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—Spanish for “rice with chicken”—is a comforting one-pot meal enjoyed throughout Latin America, with countless regional variations. My version starts on the stovetop, where bone-in chicken is browned until deeply golden, then gets baked in the oven with rice, aromatics, warm spices, and olives until everything is tender and infused with flavor. A final mix of peas and fresh cilantro brightens the dish and adds a pop of color.
When it comes to serving, you can shred the chicken and mix it into the rice for a cohesive dish, or leave it whole for a prettier presentation (my family prefers it shredded). It’s the kind of hearty, satisfying dinner that’s perfect for feeding a hungry crowd. Round out the meal with a big salad and a traditional Latin American dessert like flan.
“Great dish. Coming from a Puerto Rican. My family thought it was from a restaurant.”
What You’ll Need To Make Arroz con Pollo
- Bone-in, skin-on chicken thighs and/or drumsticks: Bone-in chicken stays juicy and adds rich flavor to the rice as it cooks. You can use thighs, drumsticks, or a combination of both. Boneless thighs will also work, though they’ll need less browning time and won’t add quite as much flavor to the rice. I don’t recommend boneless, skinless chicken breasts, which tend to dry out.
- Long-grain white rice: Basmati is my favorite because it cooks up light and fluffy, but any long-grain white rice will work. Rinsing the rice before cooking removes excess starch, helping the grains cook up light and separate instead of sticky. Be sure to check the package directions for the proper liquid ratio, as brands can vary.
- Onion, green bell pepper & garlic: These aromatics create the flavorful foundation of the dish.
- Tomato paste: Adds richness, color, and concentrated tomato flavor.
- Chicken broth: Gives the rice far more flavor than water.
- Ground cumin, oregano & turmeric: These warm seasonings give the dish its signature flavor and golden color. If you have annatto powder or bijol, either can be used instead of the turmeric.
- Pimento-stuffed green olives: Add briny, salty pops of flavor throughout the rice.
- Bay leaves: Infuse the rice with subtle herbal flavor as it cooks.
- Frozen peas & fresh cilantro: Stirred in at the end, they add freshness, color, and a touch of sweetness.
- Lemon or lime wedges (optional): A squeeze just before serving brightens all the flavors.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Season the chicken: Combine the salt, pepper, and some of the cumin, then season the chicken all over. Patting the chicken dry first helps it brown more effectively.
Brown the chicken: Heat the oil in a large oven-safe skillet or Dutch oven. Brown the chicken in batches until golden, then transfer it to a plate. Pour off any excess fat, leaving about 2 tablespoons in the pot.
Build the base: Lower the heat and cook the onion and bell pepper until softened, scraping up the browned bits from the bottom of the pot as you go—that’s where the flavor is. Add the rice, garlic, tomato paste, and remaining cumin, and cook for a few minutes until the garlic is fragrant and the rice is well coated. Stir in the chicken broth, oregano, turmeric, sugar, olives, bay leaves, and salt.
Bake: Nestle the browned chicken into the rice, pouring in any juices from the plate. Bring to a boil, then cover and bake until the chicken is cooked through and the rice is tender. Let it rest for 10 minutes before uncovering.
Pro Tip: If the rice isn’t quite tender after baking, don’t worry—different brands of long-grain rice absorb liquid differently. A splash of water and a few extra minutes usually does the trick.
Finish: Transfer the chicken to a plate and discard the bay leaves. Fluff the rice with a fork, then stir in the peas and cilantro. If the rice is still a bit firm, add a splash of water, cover, and cook over low heat until tender. Return the chicken to the pot, or remove the skin and bones, shred the meat, and stir it into the rice—this is my family’s favorite way to serve it.
Serve: Enjoy on its own or with a simple green salad, and pass lemon or lime wedges at the table for squeezing over the top. Leftovers reheat beautifully for lunch the next day.
This is one of those dishes that’s just as good the next day. Store and reheat leftovers according to the instructions in the recipe card below. If you enjoy hearty one-pot dinners, be sure to try my paella and jambalaya.
Video Tutorial
“This recipe is SO good. I’ve made it several times and is always a crowd pleaser. My husband is Cuban and says it reminds him of his Ita’s home cooking.”
More latin American Recipes You’ll Love
Arroz con Pollo
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
- 3½ cups chicken broth (see note about measurement)
- ½ teaspoon dried oregano
- ¼ teaspoon 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/170-g 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 (175°C) 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/5 to 6-L) 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 (80°C) 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/120 ml 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.
Notes
- 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 (420 ml) liquid for every 1 cup (200 g) of rice, but every brand and type of rice is different.
- Make-Ahead/Freezing Instructions: Arroz con pollo reheats beautifully, making it a great make-ahead meal. Let it cool completely, then refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator, if frozen, and reheat, covered, in a 325°F oven or gently on the stovetop with a splash of chicken broth or water to loosen the rice. Individual portions can also be reheated in the microwave.
Pair with
Nutrition Information
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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Just prepared this tonight!! Wow it was fantastic!!! I used all chicken thighs. Chicken was tender rice was perfectly tender and so flavorful! The only charge I made was to add a diced jalapeño with the pepper.
Could an envelope or two of Sazon con culantro y achiote be substituted for the spices? I am making this tonight, and it sounds wonderful as is, but I was looking for a lazy way to do the spices. Thanks!
Hi Lisa, I wasn’t familiar with Sazon con culantro so I looked it up. Based on the combo of spices you could probably get away with it but there are some definite departures from the spices in the dish so, for the best results, I’d stick to the recipe. Sorry!
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!
I made this last night, because it was snowing here in Colorado and I was dreaming of the South of Spain…it was really good. A little salty (might have been the olives I used), so I threw in a couple of handfuls of julienned fresh spinach (not traditional, I know), which brightened it up and mellowed the salt a bit. Turned into a great one-pot meal which I will definitely make again (and I’ll add spinach next time to, traditional ingredient or not!).
If I plan on using just 1 cup of rice, should I cut the broth in half?
Yes, that would work. Enjoy!
Hi Jen
Can this dish be cooked on the stove top rather than the oven?
Sure, keep on low and stir periodically so the rice doesn’t scorch. Please LMK how it turns out!
So excited to see you as this to your recipe collection! After living in San Antonio and having coworkers who were amazing cooks I’ve often tried to recreate their Arroz con Pollo without much success, so I’m excited to try your technique. I assume that if I were to use brown long grain rice I would need to increase the chicken broth and cook time to accommodate those changes? I’m preemptively rating this a 5 because I know it’s going to be delicious!
Hi Shelly, Yes – and for the chicken broth, I would go by the measurements on the rice package. Please LMK how it turns out!
I saw this recipe in my email this morning and thought it would be just the meal for yet another rainy California day and was I right! This is one more stellar meal from Once Upon a Chef, which made my husband very happy! Thank you for all of your wonderful recipes – they always make me look so good!!
Every one of Jen Segal’s recipes that I’ve tried has been delicious and this one is no exception! Super tasty! And only one pot!
Made this tonight. Delicious!
Just came out of the oven!!!!!
First words out of his mouth, “mmmmmmm This is delicious”!!!!
And I agree, 100%!!!!
🥰