SouthernTurk
Unusual recipes for curious cooks.
https://www.southernturk.versust.com/recipe/hands-off-arroz-con-pollo-in-a-rice-cooker
Printed September 1, 2026
Printed September 1, 2026
Cooking Without Limits
Hands-Off Arroz con Pollo in a Rice Cooker
The beloved Latin American chicken-and-rice dish adapted for a rice cooker, requiring zero stirring or monitoring. Just add everything and walk away.
Ingredients
- 1½ cups long-grain white rice
- 4 chicken thighs, bone-in and skin-on
- 1 cup frozen peas
- 1 bell pepper, diced
- ½ cup pimento-stuffed olives, sliced
- 2 cups chicken broth
- ½ cup tomato sauce
- 1 tablespoon olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Lemon wedges for serving
Preparation
Traditional arroz con pollo requires careful layering and timing on the stovetop. This rice cooker version delivers all the same saffron-yellow rice, tender chicken, and vegetable-studded goodness with genuinely zero technique required.
Preparation
- Rinse the rice until the water runs clear and add it to the rice cooker pot.
- Add the chicken broth, tomato sauce, olive oil, cumin, paprika, and garlic powder to the rice. Stir to combine.
- Season the chicken thighs generously with salt and pepper, then nestle them into the rice mixture, skin side up.
- Scatter the bell pepper, olives, and frozen peas around and over the chicken.
- Close the rice cooker and set it to the regular white rice setting. Do not open during cooking.
- When the rice cooker switches to "warm," let it sit for 10 minutes before opening.
- Carefully remove the chicken thighs (the meat should be falling off the bone). Fluff the rice and vegetables with a fork.
- Serve the chicken over the rice with lemon wedges on the side.
If you want crispier chicken skin, place the cooked thighs under the broiler for 2-3 minutes before serving—but the dish is perfectly delicious without this step.
