Delicious Arroz Con Pollo Recipe: A Latin Comfort Food!

Welcome, foodies! Today, I have the pleasure to introduce one of the most iconic and traditional Latin American dishes: Arroz con Pollo. This dish has its roots in Spanish cuisine and has become a staple in many Latin American countries’ culinary repertoire, including Cuba, Colombia, and Puerto Rico.

Arroz con Pollo translates to “rice with chicken,” and that’s an accurate description of what this dish is all about. It is a dish that brings together chunks of tender chicken, fluffy white rice infused with aromatic saffron threads, and a rich blend of vegetables like onions, garlic, pimientos, green olives, and peas. When cooked well, it results in an irresistible combination of flavors that will delight your taste buds and make you crave more.

At McCall’s Cooking School, we strive to bring you recipes that are not only delicious but also easy to make at home. Our Arroz con Pollo recipe card is part of our cooking equalizer 2 guide, designed specifically to make your life easier in the kitchen. With detailed instructions and helpful tips from our test kitchen team, you can create a restaurant-quality dish that will impress your guests without breaking a sweat.

Whether you are looking for comfort food or hosting a dinner party, Arroz con Pollo is the perfect dish for any occasion. So grab your ingredients and let’s get started on this culinary adventure!

Why You’ll Love This Recipe

Arroz Con Pollo (Mccall's Cooking School)
Arroz Con Pollo (Mccall’s Cooking School)

Picture the golden crispy chicken nestled in a bed of saffron-infused rice, mingled with juicy tomatoes, plump green olives, and sweet green peas. As I describe this fantastic dish, your imagination is likely running wild, and for a good reason: arroz con pollo is one of those tantalizingly delicious dishes that make your taste buds dance with pleasure!

But arroz con pollo isn’t just any ordinary chicken and rice dish. This recipe has its roots in both Latin American and Spanish cuisines, making it a unique amalgamation of flavors that are simply irresistible. The succulent chicken thighs or breasts seasoned to perfection with fragrant garlic and oregano combine wonderfully with the tender white rice infused with colorful saffron threads. And let’s not forget the bursts of pimientos, green olives, and frozen green peas that provide an excellent contrast in texture and flavor.

The result is a satisfying meal that is both comforting and complex, an exciting symphony of harmonious flavors from start to finish. Whether you’re looking to impress your family or guests or satisfy your cravings for something special, arroz con pollo is the perfect recipe.

In addition to its incredible taste, arroz con pollo is also incredibly versatile. You can customize it to your liking by using different types of chicken cuts such as breasts, wings or thighs. If you’re feeling adventurous, try adding other ingredients like roasted red peppers or corn for an additional layer of flavor.

So what are you waiting for? Explore the delightful world of arroz con pollo today by following this recipe!

Ingredient List

 Tender and juicy chicken pieces nestled amongst vibrant yellow rice in this delightful Arroz Con Pollo.
Tender and juicy chicken pieces nestled amongst vibrant yellow rice in this delightful Arroz Con Pollo.

Here is a list of ingredients for the Arroz con Pollo recipe that you can easily purchase at your local grocery store:

  • 2 lb. roasting chickens, cut into 6 pieces
  • Salt and pepper to taste
  • 2 tablespoons of vegetable oil
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 1 garlic clove, minced
  • 1 bay leaf
  • ½ teaspoon of crushed red pepper flakes
  • 2 teaspoons of dried oregano leaves
  • a pinch of saffron threads
  • 3 cups of chicken broth
  • One can of diced tomatoes (14.5 oz) or two fresh ripe tomatoes diced
  • One cup frozen green peas (thawed)
  • One cup pimiento-stuffed green olives or another kind of olives that you like.
  • Two cups white rice

You may substitute chicken breast or thighs for the roasting chickens based on your personal preferences.

The Recipe How-To

Step 1: Prep the Chicken

  • Cut a 2 lb roasting chickens into 6 pieces (legs, wings, and breasts). You can also use chicken thighs or chicken breasts if you prefer.

