Gluten Free Arroz Con Pollo
This one-pot wonder is the kind of deeply satisfying weeknight dinner that tastes like it took all day. Bone-in, skin-on chicken gets seared until deeply golden, then nestled into saffron-and-tomato-scented rice loaded with bell peppers, olives, and peas before the whole pot goes into the oven to finish low and slow. The result is tender, fall-off-the-bone chicken sitting on top of rice that has soaked up every bit of that smoky, garlicky broth — it's the definition of comfort food. For anyone navigating a wheat-free lifestyle, this dish is a natural fit because every ingredient here is inherently free of gluten — long-grain white rice, fresh vegetables, whole spices, and chicken broth do all the heavy lifting. The one thing worth double-checking is your chicken broth, since some store-bought versions sneak in additives that can be a problem; a quick label scan keeps everything on track. Beyond that, there's nothing tricky about the swap — no specialty flours, no substitutions, just real ingredients working exactly as they should. Finish with a squeeze of lemon and a handful of fresh cilantro, and you've got a showstopper dinner for four that nobody will believe came together in a single pot.
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Learn more →Ingredients
4 servings
- 2 lbs bone-in, skin-on chicken thighs and drumsticks (about 4–6 pieces)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 medium green bell pepper, finely diced
- 1 medium red bell pepper, finely diced
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- ¼ tsp saffron threads, crumbled
- 1 tsp dried oregano
- 1 bay leaf
- 1 ½ cups long-grain white rice
- 2 cups chicken broth
- ½ cup water
- ⅓ cup pimiento-stuffed green olives, sliced
- 1 cup frozen peas
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Pat the chicken pieces dry with paper towels, then season all over with the salt, black pepper, cumin, and smoked paprika.
- 2
Heat the olive oil in a large Dutch oven or deep 12-inch oven-safe skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down and sear, undisturbed, for 5–6 minutes until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate and set aside.
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