Arroz con Pollo: Easy One-Pot Spanish-Inspired Chicken and Rice Recipe

Ingredient Overview (And Friendly Substitutions!)

Let’s look at what you’ll need—and how you can swap in alternatives if needed:

Main Ingredients

• Chicken (300g):
  You can use boneless, skinless chicken thighs or breasts, or a mix. Bone-in adds flavor but increases cooking time.
  Substitution ideas: Use turkey, tofu, or a plant-based chicken substitute for a twist!

• Rice (200g):
  Regular long-grain white rice works best.
  Substitute with: Basmati, jasmine, or brown rice (increase simmering time and water for brown rice).

• Onion (1 medium, 100g):
  Use yellow or white onion. Substitute with shallots if desired.

• Tomatoes (2 medium, 100g):
  Adds brightness. Canned diced tomatoes can be used in a pinch.

• Bell Peppers (2 medium, 100g):
  Any color is fine—red, yellow, or green add nice sweetness and color. Use a mix for a pretty presentation!

• Oil (2 tbsp):
  Olive oil, canola, or any neutral cooking oil.

• Water (400ml):
  You can use chicken broth for added flavor instead of water if you like.

• Salt (1 tsp):
  Adjust to taste.

• Turmeric (1 tsp):
  Adds wonderful color and warmth. Optional: swap for a pinch of saffron (if available), or smoked paprika for a Spanish-style twist.

Nutrition Facts (Per Serving)

This recipe makes 3 servings.

• Calories: ~370 kcal

• Protein: 19g

• Fat: 11g

• Carbohydrates: 48g

• Fiber: 3g

• Sugar: 5g

• Sodium: 570mg (less if using low-sodium broth or water)

• Vitamin C: 40% Daily Value (from peppers and tomatoes)

• Iron: 10% Daily Value (from chicken and rice)

Noteworthy:

• A well-balanced, filling meal with lean protein, comforting carbs, and colorful veggies.

• Naturally gluten-free and kid-friendly.

• Lower in saturated fat compared to fried dishes.

Step-by-Step Instructions (Easy and Foolproof!)

Follow these simple steps for perfect Arroz con Pollo every time.

1. Prepare Your Ingredients

• Chop your onion, tomatoes, and bell peppers into small cubes.

• Rinse the rice under cool water to remove extra starch and prevent sticking.

2. Brown the Chicken and Onions

• Heat 2 tbsp oil in a large, deep skillet or pot over medium-high heat.

• Add the chicken pieces and onion.

• Sauté for about 10 minutes, turning chicken occasionally, until the onion is soft and the chicken is golden brown on the outside. (It doesn’t have to be cooked through yet.)

3. Add the Vegetables and Spices

• Add chopped tomatoes and bell peppers to the pot.

• Sprinkle in the turmeric and salt.

• Stir well and cook for another 2–3 minutes until the vegetables start to soften and the spices become fragrant.

4. Add Rice and Water

• Add your rinsed rice to the pan and stir so the grains get coated in the oil and spices.

• Pour in 400ml water (or chicken broth).

• Mix everything together.

5. Simmer

• Bring the pot to a gentle simmer.

• Reduce heat to low, cover with a tight-fitting lid, and cook for 20 minutes.

• Don’t open the lid! This helps the rice cook through evenly.

6. Serve and Enjoy

• After 20 minutes, check that the rice is tender and most of the liquid has been absorbed. If needed, cook for a few more minutes.

• Fluff with a fork and serve hot!

Tips and Tricks for Fantastic Arroz con Pollo

• Sear for Flavor: Browning the chicken first adds a rich, roasted taste.

• Boost Taste: If you have chicken broth, use it instead of water for deeper flavor.

• Mix Up Veggies: Feel free to add peas, corn, or green beans for extra nutrition and color.

• Don’t Stir While Cooking: Once the pot is simmering, leave the lid on. This keeps the rice flaky, not mushy.

• Garnish: A sprinkle of fresh cilantro or parsley on top adds a fresh finish.

• Leftover Magic: Arroz con Pollo makes fantastic leftovers! Store in the fridge (airtight container) for up to 3 days—flavor deepens as it sits.

Serving Ideas

• Traditional: Serve with a wedge of lime and fresh cilantro.

• With a Side Salad: A crisp green salad or sliced avocado makes a perfect pairing.

• Make It a Bowl: Top with sour cream, hot sauce, or olives for extra zest.

• For Kids: Serve with sweet fried plantains or mild salsa.

• Party Style: Double the recipe and serve family-style from the pot—it’s a crowd-pleaser!

FAQ (Frequently Asked Questions)

Q: Can I use brown rice?
A: Yes! Just increase water to 500ml and cooking time to 35–40 minutes, as brown rice takes longer to cook.

Q: What if I only have chicken breast?
A: No problem—chicken breast works great. It’s leaner, so don’t overcook to prevent dryness.

Q: Can I use different spices?
A: Absolutely! Smoked paprika, cumin, or a little garlic powder add extra flavor.

Q: Is it spicy?
A: This recipe isn’t spicy, just flavorful. Add chili flakes or a dash of hot sauce if you prefer heat.

Q: Can I freeze Arroz con Pollo?
A: Yes! Cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight and reheat with a splash of water.

Q: Is this gluten-free?
A: Yes! All the ingredients listed are naturally gluten-free—just check your broth if you use it.