Arroz con Pollo (One Pan Chicken with Rice)

Arroz con Pollo is a traditional dish of Spain and Latin America meaning “rice with chicken” . This recipe is the perfect one pan meal with seasoned rice and juicy bone in chicken. 

  

This Chicken & Rice dish also known as Arroz con Pollo, is made in one pan. Sazon seasoned chicken cooked in a savory rice. This dish is easy to make and perfect for a weeknight dinner or fancy enough for a weekend meal. 

Just a note that there are several variations of this recipe, so keep that in mind and you can always adjust something and make it according to your taste. This recipe is the one my family likes best and I just know you're going to like it too.   

What I love most about this recipe is that everything is made in one pan! The chicken and rice have a delicious saffron flavor and it's easy to make. There are a couple of different steps in this recipe, but don't let that scare you, because this dish is totally worth it. 

Bone in chicken thighs or legs work best for this recipe. I also recommend leaving the skin on because you will be searing the seasoned chicken and leaving the skin on also adds great flavor and keeps the chicken juicy. I serve this dish with a side of seasoned black beans and a salad.   

HOW TO MAKE ARROZ CON POLLO:

SEASON THE CHICKEN:  In a large bowl add the seasoning ingredients together. Add the chicken and generously rub the seasoning it all over the chicken legs. Add the chicken to a large Ziplock bag and refrigerate for at least 1 hour.

COOK THE CHICKEN:  In a large deep skillet over medium high heat, add 2 tablespoons of oil and heat the skillet up. You want the skillet really, but not smoking. Add the chicken legs and cook for about 10 minutes so they are cooked halfway through. You want them golden in color on each side. Remove chicken and set aside;

ADDING THE RICE & VEGETABLES: Add 1 tablespoon oil to the same pan you browned the chicken in. Add the onion and tomatoes. Let the tomatoes and onions cook and sweat for about 5 minutes until softened. Add the chicken bouillon and mix to combine. Add the Jasmine rice and fry the mixture until the rice is slightly brown (about 5 minutes).

MIXING THE STOCK AND ADD THE CHICKEN: Add 2 1/2 cups water and stir to combine. Add some additional salt to taste, a sprinkle of Mexican oregano and 3 bays leaves. And lastly add the chicken back to the pan and cover.

SIMMER MIXTURE UNTIL DONE: Let the mixture simmer on low heat for about 20 - 25 minutes or until rice is fluffy and chicken is cooked through.

Remove lid, fluff rice and discard the bay leaves before serving. Serve with seasoned black beans or a side salad.

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