Spanish Arroz Con Pollo

Spain has a rich culinary culture, and its rice dishes are some of its most popular. One of the most beloved Spanish dishes is Arroz Con Pollo, or Chicken and Rice. This classic dish combines flavors of garlic and saffron, giving it a taste that’s both comforting and varied. The ingredients are simple and the steps are straightforward, making this dish perfect for busy weeknights.

This version of Arroz Con Pollo starts with a generous helping of chicken, which is sautéed until nicely browned before being added to the rice. Saffron infuses the rice with a bold flavor and vibrant orange color. Carrots add sweetness, while frozen peas make the dish a full meal-in-one. If desired, you can also add other extras like olives, diced tomatoes, or fresh herbs. Serve the dish with a sprinkle of fresh parsley and a dollop of sour cream for a touch of richness.


– 1 ¼ lbs boneless skinless chicken breast, cut into 1-inch cubes
– 2 tablespoons olive oil, divided
– 2 cloves garlic, minced
– ½ teaspoon crushed red pepper flakes
– ½ teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ½ cup long grain white rice
– ¼ teaspoon ground saffron
– 2 cups chicken broth
– ½ cup carrots, diced
– ½ cup frozen peas
– 2 tablespoons fresh parsley, chopped
– ½ cup sour cream


1. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the chicken cubes and sauté until browned, about 3 minutes.

2. Add the garlic, red pepper flakes, salt, and pepper to the chicken and cook for 1 minute.

3. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the rice and saffron and cook for 2 minutes, stirring constantly.

4. Add the chicken broth and bring to a boil. Reduce the heat to low and simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.

5. Stir in the carrots, peas, and parsley. Cook for an additional 2 minutes, or until the vegetables are tender.

6. Serve with a dollop of sour cream. Enjoy!