Arroz con Pollo with Avocado-Green Pea Salsa


Using a family recipe, chef Jose Enrique makes this chicken-and-rice recipe with what seems like too much stock, wine and pilsner, but the result is especially moist. Use short-grain rice like Bomba, which absorbs liquid well. Slideshow:  One-Bowl Rice Dishes 

Arroz con Pollo with Avocado-Green Pea Salsa
Photo: © Con Poulos
Active Time:
1 hrs
Total Time:
1 hrs 15 mins


  • 2 tablespoons extra-virgin olive oil

  • One 3 1/2-pound chicken, cut into 8 pieces

  • Kosher salt

  • Pepper

  • 1 medium onion, minced

  • 2 serrano chiles, seeded and minced

  • 2 garlic cloves, minced

  • 3 plum tomatoes (1 pound), cored and finely diced

  • 1 teaspoon ground achiote (annatto)

  • 1/2 teaspoon ground cumin

  • Small pinch of saffron threads

  • 1 cup dry white wine

  • 3 cups chicken stock

  • 1 cup pilsner or light beer

  • 2 cups Bomba or other short-grain rice

  • 1/2 cup chopped parsley

  • Avocado–Green Pea Salsa, for serving

  • JE Hot Sauce or other hot sauce, for serving


  1. Preheat the oven to 400°. In a very large, deep ovenproof skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper. Cook skin side down over moderate heat, turning once, until nicely browned, 10 to 12 minutes. Transfer to a plate.

  2. Add the onion, serranos and garlic to the skillet and season with a generous pinch each of salt and pepper. Cook over moderately high heat, stirring occasionally, until softened, about 6 minutes. Add the tomatoes, achiote, cumin and saffron and cook, stirring, until the tomatoes start to break down, about 5 minutes. Add the wine and simmer until slightly reduced, about 3 minutes. Add the stock and beer and bring to a boil. Stir in the rice and return to a boil. Nestle the chicken into the rice and bake uncovered in the lower third of the oven for about 30 minutes, until the liquid is absorbed, the rice is tender and the chicken is cooked through.

  3. Transfer the chicken to a plate. Fluff the rice with a fork, then gently fold in the parsley and season with salt and pepper. Return the chicken to the skillet and serve with Avocado–Green Pea Salsa and hot sauce.

Suggested Pairing

Serve with a medium-bodied Spanish white—something nicely citrusy and versatile with food.

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