  • In a large skillet, heat oil over medium-high heat. Once hot, add chicken parts and cook until they’re well-browned on all sides.

  • Remove chicken from skillet and set aside.

Step 2: Cook the Vegetables

  • In the same pan, add diced onions, chopped green peppers, and mincedgarlic clove. Cook until onions become translucent.

  • Add tomatoes, bay leaf, and dried oregano leaves to the pan. Sauté for a minute or two until tomatoes are soft.

  • Add about 2 cups of chicken broth and a pinch of crushed red pepper flakes. Bring to a simmer.

Step 3: Cook the Rice

  • Before adding rice, rinse it in a fine mesh strainer until the water runs clear.

  • Add 2 1/2 cups of white rice, 5 to 6 threads of saffron, salt, and pepper to the skillet. Mix well.

  • Bring mixture to a boil; then reduce heat to low. Cover skillet and simmer for about 20 minutes or until the liquid is absorbed and the rice is tender.

  • Once the rice has cooked through, add about a cup of frozen peas to the pan along with some sliced pimientos and green olives.

Step 4: Combine Chicken with Rice

  • Return cooked chicken back into the skillet on top of the rice mixture.

  • Place lid back on pan and return heat to low. Cook for another 5 to 10 minutes or until chicken is fully cooked and juices run clear.

Step 5: Serve

  • Remove bay leaf before serving.

  • This dish Arroz con Pollo is best served with a side salad or yellow rice. Enjoy!

Substitutions and Variations

 This visually stunning dish is a vibrant feast for the eyes and stomach!
This visually stunning dish is a vibrant feast for the eyes and stomach!

As a chef, I know that sometimes you don’t have all the ingredients you need to make your favorite dish. Don’t worry; there are plenty of substitutions and variations that you can try for this Arroz con Pollo recipe! For example, if you don’t have roasting chickens on hand, chicken thighs or breasts work just as well. You can also replace green olives with Kalamata olives or capers if you prefer a bolder taste.

To add some color and variety to the dish, consider using yellow rice instead of white rice. This will give your Arroz Con Pollo a rich and warm color that is sure to impress your guests. If you want to incorporate some healthy vegetables into the meal, add some diced carrots or celery along with the onions and green peppers.

For those who like spicier dishes, try adding more crushed red pepper flakes or even some fresh jalapeños for an extra kick of heat. If you’re looking to make this recipe vegan or vegetarian-friendly, consider replacing the chicken broth with vegetable broth and removing the poultry altogether. The flavor may differ slightly from the original version, but still, it’s worth giving it a try!

Regardless of what substitution or variation you go for, be sure to adjust the amount accordingly, as each ingredient has its unique taste profile and could affect the overall flavor of the dish. Always experiment and have fun creating this classic dish with a twist!

Serving and Pairing

Once your arroz con pollo is cooked to perfection, it’s time to serve and enjoy this beautiful dish. I recommend serving it with a simple side salad of mixed greens, cherry tomatoes, and sliced cucumbers. The fresh and zesty flavors of the salad perfectly complement the richness of the arroz con pollo.

When it comes to choosing what to drink alongside this savory meal, my personal preference is a refreshing glass of white wine. The acidity and crispness in a Sauvignon Blanc or a Pinot Grigio will balance well with the flavorful chicken and rice.

If you’re feeling adventurous and prefer something stronger, an ice-cold beer could be a great match for this dish. Alternatively, you can also sip on a margarita or a caipirinha cocktail – both drinks are traditional in Brazilian cuisine and complement the flavors of arroz con pollo quite well.

In conclusion, arroz con pollo is a remarkably versatile dish that can be enjoyed in many ways. Whether it’s for lunch or dinner, paired with a glass of wine or beer, this classic recipe always delivers flavorful and satisfying results. So invite some friends over or simply enjoy a nice solo meal with some music playing in the background – either way, you’re guaranteed to have a delightful culinary experience!

Make-Ahead, Storing and Reheating

 An easy one-pot meal that is perfect for a busy weeknight dinner.
An easy one-pot meal that is perfect for a busy weeknight dinner.

