My Family’s Recipe for Arroz Con Pollo
Arroz con Pollo is a classic of Latin American cuisine. It is a Spanish/Latin-style Chicken & Rice dish made with white rice, chicken, vegetable, and seasonings. It has many versions depending on the country, and even every family in the same region has their own way of cooking it. For example, in my family, we make it with chicken breasts cut into small pieces instead of bone-in chicken. This is just a personal preference. I love this recipe because it is very easy to make, and it comes together in one pot. If you think about it, all the yummy ingredients are already mixed and ready to go in your mouth; the chicken, the rice, the veggies, and the seasonings are perfectly married together when you sit down to eat. In my opinion, this one-pot meal is perfect!!! You can have a completely balanced meal in just one bowl. You have protein, carbs, and veggies; 3 in 1. And so delicious.
Arroz con Pollo Recipe Highlights!
It’s a one-pot recipe, which means less clean-up. It’s a meal-in-one: You have protein, carbs, and veggies; 3 in 1. It’s packed with flavor. Super easy to make. Picky eaters approved. Make ahead and freezer friendly.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Oil: I like to use olive oil but feel free to use any oil of your liking. Chicken: To reduce cooking time, boneless and skinless chicken breasts, cut into small pieces, are ideal. You can also use boneless and skinless chicken thighs. Salt and black pepper: To season the chicken. Onion Bell Peppers: To make my dish colorful, I like to use a combination of green and red pepper. Garlic: Add in 3 extra garlic cloves if you’d like to infuse the garlic flavor more. I add 6 garlic cloves. Green onion: Also known as scallions. White rice: Make sure to use long-grain white rice for this recipe. Chicken broth: Store-bought or homemade will work fine. I usually dissolve 2 chicken bouillons in 3 cups of hot water. Tomato sauce: Regular tomato sauce (no ketchup). Seasoning with saffron: Goya seasoning with saffron is my go-to. It adds a great flavor to the rice, it’s easy to find in all groceries store (international aisle), and it’s budget-friendly. You can substitute with 1 1/2 teaspoons kosher or sea salt, 1/4 teaspoon black pepper, 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon turmeric, 2 large pinches of saffron. Frozen mixed vegetables: Corn, carrots, and green peas.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Brown the Chicken
Step 2 – Sauté the Veggies
Step 3 – Add the Rice and Toast
Step 4 – Add Broth and Seasoning
Step 5 – Add the Frozen Veggies and Browned Chicken
Step 6 – Let the Liquids Reduce
Step 7 – Cover and Cook
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To achieve the maximum flavor, dissolve two chicken bouillon in 3 cups of hot water and use that instead of store-broth. Toast the rice until it looks opaque, about 2-3 minutes. After adding the frozen veggies, mix to distribute them evenly. Then avoid mixing the rice. Instead, let the liquid evaporate undisturbed. Do NOT cover the pot until most of the liquid has evaporated. Often, when this happens, you will notice small holes on top of the rice (see photo above). To freeze: Transfer to a freezer-friendly bag or container and keep frozen for up to 3 months. To reheat: Thaw in the fridge overnight, then reheat on the stove or in the microwave until warm. You’ll want to add a splash of water or broth to moisten it again.
Recipe Card 📖
Originally posted in December 2013, post content was edited to add more helpful information and video, no change to the recipe in March 2022.
