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Flavorful Arroz con Pollo Recipe with Crispy Golden Chicken Made Easy

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A quick and easy arroz con pollo recipe featuring crispy golden chicken thighs and saffron-infused rice, perfect for family meals and gatherings.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 ½ cups long-grain white rice, rinsed
  • 3 cups chicken broth (homemade or low-sodium)
  • 1 medium onion, finely chopped
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp turmeric or a pinch of saffron threads
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro or parsley for garnish
  • 2 tbsp olive oil or avocado oil
  • 1 tbsp unsalted butter
  • ½ cup dry white wine (optional)
  • Juice of half a lime

Instructions

  1. Pat the chicken thighs dry with paper towels and season generously with salt, pepper, smoked paprika, and cumin. Let rest at room temperature for 10-15 minutes.
  2. Rinse the rice under cold water until water runs clear (about 3-4 rinses). Drain well and set aside.
  3. Heat 2 tablespoons olive oil in a large heavy-bottomed skillet over medium-high heat. Place chicken thighs skin-side down and cook undisturbed for 6-8 minutes until skin is deep golden brown and crispy. Flip and cook another 4 minutes. Remove chicken and set aside, keeping the rendered fat in the pan.
  4. Lower heat to medium. Add butter to the skillet with the chicken fat, then add onion, garlic, and red bell pepper. Cook for 5 minutes until softened and fragrant, stirring occasionally.
  5. Stir in the rinsed rice, coating it in the buttery vegetable mixture. Add turmeric or saffron threads soaked in 2 tablespoons warm broth, bay leaf, salt, and pepper. Toast the rice lightly for 2 minutes, stirring often.
  6. Pour in white wine (if using) and cook until mostly evaporated. Add chicken broth and lime juice, stirring to combine and scraping up browned bits from the pan. Nestle chicken thighs skin-side up on top of the rice.
  7. Reduce heat to low and cover tightly. Simmer gently for 20 minutes until rice is tender and chicken is cooked through (internal temperature 165°F / 74°C). Avoid lifting the lid during cooking.
  8. Remove lid, scatter frozen peas over the rice, and cover again. Let rest off heat for 5 minutes to warm peas and finish cooking.
  9. Discard bay leaf. Garnish with fresh chopped cilantro or parsley. Serve hot.

Notes

Pat chicken dry for crispy skin. Avoid overcrowding pan to brown chicken evenly. Rinse rice to remove excess starch and keep grains fluffy. Keep lid closed during simmer to retain steam. For extra crispy skin, broil chicken for 2 minutes at the end. Leftovers store well refrigerated up to 3 days or frozen up to 2 months.

Nutrition

Keywords: arroz con pollo, crispy chicken, saffron rice, easy dinner, family meal, one-pan meal, comfort food

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