arroz con pollo

A classic arroz con pollo recipe made with riced cauliflower instead of rice! Low carb, quick, easy, and flavorful weeknight meal for any day of the week!

Low Carb Arroz Con Pollo Recipe

olive oil

onion

garlic (minced)

red pepper

chicken breast

tomato sauce

chicken broth

peas

red pimientos

oregano

cumin

Salt + pepper

Green Giant Riced Cauliflower ((12 ounces))

In a skillet, heat olive oil over medium-high heat. Add onion and cook until translucent about 1-2 minutes. Add garlic and sauté for about 30 seconds.

Next, add the red pepper and chicken breast. Cook for 5 minutes until chicken is almost cooked. (It will continue to cook as you add the rest of the ingredients)

Stir in tomato sauce, chicken broth, peas, pimientos, oregano, cumin, salt and pepper. Add&nbsp;Green Giant Riced Cauliflower and mix to combine.

Bring to a boil then reduce heat to medium. Simmer uncovered for 3-5 minutes until fragrant and chicken is cooked through. Serve and enjoy!

Instant Pot Chicken Drumsticks and Rice (Arroz Con Pollo) is a quick and easy 45-minute pressure cooker recipe with Cuban seasonings and Spanish rice. This recipe is perfect for weeknight dinners or advanced meal prep.

Instant Pot Chicken Drumsticks With Spanish Rice (Arroz Con Pollo)

drumsticks

enriched long grain white rice (rinsed)

water

onion (chopped)

garlic

Cuban Seasoning to taste ((see cooking note below))

salt and pepper

red peppers (chopped)

green peppers

parsley (chopped)

Instant Pot Chicken Drumsticks with Spanish Rice (Arroz Con Pollo)

Rinse the rice until the water from the rice runs clear. I like to use a fine mesh strainer.

Season the drumsticks with the Cuban seasoning, salt and pepper.

Turn the Instant Pot on to the saute function. Allow it to register as hot. Add the olive oil to the pot. Using tongs add the drumsticks to the pot. Allow the chicken to glaze for a couple of minutes on each side.&nbsp;

Add the chicken broth to the pot and stir. Seal the pot and cook on Manual &gt; Pressure Cooking &gt; 22 minutes.

When the pot indicates it has finished, allow steam to release naturally for 10 minutes before releasing the steam.

Open the pot and remove the chicken and drain the broth in a cup. Place it aside.

Place the Instant Pot on saute. Add the garlic and onions to the pot. Cook for 2-3 minutes until fragrant.

Add about 1/2 cup of the drained broth to the pot. Deglaze the pot with a spoon by pushing up the brown bits on the bottom of the pot.

Add the rice, water, and additional Cuban seasoning, salt and pepper to taste to the pot. Seal the pot and cook for 3 minutes on Manual &gt; High-Pressure Cooking.

When the pot indicates it has finished, allow the steam to release naturally for 10 minutes and then release.

Open the pot and add the red and green peppers. Stir and allow the steam from the rice soften the peppers.

Serve the chicken legs over beds of the rice. Sprinkle with parsley.

Instant Pot Chicken and Rice is a delicious Spanish rice recipe made with bone-in chicken thighs, rice, and spices, all cooked together for a complete meal! It&#039;s my new favorite instant pot dinner recipe!

Instant Pot Chicken And Rice

chicken thighs, (with skin)

onion (, chopped)

bell pepper (, chopped)

oregano leaves

paprika

salt

black pepper

tomato paste*

white wine (, optional*)

long grain white rice (, rinsed)

bay leaves

cilantro or parsley (, for garnish)

Instant Pot Chicken and Rice

*UPDATE 5/17/2020: I removed this recipe after many comments of readers struggling with the burn notice--then received a ton of backlash because so many of you love this recipe and-- it works perfectly for me as well) so I am reposting it. Before cooking, PLEASE CONSULT your instant pot manual for the proper rice to liquid cooking ratio for your instant pot. I use a 1:1 ratio, but some require a 1:2 ratio, so you may want to add an additional cup of broth.       

 *Prepare all of your ingredients and have them ready. This will help prevent too much liquid from evaporating during sautéing and help you avoid a burn notice.

