The Ultimate Arroz con Pollo

Servings 6


  • 3 {Foster Farms chicken drumsticks}

  • 3 {Foster Farms chicken thighs}

  • 1 tbsp olive oil

  • -- | salt and pepper to taste

  • ¼ cup red bell pepper, finely diced

  • ¼ cup green bell pepper, finely diced

  • ¼ cup poblano pepper, finely diced

  • ½ cup onion, finely diced

  • ½ cup smoked bacon, medium dice (optional)

  • 3 garlic cloves, finely diced

  • 1 cup stewed tomatoes, diced

  • 1 cup long-grain rice

  • 1 bay leaf

  • pinch | saffron

  • 2 cups low-sodium chicken stock

  • 1/3 cup peas

  • ¼ cup chopped cilantro sprigs (optional)


  • 1. Heat a large sauté pan over high heat until it begins to smoke. Drizzle olive oil on bottom of pan. Season the chicken with salt and pepper and sear 4 minutes on each side. Once seared, take the chicken out and let it rest.

    2. To make the sofrito, reduce heat to medium and add peppers, poblano, onion, and bacon (if desired) to the sauté pan and cook until onion is translucent. Add garlic and stewed tomatoes and continue cooking for 2 or 3 more minutes.

    3. Return the chicken to the pan containing the sofrito, and add the rice, bay leaf, and saffron. Add the chicken stock, bring to a boil, and then reduce the heat to low and simmer, covered, for 20 to 35 minutes, until the chicken is done and the rice is tender. The internal temperature of the center of the thickest piece of chicken must reach at least 165°F. Always use a meat thermometer to determine the temperature.

    4. Once the chicken is fully cooked, stir in the peas and cilantro. Remove chicken mixture from heat and let it rest uncovered for 5 minutes before serving.

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.