Classic arroz con pollo

Classic arroz con pollo

Total Time
1 hr 20 min
20 min
1 hr
There may be as many versions of this traditional recipe as there are cooks! We’ve seasoned ours with jalapeños, cumin, and saffron, and added roasted red peppers and green peas for color and freshness. It’s perfect for casual entertaining or for a family dinner with guaranteed leftovers.


Olive oil

2 tsp

Uncooked skinless boneless chicken thigh

40 oz, 8 (5-ounce thighs)

Table salt

1½ tsp, divided

Black pepper

½ tsp, freshly ground

Uncooked onion

2 medium, chopped

Jalapeño pepper

2 medium, seeded and minced


2 clove(s), chopped

Ground cumin

2 tsp

Chicken broth

4 cup(s)

Canned diced tomatoes

14½ oz, drained


¼ tsp, threads, crumbled

Uncooked white rice

2 cup(s)

Roasted red peppers (packed in water)

½ cup(s), chopped

Frozen green peas

1 cup(s), petite variety, thawed


8 sprig(s), chopped


1 medium, cut into 8 wedges


  1. To Dutch oven, add onions, jalapeños, garlic, cumin, and remaining 1⁄2 tsp salt; cook, stirring, until softened, about 5 minutes. Add broth and cook, scraping up any browned bits in bottom of pan. Add reserved chicken, then add tomatoes and saffron. Reduce heat to low and simmer, covered, about 10 minutes.
  2. Stir in rice and roasted red peppers. Simmer, covered, stirring once or twice, until chicken is cooked through, rice is tender, and liquid is absorbed, about 30 minutes. Add peas during last 3 minutes of cooking time. Sprinkle with cilantro and serve with lime wedges.
  3. In a Dutch oven over medium heat, warm oil. Sprinkle chicken with 1 tsp salt and black pepper. Add chicken and cook in batches, turning occasionally, until browned, 8 to 10 minutes per batch. Remove chicken and set aside.
  4. Serving size: 1 chicken thigh and 1 cup rice mixture