//One-Pot Chicken and Yellow Rice (Arroz con Pollo)

One-Pot Chicken and Yellow Rice (Arroz con Pollo)

Make meal time a breeze with a family-friendly recipe for One-Pot Chicken and Yellow Rice.

Dutch oven containing Chicken and Yellow Rice with sliced green olives

When it comes to comfort food that has maximum flavor with minimum mess (read: dishes!), it doesn’t get much better than Chicken and Yellow Rice.

My husband grew up eating a variation of this recipe, which was prepared by his Cuban grandmother. They called it arroz con pollo, which is just simply rice with chicken.

Various sized bowls containing chicken stock, green olives, diced onions and carrots, minced garlic, spices, frozen peas, basmati rice and uncooked cubed chicken thighs

Years after my husband and I met, I moved to Spain for 6 months, where I would seek out their variation on chicken and rice, a.k.a. paella.

It’s taken 15 years of knowing my husband (and 5 years of marriage, 2 kids and 1 dog later!) for me to finally create my own spin on arroz con pollo. And I can proudly say this recipe is 100% Cuban husband-approved!

I’ve eliminated as much dish-dirtying as possible by coming up with a technique that involves a single pot. Yes, just one solitary pot will lead you to the most flavor-packed, hearty, stick-to-your-ribs, meal-in-a-bowl ever.

Dutch oven containing cubed chicken thighs, vegetables and wooden spoon

My One-Pot Chicken and Yellow Rice is loaded with peas, carrots, plenty of spices, and the real winning addition (according to my husband and two toddler boys), green olives. They lend saltiness and brininess to cut through the otherwise heaviness of a rice-based dish.

There’s only one trick to ensuring your arroz con pollo doesn’t get clumpy or turn into risotto: rinse your rice before adding it to the pot! Then rinse it again, and again, and again. Then one more time just for good measure.

One Pot Chicken and Yellow Rice next to small bowls containing sliced green olives, spices and herbs

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Dutch oven containing Chicken and Yellow Rice with sliced green olives

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One Pot Chicken and Yellow Rice

  • 2
    Tablespoons
    olive oil
  • 2
    cups
    diced onions
  • 1
    cup
    diced carrots
  • 3
    cloves garlic, minced
  • 1 1/2
    pounds
    boneless, skinless chicken thighs, cubed
  • 2
    teaspoons
    turmeric powder
  • 1
    teaspoon
    paprika
  • 1
    Tablespoon
    dried oregano
  • 1
    cup
    sliced green olives
  • 1
    cup
    frozen peas
  • 2
    cups
    basmati rice, rinsed very well (See Kelly’s Note)
  • 2
    cups
    chicken stock

Add the olive oil to a large heavy-bottomed stockpot or Dutch oven set over medium-low heat.

Add the onions and carrots and cook, stirring, until the vegetables are softened, 5 to 7 minutes.

Add the garlic and cook, stirring, until fragrant, about 2 minutes.

Add the chicken thighs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken thighs are no longer pink, about 7 minutes.

Stir in the turmeric powder, paprika and oregano.

Add the olives, peas, rice, and stock and stir to combine.

Increase the heat to medium-high to bring the mixture to a boil. Cover the pot then reduce it to a simmer and cook, undisturbed, until the rice is cooked through, about 30 minutes.

Uncover the pot, stir and serve.

Kelly’s Note:

You must rinse the rice very, very well prior to adding it to the pot, otherwise the rice will stick together and become clumpy.

★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition Facts

One Pot Chicken and Yellow Rice

Amount Per Serving

Calories 520
Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 3g19%

Cholesterol 110mg37%

Sodium 588mg26%

Potassium 688mg20%

Carbohydrates 65g22%

Fiber 5g21%

Sugar 6g7%

Protein 31g62%

Vitamin A 4043IU81%

Vitamin C 16mg19%

Calcium 83mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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