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A pan of arroz con pollo with chicken thighs, saffron rice and peas.

Arroz con Pollo

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!
Course Dinner
Cuisine Spanish
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 686kcal
Author Sara Welch


  • 1/4 cup dry white wine
  • Pinch of saffron threads
  • 4 bone-in skin-on chicken thighs 6 ounces each
  • Kosher salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion finely chopped
  • 1 red bell pepper finely chopped
  • 2 teaspoons minced garlic
  • 1 bay leaf
  • 2 cups chicken broth plus more if needed
  • 1 cup short-grain rice such as Calasparra, Arborio or Calrose
  • 2 tablespoons chopped parsley optional
  • 3/4 cup frozen 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. 
  • Top with parsley and serve.



Calories: 686kcal | Carbohydrates: 55g | Protein: 32g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 145mg | Sodium: 815mg | Potassium: 730mg | Fiber: 4g | Sugar: 4g | Vitamin A: 670IU | Vitamin C: 9.8mg | Calcium: 68mg | Iron: 2.7mg