If you’re thinking about what to accompany your delicious arroz con pollo, think fresh. A simple side salad with a tangy vinaigrette can be perfect. Adding some avocado slices can elevate the entire meal.
For drinks, a refreshing glass of sangria or a crisp iced tea pairs beautifully. And don’t forget the warm tortillas to mop up every last bit from your plate.

My Ingredients Journey
As we dive into this recipe, I want to share how I’ve selected my ingredients carefully. First up, chicken. I prefer using thighs for their juiciness and flavor. Next, a bit of garlic brings an aromatic kick, while the chopped onion adds sweetness and depth.
Mixed vegetables contribute color and nutrition, because who doesn’t want to sneak in those greens? And let’s not forget my secret ingredient: smoked paprika. Its gentle smokiness transforms an ordinary dish into something special!
Here’s a complete list of what you’ll need:
Ingredients List
- 1 pound chicken thighs or preferred chicken cuts
- ½ small onion, finely chopped
- 1 cup mixed vegetables, thawed if frozen or canned
- 1 teaspoon smoked paprika
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 cup long-grain white rice
- 2 cups chicken stock (homemade is the best)
- ½ cup pure tomato sauce
- ½ to 1 teaspoon ground cumin, adjusted to taste
- Olive oil

How to Make Arroz con Pollo
Step 1: Prepare the Chicken
Let’s start with the star of our show, the chicken. Heat a large skillet over medium-high heat and add a generous splash of olive oil. Once it’s shimmering, season your chicken thighs with salt and black pepper.
Brown the chicken on both sides, approximately 5-7 minutes per side. You’re looking for those nice golden-brown bits—trust me, they’re packed with flavor. Once browned, remove the chicken from the skillet and set it aside.
Step 2: Sauté the Veggies
In the same skillet, throw in your finely chopped onion and garlic. Sauté these until the onion turns translucent. The aroma wafting through your kitchen at this point is pure bliss! After about 3 minutes, toss in the mixed vegetables. Stir for another 2-3 minutes until heated through.
Step 3: Add the Rice and Spices
Now it’s time for the rice. Pour it into the skillet, stirring everything well to coat the rice in the oils and flavors. Sprinkle smoked paprika and cumin over the mixture. These spices will make a noticeable difference, trust me!
Stir for about a minute to let the spices bloom, filling your kitchen with an enticing scent.
Step 4: Incorporate the Tomato Sauce and Chicken Stock
Next, it’s time to add the tomato sauce and chicken stock. This liquid is essential to hydrate and cook the rice. Pour it in gently, scraping up any brown bits from the bottom of the skillet; this adds depth to your dish. Bring this mixture to a rolling boil.
Step 5: Return the Chicken to the Skillet
Once boiling, reduce the heat to low, cover the skillet, and nestle the browned chicken back into the mixture. Allow it to simmer for about 25 minutes. This will cook the rice perfectly while simultaneously infusing the chicken with all those wonderful flavors.
Step 6: Check the Rice
After 25 minutes, lift the lid and take a peek. The rice should be tender, and most of the liquid should be absorbed. If it’s not quite there, cover it again and let it simmer for a few additional minutes. Remember—each stovetop is a little different!
Step 7: Fluff and Serve
Once everything is cooked to perfection, gently fluff the rice with a fork. This step is key to avoiding a mushy dish. Serve your arroz con pollo hot, garnished with chopped cilantro or a squeeze of lime juice.
Recipe Notes
Let’s talk about each ingredient briefly.
- Chicken Thighs: I prefer thighs for their richness. However, you can use breast meat if you prefer a leaner option.
- Onions: They add a sweet base flavor, making your dish more rounded.
- Mixed Vegetables: Peas, carrots, and corn not only provide nutrition but also bursts of color.
- Smoked Paprika: This adds a layer of complexity—don’t skip it!
- Garlic: It delivers a wonderful aromatic quality that elevates the dish.
- Rice: Long-grain rice works best; it stays fluffy and separate.
- Chicken Stock: Homemade is preferred for depth, but store-bought works in a pinch.
- Tomato Sauce: Aids in moisture and flavor, adding balance to the spices.
Recipe Variations
You can easily switch things up in this dish. Here are a few suggestions:
- Herbs: Add fresh herbs like thyme or oregano for extra flavor.
- Protein: Mix in shrimp for a surf and turf twist.
- Spice: Add chopped jalapeños if you want some heat.
- Vegetable Variety: Replace mixed vegetables with bell peppers and zucchini.
- Sauce Swap: Try using salsa instead of tomato sauce for a different taste profile.
- Vegan Option: Substitute chicken with chickpeas and vegetable stock for a plant-based meal.

