Authentic Arroz con Pollo Recipe – Classic Latin Chicken

Arroz con Pollo – This traditional one-pot meal is a staple across countries such as Spain, Puerto Rico, Cuba, and Colombia, each adding its own regional twist. Some versions use olives and capers for a salty tang, while others include peas, bell peppers, or tomatoes for sweetness and color. No matter the variation, Arroz con Pollo remains a timeless family favorite, often served during gatherings, holidays, and Sunday dinners.

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Recipe Overview

Prep Time: 20 minutes

Active Time: 40 minutes

Resting Time: 10 minutes

Cuisines: Spanish / Latin American

Course: Main Course

Servings: 6

Calories: 460 kcal per serving

Total Time: 1 hour 10 minutes

Equipment

• Large skillet or Dutch oven

• Wooden spoon or spatula

• Measuring cups and spoons

• Mixing bowl

• Sharp knife and cutting board

• Lid for simmering

Ingredients

• 6 bone-in, skin-on chicken thighs (or mixed chicken parts)

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 3 cloves garlic, minced

• 1 ½ cups long-grain rice (uncooked)

• 2 ½ cups chicken broth

• 1 cup tomato sauce or diced tomatoes

• ½ teaspoon saffron threads (or 1 teaspoon annatto powder for color)

• 1 teaspoon smoked paprika

• ½ teaspoon cumin powder

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ½ cup frozen peas

• ¼ cup green olives, sliced (optional)

• 2 tablespoons fresh cilantro or parsley, chopped (for garnish)

• Lemon wedges (for serving)

Instructions

Step 1: Season and Sear the Chicken

Pat the chicken dry and season with salt, pepper, and a sprinkle of paprika. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 5–6 minutes per side. Remove and set aside.

Step 2: Sauté Aromatics

In the same pan, reduce the heat to medium. Add chopped onions, bell peppers, and garlic. Cook until softened and fragrant, about 4–5 minutes. These vegetables form the flavor base for the dish.

Step 3: Toast the Rice

Add the rice to the skillet and stir well to coat it in the oil and aromatics. Toast for 2 minutes to enhance its nutty flavor. This step helps the rice maintain its texture while cooking.

Step 4: Add Seasonings and Broth

Stir in tomato sauce (or diced tomatoes), smoked paprika, cumin, and saffron (or annatto). Pour in the chicken broth, stirring to combine and scrape any browned bits from the bottom of the pan.

Step 5: Combine and Simmer

Nestle the seared chicken pieces into the rice mixture, ensuring they’re partially submerged. Bring to a boil, then reduce the heat to low. Cover and simmer for about 25–30 minutes, or until the rice is tender and the liquid is absorbed.

Nutrition

Tips for the Best Arroz con Pollo

• Sear for Flavor: Don’t skip browning the chicken — it adds depth and richness to the dish.

• Use Quality Rice: Long-grain rice such as basmati or jasmine gives the perfect fluffy texture.

• Color Matters: Saffron adds a subtle floral aroma and beautiful golden hue; annatto is a great, budget-friendly substitute.

• Control the Liquid: Add extra broth if needed to ensure the rice cooks evenly and stays moist.

• Make It Your Own: Try adding chorizo, corn, or pimentos for extra flavor.

Conclusion

Arroz con Pollo is more than just a chicken and rice dish — it’s a celebration of tradition, comfort, and family. Each region across Latin America and Spain adds its unique touch, but the heart of the recipe remains the same: tender chicken simmered with aromatic rice, spices, and vegetables in one harmonious meal.