Arroz Con Pollo

Prep Time: 80 min Cook Time: 60 min
Servings: 6 Skill Level: medium

Tender chicken thighs and spiced rice come together in this easy, one-pot meal that hails from Latin America and Spain.



  • 6 large chicken thighs (about 3 pounds)
  • 3 tablespoons olive oil
  • juice of 1 lime
  • 1 teaspoon fine sea or kosher salt
  • ¼ teaspoon pepper



  • 1 large yellow onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 yellow or red bell pepper
  • 1 cup chopped tomatoes (fresh or canned)
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon turmeric
  • 4 cloves garlic, peeled and minced
  • 1 bay leaf
  • 2 ½ cups chicken stock or water
  • 1 ½ cups white rice, such as basmati
  • 1 jar Pearls Specialties Martini with Vermouth olives, drained
  • 1/3 cup frozen peas
  • handful cilantro leaves
  • lime wedges, for serving

Cooking Instructions

  1. In a large, shallow bowl or baking dish, stir together the olive oil, lime juice, salt, and pepper. Add the chicken thighs and turn to coat them in the marinade. Cover and refrigerate 1 hour and up to overnight.
  2. Heat 1 tablespoon olive oil in a wide dutch oven or braising pan set over medium-high heat.
  3. Add the chicken thighs skin side down and cook until golden, 7-8 minutes. Flip the thighs over and cook until golden on the second side, 4-5 minutes. Remove to a plate and set aside.
  4. Pour off all but 4 tablespoons of the fat from the pan.
  5. Return the pan to medium heat. Add the onion and bell peppers and cook until the vegetables are tender, 5-7 minutes.
  6. Stir in the garlic, paprika, cumin, oregano, turmeric, and 1 teaspoon salt, and the rice. Cook for 1-2 minutes to toast the rice and spices.
  7. Add the tomato and scrape any brown bits from the bottom of the pan.
  8. Place the browned chicken thighs on top of the rice mixture and arrange the olives around the chicken.
  9. Pour in the water or stock and add the bay leaf. Bring to a simmer, then reduce the heat to low. Cover and continue cooking until the rice is tender, 25-35 minutes. Check the rice occasionally and add a splash more water or stock if needed to cook the rice through.
  10. Remove from the heat and add the peas. Cover with the lid until the peas are bright green, 2 minutes. Sprinkle with cilantro and serve warm with lime wedges on the side.

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