18 Flavorful Arroz con Pollo Recipes for Every Occasion

Arroz con pollo is the ultimate comfort food that transforms simple ingredients into something magical. Whether you’re craving a quick weeknight dinner, a festive weekend feast, or a cozy seasonal favorite, these 18 flavorful recipes offer delicious variations for every occasion. Get ready to discover new twists on this classic dish that will have your family asking for seconds!

Classic Spanish Arroz con Pollo

Perfecting a comforting one-pot meal doesn’t require fancy techniques, just patience and quality ingredients. Preparing classic Spanish Arroz con Pollo involves layering flavors through simple steps that yield impressive results, making it ideal for both weeknight dinners and casual entertaining.

Ingredients

• Chicken thighs – 1.5 lbs
• Olive oil – 2 tbsp
• Yellow onion – 1 medium
• Garlic – 3 cloves
• Long-grain white rice – 1.5 cups
• Chicken broth – 3 cups
• Saffron threads – ¼ tsp
• Smoked paprika – 1 tsp
• Salt – 1 tsp
• Frozen peas – 1 cup

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
3. Place chicken thighs skin-side down and cook undisturbed for 6 minutes until golden brown.
4. Flip chicken and cook for 4 more minutes, then transfer to a clean plate.
5. Reduce heat to medium and add diced onion to the rendered fat in the pot.
6. Sauté onion for 5 minutes until translucent, scraping up any browned bits from the bottom.
7. Add minced garlic and cook for 1 minute until fragrant but not browned.
8. Stir in rice, coating each grain thoroughly with the oil and onion mixture.
9. Pour in chicken broth and add saffron, smoked paprika, and salt.
10. Return chicken thighs to the pot, nestling them into the rice mixture.
11. Bring liquid to a boil, then immediately reduce heat to low and cover tightly.
12. Simmer for 20 minutes without lifting the lid to prevent steam from escaping.
13. Remove from heat and quickly scatter frozen peas over the surface.
14. Replace lid and let rest for 10 minutes to allow peas to heat through and rice to finish absorbing liquid.
15. Fluff rice gently with a fork, mixing peas evenly throughout before serving.

Serving this arroz con pollo immediately captures its signature texture—tender rice grains that remain distinct rather than mushy, infused with smoky paprika and floral saffron notes. The chicken becomes fall-off-the-bone tender during the steaming process, creating a complete meal in one pot. For a vibrant presentation, garnish with lemon wedges to brighten the rich flavors, or serve alongside a simple green salad to balance the dish’s heartiness.

Cuban-Style Arroz con Pollo with Saffron

Cooking a perfect one-pot meal doesn’t have to be complicated, especially when it comes to this Cuban-style arroz con pollo with saffron. This classic dish combines tender chicken with fragrant rice in a single pan, making cleanup easy while delivering incredible flavor. Follow these steps carefully for a restaurant-quality result right in your own kitchen.

Ingredients

Chicken thighs – 1.5 lbs
Olive oil – 2 tbsp
Yellow onion – 1 medium
Garlic – 4 cloves
Long-grain white rice – 1.5 cups
Chicken broth – 3 cups
Saffron threads – ¼ tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat the chicken thighs completely dry with paper towels.
2. Season both sides of the chicken with ½ teaspoon salt and ¼ teaspoon black pepper.
3. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
4. Place chicken thighs skin-side down in the hot oil and cook for 6 minutes without moving them.
5. Flip the chicken and cook for another 4 minutes until golden brown on both sides.
6. Remove chicken from the pot and set aside on a plate.
7. Dice the onion into ¼-inch pieces and add to the same pot.
8. Cook the onion for 5 minutes, stirring occasionally, until softened and translucent.
9. Mince the garlic cloves and add to the pot, cooking for 1 minute until fragrant.
10. Add the rice to the pot and stir constantly for 2 minutes to toast the grains.
11. Pour in the chicken broth and add the saffron threads, remaining salt, and black pepper.
12. Return the chicken thighs to the pot, nestling them into the rice mixture.
13. Bring the liquid to a boil, then immediately reduce heat to low and cover the pot tightly.
14. Simmer for 20 minutes without lifting the lid to allow steam to build properly.
15. Remove from heat and let the pot stand covered for 10 minutes to finish cooking the rice.
16. Fluff the rice gently with a fork before serving.

Here’s what makes this dish special: the rice develops a beautiful golden hue from the saffron while absorbing all the chicken juices. The bottom layer forms a crispy crust called “socarrat” that adds wonderful texture contrast. Serve it family-style straight from the pot, or garnish with fresh cilantro for a bright finish.

