Arroz con Pollo

Name: Arroz con Pollo
Total time: 1 h 12 min
Yield: 6 servings
Ingredients: 8 pieces bone-in, skin-on chicken thighs; 1 to taste Kosher salt and black pepper; 3 tablespoons olive oil; 1 whole yellow onion; 1 whole green bell pepper; 3 whole piquillo peppers; 3 cloves garlic; 2 whole Roma tomatoes; ½ teaspoon ground Espelette pepper; 2 whole bay leaves; 2 tablespoons tomato paste; 1 cup basmati rice; 1 packet Sazón seasoning; ½ teaspoon saffron threads; 3 cups low-sodium broth; 1 to taste hot sauce; 2 tablespoons fresh cilantro; 2 tablespoons flat-leaf parsley; 1 cup plain whole-milk yogurt; 1 to taste lime zest

A classic Spanish-inspired dish of crispy chicken thighs nestled in saffron-flavored rice with bell peppers, tomatoes, and aromatic spices. This one-pan meal is garnished with fresh herbs and served with tangy yogurt.

6 servings

1 hr 12 min

Published October 4, 2025

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Ingredients

•8 pieces bone-in, skin-on chicken thighs
•1 to taste Kosher salt and black pepper
•3 tablespoons olive oil
•1 whole yellow onion
•1 whole green bell pepper
•3 whole piquillo peppers
•3 cloves garlic
•2 whole Roma tomatoes
•½ teaspoon ground Espelette pepper
•2 whole bay leaves
•2 tablespoons tomato paste
•1 cup basmati rice
•1 packet Sazón seasoning
•½ teaspoon saffron threads
•3 cups low-sodium broth
•1 to taste hot sauce
•2 tablespoons fresh cilantro
•2 tablespoons flat-leaf parsley
•1 cup plain whole-milk yogurt
•1 to taste lime zest

Cooking Instructions

1.
1. Season the chicken on both sides with salt and pepper. In a large straight-sided skillet, heat the oil over medium-high heat until rippling. Sear the chicken thighs, turning once, until golden brown, 8 to 10 minutes per side. Transfer to a plate and set aside.
20 min
2.
2. Drain half the oil from the pan and return the pan to the heat. Add the onion, bell pepper, piquillos, garlic, tomatoes, Espelette, and bay leaves and cook, stirring, until the onion begins to brown, 6 to 8 minutes. Stir in the tomato paste and cook, stirring, until it begins to caramelize, 3 to 4 minutes.
12 min
3.
3. Add the rice, Sazón, and saffron and cook, stirring, for 2 to 3 minutes. Pour in the chicken stock, season with salt, pepper, and hot sauce, stir, and bring to a boil. Reduce the heat to maintain a simmer and nestle the chicken thighs skin side up in the rice. (Try not to submerge the skin, so it stays crisp as the rice cooks.) Cook, partially covered, until the rice has absorbed the liquid and the chicken is cooked through, 25 to 30 minutes. If the chicken skin is not crisp, place the pan under a hot broiler until the chicken is crispy and golden brown on top.
35 min
4.
4. To serve, remove the bay leaves, sprinkle the cilantro and parsley over the rice, and gently stir to incorporate. Serve directly from the pan, with the yogurt sprinkled with lime zest and the bottle of hot sauce on the side.
5 min

Ingredients

•8 pieces bone-in, skin-on chicken thighs

•1 to taste Kosher salt and black pepper

•3 tablespoons olive oil

•1 whole yellow onion

•1 whole green bell pepper

•3 whole piquillo peppers

•3 cloves garlic

•2 whole Roma tomatoes

•½ teaspoon ground Espelette pepper

•2 whole bay leaves

•2 tablespoons tomato paste

•1 cup basmati rice

•1 packet Sazón seasoning

•½ teaspoon saffron threads

•3 cups low-sodium broth

•1 to taste hot sauce

•2 tablespoons fresh cilantro

•2 tablespoons flat-leaf parsley

•1 cup plain whole-milk yogurt

•1 to taste lime zest

Cooking Instructions

1. Season the chicken on both sides with salt and pepper. In a large straight-sided skillet, heat the oil over medium-high heat until rippling. Sear the chicken thighs, turning once, until golden brown, 8 to 10 minutes per side. Transfer to a plate and set aside.

20 min

2. Drain half the oil from the pan and return the pan to the heat. Add the onion, bell pepper, piquillos, garlic, tomatoes, Espelette, and bay leaves and cook, stirring, until the onion begins to brown, 6 to 8 minutes. Stir in the tomato paste and cook, stirring, until it begins to caramelize, 3 to 4 minutes.

12 min

3. Add the rice, Sazón, and saffron and cook, stirring, for 2 to 3 minutes. Pour in the chicken stock, season with salt, pepper, and hot sauce, stir, and bring to a boil. Reduce the heat to maintain a simmer and nestle the chicken thighs skin side up in the rice. (Try not to submerge the skin, so it stays crisp as the rice cooks.) Cook, partially covered, until the rice has absorbed the liquid and the chicken is cooked through, 25 to 30 minutes. If the chicken skin is not crisp, place the pan under a hot broiler until the chicken is crispy and golden brown on top.

35 min

4. To serve, remove the bay leaves, sprinkle the cilantro and parsley over the rice, and gently stir to incorporate. Serve directly from the pan, with the yogurt sprinkled with lime zest and the bottle of hot sauce on the side.

5 min