The best arroz con pollo is the kind of dinner that earns repeat requests: tender chicken, seasoned rice, vegetables, and a tomato-rich broth cooked together in one pan. This version is one of the most requested meals in our house, and everyone loves it, kids included.
We are a family of six, and even a double batch rarely leaves leftovers. The stovetop portion moves quickly, so measure the rice, prepare the broth, open the cans, and chop the vegetables before you begin. Once the pan goes into the oven, the rice absorbs the savory broth while the chicken cooks into tender, flavorful strips.
Several small steps give this arroz con pollo its flavor and texture. Toasting the rice with the vegetables adds a subtle nutty flavor and helps coat every grain. Cooking the tomato paste until it turns deep red removes its raw taste and builds a richer base.
The five-minute stovetop simmer is also important. It brings the entire mixture up to temperature before the pan enters the oven, helping the rice cook evenly without leaving the chicken in the oven longer than necessary.
Finally, the chicken is spread throughout the pan and pushed beneath the broth and rice mixture. This keeps the strips moist as the rice cooks and helps them cook evenly.
My go-to pan for this one-pot meal is a 12-inch Lodge cast-iron skillet. It gets plenty of use in my kitchen and gives the rice and chicken enough room to cook evenly.
Because the recipe contains tomatoes, use a well-seasoned cast-iron skillet. A newer or poorly seasoned skillet may react with the acidic ingredients. An oven-safe Dutch oven or a large stainless-steel sauté pan also works well.
Arroz con pollo works as a complete meal, but I usually serve it with homemade cornbread. The sweet, tender cornbread is a great match for the seasoned tomato rice and gives everyone something extra to use for cleaning the last bits from the plate.
This really is one of my all-time favorite dinners. It is especially comforting on a cool fall or winter evening, but it works whenever you want a warm, filling meal without juggling several pans. Read through the recipe before beginning, prepare everything in advance, and let the skillet do the rest.
Tender chicken, seasoned long-grain rice, vegetables, and a savory tomato broth cook together in one oven-safe pan for a comforting family dinner.
Remove the chicken from the refrigerator 20 minutes before cooking. Measure the rice, prepare the chicken broth base according to the package directions, and place the remaining ingredients within reach.
Preheat the oven to 350°F. Dice the onion, bell pepper, and carrot into 1/4-inch pieces. Peel, smash, and finely chop the garlic. Place the onion, pepper, and carrot in one bowl and the garlic in another. Open the tomato sauce, stewed tomatoes, and corn. Drain the stewed tomatoes and remove any hard pieces. Reserve 2 tablespoons of liquid from the corn, then drain the remainder.
Cut the boneless, skinless chicken into 1-inch strips if it is not already prepared. Place the chicken in a medium bowl. Add 1 tablespoon of avocado or vegetable oil, the salt, and the pepper. Toss until the strips are evenly coated.
Heat a 12-inch oven-safe skillet over medium heat. Add enough avocado or vegetable oil to lightly coat the pan. Add the onion, bell pepper, and carrot. Cook until the onion is soft and translucent, the edges begin to brown, and the carrot starts to soften. Add the garlic and cook for 30 to 60 seconds, just until fragrant. Add the rice and stir until combined with the vegetables. Cook for 3 to 5 minutes, stirring frequently, to lightly toast the rice.
Add the tomato paste and stir until fully incorporated. Cook for 3 to 4 minutes, stirring frequently, until the paste develops a deep red color. Reduce the heat to low. Add the tomato sauce, drained stewed tomatoes, corn, and reserved corn liquid, stirring after each addition. Pour in the prepared chicken broth and stir thoroughly. Return the heat to medium and bring the mixture to a steady simmer. Simmer for 5 minutes, stirring frequently.
Arrange the chicken strips throughout the pan with space between them. Use tongs or a spatula to push each strip beneath the broth and rice mixture. Transfer the pan to the oven and bake for 25 minutes. Remove the pan and stir thoroughly. Return it to the oven for another 5 to 10 minutes, until the rice is tender, the liquid has been absorbed, and the thickest chicken strips reach 165°F on an instant-read thermometer.
Stir the finished arroz con pollo with a wooden spoon or spatula and scrape any rice from the sides and bottom of the pan. Let the dish rest for 5 minutes before serving.
Serve the arroz con pollo as a complete meal or add a side of homemade cornbread.
