Name: Arroz con Pollo
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Latin American
Ingredients: 6 bone-in, skin-on chicken thighs or drumsticks; 2 cups long grain white rice; 2 tablespoons olive oil; 1 onion, chopped; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 3 cloves garlic, minced; 1 cup tomato sauce or 1 can diced tomatoes; 3 cups chicken broth; 1 cup peas (fresh or frozen); 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon turmeric or a pinch of saffron; 1 bay leaf; Salt and pepper to taste; Fresh cilantro or parsley, for garnish; Lime wedges, for serving (optional)

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Why You’ll Love This Recipe

Arroz con Pollo is the ultimate comfort food that brings together the rich flavors of chicken, rice, and vegetables in a single dish. It’s easy to make, uses pantry staples, and is perfect for feeding a crowd. The one-pot method means easy cleanup, and the well-seasoned rice soaks up all the delicious juices from the chicken. It’s a budget-friendly, flavorful meal that works well for weeknights or special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs or drumsticks
Long grain white rice
Olive oil
Onion, chopped
Bell peppers (red and green), chopped
Garlic, minced
Tomato sauce or diced tomatoes
Chicken broth
Peas (fresh or frozen)
Ground cumin
Paprika
Turmeric or saffron (for color and flavor)
Bay leaf
Salt and pepper
Fresh cilantro or parsley for garnish
Lime wedges (optional, for serving)

Directions

Season the chicken with salt, pepper, cumin, and paprika.
In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the chicken on both sides, about 4–5 minutes per side. Remove and set aside.
In the same pot, add more oil if needed and sauté the onion, bell peppers, and garlic until softened.
Stir in the tomato sauce, turmeric (or saffron), and bay leaf. Cook for 2–3 minutes.
Add the rice and stir to coat it in the tomato and spice mixture.
Pour in the chicken broth and bring to a simmer. Return the chicken to the pot, nestling it into the rice.
Cover, reduce heat to low, and cook for 25–30 minutes, or until the rice is tender and the chicken is cooked through.
In the last 5 minutes of cooking, add the peas and let them steam with the residual heat.
Remove from heat and let rest for 5 minutes before serving. Garnish with chopped cilantro or parsley and serve with lime wedges if desired.

Servings and timing

This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Use boneless, skinless chicken for quicker cooking and easier serving.
Add olives or capers for a briny, tangy twist.
Try it with brown rice (adjusting liquid and cook time accordingly).
Include carrots, corn, or green beans for extra vegetables.
Make it spicy with a diced jalapeño or a pinch of cayenne.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet over medium heat or in the microwave, adding a splash of broth or water if needed to moisten the rice.
This dish can also be frozen for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use pre-cooked chicken?

Yes, just add it toward the end of the cooking time to prevent it from drying out.

What’s the best rice to use?

Long grain white rice is ideal, but you can also use jasmine or basmati. Avoid instant rice.

Can I make this dish in advance?

Yes, Arroz con Pollo reheats well and is great for meal prep or make-ahead dinners.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free—just make sure your broth and spices are free from additives.

How do I prevent the rice from getting mushy?

Use the correct rice-to-liquid ratio and avoid over-stirring once the rice begins cooking.

Can I cook it in a rice cooker or Instant Pot?

Yes, with some adjustments. Brown the chicken and sauté the aromatics first, then transfer everything to the appliance.

What gives the rice its yellow color?

Turmeric or saffron are typically used to give the rice a vibrant golden hue and subtle flavor.

Can I use chicken breast?

Yes, but be cautious not to overcook it. Thighs offer more flavor and stay moist longer.

What side dishes go well with Arroz con Pollo?

A simple green salad, fried plantains, or sliced avocado make great accompaniments.

Can I skip the tomato sauce?

You can, though it adds richness. Substitute with a bit more broth and a splash of lime for brightness.

Conclusion

Arroz con Pollo is a delicious, soul-warming dish that brings together tender chicken, seasoned rice, and bold Latin flavors in every bite. It’s a versatile, one-pot meal that’s both easy to make and deeply satisfying. Whether you’re cooking for family or guests, this timeless classic is sure to impress and become a regular on your dinner menu.

Arroz con Pollo

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Arroz con Pollo is a classic Latin American one-pot dish made with seasoned chicken, aromatic vegetables, and flavorful rice. Comforting, budget-friendly, and full of bold flavor, it’s perfect for family dinners or special occasions.

Author: Laura
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Main Course
Method: Stovetop
Cuisine: Latin American
Diet: Gluten Free

Instructions

Season chicken with salt, pepper, cumin, and paprika.
In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the chicken on both sides for about 4–5 minutes per side. Remove and set aside.
In the same pot, sauté onion, bell peppers, and garlic until softened.
Stir in tomato sauce, turmeric or saffron, and bay leaf. Cook for 2–3 minutes.
Add rice and stir to coat in the mixture.
Pour in chicken broth and bring to a simmer. Nestle the browned chicken into the rice mixture.
Cover, reduce heat to low, and cook for 25–30 minutes or until rice is tender and chicken is cooked through.
In the last 5 minutes, add peas and allow them to steam.
Remove from heat, let rest for 5 minutes, then garnish with chopped cilantro or parsley. Serve with lime wedges if desired.

Notes

Use boneless chicken for quicker cooking.
Add olives or capers for a briny twist.
Brown rice can be used—adjust liquid and cook time.
To prevent mushy rice, use the correct ratio and avoid stirring during cooking.
Great for meal prep or freezing for later.

Nutrition

Serving Size: 1.5 cups
Calories: 460
Sugar: 4g
Sodium: 580mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 30g
Cholesterol: 110mg