A MEAL YOU CAN MAKE
Arroz con pollo
One-pan chicken and rice with a fragrant pepper, herb and tomato base.
About 62 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 350g Boneless chicken thighs, 3 cm pieces
- 180g Long-grain rice, dry
- 100g Onion, finely diced
- 100g Green pepper, finely diced
- 10g Garlic, minced
- 15g Coriander, chopped
- 20g Tomato puree
- 40g Olives, pitted
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 20ml Rapeseed oil
- 450ml Chicken stock
- 100g Frozen peas
Allergens: Stock may contain celery/wheat; olives may contain sulphites. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~716 kcal · 53g protein · 90g carbohydrate · 18g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Rinse rice. Finely chop onion, pepper, garlic and coriander for a simple sofrito. Cut chicken with separate utensils and wash hands and equipment.
Brown the chicken
Warm oil over medium-high heat. Brown chicken in one layer, then move to a clean plate. It will finish cooking with the rice.
Cook sofrito and rice
Lower heat to medium. Soften onion and pepper, add garlic and coriander, then tomato puree, cumin and oregano. Stir in rice, stock and olives. Return chicken and bring to a simmer.
Cook covered
Cover and turn heat low. Add peas for the final 5 minutes. Extend if rice is hard, adding hot water if dry, and check several chicken pieces. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Rest before serving
After the chicken check passes, turn off heat and leave covered. The rice will settle and finish absorbing moisture.
Check and serve
Fluff gently and check rice is tender. This simplified sofrito omits some traditional ingredients such as ají dulce and culantro. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 12 min · Cooking: about 35 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Puerto Rican-inspired · simple sofrito adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.