Peruvian Arroz con Pollo with Aji Amarillo

Yielding to the comforting embrace of Peruvian home cooking, this Arroz con Pollo brings vibrant yellow rice and tender chicken together in one pot. You’ll master this traditional dish with our methodical approach, achieving perfectly cooked grains and flavorful protein every time. Let’s begin building layers of flavor from the ground up.

Ingredients

Chicken thighs – 1.5 lbs
Vegetable oil – 2 tbsp
Yellow onion – 1 medium
Garlic cloves – 3
Aji amarillo paste – 2 tbsp
Long-grain white rice – 2 cups
Chicken broth – 4 cups
Cilantro – ½ cup
Salt – 1 tsp

Instructions

1. Pat chicken thighs dry with paper towels and season both sides with ½ teaspoon salt.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs skin-side down and cook undisturbed for 6 minutes until golden brown.
4. Flip chicken and cook for 4 more minutes, then transfer to a plate.
5. Tip: The rendered chicken fat will flavor your rice, so don’t discard it from the pot.
6. Add diced onion to the pot and cook for 5 minutes, stirring occasionally until translucent.
7. Mince garlic cloves and add to the pot, cooking for 1 minute until fragrant.
8. Stir in aji amarillo paste and cook for 30 seconds to bloom its flavor.
9. Add rice to the pot and toast for 2 minutes, stirring constantly until grains turn opaque.
10. Pour in chicken broth and remaining ½ teaspoon salt, scraping any browned bits from the bottom.
11. Tip: To prevent mushy rice, maintain a gentle simmer rather than a rolling boil.
12. Return chicken thighs to the pot, nestling them into the rice mixture.
13. Cover and reduce heat to low, simmering for 20 minutes without lifting the lid.
14. Remove from heat and let stand covered for 10 minutes to complete cooking.
15. Tip: The resting period allows rice to absorb remaining liquid and become fluffy.
16. Chop cilantro and fold into the rice just before serving.
Zesty aji amarillo infuses the rice with its distinctive fruity heat while keeping the chicken incredibly moist. The grains remain separate yet tender, creating a satisfying texture contrast with the crispy-skinned poultry. For a complete Peruvian experience, serve with a simple side of cancha corn or sliced avocado to balance the dish’s vibrant flavors.

Mexican Arroz con Pollo with Chipotle

A comforting one-pot meal that brings the vibrant flavors of Mexico to your weeknight dinner table, this arroz con pollo features tender chicken and rice simmered with smoky chipotle peppers. Anyone can master this straightforward recipe with just a few basic ingredients and simple techniques.

Ingredients

Chicken thighs – 1.5 lbs
Vegetable oil – 2 tbsp
White onion – 1 medium, diced
Garlic – 3 cloves, minced
Long-grain white rice – 1.5 cups
Chicken broth – 3 cups
Chipotle peppers in adobo – 2 peppers, minced
Ground cumin – 1 tsp
Salt – 1 tsp

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place chicken thighs skin-side down in the hot oil and cook for 6 minutes without moving them.
4. Flip the chicken and cook for another 4 minutes until golden brown on both sides.
5. Remove chicken from skillet and set aside on a plate, leaving the rendered fat in the pan.
6. Add diced onion to the hot skillet and cook for 4 minutes until translucent and slightly softened.
7. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
8. Add rice to the skillet and toast for 2 minutes, stirring constantly until grains turn slightly opaque.
9. Pour in chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
10. Stir in minced chipotle peppers, ground cumin, and salt until well combined.
11. Return chicken thighs to the skillet, nestling them into the rice mixture.
12. Bring the liquid to a boil, then immediately reduce heat to low and cover the skillet tightly.
13. Simmer for 25 minutes without lifting the lid to allow the rice to steam properly.
14. Remove from heat and let rest covered for 10 minutes to allow the rice to finish absorbing moisture.
15. Fluff the rice gently with a fork before serving.

Mouthwatering results await with perfectly tender chicken and fluffy rice infused with smoky chipotle heat. The rice develops a beautiful golden hue from the chicken drippings and adobo sauce, creating layers of flavor in every bite. Serve this vibrant dish with warm tortillas and a squeeze of fresh lime for a complete Mexican-inspired meal that will become a family favorite.

One-Pot Arroz con Pollo with Peas and Carrots

Sometimes the best meals come together in a single pot, and this classic Arroz con Pollo is no exception. Seasoned chicken thighs simmer with rice, peas, and carrots for a complete, comforting dinner that’s perfect for busy weeknights. Follow these steps closely for a foolproof result every time.

