Arroz Con Pollo

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Arroz Con Pollo is a traditional dish of Latin America that usually consists of chicken cooked with rice, onions, spices and vegetables of your choosing. It's one of our absolute favorite dishes and Poppy's been eating it since she was 1!

Arroz con Pollo in a large Dutch Oven with a wooden serving spoon in it, and a blue dutch oven lid on the side as well as a white plate with arroz con pollo served in it on the side.


 

Why I Love This Recipe

Arroz con Pollo was one of the first sets of words Poppy's said when she started to talk! Which clearly shows how often we make this incredible dish. Arroz con Pollo, which translates to Rice with Chicken is a popular dish from Latin America with rice, spices, chicken and a splash of lime juice and cilantro to make the most delightful dinner. Our nanny, Lulu, who is a beloved member of our family at this point, has been making this once every week or for us (but mostly Poppy) since she turned 1! To say we're obsessed would be an understatement.

Ingredients & Substitutions

Mise-en-place of all the ingredients to make arroz con pollo.
  • Olive Oil
  • Boneless Skinless Chicken Thighs
  • Kosher Salt
  • Freshly Cracked Black Pepper
  • Spices: Cumin, Paprika, Chili Powder, Cayenne Pepper, Onion Powder, Granulated Garlic, Oregano, Ground Coriander
  • Bell Peppers
  • Yellow Onion
  • Jalapeno
  • Garlic
  • Tomato Sauce
  • Water Or Stock
  • Jasmine rice
  • Cilantro
  • Lime Juice to garnish

*For a full list of ingredients and instructions please see recipe card below.

How to Make Arroz Con Pollo

A small glass mixing bowl with a mixture of spices and oil.

Step 1: Combine 1 tablespoon of olive oil and the spices for the chicken and stir to combine.

A small glass mixing bowl with chicken thighs coated in oil and spices.

Step 2: Coat the chicken in the oil and spice mixture. 

A large white dutch oven with chicken thighs being seared.

Step 3: In a large Dutch Oven, add the remaining 2 tablespoons of olive oil over medium high heat. Once oil is shimmering, add in chicken in batches 4 thighs at a time, seasoning with salt and pepper and searing on both sides for 4-5 minutes.

A rectangular white baking dish with cooked chicken thighs.

Step 4: Be sure not to overcrowd the pan, as you want the chicken to get a nice sear rather than just steam. Remove from the pan and transfer to a plate. Repeat with the remaining chicken.

A large white dutch oven with chopped red and yellow bell peppers, onion and jalapeños just added.

Step 5: In the same Dutch Oven, add another swirl of olive oil if needed and sauté the bell pepper, onion and jalapeño for 5 minutes.

A large white dutch oven with arroz coz pollo being cooked, with raw rice, garlic and spices just added.

Step 6: Add the garlic, rice and all the spices and cook for 30 seconds until garlic is fragrant and rice starts to toast.

A large white dutch oven with arroz coz pollo being cooked in tomato sauce and water.

Step 7: Then add in tomato sauce and water and stir well to combine.

A large white dutch oven with arroz coz pollo being prepared, with a gentle simmer.

Step 8: Bring to a simmer and nestle the chicken on top. Reduce heat to low, cover the Dutch Oven and cook for 20-25 minutes until the rice has absorbed all the liquid and is tender to the bite.

A large white dutch oven with arroz coz pollo garnished with cilantro leaves.

Step 9: After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish the Arroz Con Pollo with cilantro and plenty of fresh lime juice.

Arroz con Pollo in a large Dutch Oven with a blue dutch oven lid on the side.

How to Store Arroz Con Pollo

The Arroz Con Pollo (chicken and rice) will keep beautifully in the refrigerator for up to 4-5 days. Store it in an air tight container and reheat as needed. I'll even give this a quick hard sear to reheat and crisp it up.

How to Freeze Arroz Con Pollo

This can be frozen for a month in an airtight container. I recommend thawing in the fridge overnight when its time to eat and making sure everything is properly warmed through.

Tips & Tricks

This Arroz Con Pollo doesn't need much! It's perfect served on it's own with a squeeze of lime juice and a salad on the side!

Arroz con Pollo in a large Dutch Oven with a wooden serving spoon and a blue dutch oven lid on the side.

FAQ's

What is arroz con pollo made of?

Arroz con pollo is a traditional Spanish and Latin American dish made with chicken and rice and a plethora of incredible seasonings and spices.

The rice is too mushy or undercooked. What do I do?

Make sure you follow the amount of water/stock listed in the recipe. Cooking time and amount of liquid also depends on the type of rice. You can check on it a few times if you are unsure, but do not open too often to not let the heat out

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

Arroz con Pollo

Author: Gaby Dalkin
4.9 from 24 votes
This Arroz con Pollo (Rice with Chicken) is a weeknight staple. It's a one-pot meal packed full of flavor and makes for incredible leftovers.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine Latin
Servings 6 people

Ingredients
  

For the Chicken

  • 3 tablespoon olive oil divided
  • 1.5 pounds boneless skinless chicken thighs
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon granulated garlic
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon onion powder
  • ½ teaspoon freshly cracked black pepper

For the Rice

  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • 1 yellow onion, finely diced
  • 1 jalapeno, finely diced
  • 6 cloves garlic minced
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ tesapoon mexican oregano
  • 1 cup tomato sauce or crushed tomatoes
  • 1.5 cups water or stock
  • 1 cup jasmine rice
  • 1 cup frozen peas (optional)
  • Fresh cilantro and lime juice to garnish
  • Kosher salt and freshly ground black pepper

Instructions
 

  • Combine 1 tablespoon of olive oil and the spices for the chicken and stir to combine. Coat the chicken in the oil and spice mixture. In a large Dutch Oven, add the remaining 2 tablespoons of olive oil over medium high heat. Once oil is shimmering, add in chicken in batches 4 thighs at a time, seasoning with salt and pepper and searing on both sides for 4-5 minutes. Be sure not to overcrowd the pan, as you want the chicken to get a nice sear rather than just steam. Remove from the pan and transfer to a plate. Repeat with the remaining chicken.
  • In the same Dutch Oven, add another swirl of olive oil if needed and sauté the bell pepper, onion and jalapeño for 5 minutes. Add the garlic, rice and all the spices and cook for 30 seconds until garlic is fragrant and rice starts to toast. Then add in tomato sauce and water and stir well to combine. Bring to a simmer and nestle the chicken (and the peas if you're using) on top. Reduce heat to low, cover the Dutch Oven and cook for 20-25 minutes until the rice has absorbed all the liquid and is tender to the bite. If the rice is still a bit al dente, add another splash of water and let cook for 3-5 minutes more.
  • After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and serve with a squeeze of fresh lime juice

Nutrition Information

Calories: 334kcal | Carbohydrates: 30g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 786mg | Potassium: 493mg | Fiber: 2g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg
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27 Comments

  1. 5 stars
    I make this every week for months now and it never ever ever gets old. and make extra for leftovers it’s even better the next day.

  2. 5 stars
    This recipe was delicious. I added a poblano for the 2nd pepper. It was so good I broke up the chicken so I could shovel it all in on a SPOON!

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