- 2 Tablespoons Olive Oil
- 2 small Chicken Breasts
- 0.5 teaspoon Sea Salt
- 0.25 teaspoon Ground Black Pepper
- 1 small Onion
- 2 large Fire Roasted Red Peppers (in jar)
- 2 large Garlic Cloves
- 1 cup (uncooked) Short Grain White Rice
- 1 teaspoon Chili Powder/Sazón Seasoning
- 2 teaspoons Ground Cumin
- 1 teaspoon Paprika Powder
- 0.5 teaspoon Saffron
- 1 Bay Leaf
- 2 Tablespoons Ketchup
- 2 cups Chicken Stock
- 0.5 cup Water
- 2 Green Bell Pepper
- 1 cup Frozen Peas
- 3 Tablespoons Fresh Cilantro/Parsley
One pot chicken rice is pure comfort food!
If you live in South Florida, it’s commonly known as Arroz con Pollo.
A dish celebrated around the world and always made differently.
My version has short-grain rice, chicken breasts and A LOT of flavor. All made in one pot to keep it easy, peasy!
I’ve tried this recipe with both fire roasted red peppers and canned fire roasted tomatoes. Both work beautifully! Use whatever you have on hand. If you have neither, go for the roasted red peppers in a glass jar. It’s slightly better than the tomatoes in my opinion.
Saffron is an expensive spice but you only need very little to make a big difference. It is optional but highly recommended!
Lastly, the chicken. I prefer using chicken breast but you can also use thigh and/or drumsticks. If you are making this for a crowd maybe include a bit of everything.
Prep Your Ingredients
Peel and finely dice the onion, mince the garlic (or use a garlic press).
Wash and dice the green bell pepper, discard the ends, ribs and seeds.
Dice the fire roasted red peppers.
Add the frozen peas to a bowl to lightly defrost while cooking.
For the chicken, no need to wash it. Not sure why most people do so. All of the bacteria are killed during the cooking process, so no need to spread the bacteria all over your kitchen sink.
Unwrap the chicken and season both sides with a bit of salt and freshly ground black pepper. I flip the chicken using my tongs so that my fingers never have to touch the raw chicken.
Brown The Chicken
Heat a large pot on medium-high heat and add 2 Tablespoons of olive oil.
Once the pot is hot, add the seasoned chicken breasts and brown on both sides for 5-7 minutes, 10-14 minutes in total.
You're not looking to fully cook the chicken as it will finish cooking in the liquid later.
Once the chicken is browned, move to a plate and allow to rest.
Sauté the Aromatics
Lower the heat to medium and add another tablespoon of olive oil and the diced onion.
Stir and cook for a couple of minutes.
The onions will release moisture which will deglaze your pot. Those are all of the brown bits left behind by the chicken. Those brown bits equals flavor.
Next, add the chopped fire roasted pepper and minced garlic. Sauté for another couple of minutes.
Add Rice and Spices
Add The Chicken Stock & Chicken Breasts
Next, add the chicken stock and the chicken breasts to the pot and cover with a lid.
Allow to simmer on medium-low heat for 7-10 minutes or until the chicken is fully cooked through.
Check your chicken after 7 minutes by transferring one of the breasts onto your cutting board and cutting it in half.
Once the chicken is fully cooked through, transfer back to a plate.
Give everything a stir then cover the pot again and cook until the rice is done. About 10-15 minutes.
Add the Vegetables
After the 10 minute timer goes off, get a spoon and check to see if the rice is done and also taste for seasoning.
Add salt and/or black pepper if needed. I usually do not add any additional seasoning as my chicken stock already contains salt.
Next add the diced bell pepper and peas. Cover and cook on medium-low heat for another 5-7 minutes.
During this time, dice or shred your chicken.
Next, add the chicken to your pot, give everything a stir and taste once more for seasoning.