Arroz con Pollo (One-Pot Chicken and Rice)

Arroz con Pollo (One-Pot Chicken And Rice) is a deeply comforting dish that is adored all over Latin America. Tender and juicy pieces of chicken top golden rice that is perfectly fluffy and bursting with flavor. A hearty one-pan meal that can easily be made on a weeknight.

If you’ve been following here for a while, you likely already know I was born and raised in the Dominican Republic. There are many rice dishes from my childhood that I cherish, but if I had to choose a dish that had the greatest impact in forming my sense of family and culture, this arroz con pollo would be it. A beloved Latin American dish that’s relaxed, casual and all about family, yet it’s also the dish most often served to guests, too.

There is something about this one-pot dish that makes it the ultimate comfort food to all of us that grew up eating it. It starts with browning chicken pieces which then cook in a flavorful sofrito—an aromatic blend of onions, garlic, and peppers. The chicken is then cooked in a tomato-based broth with rice and the result is outstanding—juicy, tender chicken enveloped by golden, fragrant rice that is bursting with flavor.

The unique flavors of this dish will surprise and delight you, but you’ll also love that it is very easy to cook and everything is made in one pan.

What Is Arroz Con Pollo?

In Spanish, Arroz con Pollo means “rice with chicken”. It’s a fragrant, one-pot, chicken and rice dish well-loved throughout Latin America. Its origin, as with most Latin dishes, is continually up for debate. The argument that it is an adaptation of the Spanish paella introduced to Latin America through their colonization, makes the most sense to me.

Within each country, every home has their own version of arroz con pollo, too. Some like their rice fluffy and dry, others a lot more soupy. In Puerto Rico, ham or bacon often flavors their arroz con Pollo. Dominicans refer to their Arroz con Pollo as locrio de pollo, locrio meaning a rice dish made with any kind of meat added.

But one thing is for sure, everyone is loyal to the version they grew up eating at home. The recipe I share here, is the version I have always known and loved and tastes exactly how my mom used to make it. I hope you give it a try and love it as mush as we do.

Ingredients for Arroz con Pollo

The ingredient list may seem long but do note they are very familiar, mostly pantry ingredients. In other words, you won’t have to go out of your way to find any of these ingredients.

• Chicken: Traditionally, bone-in chicken pieces are used to make arroz con pollo. I photographed this recipe during lockdown and had chicken thighs in my freezer so that is what I used. They worked great and also cooked faster but bone-in chicken pieces, aside from being more authentic, will add a bit more flavor to the dish. I provide instructions for bone-in pieces in the recipe notes if you prefer to go that route.
• Lime juice and white wine vinegar: I can’t remember a chicken dish from my childhood that didn’t marinade in vinegar and/or lime juice before being cooked. Here I use both because I love the familiar smells and flavours they add to the chicken and rice.
• Sofrito: The base of most Latin dishes; onion, green bell pepper, and garlic.
• Spices: Ground achiote, found in most Latin American markets, adds lovely color and unique flavor to the dish. If you can’t find it, you can use a pinch of turmeric, instead. We also use paprika, oregano, garlic powder, and of course salt and pepper.
• Sugar: Dominicans like to brown the chicken in oil with a little sprinkle of sugar. It can be a little fussy because the sugar burns quickly but it really adds a lot of colour to the chicken without having to cook it for very long. The small amount of sugar will not make the dish taste sweet at all, but you can absolutely skip the sugar if you wish.
• Tomato sauce: A tomato sauce such as this Hunt’s is typically used here. You can also use strained tomatoes or canned chopped tomatoes.
• Tomato paste: This adds a little more colour to the dish.
• Long-grain rice: Here it is best to seek out a rice that is labeled “long-grain rice”. Basmati and Jasmine are long-grain varieties but will cook up gummier, so I do not recommend them.
• Chicken broth or water: I almost always use chicken broth because it adds more flavor but water is fine, too.
• Green olives and capers: Not optional ingredients for my arroz con pollo but leave them out if you prefer.
• Frozen peas: A classic finishing touch that to Latins, always makes this rice dish a little more special.
• Pimiento peppers (roasted red peppers): An optional garnish and any jarred roasted pepper will work. When I photographed this recipe I roasted my own red pepper because I was all out of the jarred.

How to make Arroz con Pollo

Note: Here is an overview on how to make Arroz con Pollo. For detailed instructions check the recipe card below.

Step 1: Start by marinating the chicken with lime juice, distilled white vinegar (or apple cider vinegar), garlic powder, oregano, paprika, salt and pepper. Let marinate 15-30 minutes on the counter while you chop the vegetables. If preparing ahead, or marinating overnight, omit the lime juice.

Step 2: In a Dutch oven, or a deep, large skillet, warm the oil. Once hot, add the sugar in one spot. Once the sugar turns dark, spread it a little by using one of the chicken pieces, then continue to add the other chicken pieces. Brown for only 2-3 minutes on each side, then transfer the chicken to a plate.

