One-Pot Arroz con Pollo


Juicy cuts of chicken get cooked alongside rice, onion, tomatoes and broth in this irresistible one-pot dish that pulls inspiration from the Puerto Rican arroz con pollo. For added fiber, brown rice stands in for the white rice typically used.

One-Pot Arroz con Pollo
Photo: Ali Redmond
Active Time:
25 mins
Total Time:
1 hrs 40 mins


  • 1 pound bone-in chicken drumsticks, skin removed

  • 1 pound bone-in small chicken thighs, skin removed

  • 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 chopped red bell pepper

  • 1 cup chopped white onion

  • ¼ cup pitted green olives, sliced, plus more for garnish

  • 3 large cloves garlic, finely chopped

  • 4 cups low-sodium chicken broth

  • 2 cups long-grain brown rice, rinsed

  • ½ cup fire-roasted diced tomatoes

  • 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 an 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.

Nutrition Facts (per serving)

514 Calories
17g Fat
56g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 514
% Daily Value *
Total Carbohydrate 56g 20%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 33g 66%
Total Fat 17g 22%
Saturated Fat 3g 15%
Cholesterol 125mg 42%
Vitamin A 1246IU 25%
Vitamin C 37mg 41%
Vitamin D 4IU 1%
Vitamin E 2mg 13%
Folate 43mcg 11%
Vitamin K 10mcg 8%
Sodium 685mg 30%
Calcium 38mg 3%
Iron 3mg 17%
Magnesium 108mg 26%
Potassium 618mg 13%
Zinc 4mg 36%
Vitamin B12 1mcg 42%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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