Arroz con Pollo Tradicional
Succulent chicken thighs simmered in a vibrant sofrito-infused saffron rice, a beloved Puerto Rican comfort food that balances aromatic spices with tender meat. This puerto rican-inspired chicken ready in about 50 minutes pairs bone-in, skin-on Chicken thighs, Olive oil, medium, finely chopped Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 1.5 lbs, bone-in, skin-on Chicken thighs
- 2 tbsp Olive oil
- 1 medium, finely chopped Yellow onion
- 1, finely chopped Green bell pepper
- 4 cloves, minced Garlic
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 1/4 tsp Saffron threads
- 2 cups Chicken broth
- 1.5 cups Long-grain white rice
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp, chopped Fresh parsley
Instructions
- Step 1: Pat chicken thighs dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat, add chicken skin-side down, and cook for 5-6 minutes per side until golden brown and crispy, then remove and set aside.
- Step 2: Add chopped onion and green bell pepper to the Dutch oven, cooking for 5 minutes until softened. Stir in minced garlic, 1 tsp cumin, and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
- Step 3: Return chicken to the pot, add saffron threads, 2 cups chicken broth, and 1.5 cups rice. Stir to combine, bring to a simmer, cover with a lid, reduce heat to low, and cook for 25-30 minutes until rice is tender and chicken is fully cooked.
- Step 4: Remove chicken, let rest 5 minutes, then fluff rice with a fork. Stir in 2 tbsp chopped parsley, season with additional salt if needed, and serve with chicken on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Arroz con Pollo Tradicional take to make?
Total time is about 50 minutes (20 min prep + 30 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 Tradicional?
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 olive oil from drying out.
Can I substitute ingredients in Arroz con Pollo Tradicional?
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 Tradicional 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 Tradicional?
Puerto Rican chicken 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
- ★★★★★
Perfect chicken recipe for a weeknight dinner.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
