Kitchen notes · a little help before you start
Arroz Con Pollo
Golden chicken over savory rice makes arroz con pollo a dinner to look forward to. Sweet peas and corn peek through the grains, and smoked paprika gives the whole dish a warm edge. The rice beneath the chicken is especially inviting, with plenty of flavor to enjoy.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Original yield
- Serves 8
- Ingredients
- 20 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course
- Primary protein
- Chicken
- Cuisine
- Spanish · Mediterranean
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 16–30 minutes · Total: over 60 minutes
A few quick notes
1. Brown before baking
Brown the chicken lightly on both sides, then set it aside while you build the rice mixture.
2. Let the wine reduce
Cook the white wine until most has evaporated before stirring in the rice and bay leaves.
3. Chicken above the rice
Arrange the browned chicken over the rice after stirring in the beer, broth and frozen vegetables.
Get to know the ingredients
Rice
Use uncooked long grain rice; basmati or jasmine are specific options for this dish.
Beer
Choose a light, mild beer so its flavor stays in balance with the chicken and rice.
Chicken thighs
Use skin-on, bone-in thighs, seasoning them with salt and pepper before the initial browning.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Arroz Con Pollo
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Fresh herbs to finish
Finish the cooked chicken and rice with chopped cilantro or parsley before serving it.
A little more help as you go
A covered oven cook
Cover the oven-safe skillet before baking so the rice can cook through beneath the chicken.
Soften the peppers
Cook the peppers with garlic, spices and tomato paste until the vegetables soften, stirring occasionally.
A few questions you might have
Which white wine works?
Chardonnay, Sauvignon Blanc or Pinot Grigio are suggested choices for the wine used to deglaze the pan.
Do I thaw the peas and corn?
They go into the skillet frozen before the beer, broth and chicken are added.
When does the onion go in?
Cook it in the skillet after removing the browned chicken, then add the peppers and seasonings.
Does the rice cook before it goes in?
No, stir the uncooked rice into the reduced wine briefly before adding the remaining ingredients.
What tells me the covered bake is complete?
The rice should be cooked through at the end of the covered oven stage.
Any more cooking tips?
Use a long grain rice such as basmati or jasmine rice. Any light mild flavored beer will work for this recipe. Your typical cheap lager will be best, as it won’t over power the flavor of this dish. I used a Chardonnay white wine. Other varieties that would be great for this recipe would be a Sauvignon Blanc or Pino Grigio.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