Turn Instant pot on sauté setting. Add oil. Season chicken with salt and pepper. 

Add chicken to the hot pot and cook for a few minutes on both sides, until the skin on the chicken thighs is golden brown and crispy. Remove chicken to a plate.

Add onion, bell pepper, garlic, oregano, paprika, cumin, salt, pepper and tomato paste to the pot. Stir well and sauté for 2 minutes. Remove everything to a plate.

Add white wine to the pot to deglaze the pan, scraping the browned bits from the bottom of the pan. Cook for about 1 minute until most of the wine has evaporated. Turn the pot OFF!        

Add chicken broth and bay leaf to the pot and stir. Add the veggie/spice mixture and stir to combine. Pour rice over everything and place chicken thighs on top, skin side up.

Secure instant pot lid, with valve turned to the sealed position. Cook on manual, high pressure, for 15 minutes. When the timer beeps allow the pressure to naturally release for 15 minutes before removing the lid.

Remove the instant pot lid and pour the frozen peas on top of the mixture. Return lid and allow to rest for a few minutes.

 Remove the chicken to a plate. Gently fluff rice with a fork.

Garnish with cilantro or parsley.

https://content.jwplatform.com/videos/9qufTgxL.mp4

Instant Pot Chicken and Rice is a delicious Spanish rice recipe made with bone in chicken thighs, rice, and spices, all cooked together for a complete meal! It’s my new favorite instant pot dinner recipe!

Instant Pot Chicken & RIce

Authentic Arroz Con Pollo, or Latin chicken and rice, is the ultimate one-pan meal. It’s a classic Colombian dish that I grew up on that I now love to cook for my family.

Arroz Con Pollo, Lightened Up

chicken thighs

tbsp vinegar

tsp Sazon (homemade or Badia Sazon Tropical)

tsp adobo powder (Goya)

garlic powder

cilantro

scallions

tbsp bell pepper

medium vine tomato (diced)

enriched long grain white rice

chicken bouillon cube

Season chicken with vinegar, 1/2 tsp sazon, adobo and garlic powder and let it sit 10 minutes.

Heat a large deep heavy skillet on medium, add 2 tsp oil when hot.

Add chicken and brown 5 minutes on each side. Remove and set aside.

Place onion, cilantro, garlic, scallions and pepper in mini food processor. Add remaining teaspoon of olive oil to the skillet and sauté onion mixture on medium-low until soft, about 3 minutes.

Add tomato, cook another minute. Add rice, mix well and cook another minute.

Add water, bouillon (be sure it dissolves well) and remaining sazon, scraping up any browned bits from the bottom of the pot.

Taste for salt, should taste salty enough to suit your taste, add more as needed.

Add chicken and nestle into rice, bring to a boil. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line, then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape (You could place a piece of tin foil or paper towel in between the lid and the pot if steam escapes).

Cook 20 minutes without opening the lid. Shut heat off and let it sit with the lid on an additional 10 minutes (don't peak!!!) Fluff with a fork and eat!

This recipe for Spanish Arroz con Pollo is a one pot meal that's full of tender chicken thighs, creamy saffron rice and vegetables - the perfect quick and easy dinner!

Arroz con Pollo

dry white wine

saffron

bone-in skin-on chicken thighs (6 ounces each)

onion (finely chopped)

red bell pepper (finely chopped)

bay leaf

chicken broth (plus more if needed)

rice

parsley (optional)

peas (thawed)

Preheat the oven to 375 degrees F.

Combine wine and saffron; let stand until ready to use.

Season chicken on both sides with salt and pepper. Heat oil in a large pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes.

Flip, and cook until golden brown; transfer to a plate.

Drain any excess oil, leaving 1 teaspoon of oil in the pan.

Reduce heat to medium and cook onion, red bell pepper and garlic, stirring often, until tender, 5 to 7 minutes. Stir in wine-saffron mixture, 3/4 teaspoon salt, 1/2 teaspoon pepper, and the bay leaf.

Cook until wine is almost completely evaporated, 5 to 10 minutes. Add chicken thighs, broth and rice; bring to a simmer.

Cover the pan and place it in the oven. Bake for 30 minutes.

