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Arroz con Pollo in a Plate

Arroz con Pollo

Arroz con Pollo - a fantastic one-pot chicken and rice meal featuring layers of perfectly seared juicy chicken meat, super flavorful rice and loads of veggies. An easy, loaded meal that comes together in less than an hour!

Course Main
Cuisine Southern
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8
Calories 512kcal
Author Imma


  • 3-3 ½ pounds chicken cut in 8 halves or 2 lb chicken thighs
  • 1 teaspoon or more sazon seasoning(optional) Sub with favorite chicken seasoning or black pepper
  • ¼ cup olive oil or any cooking oil
  • 1 large onion ,  chopped
  • 1 red bell pepper ,  chopped
  • teaspoons minced garlic
  • 1 teaspoon fresh thyme (optional)
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper (adjust to taste)
  • 1 tablespoon tomato paste
  • ½ cup white wine (sub with chicken broth)
  • 2 cups rice long grain, uncooked
  • ½-1 cup frozen peas, thawed
  • ½ -1 cup frozen corn, thawed
  • 2 cups chicken broth
  • 1 ¼- 1 ½ cups water
  • ½ teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • ¼ cup cilantro  , chopped for garnishing
  • lemon slices , for garnishing


  • Pat dry chicken and season with salt, pepper and taco seasoning, if desired. Preheat
    oven to 350F.
  • Heat 2 tablespoons of oil in a large skillet over medium-high heat, add chicken to skillet skin side down and cook until golden, 5 minutes on each side. Remove from pan and set aside on a plate.
  • To same skillet, heat the remaining oil over medium heat; add onion, bell pepper, garlic and thyme. Sauté until fragrant and onions is translucent, about 3 to 4 minutes. Add in the remaining ingredients; oregano, bay leaf, paprika, cumin, cayenne pepper and tomato paste, stir for about a minute. Deglaze the pan with white wine and cook for about 2 minutes till most of the wine evaporates.
  • Then add in the rice, corn and peas, cook until coated with ingredients.
  • Pour in chicken broth and water, give it a stir. Add chicken back to the
    skillet and bring it to a boil.
  • Cover skillet with a lid and bake for about 30 minutes until the rice is cooked through.
  • Remove let it cool, garnish with cilantro and lemon slices and serve.


  1. Depending on the brand of rice that you use, the amount of chicken broth/water might vary slightly. Look to the package instructions to see the recommended ratio. I prefer to err on the side of slightly less broth.
  2. The amount of broth used also depends on the size of the chicken pieces. Larger
    pieces turn to ooze out more juice providing more moisture thus use slightly less liquid.
  3. This recipe also works well with born-in chicken drumsticks and thighs or a
    combination of both. I prefer bone in cut chicken because it has more flavor and


Calories: 512kcal | Carbohydrates: 40g | Protein: 27g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 87mg | Sodium: 270mg | Potassium: 437mg | Fiber: 2g | Sugar: 2g | Vitamin A: 920IU | Vitamin C: 26.7mg | Calcium: 43mg | Iron: 2.2mg