One-Pot Arroz con Pollo Skillet With Peppers and Olives

Why You’ll Love This Recipe

• Everything cooks in one pot, so cleanup is easy and stress-free.
• Golden seared chicken and saffron- or annatto-tinted rice deliver deep flavor with simple ingredients.
• Bell peppers, peas, and briny green olives add color, texture, and a classic Arroz con Pollo–inspired taste.
• It is a hearty, comforting skillet dinner perfect for family nights or casual entertaining.

Grocery List

• Produce: 1 yellow onion, 2 bell peppers, 4 garlic cloves, fresh cilantro or parsley, 1–2 limes (optional)
• Dairy: None required
• Pantry: Long-grain white rice, olive oil, tomato paste, chicken broth, dry white wine (or extra broth), saffron threads or ground annatto, frozen peas, pimento-stuffed green olives, kosher salt, black pepper, ground cumin, smoked paprika, dried oregano
• Meat: 2 lb bone-in, skin-on chicken thighs

Full Ingredients

For the Chicken

• 2 lb bone-in, skin-on chicken thighs (about 6 medium thighs)
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp ground cumin
• 1 1/2 tsp smoked paprika
• 1 tsp dried oregano
• 2 tbsp olive oil

For the Rice and Vegetables

• 1 medium yellow onion, finely chopped
• 2 bell peppers (red, yellow, or orange), cored, seeded, and thinly sliced
• 4 garlic cloves, minced
• 1 1/2 cups long-grain white rice, rinsed under cold water until it runs mostly clear and drained well
• 2 tbsp tomato paste
• 3 cups low-sodium chicken broth
• 1/2 cup dry white wine, such as Sauvignon Blanc (or use an additional 1/2 cup chicken broth)
• 1/2 tsp saffron threads, lightly crumbled between your fingers or 1 tsp ground annatto (achiote) for color and flavor
• 1/2 tsp kosher salt (for the rice, plus more to taste)

Finishing & Garnish

• 1 cup frozen peas (no need to thaw)
• 1/2 cup pimento-stuffed green olives, sliced
• 1/4 cup chopped fresh cilantro or flat-leaf parsley, plus extra for serving if desired
• Lime wedges, for serving (optional but recommended)

Step-by-Step Instructions

Step 1: Season the Chicken

Pat the chicken thighs dry on all sides with paper towels; this helps them brown nicely. In a small bowl, mix together the salt, black pepper, ground cumin, smoked paprika, and dried oregano. Sprinkle this mixture evenly over both sides of the chicken, pressing lightly so the spices adhere. Set the seasoned chicken aside at room temperature while you prepare your other ingredients; taking the chill off the meat helps it sear more evenly.

Step 2: Sear the Chicken Until Golden

Heat the olive oil in a large, heavy skillet or Dutch oven with a tight-fitting lid (at least 12 inches wide) over medium-high heat. When the oil is hot and shimmering, place the chicken thighs in the pan skin side down. Let them cook without moving for 6–8 minutes, until the skin is deep golden brown and crisp. Flip and cook the second side for 3–4 minutes more. The chicken does not need to be cooked through at this stage; it will finish cooking in the rice. Transfer the browned chicken to a plate and set aside, leaving the flavorful rendered fat in the pan.

Step 3: Sauté the Aromatics and Toast the Rice

Reduce the heat to medium. Add the chopped onion and sliced bell peppers to the same pan. Cook, stirring occasionally and scraping up any browned bits from the bottom, until the vegetables are softened and starting to take on a little color, about 5–6 minutes. Add the minced garlic and cook for 30 seconds, just until fragrant. Stir in the rinsed and drained rice and the tomato paste. Cook, stirring frequently, for 2–3 minutes, until the rice looks slightly translucent at the edges and the tomato paste is evenly distributed and darkened slightly. This toasting step builds flavor and helps the grains stay separate.

