• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Panning The Globe
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • Recipes
  • About
  • Contact
  • Press
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
  • Press
×

Home » Recipes » Chicken

Arroz Con Pollo: Spanish Chicken and Rice Casserole

March 3, 2017 Updated December 30, 2020 by Lisa Goldfinger 2 Comments This post may contain affiliate links

Jump to Recipe·Print Recipe

Arroz Con Pollo is Spain's beloved chicken and rice casserole: tender chicken, vegetables and rice baked in delicious tomato-saffron sauce.

Overhead shot of a white oval Dutch oven filled with colorful Arroz Con Pollo, Spanish chicken and rice casserole.

I adore this dish. It's colorful, comforting, and addictively delicious. It's one of those dishes that makes it hard to resist overeating. If you're like me, you'll stuff yourself at dinner and still be stealing spoonfuls of rice from the pot as you clean up the kitchen.

I've been serving up arroz con pollo since the early years of my marriage but I actually stopped making it for a long time because my youngest son doesn't like chicken on the bone. He went off to college in September, and I miss him terribly, but I'm glad to have arroz con pollo back on our dinner table.

Arroz Con Pollo, Spanish chicken and rice casserole

The Sofrito

Arroz con pollo gets its great flavor from the sofrito, a thick sauce of sautéed aromatic vegetables. In Spain, and in Caribbean and Latin America countries a sofrito base is an important element of many dishes.

The components of sofrito vary from country to country and from dish to dish. For example, the sofrito for Cuban arroz con pollo sometimes calls for meats like ham or chorizo. For authentic Puerto Rican sofrito you must include aji dolce peppers and cilantro. The sofrito for this Spanish style arroz con pollo has onions, garlic, red bell peppers, canned tomatoes, white wine and spices.

soffrito in a pot - the base for Arroz con Pollo

How To Make Arroz Con Pollo:

Start with 4 pounds of chicken parts. I like to use 2 pounds of thighs and 2 pounds of breasts. I usually ask the butcher to cut the breasts into three pieces because with smaller pieces, I get to have a taste of both thigh and breast on my plate. Sometimes I'll get the thighs cut in half, if they're large. Season the chicken with salt, pepper and paprika and brown it in olive oil for a few minutes per side. Remove the chicken from the pot and add the vegetables for the sofrito.

Arroz Con Pollo is Spain's beautiful and delicious chicken and rice casserole. It's a one pot wonder that emerges from the oven with tender chicken and yellow rice, in a flavorful sauce of aromatic vegetables, tomatoes, spices.

When the vegetables are tender, add wine, tomatoes, spices and rice. Let the rice simmer in the sauce for a few minutes and then return the chicken pieces to the pot and tuck them down into the rice and sauce. Cover the pot and put it in the oven for 25 minutes. Add the peas, arrange pimientos on top, and cook for 10 minutes longer.

Arroz Con Pollo with peas on top

Voila! The pimientos add a lot of pizzazz, and great flavor too. Serve arroz con pollo hot. And if you like cilantro, I highly recommend sprinkling a generous amount on top as a garnish.Arroz Con Pollo, Spanish chicken and rice casserole

This recipe comes from one of my favorite old cookbooks, Craig Claiborne's  The New York Time's Cook Book. I've been making small tweaks to the recipe over time - just personal preferences. The most significant changes I made are: I quintuple the amount of garlic; add red bell pepper, add white wine, increase the amount of broth by a cup; increase the amount of saffron by ¼ teaspoon, and I precook the rice before adding the chicken, to ensure that the rice is tender and fully cooked without the chicken being overcooked.

Arroz Con Pollo, Spanish chicken and rice casserole

Don't worry if you can't finish the whole pot in one sitting. Arroz con pollo reheats really well and, if you're like me, you'll be happy to have it again the next day.