Ingredients

• Chicken thighs – 1.5 lbs
• Olive oil – 2 tbsp
• Onion – 1 medium, diced
• Garlic – 3 cloves, minced
• Long-grain white rice – 1.5 cups
• Chicken broth – 3 cups
• Tomato paste – 2 tbsp
• Frozen peas – 1 cup
• Frozen carrots – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Paprika – 1 tsp

Instructions

1. Pat the chicken thighs completely dry with paper towels.
2. Season both sides of the chicken with salt, black pepper, and paprika.
3. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until it shimmers.
4. Place chicken thighs skin-side down in the hot oil.
5. Cook chicken for 6-7 minutes without moving until the skin is golden brown and crispy.
6. Flip chicken and cook for another 4 minutes until browned on the second side.
7. Remove chicken from pot and set aside on a clean plate.
8. Add diced onion to the same pot and cook for 3 minutes until translucent.
9. Add minced garlic and cook for 1 minute until fragrant.
10. Stir in tomato paste and cook for 1 minute to deepen its flavor.
11. Add rice to the pot and stir constantly for 2 minutes to toast the grains.
12. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
13. Return chicken thighs to the pot, nestling them into the rice mixture.
14. Bring the liquid to a boil, then immediately reduce heat to low.
15. Cover the pot tightly with a lid and simmer for 18 minutes.
16. Remove the pot from heat and quickly scatter frozen peas and carrots over the top.
17. Replace the lid and let the pot sit undisturbed for 10 minutes to steam the vegetables and finish cooking the rice.
18. Fluff the rice gently with a fork, mixing in the peas and carrots.

During the final steaming, the rice absorbs any remaining liquid while the peas and carrots thaw perfectly. The finished dish has tender, flavorful chicken and separate, fluffy rice grains with sweet pops of vegetables throughout. For a vibrant presentation, garnish with fresh chopped parsley and serve with lime wedges to brighten the rich flavors.

Arroz con Pollo with Olives and Capers

Building this classic one-pot meal transforms simple ingredients into a vibrant, satisfying dinner that comes together with minimal fuss. Begin by gathering your components, then follow each step carefully for perfectly cooked chicken and rice infused with briny, savory flavors.

Ingredients

Chicken thighs – 1.5 lbs
Olive oil – 2 tbsp
Yellow onion – 1, diced
Garlic – 3 cloves, minced
Long-grain white rice – 1.5 cups
Chicken broth – 3 cups
Green olives – ½ cup, pitted
Capers – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure a golden-brown sear.
2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers.
3. Season the chicken thighs evenly on both sides with ½ teaspoon of salt and ¼ teaspoon of black pepper.
4. Place the chicken thighs skin-side down in the hot oil and cook for 6–8 minutes without moving them until the skin is deeply browned and crispy.
5. Flip the chicken and cook for 4 more minutes to brown the other side, then transfer to a clean plate.
6. Reduce the heat to medium and add the diced onion to the pot, scraping up any browned bits from the bottom.
7. Cook the onion for 5 minutes, stirring occasionally, until softened and translucent.
8. Add the minced garlic and cook for 1 minute until fragrant but not browned.
9. Stir in the rice and cook for 2 minutes, coating each grain in the oil to help it stay separate during cooking.
10. Pour in the chicken broth and use a wooden spoon to deglaze the pot, loosening all the flavorful bits.
11. Stir in the green olives, capers, remaining ½ teaspoon of salt, and ¼ teaspoon of black pepper.
12. Return the chicken thighs to the pot, nestling them into the rice mixture.
13. Bring the liquid to a boil, then immediately reduce the heat to low and cover the pot tightly.
14. Simmer for 20 minutes without lifting the lid to allow the rice to steam properly.
15. After 20 minutes, remove the pot from the heat and let it rest, still covered, for 10 minutes to finish absorbing moisture.
16. Fluff the rice gently with a fork before serving. A final drizzle of olive oil over the finished dish enhances its richness and gloss. Arriving at the table with tender, falling-off-the-bone chicken and fluffy rice, this arroz con pollo delivers a savory depth from the briny olives and capers. For a bright contrast, serve it with a simple side of sliced avocado or a crisp green salad dressed with lemon vinaigrette.

Coconut Arroz con Pollo with Caribbean Flavors

Venturing into Caribbean cuisine brings us to this comforting one-pot meal that combines tender chicken with aromatic rice. Very approachable for beginners, this recipe builds layers of flavor through simple, methodical steps. You’ll appreciate how the coconut milk creates a creamy, fragrant base that permeates every bite.

Ingredients

– Chicken thighs – 1.5 lbs
– Olive oil – 2 tbsp
– Onion – 1 medium
– Garlic – 3 cloves
– Long-grain white rice – 1.5 cups
– Chicken broth – 2 cups
– Coconut milk – 1 cup
– Cumin – 1 tsp
– Oregano – ½ tsp
– Salt – 1 tsp
– Black pepper – ¼ tsp

Instructions

1. Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
2. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until it shimmers.
3. Place chicken thighs skin-side down in the hot oil and cook for 6 minutes without moving them.
4. Flip the chicken and cook for another 4 minutes until golden brown, then transfer to a plate.
5. Add diced onion to the pot and cook for 4 minutes, stirring occasionally, until translucent.
6. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
7. Add rice to the pot and toast for 2 minutes, stirring constantly to coat each grain with oil.
8. Pour in chicken broth and coconut milk, then add cumin and oregano.
9. Return the chicken thighs to the pot, nestling them into the rice mixture.
10. Bring the liquid to a boil, then immediately reduce heat to low and cover the pot.
11. Simmer for 20 minutes without lifting the lid to ensure proper steam buildup.
12. Remove from heat and let stand covered for 10 minutes to allow rice to finish absorbing liquid.
13. Fluff the rice with a fork and serve immediately.
Exquisitely creamy yet distinct grains of rice surround the fall-off-the-bone chicken in this vibrant dish. Each forkful delivers the subtle sweetness of coconut balanced by earthy cumin and aromatic oregano. For a complete Caribbean experience, serve with fried plantains or a simple avocado salad to complement the rich flavors.

Spicy Arroz con Pollo with Chorizo

Unexpectedly simple yet deeply flavorful, this Spicy Arroz con Pollo with Chorizo transforms humble ingredients into a vibrant one-pan meal that’s perfect for busy weeknights. Using a methodical approach ensures each component cooks perfectly, from the tender chicken to the richly seasoned rice.

Ingredients

Chicken thighs – 1 lb
Chorizo – 8 oz
White rice – 1 cup
Chicken broth – 2 cups
Onion – 1, diced
Garlic – 3 cloves, minced
Tomato paste – 2 tbsp
Cumin – 1 tsp
Smoked paprika – 1 tsp
Olive oil – 2 tbsp
Salt – 1 tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until it shimmers.
2. Season chicken thighs with ½ tsp salt and place skin-side down in the skillet.
3. Cook chicken for 6 minutes without moving to develop a golden-brown crust.
4. Flip chicken and cook for another 4 minutes until lightly browned, then transfer to a plate.
5. Add diced chorizo to the same skillet and cook for 3 minutes, breaking it into small pieces with a spoon.
6. Stir in diced onion and cook for 4 minutes until translucent.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Mix in tomato paste, cumin, and smoked paprika, cooking for 1 minute to deepen flavors.
9. Pour in white rice and stir continuously for 2 minutes to toast the grains.
10. Add chicken broth and remaining ½ tsp salt, scraping any browned bits from the bottom of the skillet.
11. Return chicken thighs to the skillet, nestling them into the rice mixture.
12. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
13. Remove from heat and let stand covered for 5 minutes to allow rice to absorb residual moisture.
14. Fluff rice gently with a fork before serving. Vibrant with smoky paprika and spicy chorizo, this dish features tender chicken and fluffy rice that’s absorbed all the rich flavors. Serve it straight from the skillet for a rustic presentation, or top with fresh cilantro and a squeeze of lime to brighten the deep, savory notes.

Arroz con Pollo with Roasted Red Peppers

You’ll find this comforting one-pot meal comes together beautifully with just a few simple ingredients. Arroz con Pollo with Roasted Red Peppers delivers incredible flavor through careful layering of ingredients and proper cooking technique.

Ingredients

Chicken thighs – 1.5 lbs
Olive oil – 2 tbsp
Yellow onion – 1 medium, diced
Garlic – 3 cloves, minced
Long-grain white rice – 1.5 cups
Chicken broth – 3 cups
Roasted red peppers – 1 cup, sliced
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat chicken thighs completely dry with paper towels.
2. Season both sides of chicken with ½ teaspoon salt and ¼ teaspoon black pepper.
3. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
4. Place chicken thighs skin-side down and cook for 6-8 minutes until golden brown.
5. Flip chicken and cook for 4 more minutes, then remove to a plate.
6. Add diced onion to the same pot and cook for 5 minutes until softened.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add rice to the pot and toast for 2 minutes, stirring constantly.
9. Pour in chicken broth and scrape any browned bits from the bottom of the pot.
10. Add remaining salt and black pepper to the liquid.
11. Return chicken thighs to the pot, nestling them into the rice mixture.
12. Bring to a boil, then immediately reduce heat to low and cover tightly.
13. Simmer for 20 minutes without removing the lid.
14. Remove from heat and let stand covered for 10 minutes.
15. Uncover and gently fold in roasted red pepper slices.
16. Let rest for 5 minutes before serving.

