Why You’ll Love This Recipe
Arroz Con Pollo is simple, satisfying, and packed with bold, homey flavors. The chicken is cooked until juicy, and the rice absorbs all the delicious seasonings and broth, creating a rich, comforting dish. It’s ideal for weeknight dinners, family gatherings, or meal prep, and can be easily adapted to different regional styles.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs or drumsticks (bone-in, skin-on preferred)
long-grain rice (uncooked)
olive oil or vegetable oil
onion, chopped
bell pepper (red or green), chopped
garlic, minced
tomatoes (chopped or canned)
tomato paste (optional, for depth)
chicken broth
frozen peas
carrots, diced
bay leaf
ground cumin
paprika
salt
black pepper
sazon or adobo seasoning (optional)
fresh cilantro or parsley (for garnish)
Directions
- Season chicken with salt, pepper, and optional sazon or adobo.
- Heat oil in a large skillet or pot over medium-high heat. Brown the chicken on both sides until golden. Remove and set aside.
- In the same pot, sauté onions, garlic, and bell peppers until soft.
- Stir in tomatoes and tomato paste. Cook for a few minutes to reduce slightly.
- Add rice, carrots, cumin, paprika, bay leaf, and a pinch more salt and pepper. Stir to coat the rice in the seasonings.
- Pour in the chicken broth and return the chicken to the pot. Bring to a boil.
- Reduce heat, cover, and simmer for 25–30 minutes, or until rice is tender and chicken is cooked through.
- Stir in peas during the last 5 minutes of cooking.
- Remove from heat and let rest for 5 minutes before serving. Garnish with chopped cilantro or parsley.
Servings and timing
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Variations
- Boneless Chicken: Use boneless thighs or breasts for easier serving.
- Spicy Version: Add a diced jalapeño or crushed red pepper flakes.
- Vegetable-Packed: Add corn, green beans, or spinach.
- Yellow Rice: Stir in a pinch of turmeric or saffron for golden color.
- Cuban or Puerto Rican Style: Include olives, capers, or pimentos for extra briny flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of broth or water, or microwave until hot. Arroz Con Pollo also freezes well—just cool completely before storing in a freezer-safe container for up to 1 month.
FAQs
What type of rice is best for Arroz Con Pollo?
Long-grain rice works best, as it stays fluffy and absorbs flavor well.
Can I use boneless chicken?
Yes, but bone-in chicken gives more flavor. Adjust cooking time slightly if using boneless cuts.
Is this dish spicy?
It’s usually mild, but you can easily add heat with chilies or hot sauce.
Can I make it in one pot?
Yes! That’s the traditional method and part of what makes this dish so comforting and easy.
Why is my rice too mushy?
Too much liquid or overcooking can cause mushy rice. Use the correct rice-to-liquid ratio and cook covered on low heat.
Can I prep this ahead?
You can season the chicken and chop vegetables in advance. The cooked dish also keeps well for leftovers.
What does “sazon” mean?
Sazon is a popular seasoning blend in Latin cuisine, often containing garlic powder, cumin, coriander, and annatto.
Can I add beans?
Yes, black beans or kidney beans are great additions for extra protein and texture.
Is Arroz Con Pollo gluten-free?
Yes, as long as you use gluten-free broth and seasonings.
What do I serve with it?
It’s a full meal on its own, but a side salad, fried plantains, or avocado slices make great pairings.
Conclusion
Arroz Con Pollo is a timeless, one-pot dish that brings the warmth of home-cooked Latin flavors to your table. With tender chicken, flavorful rice, and colorful vegetables, it’s as comforting as it is satisfying. Whether for a casual dinner or a festive meal, this recipe is sure to become a family favorite.
PrintArroz Con Pollo
Arroz Con Pollo is a comforting Latin one-pot dish featuring tender chicken simmered with seasoned rice, tomatoes, and vegetables. It’s rich, flavorful, and perfect for family dinners or weekly meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings
- Category: Main Dish
- Method: One-Pot
- Cuisine: Latin American
Ingredients
- 6 bone-in, skin-on chicken thighs or drumsticks
- 2 cups long-grain white rice (uncooked)
- 2 tbsp olive oil or vegetable oil
- 1 onion, chopped
- 1 bell pepper (red or green), chopped
- 3 cloves garlic, minced
- 2 tomatoes, chopped (or 1 cup canned tomatoes)
- 1 tbsp tomato paste (optional)
- 3 1/2 cups chicken broth
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 1 bay leaf
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and black pepper to taste
- 1 tsp sazon or adobo seasoning (optional)
- Fresh cilantro or parsley, for garnish
Instructions
- Season chicken with salt, pepper, and optional sazon or adobo seasoning.
- Heat oil in a large pot or skillet over medium-high heat. Brown the chicken on both sides until golden. Remove and set aside.
- In the same pot, sauté chopped onion, garlic, and bell pepper until soft.
- Add chopped tomatoes and tomato paste. Cook for 3–5 minutes, stirring occasionally.
- Stir in rice, diced carrots, cumin, paprika, bay leaf, and a pinch of salt and pepper.
- Pour in chicken broth and return chicken to the pot. Bring to a boil, then reduce heat, cover, and simmer for 25–30 minutes.
- Stir in peas during the last 5 minutes of cooking. Check that rice is tender and chicken is cooked through.
- Remove from heat, let rest for 5 minutes. Garnish with chopped cilantro or parsley before serving.
Notes
- Use bone-in chicken for more flavor, or boneless for easier serving.
- To avoid mushy rice, don’t overcook and use a proper rice-to-liquid ratio.
- You can prep ingredients ahead to save time on busy nights.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg
