Popular's One-Pot Arroz con Pollo
A comforting Puerto Rican classic with tender chicken, fragrant sofrito, and perfectly cooked rice in one pot. This puerto rican-inspired one pot ready in about 55 minutes pairs bone-in chicken thighs, olive oil, large, finely chopped 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.
Ingredients
- 1.5 lbs bone-in chicken thighs
- 3 tbsp olive oil
- 1 large, finely chopped yellow onion
- 1, finely chopped green bell pepper
- 4 cloves, minced garlic
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 bay leaf
- 1.5 cups long-grain white rice
- 2 cups chicken broth
- 1/2 cup, halved pimento-stuffed olives
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Pat chicken thighs dry with paper towels and season generously with salt and pepper.
- Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add chicken skin-side down and cook for 6 minutes until golden brown and crispy — do not move until edges release easily.
- Step 3: Remove chicken, then add remaining 1 tbsp olive oil to the pot. Sauté onion and bell pepper for 4 minutes until softened, then add garlic and tomato paste, cooking for 1 minute until fragrant.
- Step 4: Stir in rice, oregano, and bay leaf, coating rice in aromatics for 1 minute.
- Step 5: Pour in chicken broth, return chicken to pot, and nestle into rice. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes until rice is tender and chicken is cooked through.
- Step 6: Remove chicken and bay leaf, stir in olives and cilantro, then let sit covered for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Popular's One-Pot Arroz con Pollo take to make?
Total time is about 55 minutes (20 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 Popular's One-Pot Arroz con Pollo?
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 bone-in chicken thighs from drying out.
Can I substitute ingredients in Popular's One-Pot Arroz con Pollo?
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 Popular's One-Pot Arroz con Pollo 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 Popular's One-Pot Arroz con Pollo?
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
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