Step 4: Add Liquid and Color the Rice

Pour in the chicken broth and white wine (or extra broth), stirring well to loosen any remaining bits from the pan. Add the crumbled saffron threads or ground annatto, and the 1/2 teaspoon of salt, stirring until the color is evenly distributed and the liquid turns a warm golden hue. Taste the liquid and add a small pinch more salt if needed; it should be well seasoned, since this is what the rice will absorb. Bring the mixture up to a gentle boil over medium-high heat.

Step 5: Nestle in the Chicken and Simmer

Once the liquid is lightly bubbling, carefully nestle the seared chicken thighs into the rice, skin side up, along with any juices collected on the plate. The chicken should sit mostly on top of the rice with the skin exposed, not submerged. Reduce the heat to low, then cover the skillet tightly with a lid. Let the dish simmer gently for 20–22 minutes without lifting the lid. During this time, the rice will absorb the liquid and the chicken will cook through. Try not to stir, as this can make the rice gummy.

Step 6: Add Peas and Olives, Then Rest

After 20–22 minutes, quickly lift the lid and scatter the frozen peas and sliced green olives over the top of the rice and chicken. Replace the lid promptly to keep the heat in, and cook for another 3–5 minutes over low heat, just until the peas are heated through and the rice is tender. Remove the pan from the heat and let it rest, covered, for 5 minutes. This resting time lets the steam redistribute so the rice finishes cooking evenly. Just before serving, sprinkle the chopped cilantro or parsley over the top. Use a fork to gently fluff the rice around the chicken without breaking up the grains. Serve straight from the skillet with lime wedges on the side for squeezing over each portion.

Pro Tips

• Use long-grain rice: Long-grain white rice (like standard long-grain or basmati) keeps its shape and does not turn sticky, which is ideal for this one-pot dish.
• Do not rush the sear: Golden, crisp chicken skin adds a lot of flavor to the rice. Let the skin brown deeply before flipping for the best result.
• Keep the lid on: Resist the urge to peek while the rice is simmering; trapped steam is crucial for even cooking and fluffy grains.
• Adjust color and aroma: Saffron gives a floral, luxurious aroma; annatto provides beautiful color and a gentle earthiness. Use whichever you have, or a blend.
• Avoid high heat at the end: If the bottom starts to smell scorched, turn down the heat and add a splash of broth, then cover to finish cooking gently.

Variations

• Spicier version: Add 1/4–1/2 teaspoon cayenne pepper or red pepper flakes to the chicken seasoning, and stir a diced jalapeño or serrano into the onions and peppers.
• Veggie boost: Stir in 1 cup of corn kernels or chopped carrots along with the rice, or add a handful of baby spinach right at the end to wilt into the rice.
• Boneless option: Use 1 1/2–2 lb boneless, skinless chicken thighs. Sear for a bit less time (about 4 minutes per side) and reduce the covered simmer time by about 5 minutes.

Storage & Make-Ahead

Cool leftovers to room temperature within 1 hour, then transfer to airtight containers and refrigerate for up to 3–4 days. To reheat on the stovetop, add a splash of chicken broth or water to a skillet, stir in the rice and chicken, cover, and warm over low heat, stirring occasionally, until heated through. For the microwave, sprinkle a few teaspoons of water over each portion, cover loosely, and heat in 45–60 second bursts, fluffing between bursts. You can also prep ahead by seasoning the chicken and chopping the onion, peppers, and garlic up to 24 hours in advance; refrigerate them separately. When ready to cook, everything will come together quickly in one pot. This dish does not freeze perfectly (the rice can become a bit mushy), but it is safe to freeze in airtight containers for up to 2 months if needed; thaw overnight in the refrigerator before reheating gently.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 650 calories; 33 g protein; 25 g total fat; 8 g saturated fat; 68 g carbohydrates; 3 g fiber; 4 g sugar; 950 mg sodium. Actual values will vary based on specific ingredients, brands, and portion sizes.