Other delicious One-Pot Chicken Dishes

  • CHICKEN CACCIATORE WITH ROASTED VEGETABLES AND POTATOES
  • NORTH AFRICAN CHICKEN STEW WITH SWEET POTATOES, APRICOTS AND KALE
  • SLOW COOKER CHICKEN TAGINE WITH APRICOTS AND CHICKPEAS
  • SMOTHERED CHICKEN WITH VINEGAR

Here's the Arroz Con Pollo Recipe. I love to hear from you. If you try this recipe I hope you'll come back to leave a star rating and a comment and let me know how it turned out.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Arroz Con Pollo is Spain's beloved chicken and rice casserole. It's the best chicken and rice casserole recipe and easy to make at home. A one pot wonder with tender chicken and yellow rice in a scrumptious sauce of tomatoes, aromatic vegetables, and spices.

Arroz Con Pollo: Spanish Chicken and Rice Casserole


★★★★★

5 from 1 reviews

  • Author: Lisa
  • Total Time: 1 hour 20 mins
  • Yield: 6-8 1x
Print Recipe

Description

Arroz Con Pollo is a delicious comforting Spanish casserole of chicken, yellow rice, and vegetables in a flavorful tomato-saffron sauce. It makes a wonderful family meal, all cooked in one pot.


Ingredients

Scale
  • 4 pounds of chicken parts with skin and bones. Cut breast and thighs in half or into thirds if you like smaller pieces. Trim off excess fat and skin.
  • 3 tablespoons olive oil
  • 2 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, or more, to taste
  • ½ teaspoon paprika (sweet, not hot)
  • 1 large yellow onion, peeled and chopped (2 cups)
  • 5 large garlic cloves, peeled and minced (2 ½ tablespoons)
  • ½ of a red bell pepper, seeded, ribs removed, chopped
  • ½ cup dry white wine
  • 1 28-ounce can plum tomatoes (roughly chop tomatoes or tear by hand before adding)
  • 3 cups low sodium chicken broth
  • 1 dried bay leaf
  • 1 teaspoon dried oregano
  • ½ teaspoon saffron threads
  • 2 cups white rice, rinsed
  • 10 ounces frozen peas, defrosted
  • 4 ounce jar of sliced pimientos
  • Optional Garnish:
  • ⅓ cup green pimiento-stuffed olives, sliced
  • ¼ cup chopped cilantro leaves

Instructions

  1. Preheat oven to 350ºF
  2. Season chicken with 1 teaspoon of salt, ½ teaspoon of paprika, and several grinds of pepper
  3. In a large heavy oven-ready pot or dutch oven with a lid, heat olive oil over medium high heat. Brown chicken in batches. Don't overcrowd the pot or the chicken won't brown nicely. Sauté the chicken pieces for about 3 minutes skin side down and a minute or two on the other side. Set browned chicken aside on a plate as you go.
  4. When all the chicken is browned, pour off all but 2 tablespoons of fat from the pot. Lower the heat to medium. Add onion, garlic and bell pepper. Cook, stirring from time to time, until the vegetables soften, about 5 minutes. Add the wine and simmer for 30 seconds, stirring to release any browned bits stuck to the bottom of the pot. Add tomatoes and their liquid, broth, bay leaf, oregano and remaining teaspoon of salt. To get full flavor from the saffron, either crush it in a mortar and pestle before adding it or hold your hands over pot and rub the saffron threads between your fingers or the palms of your hands and let them fall into the pot. (your hands will be yellow but it will come off with soap and water). Add the rice. Stir everything together. Bring the pot to a boil. Lower it to a simmer. Cover and simmer the rice for 4 minutes.
  5. Return the chicken and any accumulated juices to the pot. Tuck the chicken pieces down into the sauce and rice so they are completely immersed. Bring the pot back to a simmer. Cover it and put it in the middle of the oven and bake for 25 minutes. Remove the pot from the oven and stir in the peas. Arrange the pimientos on top. Cover and bake for 10 minutes longer.
  6. Serve hot, garnished with olives and cilantro, if you like.
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Category: Dinner
  • Method: oven
  • Cuisine: Spanish

Keywords: Spanish, Chicken, Casserole

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

 

