One-Pot Arroz con Pollo with Sausage

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, aromatic rice dish with tender chicken, smoky sausage, and colorful vegetables in a single pot. This puerto rican-inspired one pot ready in about 50 minutes pairs boneless skinless chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 15 min Cook: 35 min Serves 4 Puerto Rican cuisine 520 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 1 lb boneless skinless chicken thighs and cook for 5-6 minutes until golden brown on all sides. Remove and set aside.
  2. Step 2: Add 1/2 cup diced yellow onion, 1/2 cup diced red bell pepper, and 1/4 cup diced carrots to the pot. Cook for 5 minutes until softened, stirring occasionally.
  3. Step 3: Add 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp ground cumin, and 1/4 tsp smoked paprika. Cook for 1 minute until fragrant.
  4. Step 4: Stir in 1 cup long-grain white rice, 2 cups chicken broth, and the reserved chicken. Bring to a simmer.
  5. Step 5: Add 1/2 cup sliced smoked Spanish chorizo and 1/4 tsp salt. Reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
  6. Step 6: Stir in 1/4 cup chopped fresh parsley and 1/4 cup pimiento-stuffed green olives. Let stand for 5 minutes before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does One-Pot Arroz con Pollo with Sausage 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 One-Pot Arroz con Pollo with Sausage?

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 One-Pot Arroz con Pollo with Sausage?

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 One-Pot Arroz con Pollo with Sausage 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 One-Pot Arroz con Pollo with Sausage?

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

Related recipes