Arroz con Pollo


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Skin-on, bone-in chicken thighs, breast halves, and/or drumsticks, 3 lb (1.5 kg)
  • Salt and freshly ground pepper
  • Olive oil, 3 tablespoons
  • Yellow onion, 1, chopped
  • Roasted red bell peppers (capsicums), 3, thickly sliced
  • Garlic, 4 large cloves, minced
  • Saffron threads, ¼ teaspoon, crushed
  • Long grain white rice, 2 cups (14 oz/440 g)
  • Chicken broth or stock, 3 cups (24 fl oz/750 ml), homemade or purchased
  • Fresh oregano, 2 tablespoons minced
  • Diced tomatoes, 1 can (14½ oz/455 g), with juice


  • Brown the chicken and vegetables

    Preheat the oven to 350°F(180°C). Season the chicken with salt and pepper. In a large ovenproof frying pan with a tight fitting lid over medium-high heat, warm the oil. Add the chicken and cook, turning once or twice, until golden brown, about 6 minutes total. Transfer the chicken to a plate. Add the onion, peppers, and garlic to the drippings in the pan, reduce the heat to medium and sauté until the vegetables are softened, 4–5 minutes.

  • Cook the chicken and rice

    Gently stir the saffron into the vegetables. Add the rice, stirring to coat. Stir in the broth and oregano and bring to a simmer. Return the chicken and any juices from the plate to the pan. Remove from the heat, cover, and bake in the oven for 45 minutes. Uncover and stir in the tomatoes. Cover and continue to cook until the rice is tender and most of the liquid is absorbed, about 15 minutes longer. Season to taste with salt and pepper and serve.