If you’re craving a hearty, comforting dish packed with vibrant flavors, this Arroz Con Pollo Recipe is going to become your new go-to. It’s a classic Latin American favorite that brings together tender, spiced chicken and perfectly cooked rice, all in one pan – perfect for sharing with friends and family!
Why You’ll Love This Recipe
- One-Pot Wonder: Everything cooks together, making cleanup a breeze and flavors irresistible.
- Flavor Explosion: The blend of spices and fresh ingredients creates a rich, savory taste everyone will adore.
- Family Friendly: It’s a comforting, nourishing meal that suits weeknight dinners and special occasions alike.
- Versatile & Adaptable: Easily tailored to your pantry and preferences without losing its authentic charm.
Ingredients You’ll Need
This Arroz Con Pollo Recipe uses simple, wholesome ingredients that work together to deliver amazing flavor and texture — from juicy chicken thighs seasoned with earthy spices to vibrant bell peppers and aromatic onion. Each ingredient adds its own magic, making this dish truly unforgettable.
- Chicken thighs and drumsticks: Bone-in and skin-on for maximum flavor and juiciness.
- Ground cumin, oregano, garlic powder, and cayenne pepper: A warm spice blend that gives the chicken a delicious kick.
- Yellow onion and bell peppers: These soften to create a sweet, savory base.
- Garlic and tomato paste: Deepens the sauce with rich, umami notes.
- Long-grain rice: Perfectly absorbs all the savory juices and spices.
- Low-sodium chicken broth and diced tomatoes: Adds moisture and tangy brightness to the rice.
- Bay leaf: Infuses a subtle herbal fragrance.
- Fresh cilantro: For a fresh, zesty finish at the end.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
What I love about this Arroz Con Pollo Recipe is its flexibility — feel free to tweak it depending on your pantry staples, dietary needs, or personal tastes. Making it your own is part of the fun!
- Spicier Version: Add chopped jalapeños or increase the cayenne pepper for an extra kick of heat.
- Vegetable Boost: Toss in peas, carrots, or corn to add pops of color and healthy crunch.
- Chicken Alternatives: Swap chicken thighs for boneless breasts if you prefer leaner meat (just adjust cooking times accordingly).
- Herb Variations: Try adding fresh parsley or a squeeze of lime for a bright twist at the end.
How to Make Arroz Con Pollo Recipe
Step 1: Prepare and Season the Chicken
Pat your chicken pieces dry with paper towels — this helps achieve that golden, crispy skin we all love. Season generously with salt and pepper, then rub the special blend of cumin, oregano, garlic powder, and cayenne pepper all over. This fragrant spice paste sets the foundation for incredible flavor.
Step 2: Brown the Chicken
Heat up some extra-virgin olive oil in a large skillet over medium-high heat. Add your chicken and cook until beautifully golden on all sides — about five minutes per side. This browning step locks in the juices and creates delicious caramelized flavor. Once browned, transfer the chicken to a plate and set it aside.
Step 3: Sauté the Vegetables
In the same skillet, lower the heat to medium and toss in chopped onion and bell peppers. Cook until they soften and become tender — roughly seven minutes. Add minced garlic for the last minute so its scent can bloom without burning. Then stir in the tomato paste to deepen the richness of the dish.
Step 4: Toast the Rice and Add Liquids
Add your long-grain rice to the skillet and stir to coat it in the flavorful veggie mixture. Toast it for about three minutes until it smells nutty and is lightly golden. Pour in the chicken broth, diced tomatoes, and bay leaf, scraping up any delicious browned bits from the pan’s bottom. Stir in half a teaspoon of kosher salt, then bring everything up to a boil.
Step 5: Simmer Until Tender
Nestle the browned chicken back into the skillet on top of the rice. Reduce the heat to low, cover the pan, and let it simmer gently. Stir occasionally to prevent sticking and add more broth or water if it looks too dry. After about 30 minutes, your chicken should be tender and cooked through, and the rice perfectly fluffy.
Step 6: Final Touches
Remove the bay leaf, taste for seasoning, and add more salt if needed. Finish with a generous sprinkle of fresh cilantro for that vibrant, herbal note that brightens the entire dish. Your Arroz Con Pollo Recipe is now ready to impress!
Pro Tips for Making Arroz Con Pollo Recipe
- Dry Chicken for Crispy Skin: Patting the chicken dry is essential; moisture reduces browning quality.
- Don’t Skip Browning: Searing the chicken adds deep flavor and improves the final texture dramatically.
- Stir Gently, But Often: Stir the rice occasionally as it simmers to avoid sticking without breaking the grains.
- Adjust Liquid As Needed: Depending on your rice and pan, add broth or water if the rice isn’t fully cooked after 30 minutes.
How to Serve Arroz Con Pollo Recipe
Garnishes
Fresh chopped cilantro is the classic garnish, adding a bright, herbal punch that balances the rich spices beautifully. You could also sprinkle some thinly sliced green onions, a squeeze of lime juice, or even a handful of toasted almonds for a little extra crunch and flavor contrast.
