Arroz con pollo

Arroz con pollo

Arroz con pollo is the perfect one pot dinner recipe. Fragrant Spanish chicken and rice cooked with onions, peppers and peas is guaranteed to be a winner.
Course Dinner
Cuisine Spanish
Keyword Arroz con pollo, Arroz con pollo recipe, Spanish chicken and rice
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 363kcal
Author Alida Ryder


  • 8 chicken pieces (drumsticks and thighs)
  • 1 onion finely chopped
  • 1 red pepper de-seeded and finely chopped
  • 3 garlic cloves thinly sliced
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tbsp smoked paprika
  • 3 tbsp tomato paste
  • 2 cups long grain rice
  • 4 cups chicken stock
  • 1 cup frozen peas
  • salt and pepper to taste
  • chopped parsley to serve
  • lemon wedges to serve


  • Pat the chicken dry with paper towels then season with salt on both sides.
  • Brown the chicken on both sides in a deep pan or skillet. Remove and set aside.
  • Fry the onino and pepper until soft then add the garlic. Cook for another 30 seconds.
  • Add the spices and tomato paste and cook until the pan becomes dry.
  • Add the rice and stock. Season with salt and pepper.
  • Place the chicken on top then cover and reduce the heat. Allow to simmer for 10 minutes.
  • Add the frozen peas then simmer for another 10-15 minutes until the rice and chicken are cooked. At this point you can place the whole dish in a hot oven to cook for the remaining 10-15 minutes to ensure the chicken skin crisps up.
  • Finish the dish by garnishing with chopped parsley and lemon wedges before serving.


Calories: 363kcal | Carbohydrates: 51g | Protein: 31g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 183mg | Potassium: 807mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1564IU | Vitamin C: 41mg | Calcium: 52mg | Iron: 4mg