Arroz con Pollo
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Classic Spanish chicken and rice cooked together in one pot with smoked paprika, tomatoes, and bell peppers. Everything simmers in the same pan, making this as easy to clean up as it is delicious.
Ingredients
- 6 bone-in, skin-on chicken thighs
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 1/2 tsp smoked paprika
- 1 tsp cumin
- Pinch of saffron threads (optional)
- 1 can (14 oz) diced tomatoes
- 1 1/2 cups long-grain white rice
- 2 1/2 cups chicken broth
- 1/2 cup frozen peas
- Fresh parsley for garnish
Instructions
- Season chicken thighs generously on both sides with salt and pepper.
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear chicken skin-side down for 5-6 minutes until golden and crisp. Flip and cook another 3 minutes. Remove and set aside.
- In the same pot, cook onion and bell peppers over medium heat for 4-5 minutes until softened.
- Add garlic, smoked paprika, cumin, and saffron (if using). Cook 1 minute until fragrant.
- Stir in diced tomatoes and cook for 2 minutes, scraping up any browned bits.
- Add rice and stir to coat in the tomato mixture. Pour in chicken broth and bring to a boil.
- Nestle the chicken thighs back into the pot, skin-side up. Reduce heat to low, cover, and simmer for 20-22 minutes until rice is cooked and chicken reaches 165°F.
- Scatter peas over the top, replace the lid, and let rest 5 minutes. Garnish with parsley and serve directly from the pot.
Notes
If you don't have saffron, use an extra 1/2 tsp of smoked paprika — it will still be great. Bone-in, skin-on chicken thighs give the best flavor and stay juicy. The rice absorbs all the chicken juices as it cooks.
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