Are you planning to make Arroz Con Pollo for a big family gathering or special occasion? You can do some parts of the cooking ahead of time to make it easier on the day. When making this recipe, you can prepare the chicken and cook the rice mixture separately one day in advance. This will save you more than an hour on cooking day.

To store this dish, transfer the cooled Arroz Con Pollo to an airtight container and store it in your refrigerator for up to 3 days. Before reheating, take the dish out of the fridge and let it sit at room temperature for about 30 minutes. Reheat it in a saucepan over medium heat until heated through, stirring frequently.

You can also freeze this dish easily. Just let the cooked Arroz Con Pollo cool completely before transferring it to freezer-safe containers. It should stay fresh in your freezer for up to two months. When ready to reheat, defrost the dish overnight before reheating it in a saucepan over medium heat until heated through.

Note that reheating may cause the rice mixture to become slightly dry, which is normal. You can add some chicken broth or water while reheating to prevent it from losing moisture.

By following these make-ahead, storing and reheating tips, you can not only simplify your cooking process but also have a delicious meal ready with minimal effort on busy days!

Tips for Perfect Results

Have you ever wondered how to make perfect Arroz Con Pollo? Well, look no further than these tips for flawless results every time. As someone who specializes in Brazilian and American cuisine, I have learned several tips and tricks to make this dish a standout on your dinner table. From the cookware to the ingredients, follow these guidelines to elevate your Arroz Con Pollo game.

First and foremost, use a heavy pot or Dutch oven for cooking the rice. This will ensure even heat distribution and prevent sticking or scorching. Additionally, don’t lift the lid or stir the rice during cooking – this can cause unwanted moisture loss and uneven cooking. Trust the recipe and let it cook undisturbed until done.

Next, quality ingredients are key to the success of any recipe, and Arroz Con Pollo is no exception. Use fresh vegetables such as garlic, onions, green peppers, and tomatoes whenever possible for optimal flavor. Choose high-quality chicken broth and saffron thread to give authentic depth of flavor to the dish.

Another important tip is to rinse your rice to remove excess starch. This will prevent clumping when cooked and result in perfectly separate grains of rice. To add an extra layer of flavor, try substituting water with chicken broth when rinsing your rice.

Don’t be afraid to spice things up with crushed red pepper flakes or dried oregano leaves. These spices can enhance the overall taste profile of the dish significantly. However, be sure not to overdo it; a little bit goes a long way.

Finally, let your Arroz Con Pollo sit for 5-10 minutes before serving. This will allow the flavors to meld together and ensure all ingredients are cooked through thoroughly.

By following these tips, you can achieve a perfect Arroz Con Pollo every time. Happy cooking!


As I was preparing this dish, I wanted to make sure I addressed any potential concerns my readers might have before they begin. So here are some frequently asked questions about the Arroz Con Pollo recipe that will help you troubleshoot and navigate through the cooking process with ease.

What was Robert McCall’s cooking in equalizer 2?

In the movie Equalizer 2, McCall was seen preparing a mouth-watering meal in his kitchen. He was seen crafting a classic Russian delicacy by the name of Pelmeni, which is stuffed with a savory blend of onions and ground meat.

What is the best side dish for arroz con pollo?

Arroz con Pollo is a satisfying dish that pairs well with a serving of yogurt or sour cream, a touch of hot sauce, and some juicy fruit. To complete the meal, try serving a generous green salad drizzled with Cilantro Lime Dressing. And if you’re looking to go all out, why not round out the menu with some colorful sides like Corn Salad, Fruit Salad, or Pina Colada Salad?

What is the English translation of arroz con pollo?

This popular Spanish and Latin American dish, known as arroz con pollo, consists of rice and chicken. It has been a classic in many different countries, with each location having their own unique approach to preparing it.

Which country has the best arroz con pollo?

Arroz con pollo is a beloved Puerto Rican dish that owes much of its flavor to annatto oil and beer. These ingredients not only give the rice a distinct yellow hue, but also infuse the entire dish with a unique taste that is hard to replicate. In fact, it’s often said that saffron is to Spanish paella what annatto oil and beer are to Puerto Rican arroz con pollo.