Step 3: Add the onion and green pepper to the pan and sauté until onions become soft, about 5 minutes. Stir in the garlic and 1 teaspoon salt and cook until fragrant, about 1 minute more.

Step 4: Stir in the tomato sauce and tomato paste to the pan and cook for about 2 minutes, scraping any brown bits on the bottom.

Step 5: Add the rice, bay leaf, and turmeric and stir to coat well in the oil and juices.

Step 6: Pour in the broth (or water) and use a wooden spoon to scrape the bottom of the pam. Add the olives, and capers and bring to a boil over medium heat. Nestle the chicken pieces on top of the rice and lower the heat to a very low simmer. Cover tightly, and cook for 20 minutes.

Step 7: Uncover, quickly fluff the rice with a fork and add in the peas. Cover again and cook for another 5 minutes. Remove from heat and let sit for 10 minutes.

Step 8: Garnish with pimiento peppers, if using, fluff with a fork and serve.

Frequently Asked Questions

What is the best rice to use for arroz con pollo?

The variety of rice used for Arroz con Pollo will be different from country to country. Cubans, depending on the region, will use medium grain rice. Dominicans use long grain. For this recipe, I would stay away from basmati or jasmine rice, which would result too mushy for the longer cooking time.

I believe the most important consideration when making Arroz con Pollo is to use a rice you are familiar with. If a par-boiled rice is what you feel comfortable with, go ahead and use that. A reliable medium grain rice is Calrose which seems to be available at most large grocery stores.

What is the best chicken to use for arroz con pollo?

Bone-in, skin-on chicken pieces are most commonly used to make Arroz con pollo. Because of lockdown, and for the sake of shortening the cooking time, my version calls for boneless chicken thighs.

If you prefer bone-in chicken, which is more authentic and undoubtedly adds more moisture and flavour to the rice, refer to my recipe notes for alternate cooking instructions.

Do I really need to rinse the rice?

Sadly, this is not a step you should skip. If the rice isn’t rinsed, the excess starch will make the rice extremely sticky. No bueno.

Dominicans in particular, do not like mushy arroz con pollo. So for light and fluffy rice, make sure you rinse it.

How to add the golden color to the rice?

Here is where it gets tricky. Arroz con Pollo is known for its golden-tinted rice but most traditional recipes rely on some very unnatural ingredients such as bijol, which has a lot of food colouring, to add the color. Achiote paste or annatto seeds work great but depending on where you live, aren’t that easy to find.

To make this recipe a bit more Covid/pantry friendly, I have used turmeric, sweet paprika, and a bit of tomato paste to colour the rice. You could also use a pinch of saffron mixed with a little hot water, if you wish.

Serving Suggestions

Dominicans, Cubans, Puerto Ricans and many other Latin Americans, typically serve their arroz con pollo with fried plantains (savory or sweet) and a simple green salad.

My family also loves this dish with my “special avocado salad” — sliced avocado topped with diced red onions and drizzled with the juice of an entire lime, and a few pinches of salt.

How To Make Ahead, Store, And Reheat Arroz Con Pollo

• Make ahead: You can make the entire dish up to 1 day in advance. Allow it to cool but don’t leave at room temperature longer than 2 hours. Store, tightly covered in the fridge. When ready to use, reheat following instructions below.
• To Store: Leftovers will keep well in the fridge, stored in an airtight container for up to 3 days. Reheat by adding a little water covered in a pan on the stovetop or microwave.
• To reheat: For best results, reheat the arroz con pollo in a saucepan on the stovetop, covered, over medium low heat until warmed through. I like to add a little water or broth to moisten the rice.

How To Freeze Arroz Con Pollo 

Arroz con pollo freezes surprisingly well. Allow it to cool but don’t leave at room temperature longer than 2 hours. Once cooled, freeze in freezer-safe containers or zip top bags. Thaw the arroz con pollo in the refrigerator overnight then reheat in a saucepan on the stovetop, covered, over medium low heat until warmed through. I like to add a little water or broth to moisten the rice.

If you have a large batch to freeze, place it in an aluminum pan then cover it with a layer of storage wrap followed by two layers of aluminum foil.

When ready to use, thaw the arroz con pollo in the refrigerator overnight. Reheat, covered, in a preheated 350°F oven, until chicken and rice are heated through, about 45 minutes. Tip: I like to stir it half-way through and add a bit of water or broth if the rice seems dry.

I hope you give this delicious Arroz con Pollo recipe a try! If you do, please leave a rating and review below with your feedback. Thank you!

Other Latin American Recipes To Try

Peruvian Chicken with Aji Green Sauce

Moro de Habichuelas Negras (One-Pot Rice and Beans)

Albondigas Guisiadas (Stewed Meatballs)

***This post was originally published on June 25, 2020. The post and recipe have been updated with simpler instructions for your benefit.