Conclusion
There you have it! My delightful arroz con pollo recipe that can easily become a highlight in your meal rotation. It combines simple ingredients in a way that brings out their best qualities. Plus, with the variations and tips included, you’ll never get bored. I hope you give it a try soon and share it with loved ones. Trust me, it’s as heartwarming as it is delicious! Happy cooking!
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Arroz con Pollo – Easy Meals To Cook
Description
Hello, fellow food enthusiasts! Today, I'm excited to share my comforting arroz con pollo recipe that is sure to become a staple in your kitchen. Whether you're hosting a dinner party, enjoying family night, or just in the mood for a hearty meal, this dish fits the bill perfectly. What makes it stand out? The marriage of chicken, rice, and spices creates a flavorful synergy that makes every bite remarkable.
In my cooking adventures, I've tried countless variations of this classic recipe. I’ve come to appreciate how simple ingredients can combine to create something magical. It’s not just about satisfying hunger; it’s about the warmth and togetherness that comes from sharing a well-cooked meal.
Ingredients
Instructions
Step 1: Prepare the Chicken
-
Let’s start with the star of our show, the chicken. Heat a large skillet over medium-high heat and add a generous splash of olive oil. Once it’s shimmering, season your chicken thighs with salt and black pepper.
Brown the chicken on both sides, approximately 5-7 minutes per side. You're looking for those nice golden-brown bits—trust me, they’re packed with flavor. Once browned, remove the chicken from the skillet and set it aside.
Step 2: Sauté the Veggies
-
In the same skillet, throw in your finely chopped onion and garlic. Sauté these until the onion turns translucent. The aroma wafting through your kitchen at this point is pure bliss! After about 3 minutes, toss in the mixed vegetables. Stir for another 2-3 minutes until heated through.
Step 3: Add the Rice and Spices
-
Now it’s time for the rice. Pour it into the skillet, stirring everything well to coat the rice in the oils and flavors. Sprinkle smoked paprika and cumin over the mixture. These spices will make a noticeable difference, trust me!
Stir for about a minute to let the spices bloom, filling your kitchen with an enticing scent.
Step 4: Incorporate the Tomato Sauce and Chicken Stock
-
Next, it’s time to add the tomato sauce and chicken stock. This liquid is essential to hydrate and cook the rice. Pour it in gently, scraping up any brown bits from the bottom of the skillet; this adds depth to your dish. Bring this mixture to a rolling boil.
Step 5: Return the Chicken to the Skillet
-
Once boiling, reduce the heat to low, cover the skillet, and nestle the browned chicken back into the mixture. Allow it to simmer for about 25 minutes. This will cook the rice perfectly while simultaneously infusing the chicken with all those wonderful flavors.
Step 6: Check the Rice
-
After 25 minutes, lift the lid and take a peek. The rice should be tender, and most of the liquid should be absorbed. If it’s not quite there, cover it again and let it simmer for a few additional minutes. Remember—each stovetop is a little different!
Step 7: Fluff and Serve
-
Once everything is cooked to perfection, gently fluff the rice with a fork. This step is key to avoiding a mushy dish. Serve your arroz con pollo hot, garnished with chopped cilantro or a squeeze of lime juice.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 573kcal
- % Daily Value *
- Total Fat 34.7g54%
- Saturated Fat 21.1g106%
- Cholesterol 169mg57%
- Sodium 183mg8%
- Total Carbohydrate 16g6%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 48g96%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Chicken Thighs: I prefer thighs for their richness. However, you can use breast meat if you prefer a leaner option.
- Onions: They add a sweet base flavor, making your dish more rounded.
- Mixed Vegetables: Peas, carrots, and corn not only provide nutrition but also bursts of color.
- Smoked Paprika: This adds a layer of complexity—don’t skip it!
- Garlic: It delivers a wonderful aromatic quality that elevates the dish.
- Rice: Long-grain rice works best; it stays fluffy and separate.
- Chicken Stock: Homemade is preferred for depth, but store-bought works in a pinch.
- Tomato Sauce: Aids in moisture and flavor, adding balance to the spices.