Arroz con pollo (Latin American chicken and rice)

The Latin American chicken and rice: saffron rice simmered with chicken, peppers and peas in a single pot. Colourful, complete and sociable, it is a comforting family dish.

Prep time: 20 min  |  Cook time: 35 min  |  Servings: 6  |  Difficulty: Easy

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 316 kcal · 28 g protein · 24 g carbohydrate · 11 g fat

Ingredients

• 4 chicken thighs
• 300 g rice
• 2 peppers
• 150 g peas
• 1 tin of chopped tomatoes
• 1 pinch of saffron
• 1 onion

Method

1. Brown the chicken and set aside.
2. Fry the onion and peppers, then add the rice and saffron.
3. Add the tomatoes, water and chicken.
4. Cook for 20 minutes, adding the peas at the end.

Nutritional benefits

Chicken provides lean protein, rice carbohydrate, and the peppers and peas fibre and vitamins. A complete, colourful one-pot meal, arroz con pollo is balanced and sociable, naturally gluten-free and dairy-free. Keep an eye on the portion of rice.

Variations and substitutions

• With brown rice for more fibre.
• With olives and capers.
• Spicier: cumin and chilli.
• With beans for more protein.

Storage and making ahead

Keeps for 3 days and reheats well. A good batch cooking dish.

💡 Good to know

Do not stir the rice too much at the end of cooking: it should stay in separate grains, slightly crisp at the bottom like a paella.

Related reading

Discover more high-protein recipes · healthy & balanced recipes · gluten-free recipes · dairy-free recipes.

The foods in this recipe: chicken thighs · rice · peppers · peas · tomatoes.

You might also like these recipes: Salmon, avocado and edamame poke bowl · Rice, tuna and sweetcorn salad · Chicken, quinoa and avocado salad.