 

More Chicken Recipes

  • Colombian Chicken Soup: Creamy with no cream or dairy - thickened with potatoes and corn.
    Colombian Chicken Soup: Ajiaco
  • two slow cooked chicken thighs with vivid orange gochujang sauce on a black plate with some white rice and a few slices of sauteed zucchini.
    Slow Cooker Chicken Thighs Korean Style
  • Curried Chicken Salad: Everyone needs a great curried chicken salad recipe in their repertoire | Panning the Globe
    Curried Chicken Salad
  • 5 braised chicken thighs in a cast iron skillet with cherry tomatoes, shallots and sprigs of tarragon
    Braised Chicken with Shallots and Mustard Wine Sauce

Filed Under: All Recipes, Casserole, Chicken, Entertaining, Europe, Lunch and Brunch, main course, North America, Spain Tagged With: dairy-free, gluten-free, one-pot meal

Reader Interactions

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. marge mcsweeney

    December 30, 2019 at 1:22 pm

    Made this for a family meal last week, just omitted the peas. It was great!

    ★★★★★

    Reply
  2. Lori Erokan

    March 07, 2017 at 12:40 pm

    This sounds delicious, Lisa. A friend always subs tumeric for saffron (because saffron is so darned expensive). How do you think that would work?

    Reply

Primary Sidebar

Welcome to Panning the Globe

Hi, I'm Lisa! I believe we can all make the world's most delicious dishes at home.
I'm excited to share with you hundreds of fabulous, globally inspired recipes to feed your family and entertain your friends.

More about me →

TRENDING FAVORITES

  • Here's an amazing roast chicken recipe from chef Yotam Ottolenghi. Chicken thighs are spiced with za'atar and sumac, tossed with onions, lemons and garlic, and roasted. This is a great dinner party recipe because it's a beautiful dish, you can do all the prep ahead, the chicken is tender and juicy, and the flavors are fantastically delicious!
    Ottolenghi's Roast Chicken with Za'atar and Sumac
  • It's easy to cook a big pot of this award winning white chicken chili, and it's the absolute BEST white chicken chili! Tender chicken, chilies, white beans, spices and a few more goodies in this winning white chicken chili recipe.
    Award Winning White Chicken Chili
  • This Award Winning Chili recipe is hands down the BEST chili con carne I've ever tasted, with the most incredible flavor and texture - made with beef, pork, beans, awesome spices, onions, garlic, tomatoes and beer. Plus it freezes well so you might want to make a double batch.
    Eddie's Award Winning Chili
  • Indian Lamb Biryani: Sumptuous casserole of tender lamb curry with saffron spiced rice with cucumber-mint raita on the side|Panning The Globe
    Indian Lamb Biryani
  • a pot of ratatouille seen from above
    The Best Easy Ratatouille Recipe
  • Teriyaki Salmon Rice Bowl with Spinach and Avocado | Panning The Globe
    Teriyaki Salmon Rice Bowl with Spinach and Avocado
  • bowl of healthy shepherds pie
    Healthy Shepherd's Pie
  • Senegalese Chicken Yassa by Panning The Globe
    Senegalese Chicken Yassa

MORE POPULAR RECIPES

STAY ON TOP OF WHAT’S COOKING

Subscribe to our free newsletter and get the newest recipes and seasonal menu ideas sent directly to your inbox.

Footer

LET'S CONNECT!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

↑ back to top

Newsletter

  • Sign Up! for emails and updates

Browse

  • Contact
  • All Recipes
  • Quick & Easy Recipes
  • Side Dish Recipes

banner with names of publications that have featured recipes from panning the globe

COPYRIGHT © 2019 · LISA GOLDFINGER AND PANNING THE GLOBE · ALL TEXT, RECIPES, CONTENT AND IMAGES ON THIS SITE ARE THE SOLE PROPERTY OF LISA GOLDFINGER AND PANNING THE GLOBE.

PRIVACY POLICY · CONTACT ME · SUBSCRIBE

1.2K shares