Arroz con Pollo
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Arroz con pollo is a much-loved Latin American dish that combines seasoned rice, tender chicken, and vegetables in one big pot, making it the perfect meal to feed a crowd or enjoy with family.
Arroz con pollo, which means “rice with chicken” in Spanish, is a beloved Latin American dish that’s similar to paella. My version is simple to make: start by seasoning and searing bone-in chicken pieces until golden brown, then sauté onions and bell peppers until fragrant and tender. Next, add rice, garlic, and tomato paste and toast everything before covering it with chicken broth, olives, and spices. Return the chicken to the pot and let everything cook in the oven until the rice is tender and the chicken is fully cooked. Finally, mix in peas and fresh cilantro. To serve, you can shred the chicken and mix it in with the rice for a more cohesive dish or leave it whole for a prettier presentation (my family prefers it shredded). Arroz con pollo is a comforting and satisfying meal perfect for feeding a hungry crowd. Serve it with a big salad and a traditional Latin American dessert like flan to complete the meal.
“Just delicious – even my picky eaters loved it. I used my Dutch oven and shredded the chicken and mixed it into the rice. Perfect one-pot meal!”
What You’ll Need To Make Arroz con Pollo
Step-by-Step Instructions
Step 1: Season and Brown the Chicken
Preheat the oven to 350°F and set an oven rack in the middle position. In a small bowl, mix together 1½ teaspoons salt, pepper, and 1 teaspoon of the cumin.
Cut off any excessive fat on the chicken (leaving the skin intact). Blot the chicken with a paper towel and season both sides with the spice mixture.
Heat the oil in a large (5 to 6-qt) Dutch oven or heavy-bottomed, high-sided oven-safe skillet over medium-high heat. Working in two batches, brown the chicken in a single layer until golden and crispy. For thighs, place the chicken skin side down, and sear until golden and crispy, 5 to 7 minutes. Flip and brown on the other side, 1 to 2 minutes more. For drumsticks, sear for 2 to 3 minutes on each side, turning to brown evenly all over.
Using tongs, transfer the chicken to a large plate and set aside aside.
Step 2: Sauté the Vegetables and Rice
If there is a lot of oil left in the pan, pour off all but about 2 tablespoons of the fat. Return the pot to the stove and reduce the heat to medium-low. Add the onion and bell pepper to the pot and cook, stirring occasionally, until softened, 6 to 8 minutes. As you stir, scrape up any brown bits from the bottom of the pan and mix it into the vegetables.
Add the rice, garlic, tomato paste, and remaining 1 teaspoon of cumin; cook, stirring constantly, until fragrant, another 2 to 3 minutes.
Step 3: Add the Broth, Seasoning and Browned Chicken To The Pot
Add the chicken broth, oregano, turmeric, sugar, olives, bay leaves, and remaining 1¼ teaspoons salt.
Nestle the chicken on top of this mixture and pour any remaining chicken drippings into the pan as well, and bring to a boil.
Step 4: Bake
Cover the pot with a lid and immediately transfer to the oven to bake for 35 minutes, or until the chicken registers 175°F on a meat thermometer. Remove the pan from the oven and let sit, covered, on a wire rack or on the stovetop for 10 minutes.
Uncover the pan, and use tongs to transfer the chicken to a plate. Remove the bay leaves, and fluff the rice. Mix the peas and cilantro, if using, into the rice.
Return the chicken pieces to the top of the rice. Alternatively, remove the skin, pull the meat off of the bones, shred into bite-sized chunks, and mix in with the rice (discard the skin and bones).
Serve or cover the pan to keep warm until ready to serve.
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Video Tutorial
Arroz con Pollo
Arroz con pollo is a much-loved Latin American dish that combines seasoned rice, tender chicken, and vegetables in one big pot, making it the perfect meal to feed a crowd or enjoy with family.
Ingredients
- 2¾ teaspoons salt, divided
- ¼ teaspoon ground black pepper
- 2 teaspoons ground cumin, divided
- 3 pounds bone-in, skin-on chicken thighs and/or drumsticks
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 cups long grain white rice (basmati works very well), rinsed
- 6 cloves garlic, minced
- ¼ cup tomato paste
- Approximately 3½ cups chicken broth (see note about measurement)
- ½ teaspoon dried oregano
- ¼ tsp ground turmeric (may substitute with annatto powder or bijol)
- ½ teaspoon sugar
- ¾ cup drained and halved pimento-stuffed green olives (from a 6-oz jar)
- 2 bay leaves
- 1 cup frozen peas, thawed
- ¼ cup chopped fresh cilantro (optional)
- Lemon or lime wedges, as garnish (optional)
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position.
- In a small bowl, mix together 1½ teaspoons of the salt, the pepper, and 1 teaspoon of the cumin. Cut off any excessive fat on the chicken (leaving the skin intact). Blot the chicken with a paper towel and season both sides with the spice mixture.
- Heat the oil in a large (5 to 6-qt) Dutch oven or heavy-bottomed, high-sided, oven-safe skillet over medium-high heat. Working in two batches so as not to crowd the pan, brown the chicken. For thighs, place the chicken skin side down, and sear until golden and crisp, 5 to 7 minutes. Flip and brown on the other side, 1 to 2 minutes more. For drumsticks, sear for 2 to 3 minutes on each side, turning to brown evenly all over. Using tongs, transfer the chicken to a large plate and set aside. If there is a lot of oil left in the pan, pour off all but about 2 tablespoons of the fat.
