Chicken and Yellow Rice (Arroz con Pollo)

chicken and yellow rice in a round serving dish.

5 from 1 vote

Chicken and Yellow Rice (Arroz con Pollo)

Chicken and yellow rice is the cheat code for busy weeknights. Also known as arroz con pollo, it's made with long grain rice, bone-in pieces of chicken and seasonings, all cooked together in the same pot. It's a complete meal in itself, but tastes even better with slices of fresh avocado and sweet fried plantains on the side!

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Main Dishes

Cuisine: Caribbean/Latin American

Servings:

Calories: 711kcal

Author: Crystal DaCruz

Ingredients

2.5 pounds bone-in chicken thighs and drumsticks skin removed
1.5 teaspoon adobo
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon black pepper
⅓ cup vegetable or frying oil
2 teaspoon sugar
⅓ cup sofrito store-bought or homemade
½ red bell pepper chopped
½ small yellow or white onion chopped
1 packet sazón with azáfran (saffron)
1 large bouillon cube
¼ cup green olives
½ teaspoon salt or more, to taste
3 cups water
2.5 cups extra-long grain white rice rinsed
¼ bunch fresh cilantro

Instructions

Season the chicken: Remove the skin from drumsticks and chicken thighs, if needed. In a medium-sized bowl, season the chicken with adobo, garlic powder, onion powder, ground cumin, paprika and black pepper. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, preferably overnight.
Brown the chicken: Heat the oil and sugar in a large dutch oven until hot. The sugar will turn brown as it starts to caramelize. Brown the chicken on all sides, the transfer it to a plate.
Prepare the cooking liquid: Add the chopped bell pepper, onion and sofrito to the pan. Use a wooden spoon to loosen the bits that were left behind from searing the chicken. Add the sazon, crushed bouillon cube and 3 cups of water. Stir until the seasonings are evenly distributed.
Add the rice and chicken: Bring the water to a simmer and taste it. If it needs more seasoning add ½ teaspoon of salt. Add the olives, rice and chicken. Once everything starts to simmer, lay the fresh cilantro over the rice. Cover the pot with a lid and turn the burner down low. Cook for 30 minutes.
Finish and serve: Remove the lid and discard the cilantro. The rice should be tender, and the water should be fully evaporated. Let sit covered for 5-10 minutes. Remove the chicken and set aside. Fluff the rice, place the chicken on top and serve.

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