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One-Pan Chicken & Rice (Arroz con Pollo)

This One-Pan Chicken & Rice is a hearty Arroz con Pollo-inspired dinner made with golden seasoned chicken thighs, tender rice, bell peppers, carrots, onion, garlic, and savory chicken broth. Everything cooks together in one skillet for an easy, flavorful family meal.
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Resting Time 5 minutes
Course: Dinner, Main Course
Cuisine: American, Latin
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 lbs chicken thighs
  • 2 cups rice
  • 4 cups chicken broth or water
  • 1 red bell pepper diced
  • 1/2 medium onion diced
  • 1/2 cup carrots diced
  • 4 cloves garlic minced
  • 2-3 tablespoons butter
  • olive oil for searing the chicken
  • 1-2 tablespoons chicken bouillon or to taste
  • salt to taste
  • fresh cilantro chopped, for garnish
  • paprika to taste
  • onion powder to taste
  • garlic powder to taste
  • Goya Adobo seasoning to taste

Equipment

  • Large Skillet or Sauté Pan
  • Lid
  • Cutting board
  • Knife

Method
 

  1. Dice the red bell pepper, onion, and carrots. Mince the garlic and set the vegetables aside.
  2. Season both sides of the chicken thighs with paprika, onion powder, garlic powder, and Goya Adobo seasoning.
  3. Heat a little olive oil in a large skillet or sauté pan over medium heat.
  4. Add the seasoned chicken thighs and sear for about 4 minutes per side, or until they develop a deep golden-brown crust. Remove the chicken from the pan and set aside.
  5. Add the diced bell pepper, onion, carrots, and minced garlic to the same pan.
  6. Add 2 to 3 tablespoons of butter and sauté the vegetables for a few minutes, until softened and fragrant.
  7. Add the rice and sauté it with the vegetables for 1 to 2 minutes, stirring well to coat the grains in the butter and seasonings.
  8. Pour in the chicken broth or water and stir in 1 to 2 tablespoons of chicken bouillon.
  9. Taste the cooking liquid and add salt or additional chicken bouillon if needed.
  10. Nestle the seared chicken thighs back into the pan on top of the rice. Pour any juices that collected from the resting chicken back into the skillet.
  11. Cover the skillet and cook over medium-low heat for about 20 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
  12. Turn off the heat and leave the skillet covered for another 5 to 10 minutes to allow the rice to finish absorbing the liquid.
  13. Finish with freshly chopped cilantro and serve warm.

Notes

Chicken broth or water can be used as the cooking liquid.
Taste the liquid before covering the skillet and adjust the salt or chicken bouillon as needed.
Pour any juices released by the resting chicken back into the pan for extra flavor.
The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).
Let the covered skillet rest for 5 to 10 minutes after cooking so the rice can absorb any remaining liquid and become fluffy.