Remove the pan from the oven. Stir the peas into the rice.&nbsp;

Top with parsley and serve.

https://content.jwplatform.com/videos/wzV5z9D7.mp4

This recipe for Spanish Arroz con Pollo is a one pot meal that’s full of tender chicken thighs, creamy saffron rice and vegetables – the perfect quick and easy dinner!

A simpler version of Arroz con Pollo, this Spanish chicken and rice recipe with chorizo is a satisfying and flavorfu one-pan-wonder! It&#039;s important to rinse and soak the rice in water for a little while to get rid of excess starch. Take the time to brown the chicken fully and

One Pan Spanish Chicken and Rice Recipe with Chorizo

medium grain rice (washed)

(skin-on chicken thighs)

chicken drumsticks

Olive oil

oz bulk Chorizo sausage (no casings)

green bell pepper (cored, chopped)

red onion (peeled, chopped)

garlic (peeled, crushed)

tomato (chopped)

tomato paste

tbsp smoked paprika

tsp black pepper

tsp cayenne pepper (more or less to your liking (optional))

Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes while you work on other things. You should be able to break a grain of rice easily.  Drain well.

Make the spice rub. In a small bowl, mix the spices, salt and pepper.

Season the chicken. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).

Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now.

Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.

Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes.

Add the rice and cook the rice with the chicken. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20  minutes or until the rice is fully cooked.

Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.

Instant Pot Arroz con Pollo - made in a fraction of the time! This Spanish version is infused with saffron and smoked paprika and full of amazing flavor! See notes for stove top version. Please read recipe notes about the "Burn Error" before starting. Updated recipe 3/11/20

Instant Pot Arroz Con Pollo 

½ lbs chicken thighs (whole, boneless, skinless)

pepper

——

—–

onion, diced or sliced

red bell pepper, diced

carrot, diced

garlic, rough chopped

chicken stock

white wine

teaspoons smoked paprika if you like.

chili powder

½ -1 teaspoon chili flakes

tomatoes

green olives

lime

lime wedges, warm tortillas, queso fresco cheese

Please read instructions all the way through first, including the NOTES, taking note of the type of rice being used -and be precise with measuring!

Season the whole chicken thighs, generously on all sides with salt, pepper and smoked paprika. Set aside. You could brown the top side in oil if you like (so they end up like photos) or just plop them in raw (they will still taste really good, but look a bit paler &#8211; totally fine if in a hurry)!

In a small bowl, pour 2 tablespoons warm water over  the saffron threads, if using and let this steep. (If using Rumi Saffron, ¼ teaspoon is enough.)

Heat oil in a 6 quart Instant Pot, using the &#8220;saute&#8221; function. Add the onion and cook 2-3 minutes, stirring. Add the garlic, and cook for 2 more minutes, then add bell pepper and carrots and cook 2-3 minutes.

Add the saffron and its water, the chicken broth and wine to the instant pot,  bring to a simmer, then using a wood spoon or spatula,  scrap up any browned bits &#8211; getting into all those corners (this is absolutely imperative to preventing the burn error!!!).

Rinse the rice (important) and sprinkle it evenly over top &#8211; do not stir!

Place the seasoned chicken over top of the rice, nestling it in a bit.

Break the chicken apart with two forks, and stir in the olives and peas, covering on warm for just a few minutes until peas heat through.

Squeeze with lime and serve with the optional garnishes.

This chicken recipe is my go-to recipe for instant pot chicken. The only thing is that I cannot seem to figure out the best ratio of liquid, since I use a little bit more rice (about 1/2 cup more) than the recipe calls for. I get it a little mushy. I will try again today, using only 1/2 cup more liquid, not just doubling it. Wish me luck.

I made this on the stove in a big Dutch oven.Just one cup rice didn’t seem like enough so I added 1/2 cup (white basmati) and used a total of 2 1/4 c broth. It was pretty spot on; maybe a little mushy but I think it’s because the liquid from the tomatoes and the wine should probably be factored in to total cooking liquid? Is the wine necessary? I had no sticky bits to deglaze. Anyway, I let it sit on the stove lid off while we ate and when we came back for seconds the rice had dried out a bit and it was perfect. Topped with parsley and sour cream plus a little cheese. Next time I’ll stick with the 1 c rice (I had way too much) and won’t bother with the saffron.It’s too perfumey for me (expensive too!). I only had spicy paprika so mine was quite spicy which we liked.