A perfectly cooked pot yields tender chicken that falls off the bone and fluffy rice infused with savory juices. The roasted red peppers add sweet, smoky notes that complement the rich chicken flavor beautifully. For an extra touch, serve with lime wedges to brighten the dish or top with fresh cilantro for herbal freshness.

Slow Cooker Arroz con Pollo for Busy Days

Zipping through your busy schedule doesn’t mean sacrificing a delicious, home-cooked meal. This slow cooker arroz con pollo delivers incredible flavor with minimal effort, letting your appliance do most of the work while you tackle your day. You’ll be amazed at how simple it is to achieve such a satisfying result.

Ingredients

Chicken thighs – 1.5 lbs
Long-grain white rice – 1.5 cups
Chicken broth – 2 cups
Salsa – 1 cup
Frozen peas – 1 cup
Olive oil – 1 tbsp
Garlic powder – 1 tsp
Onion powder – 1 tsp
Salt – 1 tsp

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure they brown properly instead of steaming. 2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. 3. Place chicken thighs skin-side down in the hot skillet and cook for 5-7 minutes until the skin is golden brown and crispy. 4. Flip the chicken thighs and cook for an additional 3 minutes to lightly brown the other side. 5. Transfer the browned chicken thighs to the slow cooker, arranging them in a single layer at the bottom. 6. In a medium bowl, combine the rice, chicken broth, salsa, garlic powder, onion powder, and salt, stirring until everything is well incorporated. 7. Pour the rice mixture evenly over the chicken thighs in the slow cooker, making sure all rice is submerged in liquid. 8. Cover the slow cooker and cook on LOW heat for 4 hours without opening the lid to maintain consistent temperature. 9. After 4 hours, quickly remove the lid and scatter the frozen peas evenly over the rice mixture. 10. Replace the lid and continue cooking on LOW for another 30 minutes until the peas are heated through and the rice is tender. 11. Turn off the slow cooker and let the dish rest for 10 minutes before serving to allow the rice to absorb any remaining liquid. But the real magic happens in that final rest—the rice becomes perfectly separate and fluffy while absorbing all the savory chicken juices. The peas add bright pops of sweetness that contrast beautifully with the rich, tomato-infused rice, and the chicken becomes so tender it practically falls apart. For a fresh twist, serve it with lime wedges for squeezing over the top or alongside a simple avocado salad.

Arroz con Pollo with Beer and Cilantro

Now, let’s create a comforting one-pot meal that brings together tender chicken and flavorful rice in perfect harmony. This arroz con pollo recipe uses beer to add depth and cilantro for a fresh finish, making it an ideal weeknight dinner that feels special without being complicated. Follow each step carefully for consistently delicious results.

Ingredients

Chicken thighs – 1.5 lbs
Olive oil – 2 tbsp
Yellow onion – 1 medium
Garlic – 3 cloves
Long-grain white rice – 1.5 cups
Chicken broth – 2 cups
Light beer – 1 cup
Cilantro – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat the chicken thighs completely dry with paper towels.
2. Season both sides of the chicken thighs evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
3. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
4. Place the chicken thighs skin-side down in the hot oil and cook for 6-8 minutes until the skin is golden brown and crispy.
5. Flip the chicken thighs and cook for 4 more minutes on the other side, then transfer to a clean plate.
6. Reduce the heat to medium and add the diced yellow onion to the same pot, scraping up any browned bits from the bottom.
7. Cook the onion for 5 minutes, stirring occasionally, until softened and translucent.
8. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
9. Stir in the long-grain white rice and toast for 2 minutes, coating it evenly with the oil and onion mixture.
10. Pour in the chicken broth and light beer, then add the remaining ½ teaspoon salt and ¼ teaspoon black pepper.
11. Bring the liquid to a boil over high heat, then immediately reduce to a low simmer.
12. Return the chicken thighs to the pot, nestling them into the rice mixture.
13. Cover the pot tightly with a lid and simmer for 20 minutes without lifting the lid.
14. Remove the pot from heat and let it stand covered for 10 minutes to allow the rice to finish steaming.
15. Chop the fresh cilantro leaves and stems finely.
16. Fluff the rice gently with a fork, then stir in the chopped cilantro until evenly distributed.

Fluffy rice grains soak up the rich beer and chicken flavors, creating a satisfying texture contrast with the tender, falling-off-the-bone chicken. The cilantro adds a bright, fresh note that cuts through the richness beautifully. For a complete meal, serve it directly from the pot with a simple green salad or avocado slices on the side.

