I absolutely love this Arroz con Pollo recipe because it’s the kind of meal that feels like a warm hug after a busy day. The chicken comes out tender with that perfectly seasoned crispy skin, and the rice is infused with all those vibrant, comforting flavors—trust me, it never fails to impress. Whether it’s a weeknight dinner or a weekend gathering, this dish brings everyone to the table with smiles.
When I first tried making arroz con pollo, I was surprised by how straightforward it is to nail every step and get restaurant-quality results at home. You’ll find that the layering of spices, tomato paste, and broth creates this incredible depth that makes the rice so much more than just a side. This recipe honestly hits all the right notes if you’re craving something hearty, flavorful, and downright satisfying.
Why You’ll Love This Recipe
- Rich Flavor Layers: The mix of spices, olives, and tomato paste makes every bite deeply satisfying.
- One-Pot Wonder: You brown the chicken, cook the rice, and bake it all together—minimal mess, maximum taste.
- Flexible & Family-Friendly: Perfect for a cozy family dinner or impressing friends with classic Latin flavors.
- Proven Recipe: I discovered this method after lots of trial and error, and it consistently delivers great results.
Ingredients You’ll Need
Each ingredient in this Arroz con Pollo recipe plays a crucial role in building its vibrant and comforting flavor. I always go for quality chicken thighs with skin on because it crisps up so beautifully and keeps the meat juicy.
- Chicken thighs and/or drumsticks: Bone-in and skin-on for maximum flavor and moisture.
- Yellow onion: Adds a sweet, savory base once softened.
- Green bell pepper: Gives a subtle freshness and crunch in contrast.
- Long grain white rice (like basmati): Rinsed well to remove excess starch and keep grains fluffy.
- Garlic: Freshly minced for that essential savory kick.
- Tomato paste: Concentrated flavor that deepens the sauce.
- Chicken broth: The cooking liquid for the rice—homemade or store-bought both work.
- Dried oregano: Adds an earthy, herbaceous note.
- Ground turmeric (or annatto powder): For beautiful color and a subtle warm flavor.
- Ground cumin: Brings warmth and a hint of smokiness.
- Salt and black pepper: Season perfectly for balanced taste.
- Pimento-stuffed green olives: They add a briny, slightly tangy punch that brightens the dish.
- Bay leaves: Infuse subtle herbal aroma during cooking.
- Frozen peas: Added at the end for a pop of sweetness and color.
- Fresh cilantro (optional): For a fresh herbal finish if you’re a fan like me.
- Lemon or lime wedges (optional): A squeeze at serving really brightens all the flavors.
Variations
I love playing around with this Arroz con Pollo recipe depending on what I have available and who I’m cooking for—you can easily swap out ingredients or adapt it for different dietary needs without losing the soul of the dish.
- Spicy Twist: Add a diced jalapeño or a pinch of cayenne powder when sautéing the onions and peppers for a little kick; my family goes crazy for it!
- Vegetarian Version: Swap the chicken broth for vegetable broth and use hearty mushrooms or chickpeas instead of chicken—still incredibly flavorful.
- Brown Rice Swap: For a nuttier flavor and a bit more fiber, try brown rice, but increase the liquid and bake time accordingly.
- Shredded Chicken Mix-In: Sometimes I remove the skin and bones after baking and shred the chicken right into the rice for easy serving, especially with kids.
How to Make Arroz con Pollo Recipe
Step 1: Season and Brown the Chicken
Start by mixing salt, pepper, and cumin, then seasoning your chicken thoroughly. I always pat the chicken dry before seasoning—that crisp skin depends on it! Heat your oil in a heavy pot and brown the chicken skin-side down first until golden and crisp—about 5 to 7 minutes. This step builds incredible flavor, so don’t rush it! Then flip and brown briefly on the other side before removing the chicken to a plate.
Step 2: Sauté Aromatics and Toast the Rice
With the chicken out, lower the heat and add chopped onion and bell pepper to the pot. Stir and cook until soft and fragrant, scraping up those delicious browned bits stuck to the pan. Then add the rinsed rice, minced garlic, tomato paste, and the rest of your cumin. Keep stirring and toasting everything together for 2 to 3 minutes until you can really smell the garlic and spices—it’s the moment that makes this dish special.
