Arroz Con Pollo

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Arroz con pollo means “Rice with Chicken” in Spanish. It is a classic dish of Spain and Latin America, with many different traditional ways to prepare it, unique to various countries.

An arroz con pollo you find in Cuba may be quite different than one you find in Peru. Please read the comments at the end of this recipe to see some wonderful classic versions of this dish.

What follows is my mother’s basic arroz con pollo recipe, which she adjusts depending on her mood and what she has on hand. For instance, she might substitute chipotle chile powder or red chile powder for the paprika.

We never use saffron in our arroz con pollo, but many people do. You can also add chopped bell peppers (cook with the onions) or peas (mix in at the end). It’s an easy, stove-top, one pan dish, great for family meals.

Arroz Con Pollo Recipe

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  • Prep time: 5 minutes
  • Cook time: 45 minutes
  • Yield: Serves 4-6

Ingredients

Chicken

  • 3 Tbsp olive oil
  • 1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
  • 1/2 cup of flour for dredging
  • Salt
  • Freshly ground black pepper
  • Paprika

Rice

  • 2 tablespoons olive oil (can use up to 1/4 cup)
  • 1 medium yellow onion, chopped
  • 1 garlic clove, minced
  • 2 cups of medium or long-grain white rice
  • 3 cups* chicken stock
  • 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
  • Pinch of oregano
  • 1 teaspoon salt

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

Method

1 Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat.

Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.)

Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.

2 Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let the rice brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.

3 Place the chicken pieces, skin-side up, on top of the rice.

arroz-con-pollo-method-1 arroz-con-pollo-method-2

In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.

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Arroz Con Pollo

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Showing 4 of 116 Comments

  • Diane

    I was looking for an easy and quick rice and bean recipe and this was the perfect start. I used boil in bag rice added beans and spices and it was awesome…thanks for sharing.

  • Mary

    Delicious! Just the meal for a hungry husband home from the business wars. I do have a request, though. Could the nutrition facts be included in these recipies? We are both watching our weight and the information would be so helpful!

    Many thanks for all the help I’ve received in my meal planning!

  • Chris S.

    I’ve been trying to find a recipe resembling that of a Cuban friend of mine who made me arroz con pollo when I was in my impressionable twenties. I remember that she used cumin and beer, but not much else about her wizardry. Your recipe, though, sounds just right (and you won’t mind if I add cumin and beer, will you?). I should have just looked here first. You always have the best stuff! Thank you, dear Elise.

  • Robert Frank

    Thank you for this recipe! I was trying to cook the Arroz con Pollo that I grew up eating in Argentina, but that recipe needs a yellow powdery saffron that I can’t find in the USA. So I searched for a different recipe and came across yours. It doesn’t taste like the one I grew up eating, mostly because that saffron is irreplaceable, but my family and I loved your recipe nonetheless and will become a staple. Thank you!

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