin side down; sear 4–5 minutes. Flip and sear 3–4 minutes more. Transfer to a plate.
Sauté aromatics: Lower heat to medium. Add 1 chopped onion and 1 diced red bell pepper with a pinch of salt. Cook 3–4 minutes until softened. Stir in 4 minced garlic cloves and 2 tablespoons tomato paste; cook 1 minute until darkened and fragrant.
Toast the rice: Stir in 1 1/2 cups rinsed long-grain rice and 1/2 teaspoon turmeric or a pinch of saffron if using. Toast 1–2 minutes, stirring to coat every grain.
Deglaze and simmer: Pour in 3 cups chicken broth, scrape up any browned bits, and add 1 bay leaf and remaining 1/2 teaspoon salt. Bring to a lively simmer.
Combine: Return chicken and any juices to the pan, skin side up, sitting on top of the rice so the skin stays crisp.
Cook covered: Reduce heat to low, cover tightly, and cook 20 minutes. Avoid lifting the lid; steam cooks the rice evenly.
Finish the rice: Uncover quickly; scatter 1 cup frozen peas and 1/3 cup sliced green olives. Cover and cook 5–7 minutes more, until rice is tender and liquid is mostly absorbed.
Rest: Remove from heat. Keep covered 5–10 minutes to finish steaming and lock in moisture.
Garnish and serve: Fluff rice with a fork around the chicken. Discard bay leaf. Top with chopped cilantro or parsley. Serve with lime wedges for brightness.

Expert Tips

Rinse the rice until the water runs clear. Removing surface starch prevents stickiness and helps the grains cook separate and fluffy.
Use the right pan. A wide, heavy skillet or Dutch oven promotes even cooking and prevents a starchy center with a dry edge.
Keep the lid on. Steam is your friend; opening the lid releases heat and can yield underdone rice.
Check for doneness cues. Rice should be tender with tiny steam holes on the surface. Chicken should reach 165°F at the thickest part; verify with an instant-read thermometer.
Too wet or too dry? If wet, rest uncovered 3–5 minutes. If dry, splash in 2–4 tablespoons warm broth, cover, and steam 2–3 minutes.
Crisp skin insurance. Keep chicken skin above the liquid when simmering; that preserves some crispness while juices enrich the rice.
Make-ahead: Chop onion, pepper, garlic, and pre-mix spices in the morning. Dinner will fly.
Scale it: For 6–8 servings, add 50% more of everything and use a 6–7 quart pot. Extend covered cook time by 3–5 minutes.

Storage

Fridge: Cool completely, then store in airtight containers up to 4 days.
Freezer: Portion into freezer-safe containers up to 2 months. For best texture, remove chicken from the bone before freezing.
Reheat: Add a splash of broth and reheat covered on the stovetop over low or in the microwave at 60–70% power, stirring once, until hot.

Variations

Vegan: Swap chicken for 2 cans drained chickpeas or cubed tofu; use vegetable broth. Sear tofu first for texture, then proceed with the recipe.
Gluten-Free: The recipe is naturally gluten-free; confirm your broth and spices are certified GF.
Dairy-Free: Already dairy-free as written.
Refined-Sugar-Free: No added sugar here; tomato paste supplies natural sweetness.
Spicy: Add 1 diced jalapeño with the onion and pepper, or 1/2 teaspoon crushed red pepper with the spices.
Veggie-Loaded: Stir in 2 cups baby spinach at the end, or add diced carrots with the onions.
Yellow Rice Style: Use a pinch of saffron bloomed in 2 tablespoons hot broth for deeper color and aroma.

FAQ

Can I use boneless chicken?
Yes. Boneless thighs are excellent and stay juicy. Reduce the covered simmer by 5–7 minutes. For breasts, use medium pieces and start checking for 160–165°F after 15–17 minutes.

How do I prevent mushy rice?
Rinse the rice thoroughly, measure liquid accurately, and keep the lid on during cooking. Resting the pot off heat lets moisture redistribute for fluffy grains.

Can I make this ahead?
It’s best fresh, but leftovers reheat well. For make-ahead, sear the chicken and prep the aromatics earlier in the day; finish cooking before serving.

What if my rice is undercooked when the liquid is gone?
Add 1/4 cup warm broth, cover, and cook 3–5 minutes more over low. Repeat as needed; small additions prevent sogginess.

What’s the best pan size?
A 12-inch, 3-quart (or larger) straight-sided skillet or a 5–6 quart Dutch oven gives enough surface area to sear and space for even rice cooking.

How is Arroz con Pollo (weeknight-friendly) different from traditional versions?
This simplified version skips long marinades and uses accessible spices and quick steps, but keeps the soulful chicken-and-rice flavor you expect.

Call to Action

Made this one-pot chicken and rice? Drop a comment with your tips, rate the recipe, and save it to your dinner board. Share your skillet success and tag a friend who needs a new go-to weeknight meal. For more cozy favorites, visit our Rice Recipes and Meal Prep collections.