Arroz Con Pollo is a juicy chicken and rice dish that your whole family will love. This one-pot meal is perfect for an easy but delicious entrée with tender rice and chicken seasoned with Adobo spices. We add in a variety of flavors from the traditional dish like onion, garlic, and green pepper as well as jalapeno, tomato sauce, and chicken broth.
What makes this recipe special
This arroz con pollo recipe can be tailored to your personal preference by adding or removing ingredients but you should always include the saffron. It is the main seasoning that makes this Puerto Rican chicken dish so flavorful and authentic. You do not need any special equipment for this new recipe, and you can find all the ingredients at just about any grocery store.
Ingredients needed
You will need simple ingredients for this classic dish. Scroll down to the bottom of the page for our recipe card with the exact measurements you need and step-by-step instructions.
For the chicken:
- Olive oil: Or your favorite cooking oil, separated.
- Boneless skinless chicken thighs: Or boneless, skinless chicken breasts.
For the adobo seasoning:
- Salt
- Freshly ground black pepper
- Oregano
- Coriander
- Garlic powder
- Onion powder
- Chili powder
- Paprika
- Cumin
For the sofrito & rice:
- Basmati white rice: Do not use brown rice because it takes too long to cook.
- White onion: Finely diced.
- Garlic cloves: Minced.
- Green bell pepper: Finely diced.
- Jalapeno: Diced.
- Tomato sauce
- Chicken broth: Or chicken stock.
- Cilantro: Chopped finely.
- Ground coriander
- Cumin
- Garlic powder
- Oregano
- Salt
- Black pepper
How to cook
- Season: First, mix one teaspoon olive oil and the seasonings for adobo powder with the chicken in a large bowl. Toss it to make sure everything is mixed well. Cover and let it rest for 30 minutes.
- Brown the meat: Then, pour the remaining olive oil into a large skillet with high sides (or a paella pan) and let it come to a simmer over medium heat. Add chicken and season with salt and black pepper. Cook until the chicken is golden brown, about four or five minutes. Flip and cook for another four to five minutes before transferring chicken to a serving plate.
- Simmer the spices: Using the same pan, add cilantro, onion, green peppers, jalapeno, and garlic. Sauté over medium-high heat for two to three minutes. Add the oregano, garlic powder, coriander, cumin, salt, and pepper and give it a good stir.
- Put it all together: Next, add the broth and tomato sauce and mix well. Bring it to a simmer and then fold in the rice carefully. Add the browned chicken pieces on top of the rice.
- Cook: Lastly, cover pot and cook over low heat for 20 to 25 minutes, stirring occasionally. Check the temperature of the chicken with a meat thermometer. It should be 165 degrees F.
- Serve: Finally, serve with cilantro and a spritz of lime juice.
Recipe variations
- Thick and sweet: If you use tomato paste instead of sauce, your arroz con pollo will be thicker and sweeter.
- Other veggies: Feel free to use other veggies like yellow, orange, or red bell peppers, corn, or peas.
- Water: You can use two cups of water instead of broth for a lighter rice dish.
- Bay leaf: Add a bay leaf for a slightly minty flavor with subtle hints of pine and black pepper.
- Add wine: Add a ½ cup of white wine to a small pot with the saffron. Simmer and steep for an amazing saffron flavor.
- Make it hot: Spice it up with cayenne pepper or red pepper flakes.
How to serve
Serve this flavorful dish as a main dish with a simple green salad and a glass of white wine. Although the rice is part of the meal, you can also separate it and use it as a side dish. Here are some other fantastic serving suggestions:
- You can add a dash of hot sauce just before serving for a kick of spiciness.
- This can be made your own way by serving with green olives or roma tomatoes on top.
- Another delicious way to serve is with lemon juice or zest sprinkled on top.
- Add more chopped cilantro and a ¼ teaspoon garlic powder just before serving.
- Try adding green onions or scallions to the rice mixture for even more flavor.