Arroz con Pollo with Green Beans and Corn

For those seeking a comforting one-pot meal that delivers both protein and vegetables in every bite, this Arroz con Pollo with Green Beans and Corn is your answer. Following these clear steps will ensure perfectly cooked chicken and fluffy rice every time.

Ingredients

Chicken Thighs – 1.5 lbs
Olive Oil – 2 tbsp
Onion – 1, diced
Garlic – 3 cloves, minced
Long-Grain White Rice – 1.5 cups
Chicken Broth – 3 cups
Green Beans – 1 cup, trimmed
Corn – 1 cup, frozen
Salt – 1 tsp
Black Pepper – ½ tsp

Instructions

1. Pat the 1.5 lbs of chicken thighs completely dry with paper towels. 2. Season both sides of the chicken thighs evenly with 1 tsp of salt and ½ tsp of black pepper. 3. Heat 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat for 2 minutes. 4. Place the seasoned chicken thighs skin-side down in the hot oil. 5. Cook the chicken for 6-8 minutes without moving it until the skin is golden brown and crispy. 6. Flip the chicken thighs and cook for another 4 minutes. 7. Transfer the partially cooked chicken to a clean plate. 8. Add the diced onion to the pot, scraping up any browned bits from the bottom. 9. Cook the onion for 4-5 minutes, stirring occasionally, until it becomes translucent. 10. Add the 3 minced garlic cloves and cook for 1 minute until fragrant. 11. Stir in the 1.5 cups of long-grain white rice, coating it in the oil and onion mixture for 1 minute. 12. Pour in the 3 cups of chicken broth and bring the liquid to a boil. 13. Return the seared chicken thighs to the pot, nestling them into the rice. 14. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes. 15. Remove the lid and arrange the 1 cup of trimmed green beans and 1 cup of frozen corn over the rice. 16. Replace the lid and continue cooking for another 10 minutes. 17. Turn off the heat and let the pot stand, covered, for 5 minutes. 18. Fluff the rice gently with a fork before serving. Here, the tender chicken falls effortlessly from the bone, mingling with fluffy rice and crisp-tender vegetables. Heaping portions served directly from the pot make for a rustic, family-style presentation that’s as visually appealing as it is delicious.

Arroz con Pollo with Pumpkin and Sweet Potatoes

Often, the most comforting meals are those that simmer slowly, filling your kitchen with inviting aromas. Our arroz con pollo with pumpkin and sweet potatoes combines tender chicken, fluffy rice, and sweet vegetables in a single pot, making it perfect for a cozy weeknight dinner. One pot means less cleanup, so you can focus on enjoying the delicious results.

Ingredients

Chicken thighs – 1 lb
Olive oil – 2 tbsp
Onion – 1, chopped
Garlic – 2 cloves, minced
Rice – 1 cup
Chicken broth – 2 cups
Pumpkin – 1 cup, cubed
Sweet potato – 1 cup, cubed
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Season chicken thighs with ½ teaspoon salt and ¼ teaspoon black pepper.
3. Place chicken thighs skin-side down in the hot oil and cook for 6 minutes until golden brown.
4. Flip chicken thighs and cook for another 4 minutes until browned on both sides.
5. Remove chicken from pot and set aside on a plate.
6. Add chopped onion to the same pot and cook for 4 minutes until translucent.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Stir in rice and cook for 2 minutes until lightly toasted, which helps prevent mushy rice.
9. Pour in chicken broth and scrape any browned bits from the bottom of the pot.
10. Add pumpkin cubes and sweet potato cubes to the pot.
11. Return chicken thighs to the pot, nestling them into the rice mixture.
12. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
13. Remove from heat and let stand covered for 5 minutes to allow rice to fully absorb liquid.
14. Fluff rice with a fork before serving to separate grains evenly. Finally, this dish delivers a wonderful contrast between the fluffy rice, tender chicken, and soft, sweet vegetables. For a vibrant presentation, garnish with fresh cilantro or serve with lime wedges to brighten the rich flavors.

Arroz con Pollo with Black Beans and Plantains

Ultimately, this classic Latin American dish brings together tender chicken, aromatic rice, and sweet plantains in one satisfying skillet meal. Using everyday ingredients, it transforms into a vibrant dinner that feels both comforting and exciting. Let’s walk through each step to ensure your arroz con pollo turns out perfectly every time.

