Arroz con pollo, which translates to “rice with chicken,” is a beloved dish across Latin America, with roots in Spanish cuisine. This one-pot wonder is known for its vibrant flavors, aromatic spices, and heartwarming appeal. It’s a staple in many households because of its simplicity, versatility, and ability to feed a crowd.
What makes arroz con pollo special is the combination of tender, juicy chicken simmered with seasoned rice, bell peppers, peas, and a rich tomato base. Each region has its own variation, from Puerto Rico’s sofrito-infused version to the saffron-tinted Peruvian take. Regardless of where it’s made, it’s always packed with flavor and soul.
Ingredients
Main Ingredients:
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2 lbs bone-in, skin-on chicken thighs (can use boneless)
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2 cups long-grain rice (preferably parboiled)
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1 onion, finely chopped
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1 red bell pepper, diced
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1 green bell pepper, diced
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4 cloves garlic, minced
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1 cup frozen peas
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1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
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3 cups chicken broth (low sodium)
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1/4 cup tomato sauce
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2 tbsp olive oil
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1 tsp ground cumin
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1/2 tsp turmeric or saffron (for color and flavor)
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1 tsp paprika
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Salt and black pepper, to taste
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2 bay leaves
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Fresh cilantro or parsley, chopped (for garnish)
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Lime wedges (optional)
Optional Substitutions:
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Use boneless chicken for faster cooking.
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Swap peas with corn or green beans.
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For vegetarian version, use chickpeas or tofu and vegetable broth.
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Substitute white rice with brown rice (increase cooking time).
Step-by-Step Cooking Instructions
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Marinate and Season the Chicken:
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Pat the chicken dry and season with salt, pepper, paprika, and cumin.
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Let it rest for 15–20 minutes to enhance flavor.
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Sear the Chicken:
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Heat olive oil in a large pot or Dutch oven over medium-high heat.
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Sear the chicken skin-side down until golden (about 5–7 minutes per side).
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Remove and set aside.
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Sauté Aromatics:
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In the same pot, add onions, garlic, and bell peppers.
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Cook for 3–4 minutes until soft and fragrant.
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Add Tomato Base and Spices:
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Stir in tomato sauce, diced tomatoes, bay leaves, turmeric (or saffron), and rice.
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Cook for 2–3 minutes to toast the rice slightly.
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Simmer Everything Together:
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Add the seared chicken back to the pot.
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Pour in chicken broth and bring to a boil.
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Reduce heat, cover, and simmer for 25–30 minutes until rice is tender and liquid is absorbed.
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Add Peas and Finish:
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In the last 5 minutes of cooking, stir in the peas.
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Once done, let it rest for 5 minutes, covered, off the heat.
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Garnish and Serve:
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Fluff the rice, garnish with fresh cilantro or parsley.
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Serve with lime wedges on the side.
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Pro Tips and Cooking Techniques
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Use a Dutch oven or heavy-bottomed pan for even heat distribution.
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Don’t overcrowd the chicken when searing – do it in batches if needed.
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Let the rice rest after cooking to absorb residual moisture.
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For deeper flavor, use homemade chicken broth or add a spoonful of sofrito.
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Don’t stir too much while the rice is cooking – this can make it mushy.
Variations and Customizations
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Vegetarian: Replace chicken with mushrooms, tofu, or plant-based protein.
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Gluten-Free: Naturally gluten-free – just check your broth ingredients.
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Low-Carb: Substitute rice with riced cauliflower (reduce broth accordingly).
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Regional Twists: Try Puerto Rican arroz con pollo with annatto oil and olives or Cuban-style with beer and pimientos.
Serving Suggestions
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Garnish: Chopped cilantro, lime wedges, or avocado slices.
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Side Dishes: Fried plantains, black beans, or a crisp green salad.
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Drinks: Pairs beautifully with sangria, sparkling water with lime, or a light beer.
Nutritional Information** (Per Serving, Approximate)**
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Calories: 480
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Protein: 28g
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Carbohydrates: 45g
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Fat: 20g
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Fiber: 4g
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Sugar: 4g
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Sodium: 520mg
(Note: Nutrition may vary based on ingredients and portion size.)
Frequently Asked Questions (FAQs)
Q: Can I make this ahead of time?
A: Yes! It reheats well. Store in an airtight container for up to 3 days.
Q: How do I reheat leftovers without drying out the rice?
A: Add a splash of chicken broth or water, cover, and heat in the microwave or on the stovetop over low heat.
Q: Can I freeze arroz con pollo?
A: Yes, but for best texture, avoid freezing for more than 1 month.
Q: What if I only have boneless chicken?
A: You can use it, but reduce simmering time to prevent overcooking.
Closing Thoughts
Arroz con pollo is more than just a meal — it’s a comforting, colorful dish that brings people together. Whether you’re discovering it for the first time or revisiting a family favorite, this recipe is a delicious way to explore Latin culture right from your kitchen.
