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Arroz con Pollo (Chicken & Rice)

Name: Arroz con Pollo (Chicken & Rice)
Total time: 45 min
Yield: Serves 2
Cuisine: Spain
Ingredients: 2 Chicken thighs; 1.5 cups Rice; 1/2 Bell pepper; 1/2 Onion; 2 cloves Garlic; 1/2 can Canned tomatoes; 1 tsp Paprika; 350ml Chicken broth; 2 tbsp Olive oil

Main Dish

⏱ 45 min

👥 Serves 2

Difficulty ⭐⭐

An easier one-pan cousin of paella — chicken and rice cooked together, a Spanish home-cooking staple.

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📖 The Story Behind This Dish

Often called the home-cooked version of paella, this dish comes together in a single skillet without a special pan, making it practical for weeknights. Paprika and tomato build color and flavor as the chicken's stock soaks into the rice — a taste passed down through generations of Spanish families.

🌆 Where it's eaten: A weekday dinner outside Valencia: a mother home from work pulls this together in one pan, quick and easy on a busy evening.

🥕 Ingredients (serves 2)

Chicken thighs 2
Rice 1.5 cups
Bell pepper 1/2
Onion 1/2
Garlic 2 cloves
Canned tomatoes 1/2 can
Paprika 1 tsp
Chicken broth 350ml
Olive oil 2 tbsp

👩‍🍳 Instructions

Cut the chicken into bite-sized pieces and season with salt and pepper.
Heat olive oil in a skillet and sear the chicken skin-side down until golden, then set aside.
Sauté the onion, garlic, and bell pepper, then add the canned tomatoes and paprika.
Add the rice and stir briefly, then pour in the chicken broth.
Return the chicken to the pan, cover, and cook over low heat for 18 minutes.
Remove from heat and let steam for 5 minutes before serving.

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