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Arroz Con Pollo

Photo: Jonny Valiant; Styling: Kate Parisian

Hands-on time 40 mins
Total time 1 hr, 35 mins

Serves 12

This classic Spanish and Latin America chicken and rice dish cooks in just one pot. 


  • 2 whole chickens, each cut into 8 pieces (about 6 lbs.), trimmed of excess fat
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 2 ribs celery, sliced
  • 2 carrots, chopped
  • 1 green bell pepper, seeded, chopped
  • 1 red bell pepper, seeded, chopped
  • 2 cloves garlic, minced
  • 1 14.5-oz. can diced tomatoes, drained
  • 3 cups long-grain rice
  • 3 cups low-sodium chicken broth
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 494
  • fat 11 g
  • satfat 3 g
  • protein 52 g
  • carbohydrate 44 g
  • fiber 2 g
  • cholesterol 153 mg
  • sodium 330 mg

How to Make It

  1. Preheat oven to 350°F. Season chicken with salt and pepper. Melt butter with oil in a large ovenproof pot or Dutch oven over medium-high heat.

  2. Working in batches, add chicken and cook, turning often, until browned on all sides, 7 to 10 minutes. Remove to a platter.

  3. Pour off all but about 2 Tbsp. fat from pot and add onions, celery, carrots, bell peppers and garlic. Cook, stirring often, until softened, approximately 5 minutes. Stir in tomatoes, rice, 1 tsp. salt and 1/2 tsp. pepper. Pour in broth, increase heat to high and bring to a boil.

  4. Return chicken to pot, cover and transfer to oven. Cook until chicken and rice are done, about 40 minutes. Season with salt and pepper, if desired. Serve on a large platter garnished with parsley.