Arroz con Pollo
This is a dish about patience at the stove. By searing the chicken first and building a base of sofrito in the same vessel, you create a foundation that carries the entire dish.
Manage your heat to avoid scorched rice
The key is the transition from a high-heat sear to a gentle, steady simmer. Once the lid goes on, keep it there—the steam is doing the heavy lifting.
- Heavy-bottomed Dutch oven
- Tongs
- Wooden spoon
What goes in.
- 3 lbbone-in, skin-on chicken thighs
- 2 cupslong-grain white rice, rinsed
- 4 cupschicken stock, warmed
- 1 largeyellow onion, finely diced
- 1green bell pepper, diced
- 4 clovesgarlic, minced
- 1 tbsptomato paste
- 1/2 tspsaffron threads
- 1 cupfrozen peas
- 2 tbspolive oil
Rendering the fat
Sear the chicken skin-side down until the fat renders and the skin turns deep brown. Do not move the meat until it releases naturally from the pan.
The method.
Sear the chicken
Heat olive oil in the Dutch oven over medium-high. Place thighs skin-side down and cook undisturbed for 8-10 minutes until deeply golden. Remove and set aside.
Build the base
Reduce heat to medium. Add onions and peppers to the rendered fat. Cook until the onions soften and turn translucent, about 5 minutes. Stir in garlic and tomato paste for 1 minute.
Toast the rice
Add the rice to the pot and stir to coat every grain in the fat and aromatics. Toast for 2 minutes until the edges of the grains look glassy.
Deglaze and simmer
Pour in the warm stock and saffron. Nestle the chicken pieces back into the rice, skin-side up. Bring to a boil, then immediately turn the heat to the lowest setting.
Steam
Cover tightly. Cook for 20-25 minutes. Do not peek. The rice is finished when the liquid is absorbed and the grains are tender.
Finish
Remove from heat, scatter peas over the top, cover again, and let sit for 10 minutes before fluffing with a fork.
Other turns to take.
Citrus-Heavy
Add a tablespoon of sour orange juice or a squeeze of fresh lime to the stock for brightness.
Spicy
Add a finely diced jalapeño or a teaspoon of smoked paprika during the onion sauté.
When it doesn't go to plan.
Always rinse your rice until the water runs clear to prevent clumping.
If your Dutch oven lid is loose, place a sheet of parchment paper under it to better seal in the steam.
Use bone-in thighs; the marrow and connective tissue add depth that boneless meat simply lacks.
The ones that keep coming up.
Can I use brown rice?
Brown rice requires significantly more liquid and a longer cooking time, which will result in overcooked chicken if added at the same time.
Why did my rice burn on the bottom?
Your heat was likely too high during the steaming phase. Ensure your stovetop is on its lowest setting once the pot is covered.
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