Frequently asked questions
Arroz con pollo is a chicken and rice recipe from Latin America seasoned with saffron and other spices like coriander, cumin, bay leaves, and paprika. It is most popular in Colombia, Costa Rica, Puerto Rico, the Dominican Republic, and Cuba. Each version of arroz con pollo is different with a variety of herbs, spices, and vegetables.
When looking for bell peppers, you may notice that there are different colors at the grocery stores or at your local farmer’s market. However, they are all the same vegetable. The difference in color is determined by its ripeness and flavor. Although green bell peppers are the most commonly used, the red, orange, and yellow are also excellent in cooking.
The youngest bell pepper is green, and it is a little bitter. A yellow bell pepper is a little sweeter. Orange bell peppers are deliciously sweet and tart. And the red peppers are the sweetest and even have more nutrients than the others. You may also see peppers in other colors such as orange, purple, and even black.
It is easy and fast to make this in the instant pot. Just season the chicken and sauté in oil for five minutes or until it is browned. Remove the chicken and sauté the veggies for about four minutes. Add the chicken broth and deglaze the pot before cooking for 10 minutes with a 10-minute natural release afterward.
How to store leftovers
- Store: This Latin chicken dish can be saved for several days in an airtight container in your refrigerator.
- Freeze: For longer storage, put your leftovers in zip-top bags and freeze for up to 90 days.
- Thaw: Thaw overnight in the fridge for best results.
- Reheat: You can reheat thawed arroz con pollo in the microwave for about one minute, depending on how much you are heating.
Recipe tips
- If you do not have a skillet, a large, heavy pot will work too.
- You could even use a Dutch oven if you have one.
- For the true recipe, use saffron threads instead of powder. They give it a more intense flavor and is free of any added chemicals.
- If you use brown or medium-grain rice, your cook time will change.
- If you do not have fresh cilantro, you can use powder.
- It is good to let your chicken and rice rest for five minutes before serving.
This is a delicious recipe to make for your family at home!
I have selected a few more recipes that you may like as well:
Arroz con pollo
Ingredients
For the chicken:
- 2 tablespoon olive oil divided
- 1 ½ pounds chicken thighs boneless skinless
Adobo seasoning:
- 1 ½ teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon coriander
- ¼ teaspoon oregano
- ½ teaspoon salt
- black pepper freshly ground
Rice:
- 4 cloves garlic minced
- 1 green bell pepper finely diced
- ⅓ cup white onion finely diced
- ¼ cup cilantro finely diced
- 1 jalapeno diced
- ¼ teaspoon ground coriander
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup tomato sauce
- 1 ¼ cups chicken broth
- 1 cup basmati white rice
Instructions
- Make the Adobo seasoning by mixing: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper.
- Add the chicken to a large bowl with 1 tablespoon olive oil and the adobo seasoning, toss to combine. Cover and marinate for 30 minutes.
- Place a deep and large 10 inch skillet over mid high heat and add the remaining 1 tablespoon olive oil.
- Once the oil is hot, add the chicken and season it with a little more salt and pepper. Cook until browned 4-5 minutes per side. Remove from the pan and transfer it to a plate.
- In the same skillet add the garlic, minced jalapeno, diced green pepper, diced onion and cilantro. Saute for 2-3 minutes, then add the remaining spices: cumin, coriander, garlic powder, oregano, salt and pepper. Stir and cook for 30 seconds.
- After that add in the tomato sauce and broth and stir well to combine.
- Bring the mixture to a simmer then stir in the rice and arrange the browned chicken on top.
- Reduce the heat to low, cover the skillet with a lid and cook for 20-25 minutes.
- Most of the liquid should be absorbed and the rice should be cooked.
- Serve garnished with cilantro and a squeeze of fresh lime juice.
Video
Notes
- Store for 2-3 days in an airtight container in your refrigerator.
- For longer storage, put your leftovers in zip-top bags and freeze for up to 90 days.
About the author
Food Blogger, Photographer and Cookbook Author. Founder of the sites Dani's Cookings and Taco & Tiramisu.
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