Side Dishes
This dish pairs wonderfully with simple sides that complement without overpowering. Think lightly dressed mixed greens, a crisp cucumber salad, or even fried plantains for a sweet-and-savory match. A side of black beans or a dollop of creamy guacamole also rounds things out perfectly.
Creative Ways to Present
For a festive touch, serve Arroz Con Pollo in individual shallow bowls topped with extra cilantro and lime wedges. You can even layer it in a beautiful casserole dish to serve family-style, garnished with colorful bell pepper strips and a sprinkle of smoked paprika for visual appeal.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it an even tastier lunch or dinner the next day.
Freezing
This recipe freezes beautifully! Portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over low heat with a splash of chicken broth or water to keep the rice moist. You can also reheat in the microwave, covered, stirring halfway through to ensure even warming.
FAQs
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Can I use different cuts of chicken for this recipe?
Absolutely! While bone-in, skin-on thighs and drumsticks provide the most flavor and juiciness, boneless chicken breasts can also work if you adjust cooking time to avoid drying out the meat.
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Is long-grain rice necessary, or can I use other types?
Long-grain rice works best because it stays fluffy and separate, absorbing flavors well. If using short-grain or brown rice, adjustments to cooking liquid and time will be needed to achieve tender results.
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Can I make this recipe vegetarian or vegan?
You can substitute the chicken for hearty vegetables like mushrooms, eggplant, or plant-based proteins and use vegetable broth instead of chicken broth for a vegan-friendly version equally delicious and satisfying.
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How do I know when the rice is perfectly cooked?
The rice should be tender but not mushy, having absorbed the broth and spices. If it still feels firm or liquid remains, add a little more broth and continue cooking with the lid on until just right.
Final Thoughts
I can’t recommend this Arroz Con Pollo Recipe enough — it’s warm, comforting, and packed with vibrant, wholesome flavors that bring everyone to the table. Whether for a cozy family dinner or a lively gathering, give it a try and watch it become a beloved classic in your recipe collection!
PrintArroz Con Pollo Recipe
Arroz Con Pollo is a classic Latin American one-pot chicken and rice dish full of vibrant flavors from cumin, oregano, garlic, and fresh cilantro. This comforting meal features tender bone-in chicken thighs and drumsticks seared to golden perfection and simmered with bell peppers, onions, diced tomatoes, and long-grain rice to create a savory, aromatic, and satisfying dinner perfect for family gatherings or weeknight meals.
- Prep Time: 20 mins
- Cook Time: 1 hr
- Total Time: 1 hr 20 mins
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American
Ingredients
Chicken and Seasonings
- 3 lb. bone-in, skin-on chicken thighs and drumsticks
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. garlic powder
- 1/2 tsp. cayenne pepper
Vegetables and Rice
- 3 Tbsp. extra-virgin olive oil
- 1 large yellow onion, chopped
- 2 bell peppers, seeds and ribs removed, chopped
- 4 cloves garlic, finely chopped
- 2 Tbsp. tomato paste
- 1 cup long-grain rice
- 1 1/4 cups low-sodium chicken broth
- 1 (14-oz.) can diced tomatoes
- 1 bay leaf
- Chopped fresh cilantro, for serving
Instructions
- Season the Chicken: Pat the chicken dry with paper towels to ensure crisping and season generously all over with kosher salt and freshly ground black pepper. In a small bowl, mix together the ground cumin, dried oregano, garlic powder, and cayenne pepper, then rub this spice mixture evenly onto the chicken pieces.
- Sear the Chicken: Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden brown on both sides, approximately 5 minutes per side. Once seared, transfer the chicken to a plate to rest.
- Sauté Vegetables: Using the same skillet, reduce heat to medium and add the chopped onion and bell peppers. Cook, stirring occasionally, until the vegetables soften, about 7 minutes. Add the finely chopped garlic and sauté for about 1 minute until fragrant. Then stir in the tomato paste thoroughly to incorporate.
- Toast Rice and Simmer: Add the long-grain rice to the skillet, stirring to coat each grain with the tomato paste and vegetable mixture. Toast the rice for about 3 minutes. Pour in the chicken broth and diced tomatoes along with the bay leaf and 1/2 teaspoon of kosher salt. Stir well to deglaze the pan, lifting any browned bits from the bottom. Bring the mixture to a boil, then nestle the seared chicken pieces back into the skillet. Reduce heat to low, cover, and let simmer gently for about 30 minutes. Stir occasionally to prevent the rice from sticking and add a splash more chicken broth or water if it dries out before the rice and chicken are cooked through.
- Finish and Serve: Remove and discard the bay leaf. Taste the dish and adjust seasoning with additional salt as needed. Garnish the Arroz Con Pollo with freshly chopped cilantro before serving for a burst of fresh herb flavor.
Notes
- Using bone-in, skin-on chicken adds more flavor and keeps the meat tender and juicy during cooking.
- Be careful not to over-stir when the rice is simmering to avoid breaking the grains.
- If you prefer spicier food, increase the cayenne pepper or add a diced jalapeño in the vegetable sauté step.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- To make this dish gluten-free, double-check that the chicken broth and tomato paste do not contain any gluten additives.
