Arroz Con Pollo
A perfect all in one meal, this chicken and rice dish with a hint of saffron will be loved by everyone.
Chef Vicky Ratani`s Arroz con Pollo recipe

- 1

Cooking Time

-10-15 Mins


- Medium

Preparation Time

- 15 Mins


  • 3 pieces chicken thighs
  • 2 tbsp olive oil
  • 2 bay leaves
  • Cracked black pepper
  • Few thyme sprigs
  • 1 sliced onion
  • ½ green bell pepper sliced
  • ½ red bell pepper sliced
  • 1 red chilli
  • 2 tbsp garlic
  • Few saffron strands
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 cinnamon stick
  • 1 tsp oregano
  • 2 tbsp tomato puree
  • 2 cups soaked rice
  • ½ cup stock
  • salt
  • Green peas
  • oregano leaves


  1. 1

    Season the chicken thighs with salt.
  2. 2

    Heat olive oil in a pan.
  3. 3

    Add bay leaves chicken thighs, cracked black pepper, and thyme sprigs.
  4. 4

    Saute and cover with a lid.
  5. 5

    Once the chicken thighs are seared, set aside in a tray.
  6. 6

    To the same pan, add the chopped vegetables, garlic paste, red chilli, saffron, turmeric powder, cumin powder, cinnamon stick, oregano, tomato puree, salt, and soaked rice.
  7. 7

    Mix well and add the seared chicken thighs.
  8. 8

    Add the stock and cover with a lid.
  9. 9

    Cook on a medium flame.
  10. 10

    Serve hot in a bowl and garnish with green peas and oregano leaves.
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About Chef

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Vicky Ratnani


Give him an ingredient and he'll wow you with his imagination. Chef Vicky Ratnani's comfort in the kitchen brings even the most mundane cooking experience to life@dinner parties take on an epic grandeur and picnic brunches become terrifically fun events.

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