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One-Pot Arroz con Pollo
Total Time
1 hr 40 mins
Servings: 6
  • 1 pound bone-in chicken drumsticks
  • 1 pound bone-in small chicken thighs
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon ground pepper
  • 1 teaspoon salt, divided
  • 3 tablespoons extra-virgin olive oil
  • 1 cup red bell pepper, chopped
  • 1 cup white onion, chopped
  • ¼ cup pitted green olives, sliced, plus more for garnish
  • 3 large cloves garlic, finely chopped
  • 4 cups chicken broth
  • 2 cups long-grain brown rice, rinsed
  • ½ cup fire roasted tomatoes, diced
  • 2 bay leaves
  • ½ cup frozen green peas, thawed
  1. Combine chicken drumsticks, chicken thighs, oregano, garlic powder, paprika, pepper and 1/4 teaspoon salt in a medium bowl; stir well to coat.
  2. Heat oil in a large high-sided pan or Dutch oven over medium heat. Add the chicken; cook, turning once, until golden brown on each side, about 8 minutes total. Transfer to a plate, leaving the juices in the pan. Add bell pepper, onion, olives and garlic to the pan; cook, stirring occasionally, until tender and fragrant, 3 to 4 minutes. Add broth, stirring to scrape up the brown bits on the bottom of the pan. Stir in rice, tomatoes, bay leaves and the remaining 3/4 teaspoon salt. Place the chicken on top of the rice; bring the mixture to a light boil. Reduce heat to medium-low; cook, half covered, until the rice is tender, most of the liquid is absorbed and instant-read thermometer inserted in the thickest part of the chicken registers 165°F, about 60 minutes. Remove from heat. Add peas on top of the chicken and rice; cover and let stand until the liquid is absorbed, about 15 minutes. Discard the bay leaves.