Ingredients

Chicken thighs – 1.5 lbs
Olive oil – 2 tbsp
Onion – 1 medium, diced
Garlic – 3 cloves, minced
Long-grain white rice – 1.5 cups
Chicken broth – 3 cups
Cumin – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Black beans – 1 can (15 oz), drained
Plantains – 2, sliced

Instructions

1. Pat chicken thighs dry with paper towels to ensure even browning.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Place chicken thighs skin-side down and cook for 6 minutes without moving.
4. Flip chicken and cook for 4 more minutes until golden, then transfer to a plate.
5. Add diced onion to the skillet and cook for 4 minutes until translucent.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Add rice to the skillet and toast for 2 minutes, stirring constantly.
8. Pour in chicken broth, scraping any browned bits from the bottom of the pan.
9. Stir in cumin, salt, and black pepper until fully incorporated.
10. Return chicken thighs to the skillet, nestling them into the rice mixture.
11. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
12. Remove skillet from heat and let stand covered for 5 minutes to absorb remaining liquid.
13. While rice rests, heat a separate skillet over medium heat with 1 tbsp olive oil.
14. Add plantain slices and cook for 3 minutes per side until golden and caramelized.
15. Fluff rice with a fork, then gently fold in drained black beans.
16. Top with cooked plantains before serving.
Zesty and vibrant, this dish delivers tender chicken that falls off the bone alongside fluffy rice studded with creamy black beans. The caramelized plantains add a sweet contrast that balances the savory spices beautifully. For a festive presentation, garnish with fresh cilantro and serve directly from the skillet with lime wedges for squeezing over individual portions.

Arroz con Pollo with Pineapple and Raisins

Ready to master a comforting one-pot meal that brings tropical sweetness to classic chicken and rice? Remember to pat your chicken dry before seasoning for better browning.

Ingredients

• Chicken thighs – 1.5 lbs
• Olive oil – 2 tbsp
• Onion – 1 cup chopped
• Garlic – 3 cloves minced
• Long-grain white rice – 1.5 cups
• Chicken broth – 3 cups
• Canned pineapple chunks – 1 cup
• Raisins – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Ground cumin – 1 tsp

Instructions

1. Season 1.5 lbs chicken thighs evenly with 1 tsp salt, ½ tsp black pepper, and 1 tsp ground cumin.
2. Heat 2 tbsp olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
3. Place chicken thighs skin-side down and cook undisturbed for 6 minutes until golden brown.
4. Flip chicken and cook for 4 more minutes, then transfer to a plate. Tip: Don’t overcrowd the pot—brown in batches if needed.
5. Add 1 cup chopped onion to the pot and sauté for 4 minutes until translucent.
6. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
7. Add 1.5 cups long-grain white rice and toast for 2 minutes, stirring constantly.
8. Pour in 3 cups chicken broth, scraping the bottom to release any browned bits.
9. Return chicken thighs to the pot, nestling them into the rice mixture.
10. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
11. Uncover and stir in 1 cup pineapple chunks and ½ cup raisins. Tip: Reserve a few pineapple pieces for garnish.
12. Cover and cook for 5 more minutes until rice is tender and liquid is absorbed. Tip: Let it rest off heat for 5 minutes before serving for fluffier rice.

You’ll love the fluffy rice grains speckled with plump raisins and the tender chicken that falls off the bone. For a vibrant presentation, garnish with fresh cilantro and extra pineapple chunks, making it a complete meal that delights with every sweet and savory bite.

Arroz con Pollo with Mushrooms and Wine

For those seeking a comforting one-pot meal that delivers both flavor and simplicity, this Arroz con Pollo with Mushrooms and Wine transforms basic ingredients into a deeply satisfying dinner. Following these methodical steps will ensure perfectly cooked chicken and rice every time, making this recipe accessible even for kitchen newcomers.

Ingredients

Chicken thighs – 1.5 lbs
Olive oil – 2 tbsp
Onion – 1 medium
Garlic – 3 cloves
White mushrooms – 8 oz
White wine – ½ cup
Chicken broth – 2 cups
Long-grain rice – 1 cup
Salt – 1 tsp
Black pepper – ½ tsp
Paprika – 1 tsp

Instructions

1. Pat chicken thighs completely dry with paper towels. 2. Season both sides of chicken with salt, black pepper, and paprika. 3. Heat olive oil in a large skillet over medium-high heat until shimmering. 4. Place chicken skin-side down in the hot oil. 5. Cook chicken for 6 minutes without moving to develop a golden-brown crust. 6. Flip chicken and cook for 4 more minutes. 7. Transfer chicken to a clean plate. 8. Add diced onion to the same skillet. 9. Cook onion for 3 minutes until translucent. 10. Add minced garlic and cook for 1 minute until fragrant. 11. Add sliced mushrooms and cook for 5 minutes until softened. 12. Pour in white wine to deglaze the pan, scraping up any browned bits from the bottom. 13. Add chicken broth and bring to a simmer. 14. Stir in rice until evenly distributed in the liquid. 15. Return chicken thighs to the skillet, nestling them into the rice mixture. 16. Cover skillet and reduce heat to low. 17. Cook for 20 minutes without lifting the lid. 18. Remove from heat and let rest covered for 5 minutes. 19. Fluff rice gently with a fork before serving. Naturally, the rice absorbs all the savory cooking liquids while the chicken becomes incredibly tender. The mushrooms add an earthy depth that complements the bright acidity from the wine, creating a complete meal that needs only a simple green salad alongside.

