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Spanish Chicken and Rice (Arroz con Pollo)

Spanish chicken and rice is a one-pot arroz con pollo made with browned chicken thighs, saffron rice, green olives, and peas. The rice simmers beneath the chicken until tender, then rests covered so the flavors settle.
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Prep Time 15 minutes
Cook Time 48 minutes
Resting 10 minutes
Total Time 1 hour 13 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Spanish
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 6 chicken thighs bone-in, skin-on; about 2 1/2 pounds
  • 1 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 1 yellow onion medium, finely chopped
  • 1 red bell pepper medium, chopped
  • 3 cloves garlic minced
  • 0.5 cup tomato sauce
  • 1 tsp sweet paprika
  • 2 cups medium-grain white rice
  • 0.25 tsp saffron threads crumbled
  • 3.5 cups low-sodium chicken broth
  • 1 bay leaf
  • 0.5 cup green olives pitted, halved
  • 1 cup frozen peas
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Season the chicken with the salt and pepper.
  3. Brown the chicken skin-side down for 6–8 minutes and on the other side for 2 minutes, working in batches if needed; transfer to a plate.
  4. Add the onion and red bell pepper to the pot and cook over medium heat for 5–7 minutes, stirring occasionally, until softened.
  5. Stir in the garlic and cook for 30 seconds.
  6. Add the tomato sauce and paprika and cook for 2–3 minutes, stirring, until the mixture thickens slightly.
  7. Stir in the rice and cook for 2 minutes to lightly toast it.
  8. Add the saffron, broth, bay leaf, and olives.
  9. Nestle the chicken into the rice, skin-side up, and bring the liquid to a boil.
  10. Cover, reduce the heat to low, and simmer for 20 minutes.
  11. Stir the peas into the rice around the chicken, cover, and cook for 5–10 minutes more, until the rice is tender and the thickest part of each thigh reaches 165°F without touching the bone.
  12. Remove the pot from the heat and let it rest, covered, for 10 minutes.
  13. Discard the bay leaf.
  14. Sprinkle with parsley and serve.

Notes

For tender rice, keep the pot covered while it simmers and rests. Refrigerate leftovers for up to 4 days; freezer-friendly for up to 3 months. For a lower-sodium version, reduce the green olives.