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Milk Street Recipe
Milk Street Bowtie Arroz con Pollo

Arroz con Pollo

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Arroz con Pollo


40 minutes 15 minutes active

4 Servings

This Spanish-style arroz con pollo (rice with chicken) gets a flavor boost from browning the chicken and cooking the tomato paste until it darkens. The caramelization develops flavor compounds that add complexity to the finished dish. We use Italian Arborio rice—it has a starch content that yields a satisfyingly creamy consistency and is easier to find than similarly high-starch Spanish varieties.



40 minutes

15 minutes active

2 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken thighs, trimmed, patted dry and cut into 1-inch pieces
1 medium yellow onion, chopped
¼ cup tomato paste
1 tablespoon smoked paprika
Kosher salt and ground black pepper
1 cup Arborio rice, rinsed and drained
2 cups frozen green peas
Optional garnish: Sliced pitted green olives OR chopped roasted red peppers OR both
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Thad H.
October 31, 2022
Simple and perfect
What stuck me about this recipe was its taste and simplicity. The Arborio rice risotto comes out perfectly with no effort.
Michael L.
November 24, 2023
Delicious and so easy
My only recommendation is to toss in the peas a little earlier as i found the residual heat didn't cook them through. Considering topping with some toasted breadcrumbs next time for a little crunch!
Kay J.
September 26, 2023
Easy, Delicious, and Versatile
I initially followed the recipe exactly and added it to my rotation. Yesterday, I had a big poblano pepper from the farm stand and only red onion. I cooked diced poblano with the onion and omitted the peas. It was equally delicious and colorful. I imagine other substitutions could be made to the basic recipe.
Kenneth V.
November 3, 2023
Arroz con pollo
This is a good quick verson, I prefer the carribean version that I have mad many times. Seasoned with cumin,saffron,coriander and made with bone in chicken. Deeper flavor.
Jared Evans & J.

Flavorful, simply prepared, easy weeknight meal. I’m always looking for recipes that I can put together in a pinch; the use of frozen peas clinches this recipe as well-rounded and no fuss. I charred two fresh peppers (alright I made the dish on Saturday), and combined with 1 tsp vinegar and 1 tsp olive oil, a pinch of sugar and salt, and 1/2 clove of crushed fresh garlic. Delish! Thanks R-squared

Jared Evans & J.

....not to mention only one pot to clean

Peter F.

Love this recipe, it’s becoming a part of our regular rotation. I have been getting some sticking on the bottom of the pot (enameled Dutch oven), any suggestions?

Lynn C.

Hi Peter -

We aren't sure what might be causing the sticking. Do you find the cooking time is accurate? It's possible that your stovetop's "low" setting may run a bit hotter than ours and the bottom is cooking too fast and the rice sticks a bit. If it's possible to lower the heat any further, I would recommend that. Otherwise, although there's a fair amount of oil in the pan already, it could be getting too hot. Make sure it's just barely smoking before adding the chicken. If all of this isn't working, adding a little bit more oil might help. I would probably wait to add it until right before you add the rice and water.

The Milk Street Team

Peter F.

Thanks! Yes, the cooking time seems right as the rice is cooked properly but the stove runs a bit hot, even set on simmer. I’ll experiment with the oil and see if that gets me anywhere.

Peter F.

Thanks! Yes, the cooking time seems right as the rice is cooked properly but the stove runs a bit hot, even set on simmer. I’ll experiment with the oil and see if that gets me anywhere.

Anne T.

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