Go Back
Homemade Arroz Con Pollo photo

Arroz Con Pollo

This Arroz Con Pollo is a comforting one-pot wonder! Tender chicken and flavorful rice come together for a delicious family meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Latin American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 8 pieces boneless, skinless chicken thighs or bone-in drumsticks, skin removed
  • 1 tablespoon white vinegar
  • 2 teaspoons sazon homemade or store-bought
  • 1/2 teaspoon adobo seasoning such as Goya
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
For the Vegetables:
  • 1/2 medium onion chopped
  • 1/4 cup fresh cilantro chopped
  • 3 cloves garlic minced
  • 5 pieces scallions chopped
  • 2 tablespoons bell pepper chopped
  • 1 medium vine tomato diced
For the Rice:
  • 2 1/2 cups long grain white rice such as Carolina
  • 4 cups water
  • 1 cube chicken bouillon Maggi or Knorr
  • 2 teaspoons kosher salt or more to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

Cooking Instructions:
  1. Begin by marinating the chicken. In a large bowl, combine the chicken thighs with the white vinegar, sazon, adobo seasoning, and garlic powder. Mix well to ensure the chicken is evenly coated. Allow it to marinate for at least 30 minutes, or overnight in the refrigerator for maximum flavor.
  2. In your large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onion, scallions, bell pepper, and minced garlic. Sauté for about 5 minutes, or until the onions become translucent and fragrant.
  3. Add the marinated chicken to the pot, cooking for about 4-5 minutes on each side until browned. This step is crucial as it adds a layer of flavor to the dish.
  4. Next, stir in the diced tomato and the long grain white rice, ensuring the rice is well-coated with the oil and juices. This will enhance the rice’s flavor as it cooks.
  5. Pour in the 4 cups of water, followed by the chicken bouillon cube and kosher salt. Stir well to combine. Bring the mixture to a boil.
  6. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes. Be careful not to lift the lid too often, as this will release the steam necessary for cooking the rice properly.
  7. After the rice has absorbed the liquid and is tender, remove the pot from the heat. Let it sit, covered, for an additional 10 minutes. This resting period allows the flavors to meld beautifully. Before serving, fluff the rice with a fork and stir in the fresh cilantro.

Notes

  • Feel free to add other vegetables like peas or carrots for extra nutrition.
  • For heat, consider adding a dash of cayenne pepper or diced jalapeños.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.