Pioneer Woman Arroz Con Pollo

Pioneer woman arroz con pollo is an easy one-pot chicken and rice dinner with sofrito, adobo, and Sazón-tinted rice, ready in just 70 minutes. That makes it a solid pick for weeknight dinners, family gatherings, or feeding a crowd, since everything cooks together in a single braiser.

Pulsing cilantro, garlic, bell pepper, jalapeño, and onion into a thick sofrito is the step that makes or breaks this dish. If you rush cooking that puree down, the raw garlic bite sticks around and the rice never picks up its deep, toasted flavor.

Most arroz con pollo recipes use boneless chicken, but this version braises bone-in thighs and drumsticks right into the rice for a richer body. The olives and frozen peas stirred in at the end add a salty-sweet pop you won’t find in simpler takes.

Pioneer Woman Arroz Con Pollo

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Course: DinnerCuisine: American, Latin American, SpanishDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

714

kcal

Chicken seared until the skin turns golden, then covered over tomato-simmered rice until the grains go tender and slightly sticky from warm Latin spices.

Ingredients

• 1/2 c. roughly chopped cilantro, plus more for serving
  

• 6 garlic cloves
  

• 1 green bell pepper, roughly chopped
  

• 1 jalapeño, seeded and roughly chopped
  

• 1 white onion, chopped and divided
  

• 4 bone-in, skin-on chicken thighs
  

• 4 chicken drumsticks
  

• 1 tbsp. adobo seasoning
  

• 1 tbsp. olive oil
  

• 1 red bell pepper, chopped
  

• 2 packets Sazón with saffron
  

• 1/2 tsp. kosher salt, plus more to taste
  

• 1/4 tsp. ground black pepper, plus more to taste
  

• 1 3/4 c. chicken broth
  

• 1 (8-oz.) can tomato sauce
  

• 1 1/2 c. medium-grain white rice
  

• 1 bay leaf
  

• 1/2 c. pimento-stuffed green olives (optional)
  

• 1 c. frozen green peas
  

• Lime wedges, for serving

Directions

• Blend the sofrito: Add cilantro, garlic, green bell pepper, jalapeño, and half the onion to a food processor, then pulse until a thick puree forms.
• Season the chicken: Pat the chicken dry with paper towels, then sprinkle all over with the adobo seasoning so every piece is evenly coated.
• Sear the chicken: Heat the oil in a wide braiser over medium-high. Once shimmering, sear half the chicken skin-side down until golden, 5 to 7 minutes per side. Move it to a plate and repeat with the rest, leaving the drippings behind.
• Cook the sofrito: Reduce the heat to medium, then sauté the red bell pepper and remaining onion for 2 to 3 minutes until softened. Once they soften, stir in the sofrito, Sazón, salt, and black pepper, cooking 5 to 7 minutes until fragrant and the liquid cooks down.
• Simmer the rice: Stir in the broth and tomato sauce, bring to a simmer, then add the rice, bay leaf, and olives if using. After 10 minutes uncovered, reduce the heat to low and nestle the chicken back in with any juices. Cover and cook 15 to 20 more minutes, since the rice needs that gentle steam to turn tender.
• Serve: Remove the chicken to a serving plate, then stir the peas into the hot rice so they warm through. Top with fresh cilantro and a squeeze of lime before bringing it to the table.

FAQs

Can I use boneless chicken thighs instead of bone-in?

You can, but the texture of the rice will be different since bone-in pieces release collagen and fat that make the grains richer. If you switch to boneless thighs, reduce the covered cooking time by about 5 minutes so the chicken doesn’t dry out.

How long does leftover arroz con pollo keep in the fridge?

It stays good in an airtight container for up to 5 days. The flavor actually gets better overnight, since the spices soak deeper into the rice. Reheat it covered at 350°F for about 35 minutes, or microwave individual portions with a splash of broth to keep the rice from drying out.

What can I use if I don’t have Sazón seasoning?

Mix a pinch of ground annatto or turmeric with garlic powder and a tiny bit of cumin. Sazón is mostly annatto for color and a blend of garlic and spices, so the swap gets you close. The color won’t be quite as vivid, but the taste will be close enough that nobody catches the difference.

Do I need a Dutch oven to make arroz con pollo?

Any wide, heavy-bottomed pot with a tight lid works, so a large skillet with a lid or a deep sauté pan will do the job. The key is having enough surface area for the rice to spread in an even layer, because stacking it too deep leads to uneven cooking.

Why is my rice coming out mushy or undercooked?

Mushy rice usually means too much liquid or the lid was lifted too often during the covered simmer. That lets out steam and throws off the timing. If it’s still crunchy after 20 minutes, sprinkle in a couple tablespoons of hot broth, then cover and cook 5 more minutes on low.