Arroz con Pollo Recipe

Arroz con Pollo Recipe

How To Make Arroz con Pollo

You can make this arroz con pollo in one pot! All you need are chicken thighs, saffron-infused rice, and a medley of peas, bell peppers, and onions.

Preparation: 10 minutes
Cooking: 1 hour
Total: 1 hour 10 minutes



  • ¼cupdry white wine
  • pinchsaffron threads
  • 4chicken thighs,bone-in-skin-on, 6 oz each
  • kosher salt
  • ground pepper
  • 1tbspextra-virgin olive oil
  • 1onion,medium, finely chopped
  • 1red bell pepper,finely chopped
  • 2tspgarlic,minced
  • 1bay leaf
  • 2cupschicken broth,plus more if needed
  • 1cupshort-grain rice,such as Calasparra, Arborio or Calrose
  • 2tbspparsley,chopped, optional
  • ¾cupfrozen peas,thawed


  1. Preheat the oven to 375 degrees F.

  2. Combine wine and saffron; let stand until ready to use.

  3. Season chicken on both sides with salt and pepper. Heat oil in a large pan over medium-high heat. Cook chicken, skin side down, for 4 to 5 minutes or until browned.

  4. Flip, and cook until golden brown; transfer to a plate.

  5. Drain any excess oil, leaving 1 teaspoon of oil in the pan.

  6. Reduce heat to medium and cook onion, red bell pepper, and garlic, stirring often, for 5 to 7 minutes or until tender. Stir in wine-saffron mixture, ¾ teaspoon salt, ½ teaspoon pepper, and the bay leaf.

  7. Cook for 5 to minutes or until wine is almost completely evaporated. Add chicken thighs, broth and rice; bring to a simmer.

  8. Cover the pan and place it in the oven. Bake for 30 minutes.

  9. Remove the pan from the oven. Stir the peas into the rice.

  10. Top with parsley and serve.


  • Calories: 735.58kcal
  • Fat: 37.47g
  • Saturated Fat: 9.73g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 16.68g
  • Polyunsaturated Fat: 7.48g
  • Carbohydrates: 53.64g
  • Fiber: 2.78g
  • Sugar: 5.91g
  • Protein: 40.42g
  • Cholesterol: 192.74mg
  • Sodium: 1095.32mg
  • Calcium: 50.98mg
  • Potassium: 758.21mg
  • Iron: 2.96mg
  • Vitamin A: 127.07µg
  • Vitamin C: 48.26mg
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