Arroz Con Pollo

Arroz Con Pollo, or “rice with chicken,” is a classic one-pot Latin American and Spanish dish made with seasoned chicken, rice, vegetables, and spices like saffron or turmeric. It’s flavorful, comforting, and perfect for both everyday dinners and special gatherings.

Why You’ll Love This Recipe

• Hearty and satisfying all-in-one meal
• Rich, well-developed flavor from slow-simmered ingredients
• Versatile—adapt to your region or pantry ingredients
• Easy to make in one pot with minimal cleanup
• A comforting favorite that appeals to all ages

ingredients

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

• Chicken thighs or drumsticks (bone-in or boneless)
• Long-grain white rice
• Onion, garlic, and bell pepper
• Tomato paste or sauce
• Chicken broth
• Saffron or turmeric
• Frozen peas and carrots
• Green olives (optional)
• Olive oil
• Bay leaf, cumin, oregano
• Salt and pepper

directions

1. Season the chicken with salt and pepper. Brown in a large skillet or Dutch oven with olive oil until golden. Remove and set aside.
2. In the same pan, sauté onions, garlic, and bell pepper until soft. Stir in tomato paste and cook for a couple of minutes.
3. Add saffron or turmeric, cumin, oregano, and bay leaf. Deglaze the pan with a splash of broth or white wine (optional).
4. Stir in the rice to coat with the aromatics, then add the browned chicken back to the pot.
5. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20–30 minutes until rice is cooked and liquid is absorbed.
6. Stir in peas, carrots, and olives during the last 5 minutes of cooking. Remove bay leaf and adjust seasoning.

Servings and timing

• Servings: 4–6
• Prep time: 15 minutes
• Cook time: 40 minutes
• Total time: 55 minutes

Variations

• Use annatto oil for deeper color and flavor
• Add chopped cilantro for a fresh, herbaceous touch
• Use beer instead of wine for Cuban-style flavor
• Substitute brown rice (increase liquid and cook time)
• Make vegetarian by skipping chicken and using chickpeas or vegetables

storage/reheating

• Store in the fridge for up to 4 days in an airtight container
• Reheat on the stove with a splash of broth or water to keep it moist
• Freeze for up to 2 months; thaw and reheat gently

FAQs

1. What type of rice should I use?

Long-grain white rice is best, but basmati works too.

2. Can I use boneless chicken?

Yes, just reduce the cook time slightly.

3. Is saffron necessary?

No, turmeric is a great substitute for color and warmth.

4. Can I make this in a slow cooker?

Yes—brown chicken first, then cook all ingredients on low for 3–4 hours.

5. How do I avoid mushy rice?

Use the correct ratio of liquid and cook covered on low heat.

6. Can I use frozen vegetables?

Yes, add them in the last few minutes of cooking.

7. What if I don’t have broth?

Use water with bouillon or add extra seasoning.

8. Can I make it spicy?

Add jalapeños or a pinch of red pepper flakes.

9. Is this dish gluten-free?

Yes, as long as all your ingredients are certified gluten-free.

10. What pairs well with Arroz Con Pollo?

Try avocado slices, fried plantains, or a crisp salad.

Conclusion

Arroz Con Pollo is a flavorful, satisfying dish that combines the best of home cooking and traditional comfort food. With its rich spices, tender chicken, and perfectly seasoned rice, it’s a recipe you’ll return to again and again. Whether you keep it classic or add your own twist, it’s always a crowd-pleaser.

Print