Step 3: Add Liquids and Simmer in the Oven
Pour in the chicken broth, along with oregano, turmeric, sugar, olives, bay leaves, and the rest of your salt. Nestle the browned chicken pieces on top, pouring in any drippings left on your plate. Bring everything to a boil on the stove, then cover and carefully transfer your pot to the preheated oven. The 35-minute bake lets the chicken cook through and the rice absorb all those wonderful flavors.
Step 4: Final Touches and Resting
After baking, I always let the pot rest covered for 10 minutes. This helps the rice settle into a fluffy, tender texture. Take out the chicken and bay leaves, then fluff the rice with a fork. If your rice feels too firm, sprinkle a bit more water, cover, and warm it gently on the stove for a few more minutes. Stir in thawed peas and fresh cilantro for a bright finish. Then just return the chicken on top (or shredded if you prefer) and you’re ready to serve.
Pro Tips for Making Arroz con Pollo Recipe
- Dry Chicken For Crispier Skin: Pat chicken dry with paper towels before seasoning to get that beautiful golden crust when searing.
- Don’t Skip Toasting the Rice: It unlocks nutty depth and helps keep grains separate after cooking.
- Adjust Liquids to Your Rice: Different rice types need different amounts of broth, so check your package and tweak as needed for perfect texture.
- Resting is Essential: Let the dish rest after baking to ensure the rice has a chance to evenly absorb moisture without getting mushy.
How to Serve Arroz con Pollo Recipe
Garnishes
I’m a huge fan of serving this arroz con pollo with a handful of chopped fresh cilantro right on top—it adds a bright, herbaceous punch that balances the richness. A wedge of lemon or lime on the side is non-negotiable in my kitchen; a quick squeeze just before digging in brightens every bite.
Side Dishes
I like to keep things simple with a crisp green salad or some sautéed plantains alongside this dish. A side of fried yucca or even roasted vegetables works beautifully too—just enough contrast to complement the hearty, fragrant arroz con pollo.
Creative Ways to Present
For special occasions, I’ve served this in a large rustic skillet straight from the oven, inviting guests to help themselves family-style. You can also try plating the shredded chicken mixed into the rice in colorful bowls with extra olives and herbs for a festive touch that’s as pretty as it is delicious.
Make Ahead and Storage
Storing Leftovers
Any leftovers go straight into an airtight container and into the fridge within two hours—this way the chicken stays juicy and the rice doesn’t dry out. I usually enjoy the next-day leftovers cold in a salad or reheated gently on the stove.
Freezing
I’ve found that freezing Arroz con Pollo works well when you store the chicken separately from the rice. Freeze in shallow containers for faster thawing. When you’re ready, thaw overnight in the fridge and reheat gently to preserve texture and flavor.
Reheating
To reheat, cover the dish with a damp paper towel or a lid and warm on low heat on the stove or in the oven. Adding a splash of broth or water helps keep the rice fluffy and prevents it from drying out—this little trick really saved my leftovers from getting bland!
FAQs
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Can I use boneless chicken instead of bone-in for this Arroz con Pollo recipe?
Absolutely! You can use boneless chicken pieces; however, bone-in chicken adds extra flavor and moisture during cooking. If using boneless, watch the cooking time carefully to avoid overcooking and dry meat.
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What type of rice works best for Arroz con Pollo?
I prefer long grain white rice like basmati in this recipe because it stays fluffy and absorbs flavors well. You can also experiment with jasmine or medium-grain rice, but be sure to adjust your liquid ratios according to the rice package instructions.
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Can I make this recipe on the stovetop instead of baking it?
Yes! After browning the chicken and adding the ingredients, you can cover the pot and let everything simmer gently on low heat until the rice is tender and the chicken is cooked through. Just be sure to stir carefully to avoid burning the rice at the bottom.
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How do I fix rice that comes out too firm after baking?
If the rice feels too chewy, sprinkle about ½ cup of water evenly over the dish, cover, and warm it on low heat for 5-10 minutes. This helps the rice finish cooking gently without making it mushy.
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What if I don’t have pimento-stuffed olives?
No worries! You can substitute with plain green olives or even capers to add that salty, briny kick the dish needs. Just chop large olives so they mix well into the rice.
