Arroz con Pollo con Achiote
A vibrant one-pot rice dish infused with achiote, featuring tender chicken, bell peppers, and a hint of smoky paprika. This puerto rican-inspired one pot ready in about 50 minutes pairs chicken thighs, long-grain rice, achiote paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz (cut into 1-inch pieces) chicken thighs
- 1 1/2 cups (uncooked) long-grain rice
- 2 tbsp achiote paste
- 1 tsp smoked paprika
- 1/2 cup (diced) yellow bell pepper
- 1/2 cup (diced) white onion
- 2 cups chicken stock
- 2 tbsp olive oil
- 1 tbsp (chopped) fresh thyme
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add chicken pieces, season with 1 tsp smoked paprika, and cook for 5 minutes until browned on all sides. Remove chicken and set aside.
- Step 2: Add 1/2 cup diced yellow bell pepper and 1/2 cup diced onion to the pot. Sauté for 4 minutes until softened. Stir in 2 tbsp achiote paste and cook for 1 minute until fragrant.
- Step 3: Add 1 1/2 cups uncooked rice to the pot and stir to coat in the sauce. Pour in 2 cups chicken stock, return chicken to the pot, and bring to a gentle boil. Stir in 1 tbsp chopped thyme.
- Step 4: Reduce heat to low, cover with a tight-fitting lid, and simmer for 20 minutes until rice is tender and liquid is absorbed. Let rest, covered, for 5 minutes before fluffing with a fork.
Frequently asked questions
How long does Arroz con Pollo con Achiote take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Arroz con Pollo con Achiote?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Arroz con Pollo con Achiote?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Arroz con Pollo con Achiote for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Arroz con Pollo con Achiote?
Puerto Rican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
