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Arroz con pollo is an all-in-one meal — the chicken, rice, and vegetables simmer together, enhancing each other and giving the cook a break. Using juicy dark meat chicken thighs and drumsticks is the key to rich flavoring in this easy Latin American dish. 

May 2012

Gallery

Read the full recipe after the video.

Recipe Summary

active:
10 mins
total:
50 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the chicken, turning, until well browned, about 8 minutes in all. Remove chicken from the pan. Pour off all but 2 tablespoons of the fat from the pan.

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  • Reduce the heat to moderately low. Add the ham, onion, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the bell peppers and cook, stirring occasionally, until they start to soften, about 3 minutes longer.

  • Add the tomatoes, tomato paste, broth, and the remaining 1 3/4 teaspoons salt and 1/4 teaspoon pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes. Sprinkle with parsley.

Suggested Pairing

This traditional Spanish favorite will work well with any smooth, full-flavored red, such as a Merlot or Zinfandel from California or a Rioja from Spain.

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