- Return the pot to the stove and reduce the heat to medium-low. Add the onion and bell pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. As you stir, scrape up any brown bits from the bottom of the pan and mix it into the vegetables. Add the rice, garlic, tomato paste, and remaining 1 teaspoon of cumin; cook, stirring constantly, until fragrant, another 2 to 3 minutes.
- Add the chicken broth, oregano, turmeric, sugar, olives, bay leaves, and remaining 1¼ teaspoons salt. Nestle the chicken on top of this mixture and pour any remaining chicken drippings into the pan as well. Bring to a boil, then cover the pot with a lid and immediately transfer to the oven to bake for 35 minutes, or until the chicken registers 175°F on a meat thermometer.
- Remove the pan from the oven and let sit, covered, on a wire rack or the stovetop for 10 minutes.
- Uncover the pan (remember the lid is hot!) and use tongs to transfer the chicken to a plate. Remove the bay leaves, and fluff the rice. Taste the rice to be sure it is fully cooked. (If it still tastes too firm, pour ½ cup water evenly over the rice, and give the rice a quick fluff again. Place the pan on the stovetop over low heat and cook, covered, for an additional 5 to 10 minutes. Uncover and taste to ensure the rice is cooked. Add more water and repeat if necessary.) Mix the peas and cilantro (if using) into the rice. Return the chicken pieces to the top of the rice. Alternatively, remove the skin, pull the meat off of the bones and shred into bite-sized chunks, and mix in with the rice. Serve or cover the pan to keep warm for up to 30 minutes until ready to serve. Serve with lemon or lime wedges.
- Note: Check the instructions on your bag of rice for the proper ratio of rice to chicken broth. My extra long-grain basmati calls for 1¾ cups liquid for every 1 cup of rice, but every brand and type of rice is different.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 662
- Fat: 47 g
- Saturated fat: 11 g
- Carbohydrates: 16 g
- Sugar: 6 g
- Fiber: 3 g
- Protein: 44 g
- Sodium: 1,077 mg
- Cholesterol: 226 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Delicious! Your recipes have never disappointed me. Thank you again, Jenn.
Could this be made into a vegetarian dish, or does the meat cooking on top add a necessary flavor? Thank you!
Hi Valentina, You could make my Mexican rice instead – it is similar and you can just replace the chicken broth with vegetable broth.
Ah, I didn’t see this message in time and ended up trying to make this recipe vegetarian. It turned out great/flavorful! The olives were a nice touch! Thank you!
Made this for dinner last night and it was amazing! Even my picky 7 yo loved it and had three helpings!! Directions were easy to follow and the kitchen smelled amazing while it was cooking!
This is an excellent recipe. I made it on a weeknight as written and my family really enjoyed it. 5 stars. However, I also made the paella a couple of weeks ago and I prefer those flavors. So, you just can’t lose! I’d recommend that if you enjoy rice dishes, you try both!
Another 5 star recipe! You are amazing Jenn! My family devoured this and I followed your instructions exactly, using only chicken thighs, and sprinkled some scallions on the top at serving. Outstanding and delicious in every way!
Super Food!!!
Used 9 chicken thighs; they fit beautifully in the pan, comfortably atop the rice..
Wonderful… a couple of alterations, Jen… (forgive the imposition)…
Left out the peas in favour of broccoli…and olives because of a family allergy; replaced olives with a dozen medium sized fresh mushrooms, cleaned and quartered…
For the 3-1/2 cups liquid, I measured out 3 cups of chicken broth with one half cup of white wine. (This step for no reason except I love cooking with wines… It’s a flavour enhancer.)
Thanks again for the the great recipe.
Those sound like delicious tweaks, Elaine. Sometimes I replace some of the broth with beer – it’s delicious!
Hi Jenn, this was very good but the rice was sticky and gloppy. I used basmati rice and the amount of liquid that the bag said to use. What did I do wrong? I’m not a skilled cook.
Hi Robert, I’m sorry to hear that the rice didn’t come out well! That’s a bit of a head-scratcher; how much broth did you use?
Hi Jen,
Is there any way that this recipe can be made on the stovetop? Or would there be a risk of the contents catching and burning on the base of the pan, given the required cooking time? (I don’t have an oven in our tiny Paris flat…)
Thank you in anticipation!
Mae
Hi Mae, I think you could definitely cook this on the stovetop. I would just keep the heat on low; the cook time should be about the same.
Hi Jenn,
I am not a fan of green olives, what do you suggest as a substitute? Love your recipes and I am looking forward to trying this one.
Thank you,
Cindi
So glad you like the recipes! You can just omit the olives. Enjoy 🙂
Thank you for sharing another delicious recipe! We loved it!
Noted this when it came in the email newsletter and decided to do it tonight. Delicious! Had to make some modifications (didn’t want to go to the store) – used boneless chicken breasts that I had on hand; didn”t have olives or peas. Next time, will do it properly as I bet it would be even better. But…it was a hit as it was!
I made this last night. I left out the peas and olives because of picky kiddos. We LOVED it. Question – if I wanted to use chicken breast halves instead next time (I have two in my family that don’t prefer dark meat) how would I adjust the recipe for that?
Hi Nicole, glad your family enjoyed it! I’m assuming you’re referring to bone-in chicken breasts? If that’s correct, I think it would work, but if the breasts are very large, I’d recommend cutting them in half. They may cook a bit faster than the thighs so keep an eye on them and pull them out a few minutes early if necessary. I’d love to hear how it turns out if you try it!