Rice with Chicken (One-Pot Chicken and Rice)

Rice with Chicken (One-Pot Chicken and Rice)

Rice with Chicken (One-Pot Chicken and Rice)

Arroz with Pollo is a hearty one-pot chicken and rice meal popular across Latin America. Succulent morsels of chicken are served on top of flavorful golden rice. This is a surprisingly simple dish with classic flavors that will entice you.

1 lime, freshly squeezed
2 tablespoons apple cider vinegar or distilled white vinegar
2 tsp garlic powder
1 tsp. dried oregano
2 paprika teaspoons
3 tbsp. neutral or olive oil, split (I use avocado oil)
2 tsp Kosher salt, divided
To taste, freshly ground black pepper
1 tablespoon sugar (I use coconut sugar)
*boneless, skinless chicken thighs, 2 pounds Pat the chicken dry and cut each thigh into three pieces.
1 diced onion
1 diced green bell pepper

4 minced garlic cloves 3/4 cup tomato sauce or diced tomatoes I make passata.
2 tbsp tomato paste 2 c. long-grain white rice
one bay leaf

1 tablespoon turmeric

3 cups water or chicken broth

1 cup filled green olives with pimentos, such as Spanish Manzanilla

2 tablespoons drained capers

1/2 cup peas, fresh or semi-thawed frozen

1/2 cup sliced jarred pimientos (optional)

Instructions

Combine the lime juice, vinegar, garlic powder, oregano, paprika, 1 tablespoon olive oil, 1 teaspoon salt, and a few grinds black pepper in a medium mixing bowl.

Toss in the chicken pieces to coat thoroughly. Allow it sit at room temperature for 15 to 45 minutes, or place in the refrigerator if preparing ahead of time. If marinating overnight, leave out the lime juice.
Rinse the rice until the water flows clear. Drain well with a sieve or strainer.
Heat the remaining 2 tablespoons oil in a Dutch oven or large pan with a tight-fitting cover over medium heat. Without stirring, add the sugar to the oil. When the sugar begins to melt and darken, add the chicken pieces in a single layer. Cook until lightly browned on both sides, about 2-3 minutes each side. Place the chicken on a platter.

Saute the onion and pepper in the pan for 5 minutes, or until softened. Cook until the garlic and 1 teaspoon salt are aromatic, approximately 1 minute. Cook for 1 minute, removing any brown parts from the bottom, after adding the tomato sauce and tomato paste.
Stir in the rice, bay leaf, and turmeric for approximately 1 minute to coat the grains well. Bring the chicken broth (or water), olives, and capers to a boil, then reduce to medium-low (or low if your pot is not heavy-bottomed). Arrange the chicken pieces on top and simmer for 20 minutes, covered.

Uncover the saucepan and fluff the rice with a fork rapidly. If the rice appears uncooked, add 14 – 12 cup extra water. Cook for 5 minutes more after stirring in the peas. Allow to cool for 5 minutes after removing from the heat. Serve garnished with pimientos, if using.
*Notes for Bone-in Chicken: Increase the browning time for the chicken to 5-6 minutes on each side. Once the chicken is browned, add 2 tablespoons water to the pan, cover, and simmer for an additional 8-10 minutes over low heat. Place the chicken on a platter and continue with the instructions.

**I’ve never made Arroz with Pollo using medium grain rice. If you use that rice, check the packaging for the rice-to-liquid ratio and cooking time, then adapt my recipe appropriately.