Just tried this out and ended up with a very flavorful meal. Had to leave out the saffron since the two stores I tried were sold out and I didn't have it in me to keep looking. But having done that, I still think this turned out delicious. No burn error, either.

The only thing I didn't love was the texture of the rice. I used 1 cup basmati, and it became extremely mushy. If that is how it should turn out, then this recipe is spot on. Maybe adding a bit more rice next time would solve this? I would love to hear suggestions. 

Cooking the rice separately would solve that problem, but it kind of defeats the perk of the instant pot being all-in-one. The amount of liquid would probably need to be reduced, as well, and I expect that would lead to a burn error.

This was so delicious! I was scared to make it because of all the comments about the difficulties with the rice. I used sushi rice and followed all the proportions of the recipe and it worked perfectly! I used an extra 1/4 of broth (instead of the wine because my one year old was eating too) even she loved it!

This is outstanding. Loaded with flavor.  I skipped the carrot, had green bell pepper on hand, and used Rotel tomatoes. The added touch of avocado ( I toss cubed avocado with lime juice, salt and pepper), as well as a dollop of sour cream really push this over the top. Sooo good- and easy!

This was a wonderful recipe. I followed the recipe but I used 1 Cup of Jasmin Basmati Rice with 2 Cups of Chicken Stock.  Pressure Cooked for 15 minutes. 
Turned out beautifully. Thank you.

I made this recently and it turned out wonderfully.  Would love to make again but repurpose with shrimp (for my wife, who is a pescatarian).  Aside from using veggie broth, do you think I could merely replace the chicken with shrimp?  Or, cook the shrimp separately and stir in at the end?

Skillet Cauliflower "Arroz" Con Pollo (Spanish chicken and rice) is a dish I grew up eating, and is pure comfort food to me. This low-carb version swaps the rice for veggies, which means larger portions with 85% less calories than rice!

Skillet Cauliflower "Arroz" Con Pollo

skinless (drumsticks on the bone)

red bell pepper

cilantro (chopped)

Sazon seasoning (store bought ore homemade)

oz bag Green Giant Riced Cauliflower Medley

green olives (1 tablespoon brine)

Season chicken with 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon oregano and black pepper.

Heat a medium skillet over medium-high heat, add 1/2 teaspoon of oil and sauté the chicken until browned on all sides, about 5 minutes. Remove chicken and set aside. Wipe the skillet.

Heat remaining 2 1/2 teaspoons oil in skillet, then add onions, peppers, garlic and cilantro. Sauté, stirring about 2 minutes. Add water, tomato paste, sazon, 1/4 teaspoon salt and return the chicken to the skillet. Cover and cook on medium-low heat 30 minutes, turning half way, until the chicken is tender and cooked through. Remove chicken to a plate.

Add the Green Giant Riced Veggies, increase heat to medium-high and stir well, return the chicken to the skillet, add the olives with a little of the brine (liquid) from the olive jar, cover and simmer until heated through, about 6 minutes.

Cuban arroz con pollo is a classic, one-pot Cuban rice dish made with chicken, yellow rice, tomato sauce, bell peppers and spices. The best comfort food!

Cuban Arroz Con Pollo

olive oil (divided)

salt, pepper, cumin for chicken thighs

red bell pepper (chopped)

white rice (rinsed and washed)

annatto powder, bijol,

First, pat the chicken thighs dry with a paper towel then season with salt, pepper, and cumin.

In a wide Dutch oven or large saucepan, heat 2 tablespoons of olive oil. Over medium heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.

Next, add the remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant.

Add the rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper to the saucepan. Bring to a boil then add the chicken thighs to the mixture.

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The most viewed arroz con pollo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Instant Pot Chicken Drumsticks With...

Instant Pot Chicken And Rice

Arroz Con Pollo, Lightened Up

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One Pan Spanish Chicken and Rice Re...

Instant Pot Arroz Con Pollo

Skillet Cauliflower "Arroz" Con Pol...

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The most viewed arroz con pollo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine