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side view shot of a serving spoon taking a scoop of arroz con pollo
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4.73 from 11 votes

Arroz Con Pollo

This is the best Arroz Con Pollo recipe! Featuring chicken, loads of veggies, beer and white wine, all made in one pot. Dinner doesn't get any better than this.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Spanish
Keyword: arroz con pollo, chicken and rice, one pot chicken and rice
Servings: 8
Calories: 579kcal

Ingredients

  • 1/4 cup olive oil
  • 2 pound chicken thighs with skin and bone in (about 8)
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste
  • 1 large onion chopped
  • 1 bell pepper chopped (I used 1/2 green and 1/2 red)
  • 6 cloves garlic minced
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin ground
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste
  • 1 tablespoon tomato paste
  • 1/2 cup white wine I used Chardonay
  • 2 cups rice long grain, uncooked
  • 2 bay leaves
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 12 ounce beer (1 bottle)
  • 3 cups chicken broth low sodium
  • 1/4 cup cilantro chopped for garnish

Instructions

  • Brown chicken: Add olive oil to a large oven safe skillet, preferably one with a cover and heat over medium heat. Season chicken thighs with salt and pepper. Place the chicken in the skillet and cook on each side just enough so that the chicken browns a bit. Remove chicken from skillet and set aside.
  • Preheat oven to 375 F degrees.
  • Saute veggies: Add onion to skillet and cook for a couple minutes until onion is translucent. Add bell peppers, garlic, oregano, smoked paprika, cumin, salt, pepper and tomato paste to the skillet and cook for about 5 minutes until the vegetables soften, stirring occasionally.
  • Deglaze pan and add rice: Deglaze the pan with the white wine and cook for about 1 minute until most of the wine has evaporated. Add rice and bay leaves to the skillet and stir and brown the rice for about a minute. 
  • Add remaining ingredients: Stir in the frozen peas and corn. Add the beer, chicken broth and stir. Add the chicken back to skillet by placing it over the rice.
  • Bake: Cover the skillet with a lid and transfer to the oven. Bake for 30 minutes until the rice is cooked through.
  • Garnish: Garnish with cilantro or parsley and serve.

Video

Notes

  1. Use a long grain rice such as basmati or jasmine rice.
  2. Any light mild flavored beer will work for this recipe. Your typical cheap lager will be best, as it won’t over power the flavor of this dish.
  3. I used a Chardonnay white wine. Other varieties that would be great for this recipe would be a Sauvignon Blanc or Pino Grigio.
 

Nutrition

Calories: 579kcal | Carbohydrates: 52g | Protein: 26g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 486mg | Potassium: 575mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1215IU | Vitamin C: 25.6mg | Calcium: 48mg | Iron: 2.4mg