Arroz con Pollo with Tomatoes and Bell Peppers

Meticulously preparing this classic one-pot meal ensures perfectly cooked chicken and flavorful rice every time. Follow these precise steps to create a comforting dish where each grain absorbs the rich tomato and pepper-infused broth. This method guarantees tender chicken and aromatic rice without any guesswork.

Ingredients

• Chicken thighs – 1.5 lbs
• Long-grain white rice – 1.5 cups
• Chicken broth – 3 cups
• Diced tomatoes – 1 cup
• Bell peppers – 2 medium
• Yellow onion – 1 medium
• Garlic cloves – 3
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Paprika – 1 tsp

Instructions

1. Pat chicken thighs completely dry with paper towels.
2. Season both sides of chicken with salt, black pepper, and paprika.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken skin-side down and cook for 6 minutes without moving.
5. Flip chicken and cook for 4 more minutes until golden brown.
6. Transfer chicken to a clean plate, leaving drippings in skillet.
7. Dice onion and bell peppers into ½-inch pieces.
8. Mince garlic cloves finely.
9. Add onion and bell peppers to the hot skillet.
10. Cook vegetables for 5 minutes, stirring every 60 seconds.
11. Add minced garlic and cook for 45 seconds until fragrant.
12. Add rice to the skillet and stir constantly for 2 minutes to toast.
13. Pour in chicken broth and diced tomatoes with their juices.
14. Bring mixture to a boil over high heat, then reduce to low.
15. Return chicken thighs to the skillet, nestling them into the rice.
16. Cover skillet tightly with a lid and simmer for 25 minutes.
17. Remove skillet from heat and let stand covered for 10 minutes.
18. Fluff rice gently with a fork before serving.

Aromatic steam releases when you lift the lid, revealing tender chicken that falls easily from the bone. The rice absorbs all the savory juices while maintaining distinct grains, creating a perfect texture contrast with the softened peppers. For a vibrant presentation, garnish with fresh cilantro and serve with lime wedges to brighten the rich flavors.

Arroz con Pollo with Garlic and Lemon Zest

Just imagine coming home to the comforting aroma of chicken and rice simmering together with bright citrus notes. This Arroz con Pollo recipe breaks down the process into simple, manageable steps perfect for beginner cooks. You’ll create a complete one-pot meal that’s both satisfying and full of flavor.

Ingredients

Chicken thighs – 1.5 lbs
Olive oil – 2 tbsp
Onion – 1 medium
Garlic – 4 cloves
Long-grain rice – 1.5 cups
Chicken broth – 3 cups
Lemon – 1
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken thighs evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
3. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
4. Place chicken thighs skin-side down in the hot oil and cook undisturbed for 6-8 minutes until golden brown.
5. Flip chicken thighs and cook for 4 more minutes, then transfer to a clean plate.
6. Reduce heat to medium and add diced onion to the same pot, cooking for 4 minutes until softened.
7. Add minced garlic and cook for 1 minute until fragrant but not browned.
8. Stir in rice and cook for 2 minutes, coating each grain with the oil and toasting lightly.
9. Pour in chicken broth and scrape any browned bits from the bottom of the pot.
10. Add remaining ½ teaspoon salt and ¼ teaspoon black pepper, stirring to combine.
11. Return chicken thighs to the pot, nestling them into the rice mixture.
12. Bring to a boil, then immediately reduce heat to low and cover tightly with a lid.
13. Simmer for 20 minutes without lifting the lid to allow proper steam buildup.
14. Remove from heat and let stand covered for 10 minutes to finish cooking the rice.
15. Zest the entire lemon directly over the finished dish, then cut the lemon into wedges for serving. The finished dish features tender chicken that falls off the bone and fluffy rice grains that have absorbed all the savory cooking liquid. The bright lemon zest cuts through the richness while the garlic provides a subtle aromatic backbone. Serve directly from the pot with lemon wedges for squeezing over individual portions.

Summary

Savory arroz con pollo brings comfort to any table! This collection offers 18 delicious recipes perfect for weeknights, celebrations, or cozy dinners. We hope you find new favorites to share with loved ones. Try one today, leave a comment with your top pick, and pin this roundup to your Pinterest boards for easy meal planning. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.