Bottom Line

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There you have it, my take on the classic Arroz Con Pollo recipe beloved in both Brazilian and American cuisine. This dish is packed with flavor and nutrition!

Now, I can’t wait for you to try this amazing recipe in your own kitchen. So, what are you waiting for? Head to your nearest grocery store to grab all the ingredients and start cooking. Trust me, once you taste your creation, you’ll be glad you made this tasty and wholesome meal.

Lastly, the most important tip I can give is to make this recipe your own. Experiment with different variations and substitutions until you find the perfect combination that suits your taste buds. As they say in the cooking world, have fun with it!

I hope you enjoyed reading this article as much as I enjoyed writing it for you. If you have any comments or questions, feel free to drop them in the comment section below.

Happy cooking!

Arroz Con Pollo (Mccall's Cooking School)

Arroz Con Pollo (Mccall’s Cooking School) Recipe

Classic Spanish casserole of chicken, vegetables and saffron rice.
No ratings yet
Prep Time 20 mins
Cook Time 2 hrs 5 mins
Course Main Course
Cuisine Latin American
Calories 1176.5 kcal


  • 2 (2 1/2 lb) roasting chickens, each cut into 6 pieces
  • 2 teaspoons dried oregano leaves
  • 1/2 teaspoon pepper
  • salt
  • 1/2 cup olives or 1/2 cup salad oil
  • 1 medium green pepper
  • 2 cups chopped onions
  • 1 garlic clove, crushed
  • 1 bay leaf
  • 1/8-1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon saffron thread
  • 2 cups converted raw white rice
  • 1 (28 ounce) can tomatoes, undrained
  • 1 (13 3/4 ounce) can chicken broth
  • 0.5 (10 ounce) package frozen green peas
  • 1/2 cup pimiento-stuffed green olives, sliced
  • 1 (4 ounce) can pimientos


  • Wash chicken pieces under cold running water; drain well. Wipe dry with paper towels so fat won't spatter when chicken is browning. Combine oregano, pepper and 2 tsp salt. Sprinkle chicken all over with mixture; rub in well. Let stand 10 minutes.
  • In heavy, 6-quart round or oval Dutch oven, heat olive oil over medium heat. Brown chicken a third at a time, until golden-brown all over, using tongs to turn chicken-this takes about 30 minutes in all. Remove chicken as it browns. Preheat oven to 350°F.
  • Wash green pepper; cut into quarters; remove ribs and seeds; cut into lengthwise strips, 1/4 inch wide. To drippings in Dutch oven, add onion, garlic, green pepper, bay leaf and red pepper; saute, stirring, over medium heat until onion is tender-5 minutes.
  • Using back of spoon, crush saffron threads on small piece of foil, or use a mortar and pestle. Add with 2 tsp salt and the rice to Dutch oven; cook, stirring, until rice is lightly browned-about 10 minutes. Add undrained tomatoes and chicken broth.
  • Arrange browned chicken pieces over rice mixture. Bring just to boiling, uncovered. Bake in oven, tightly covered, 1 hour. Remove from oven; add 1/2 cup water. Do not stir. Sprinkle peas and olives over top. Drain pimientos; cut into 1/4-inch strips.
  • Arrange pimiento strips attractively over top. Bake, covered, 20 minutes longer, or until chicken is tender, peas are cooked and rice has absorbed all liquid. Remove from oven. Let stand, covered, 10 minutes. Serve right from Dutch oven. Serves 6.

Add Your Own Notes


Serving: 669gCalories: 1176.5kcalCarbohydrates: 70.6gProtein: 75.2gFat: 64.2gSaturated Fat: 17.8gCholesterol: 276.2mgSodium: 792.1mgFiber: 8gSugar: 9.3g
Keyword < 4 Hours, Chicken, Chicken Thigh & Leg, European, Meat, One-Dish Meal, Poultry, Spanish
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.