The one-pot wonder that feeds your family — and your wallet

Arroz con Pollo translates to “Rice with Chicken” in Spanish, but it’s so much more than that. This dish shows up in almost every culture because it’s cheap, easy to make, feeds a crowd and everyone loves it.

The magic happens when the chicken, rice and veggies simmer together, creating a one-pot wonder of juicy chicken, flavorful rice and vibrant peppers and tomatoes.

This is my go-to recipe when chicken thighs go on sale. And if you’re lucky enough to have leftovers, they’re even better the next day. It freezes beautifully, too.

The beauty of Arroz con Pollo is its flexibility. While I swear by bone-in, skin-on chicken thighs for maximum flavor, feel free to swap in any chicken pieces you like — legs, breasts or a combo.

Bone-in, skin-on chicken does bring a deeper flavor, but boneless and skinless will work if you’re watching your waistline or just need to make things quicker.

Want a little heat? Toss in some serrano or jalapeño peppers with your onions and bell peppers.

You can use any rice you’ve got on hand, but just be aware that the cooking time and liquid amounts may vary.

And if you’re a brown rice fan, like me, go ahead and use 3 cups of precooked brown rice when you add the tomatoes. Just skip the broth and water for this one — because, let’s face it, brown rice rules.

Oh, and peas and green olives? Totally optional, but I love how the sweet peas and salty olives balance out the dish. No harm if you leave them out, though. It’s still delicious either way.

This one-pot meal stands on its own, but a crisp salad or green beans with almonds would make great sides.

Next time chicken thighs are on sale, give this frugal family favorite a try. It’s like a culinary hug from your abuelita.

Arroz con Pollo

Servings: 4 to 6

Ingredients

2 teaspoons salt

1/4 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon dried cumin

3 to 4 pounds chicken thighs, bone-in, skin-on

3 tablespoons olive oil

1 (16 ounce) bag frozen onion and pepper blend, thawed

1 1/2 cups long-grain white rice

2 cloves garlic, finely minced

1 (14.5 ounce) can chicken broth

1 (8 ounce) can tomato sauce

1 (14.5 ounce) can diced tomatoes with chilies

1 cup frozen peas, thawed (optional)

1/2 cup manzanilla pimiento-stuffed green olives, chopped (optional)

Procedure

In a small bowl, combine the salt, pepper, garlic and cumin. Pat the chicken thighs dry with paper towels and sprinkle the seasonings evenly over them.

Heat olive oil in a large skillet over medium-high heat. Cooking in batches if necessary so you don’t crowd the pan, add the chicken, skin side down, into the skillet. Brown chicken on both sides, about 5 minutes per side. Set aside.

Reduce heat to medium. In the same skillet, sauté onion and pepper blend until softened. Add salt, rice and garlic; sauté until rice is golden and garlic fragrant.

Add chicken broth, tomato sauce, diced tomatoes and 1 cup water. I rinse out the tomato cans with the cup of water and add it to the pot — it finally happened; I have become my mother. Stir well.

Return chicken to skillet, skin side up, nestling pieces in rice mixture. Ensure rice is covered with liquid. Cover and simmer on low for 30 to 35 minutes until rice is tender and chicken reaches 165 degrees. Add the peas and/or olives and stir. Serve hot.