Make Arroz Con Pollo in Your Rice Cooker | Kenji's Cooking Show

Ingredients


14 g	olive oil
½	onion
2 cloves	garlic
6 g	kosher salt
1 pinch	MSG
1 tsp	cumin
1 tsp	paprika
1 c	long grain white rice
240 g	chicken broth
1 pinch	saffron threads
½	carrot
1 c	green beans
½ c	frozen peas
454 g	boneless skinless chicken thighs
½ c	pimento-stuffed olives
⅓ c	fresh cilantro

Directions

1. Set rice cooker to Quick Cook. Add 14g olive oil.
2. Add ½ onion (diced) and 2cloves garlic (smashed and roughly chopped).
3. Cook, stirring occasionally, until softened but not browned — about 5–7 minutes. Close lid between stirs to trap heat.
4. Add 6g kosher salt and 1pinch MSG. Stir.
5. Add 1teaspoon cumin (grind if whole) and 1teaspoon paprika. Stir.
6. Add 1cup long grain white rice. Stir until every grain is coated in oil and spices.
7. Pour in 240g chicken broth. Stir to distribute evenly.
8. Crush 1pinch saffron threads between your fingers directly into the pot. Stir.
9. Add ½ carrot (peeled and cut into small chunks), 1cup green beans (cut into small chunks), and ½ cup frozen peas on top of the rice. Do not stir.
10. Lay 454g boneless skinless chicken thighs on top of the vegetables.
11. Switch to White Rice mode. Press start. Cook ~35 minutes.
12. Open lid. Remove chicken thighs.
13. Shred chicken into large chunks with two forks.
14. Return shredded chicken to the pot.
15. Add ½ cup pimento-stuffed olives (sliced) and ⅓ cup fresh cilantro (finely chopped).
16. Drizzle in a little extra olive oil.
17. Fold everything together gently — do not stir. Taste, adjust salt and MSG, and serve.

Flexibility: Vegetables are swappable — frozen works as well as fresh. Corn, broccoli, capers, or raisins all work. The two non-negotiables: (1) correct rice-to-liquid ratio (~1:1.3 for long grain) and (2) coat the rice in oil before steaming.

No rice cooker? Sauté in a pot or Dutch oven, then cover and cook on low until liquid is absorbed.

Saffron: Optional but adds great color and aroma. A small pinch is plenty.

Make Arroz Con Pollo in Your Rice Cooker | Kenji's Cooking Show

by J. Kenji López-Alt · video^[2]

Ingredients

	14 g	olive oil
	½	onion
	2 cloves	garlic
	6 g	kosher salt
	1 pinch	MSG
	1 tsp	cumin
	1 tsp	paprika
	1 c	long grain white rice
	240 g	chicken broth
	1 pinch	saffron threads
	½	carrot
	1 c	green beans
	½ c	frozen peas
	454 g	boneless skinless chicken thighs
	½ c	pimento-stuffed olives
	⅓ c	fresh cilantro

Directions

1. Set rice cooker to Quick Cook. Add 14g olive oil.
2. Add ½ onion (diced) and 2cloves garlic (smashed and roughly chopped).
3. Cook, stirring occasionally, until softened but not browned — about 5–7 minutes. Close lid between stirs to trap heat.
4. Add 6g kosher salt and 1pinch MSG. Stir.
5. Add 1teaspoon cumin (grind if whole) and 1teaspoon paprika. Stir.
6. Add 1cup long grain white rice. Stir until every grain is coated in oil and spices.
7. Pour in 240g chicken broth. Stir to distribute evenly.
8. Crush 1pinch saffron threads between your fingers directly into the pot. Stir.
9. Add ½ carrot (peeled and cut into small chunks), 1cup green beans (cut into small chunks), and ½ cup frozen peas on top of the rice. Do not stir.
10. Lay 454g boneless skinless chicken thighs on top of the vegetables.
11. Switch to White Rice mode. Press start. Cook ~35 minutes.
12. Open lid. Remove chicken thighs.
13. Shred chicken into large chunks with two forks.
14. Return shredded chicken to the pot.
15. Add ½ cup pimento-stuffed olives (sliced) and ⅓ cup fresh cilantro (finely chopped).
16. Drizzle in a little extra olive oil.
17. Fold everything together gently — do not stir. Taste, adjust salt and MSG, and serve.

No rice cooker? Sauté in a pot or Dutch oven, then cover and cook on low until liquid is absorbed.

Saffron: Optional but adds great color and aroma. A small pinch is plenty.