Final Thoughts
This Arroz con Pollo recipe holds a special place in my kitchen because it’s not just food—it’s a celebration of simple ingredients coming together to create something truly comforting and memorable. I’m confident you’ll enjoy making it as much as I do, and it’s a great dish to share with family or friends when you want to bring everyone together around the table. Give it a try, and let me know how your cooking adventure goes—I’m sure you’ll end up loving it as much as we do!
Print
Arroz con Pollo Recipe
- Prep Time: 15 Minutes
- Cook Time: 1 Hour
- Total Time: 1 Hour 15 Minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Latin American
Description
Arroz con Pollo is a classic Latin American dish featuring tender, seasoned chicken cooked with fragrant rice, vegetables, and spices. This recipe uses bone-in, skin-on chicken thighs and drumsticks seared to a golden crisp, then baked with rice, bell pepper, onions, garlic, and olives for a flavorful one-pot meal that serves 4 to 6 people.
Ingredients
Chicken and Seasoning
- 2 3/4 teaspoons salt, divided
- 1/4 teaspoon ground black pepper
- 2 teaspoons ground cumin, divided
- 3 pounds bone-in, skin-on chicken thighs and/or drumsticks
- 2 tablespoons vegetable oil
Vegetables and Rice
- 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
- 1/4 cup tomato paste
Broth and Spices
- Approximately 3 1/2 cups chicken broth (adjust based on rice type)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground turmeric (may substitute with annatto powder or bijol)
- 1/2 teaspoon sugar
- 3/4 cup drained and halved pimento-stuffed green olives (from a 6-oz jar)
- 2 bay leaves
Finishing Touches
- 1 cup frozen peas, thawed
- 1/4 cup chopped fresh cilantro (optional)
- Lemon or lime wedges, as garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position a rack in the middle of the oven to prepare for baking the dish.
- Season Chicken: In a small bowl, combine 1½ teaspoons salt, black pepper, and 1 teaspoon cumin. Trim excess fat from chicken while keeping the skin intact. Pat the chicken dry and season both sides evenly with the spice mixture.
- Brown Chicken: Heat vegetable oil in a large heavy-bottomed Dutch oven or oven-safe skillet over medium-high heat. Brown the chicken in batches to avoid overcrowding. For thighs, sear skin-side down for 5 to 7 minutes until golden and crisp, then flip for 1 to 2 minutes. For drumsticks, sear each side for 2 to 3 minutes. Transfer browned chicken to a plate and reserve.
- Sauté Vegetables and Rice: Reduce heat to medium-low and add chopped onion and green bell pepper to the pot. Cook, stirring occasionally, for 6 to 8 minutes until softened, scraping up browned bits. Stir in rice, minced garlic, tomato paste, and remaining 1 teaspoon cumin; cook for 2 to 3 minutes until fragrant.
- Add Broth and Spices: Pour in chicken broth, then stir in oregano, turmeric, sugar, olives, bay leaves, and the remaining 1¼ teaspoons salt. Nestle the browned chicken pieces on top, including any drippings.
- Bake: Bring the mixture to a boil on the stovetop, then cover with a lid and transfer the pot to the preheated oven. Bake for 35 minutes or until the chicken reaches an internal temperature of 175°F (79°C).
- Rest: Remove the pot from the oven and let it rest, covered, on a wire rack or stovetop for 10 minutes, allowing flavors to meld and rice to finish cooking gently.
- Final Touches: Carefully remove the lid and transfer chicken pieces to a plate. Discard bay leaves and fluff rice. Check rice tenderness; if undercooked, add ½ cup water, cover, and simmer on low for 5 to 10 minutes. Stir in thawed peas and cilantro if using. Return chicken to the pot on top of the rice or shred the meat and mix it in.
- Serve: Serve hot, accompanied by lemon or lime wedges for squeezing over the dish if desired. This dish can be kept warm, covered, for up to 30 minutes before serving.
Notes
- Adjust chicken broth quantity based on your specific rice type; generally, use 1¾ cups liquid per 1 cup rice for extra-long grain varieties like basmati.
- Using bone-in, skin-on chicken provides more flavor and moisture compared to boneless or skinless options.
- You can substitute ground turmeric with annatto powder or bijol for authentic color and flavor variations.
- Resting the dish after baking improves texture and allows rice to fully absorb flavors.
- Remove the skin to shred chicken meat for mixing into rice if preferred.
- Leftovers keep well refrigerated and can be reheated gently on the stovetop.
