Spanish Chicken and Rice | Arroz con Pollo

Ingredients

• 60 ml (¼ cup)extra-virgin olive oil
• 2 breasts, 300 g each (600 g total)boneless chicken breast
• 1 smallyellow onion, finely chopped
• 1red pepper, finely chopped
• 6 clovesgarlic, roughly chopped
• 1.25 g (½ tsp)sweet smoked Spanish paprika
• 0.5 g (½ tsp)dried thyme
• 2tomatoes, finely grated
• 0.17 g (¼ tsp)saffron threads
• 720 ml (3 cups)water
• 2bay leaves
• 190 g (1 cup)short-grain rice
• 75 g (½ cup)frozen peas
• To tastesea salt and black pepper
• ½lemon

Instructions

1. 1

   Heat the oil

   Set a large frying pan over a medium heat and add the olive oil.

2. 2

   Prepare the chicken

   Meanwhile, pat the chicken breasts dry with paper towels. Cut them into 2.5 cm bite-sized pieces and season with salt and pepper.

3. 3

   Brown the chicken

   When the oil is hot, arrange the chicken pieces in a single layer in the pan. Fry for 3–4 minutes on each side until lightly browned; they do not need to be fully cooked. Remove the chicken and set it aside.

4. 4

   Cook the vegetables

   Keep the pan over the same heat and add the onion, red pepper and garlic. Stir continuously for 4 minutes, until lightly sautéed. Add the paprika and thyme and stir briefly, then mix in the grated tomatoes and saffron. Season with salt and pepper, stir and simmer for a few minutes.

5. 5

   Add chicken and water

   After about 4 minutes, when the grated tomatoes have thickened slightly, return the chicken to the pan in a single layer. Add the water, a little salt and the bay leaves. Turn the heat up to high and stir.

6. 6

   Stir in the rice

   When the water boils, add the rice and gently stir it in. Cover the pan and reduce the heat to low.

7. 7

   Simmer with peas

   Simmer the rice for 15 minutes, then remove the lid and scatter the frozen peas evenly over the top. Cover again and simmer for another 3–4 minutes, or until the rice is cooked through, checking the rice packet instructions. Remove the pan from the heat.

8. 8

   Finish and serve

   Squeeze 10 ml (2 tsp) of lemon juice over the rice. Gently fluff it with a fork and serve from the pan or transfer to serving dishes.

What is arroz con pollo?

Arroz con pollo means chicken with rice in Spanish, and the name is used for a variety of home-style dishes across Spanish-speaking cuisines. This version takes a Spanish-inspired approach, cooking chicken, short-grain rice and vegetables together in one pan.

One-pan cooking lets the rice take on the flavour of the tomato, herbs and browned chicken as it simmers. Saffron and smoked paprika give the dish its distinctive savoury aroma.

Nutrition and macros by portion

The nutrition label shows one serving as written: 508 calories, 36g protein, 50g carbs, 18g fat.

The rice supplies most of the carbohydrates, while chicken breast is the main source of protein. Olive oil contributes much of the fat, with smaller amounts from the chicken. To balance the plate, serve a portion with a green salad or another non-starchy vegetable.

Build flavour in the pan

Browned chicken: pat the pieces dry and spread them out so they colour rather than steam. They will finish cooking with the rice later.

Vegetable base: stir the onion, pepper and garlic until lightly softened, then add the spices before the grated tomatoes. A short simmer thickens the tomato and brings the flavours together.

Rice and liquid matter

Short-grain rice: it suits this moist, one-pan style and releases some starch as it cooks. Follow the packet guidance if its cooking time differs from the method.

Water: bring it to a boil before adding the rice, then cover and keep the pan at a low simmer. Once covered, avoid stirring so the grains can cook evenly.

Check for doneness

Rice: after the covered cooking time, check that the grains are tender and the liquid has been absorbed. If the rice needs longer, follow the packet instructions and check again.

Chicken: the pieces go back into the pan before the rice simmers, giving them time to finish cooking. Cut into a larger piece to check that it is cooked through before serving.

Finish with peas and lemon

Frozen peas: add them near the end and spread them over the rice. The final few minutes of covered cooking heat them through without requiring a separate pan.

Lemon: squeeze the juice over the finished rice and fluff gently with a fork. This fresh finish lifts the savoury flavours without masking the saffron and paprika.

How to serve it

Serve straight from the pan while hot, or divide it between plates. A simple green salad or lightly dressed vegetables make a fresh side alongside the rice.

Keep extra accompaniments uncomplicated: the chicken, peas and seasoned rice already make this a complete main course.

Recipe notes & tips

• Pat the chicken dry before seasoning so it browns more readily.
• Arrange the chicken in a single layer; brown it in batches if the pan is crowded.
• Grate the tomatoes finely so they mix smoothly into the vegetable base.
• Keep the pan covered during the rice simmer and resist stirring it.
• Check the rice packet for its recommended cooking time before starting.
• Add the lemon juice after cooking, then fluff the rice gently with a fork.

Variations

• More vegetables: add extra chopped pepper or peas while keeping the rice and water quantities unchanged.
• Heat: add a little chilli with the paprika and thyme.
• Fresh herbs: scatter chopped parsley over the dish at the table.
• Chicken thighs: use boneless thigh pieces, checking that they are cooked through before serving.
• No saffron: leave it out if unavailable; the smoked paprika will still season the dish.

Common mistakes to avoid

• Wet chicken: pat the pieces dry before frying so they can brown.
• Crowded pan: too many pieces together will steam; brown them in batches if needed.
• Burnt garlic: stir the vegetables continuously and add the spices only after they have softened.
• Lifting the lid: keep the pan covered while the rice simmers so the cooking conditions stay steady.
• Overstirring the rice: stir gently when adding it, then leave it covered to cook.
• Guessing doneness: check the rice against its packet instructions and make sure the chicken is cooked through.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat until piping hot throughout, adding a splash of water if the rice has become dry.

Frequently asked questions