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Arroz Con Pollo

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A quick and easy weeknight dish that will be a winner on your dinner table! This arroz con pollo skillet dish has incredible amounts of flavor and is a classic!

 This is a sponsored post by Hunt’s tomatoes. All opinions are my own.

My favorite type of meal for working weeknights is one that is both comforting and quick. No one wants to spend two hours in the kitchen after coming home from a long day at work. At least I wouldn’t want to so I can’t imagine anyone else wanting to. But I also don’t want boring meals. I want something that will be satisfying and full of flavor to make cooking after a long day worth it.

Let me introduce to you this arroz con pollo skillet. A traditional dish from Spain and Latin America that you could say is similar to paella but we’ll just keep it simple and call it arroz con pollo (rice with chicken). Its got incredible amounts of flavor but only takes about an hour to prepare. Less than 20 minutes to prep and the rest of the time is melding all the flavors together. This is one of those weeknight dishes that you’ll want to keep on your ‘make again’ list!

A quick and easy weeknight dish that will be a winner on your dinner table! This arroz con pollo skillet dish has incredible amounts of flavor and is a classic!

The gorgeous color from this dish comes from the saffron but the pops of red are from Hunt’s Organic Diced Tomatoes and red bell peppers. Using Hunt’s Organic Diced Tomatoes is a great way to help speed up prep time in the kitchen. The fresh tomatoes are ready for you to pour from can to skillet and therefore cutting down on prep time! I love easy meals :)

Instead of using chemicals, like lye* Hunt’s peels all its diced, whole and stewed tomatoes using steam from simple hot water – the process is called FlashSteam™. This means no chemical by-products get put back into the earth.

A quick and easy weeknight dish that will be a winner on your dinner table! This arroz con pollo skillet dish has incredible amounts of flavor and is a classic!

This cozy dish is perfect for the cooler weather. The chicken thighs are seared to perfection with that crispy skin and then tucked into a bed of beautiful, vibrant saffron-colored creamy rice, tomatoes, olives, peas, and red bell peppers.

A quick and easy weeknight dish that will be a winner on your dinner table! This arroz con pollo skillet dish has incredible amounts of flavor and is a classic!

A quick and easy weeknight dish that will be a winner on your dinner table! This arroz con pollo skillet dish has incredible amounts of flavor and is a classic!

Arroz Con Pollo

A quick and easy weeknight dish that will be a winner on your dinner table! This arroz con pollo skillet dish has incredible amounts of flavor and is a classic!
4 from 1 vote
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Author: Julie Chiou
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Ingredients 

  • 4 large chicken bone-in skin-on chicken thighs
  • Kosher salt and black pepper
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 red bell peppers, diced
  • 1: 15 ounce can of diced tomatoes
  • 1 teaspoon saffron threads
  • 2 cups short-grain rice
  • ½ cup sauvignon blanc or your favorite white wine
  • 2 ½ cups chicken stock
  • ½ cup sliced and pitted Spanish green olives
  • cup frozen peas
  • Additional salt and pepper, to taste

Instructions

  • Pat chicken thighs dry with paper towels then season both sides with salt and pepper.
  • In a large, heavy-bottom pot, heat up olive oil over high heat. Place chicken thighs into skillet, skin side down and sear until skin is crispy and browned, about 7 minutes. Then flip and cook the other side, another 7 minutes. Remove chicken and let rest on a plate.
  • Reduce heat to medium then add onion and bell peppers. Sauté until softened, about 3 minutes. Add the diced tomatoes, saffron threads, rice, wine, and chicken stock. Stir to incorporate then cover pot and reduce to a simmer, stirring frequently so rice doesn't stick to bottom of pot.
  • Continue to cook until all liquid is absorbed and rice is cooked through. About 25-30 minutes, depending on the type of rice you have. Add the olives and frozen peas and stir to incorporate and cook until peas are warmed through.
  • Add the chicken back in to the pot when rice is just about done to heat through the chicken and finish cooking, if it is still slightly raw near the bone.
  • Season rice with salt and pepper then serve immediately.

NUTRITION FACTS

Serving: 0.25 of recipe | Calories: 726 kcal | Carbohydrates: 91 g | Protein: 32 g | Fat: 31 g | Fiber: 10 g | Sugar: 10 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Main Course
Cuisine: Mexican
Keyword: chicken, rice

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*Lye Peeling is generally recognized as safe by the FDA and has no adverse effects on the healthfulness of tomatoes.

There are affiliate links within this post.

Recipe Rating




Tracey

Tuesday 19th of February 2019

Way more than 4 servings haha. We used all the chicken (2 dinners and 2 lunches) and will be able to get 2 more dinners out of the leftover rice mixture. I think it'll go well with some chorizo! Had to leave out the saffron because it's so expensive and it was definitely missing *something* as a result, but still delicious!

Laura K

Tuesday 6th of June 2017

This looks great but with my kids I hate using anything on the bone bc if they find a piece they won't eat the rest again, ever. I don't even know if the store has boneless skin-on thighs but if they don't how should this be adjusted for boneless skinless ones? Could we do breasts with this instead too? Thanks.

Julie

Wednesday 7th of June 2017

Yes, you can definitely do breasts, too. It just might be slightly more dry. For boneless, skinless thighs, you can do same amount of cooking time (and they definitely have them at the store; at least mine always does!)

Mia

Wednesday 22nd of March 2017

I have it cooking now - almost done. I've already "sampled" the rice several times - its really good! I added some diced jalapeno for just a little bit of heat, but otherwise made as directed. Thanks!

Ashley

Tuesday 15th of November 2016

Why can't I copy this recipe

Julie

Tuesday 15th of November 2016

I am not quite sure what you are talking about. I was able to do it just now. Could you please elaborate what exactly you are trying to do and are you on a mobile phone or desktop computer?

Kevin @ Closet Cooking

Thursday 10th of November 2016

What a tasty looking one-pan meal!