---
author: J. Kenji López-Alt
source:
video: https://www.youtube.com/watch?v=xT_VJyRLcyI
hero: https://bsteph.imgix.net/make-arroz-con-pollo-in-your-rice-cooker-kenji-s-cooking-show.jpg
tags: [entree, mexican, chicken]
draft: true
---

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

1. Set rice cooker to Quick Cook. Add (14 g)[olive oil].
2. Add (½)[onion] (diced) and (2 cloves)[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 (6 g)[kosher salt] and (1 pinch)[MSG]. Stir.
5. Add (1 teaspoon)[cumin] (grind if whole) and (1 teaspoon)[paprika]. Stir.
6. Add (1 cup)[long grain white rice]. Stir until every grain is coated in oil and spices.
7. Pour in (240 g)[chicken broth]. Stir to distribute evenly.
8. Crush (1 pinch)[saffron threads] between your fingers directly into the pot. Stir.
9. Add (½)[carrot] (peeled and cut into small chunks), (1 cup)[green beans] (cut into small chunks), and (½ cup)[frozen peas] on top of the rice. Do not stir.
10. Lay (454 g)[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.