Delicious Arroz Con Pollo Recipe – Step-by-Step Guide

Welcome to my favorite recipe, Arroz Con Pollo! As a chef specializing in Brazilian and American cuisine, I cannot stress enough how much I love this dish. This traditional Latin-American dish is the perfect combination of flavorful rice and tender chicken. Every bite is bursting with aromatic herbs, spices, and succulent pieces of meat.

Arroz Con Pollo is considered one of the most popular dishes in Latin America. It is a comfort food that many grew up enjoying with their family and friends on special occasions or even on Sundays. The beauty of this recipe is that it is completely customizable, allowing you to add or subtract ingredients based on your likes and dislikes. In this recipe, I included some of my personal favorite ingredients that have been tried and tested by me personally.

If you crave an unforgettable meal that is sure to satisfy your taste buds, look no further than Arroz Con Pollo! Whether you’re cooking for yourself or feeding your family, this dish will not disappoint. So let’s get started on this delicious journey together!

Why You’ll Love This Recipe

Arroz Con Pollo -- Mi Favorito
Arroz Con Pollo — Mi Favorito

My dear food lovers, today I bring to you a recipe that will transport your senses directly to the heart of Latin America. That’s right, I’m talking about Arroz con Pollo, a legendary and authentic chicken rice dish from Puerto Rico and other Latin American countries. This recipe is one of my absolute favorites for many reasons, and let me tell you, once you try it, it’s bound to become one of your favorites too.

Firstly, this dish combines an unbeatable combination of flavors and textures that will leave your taste buds dancing with joy. The soft, fluffy rice mixed with tender chicken meat, pimientos and frozen green peas infuse the dish with scrumptious flavors. The saffron threads, bay leaf and garlic combine perfectly to create a deep and earthy aroma. And just when you think that’s enough, the spicy kick from the crushed red pepper flakes elevates the dish to a whole new level.

Secondly, Arroz con Pollo is a versatile dish perfect for any occasion. This recipe can feed a large crowd effortlessly as it utilizes two whole roasting chickens. It’s a great meal to prepare for dinner parties or family gatherings providing everyone with extremely satisfying dishes without having seconds. Plus, imagine serving this as a side dish at barbecue or holiday celebrations! Be ready to have all eyes on you when people realize just how delicious this Arroz con Pollo is.

Lastly, this recipe is easy-to-follow and forgiving in execution so there is no need to be intimidated by it. Sure, it requires multiple steps but trust me — all of those preparation steps make it worth your while. With just some simple seasoning and ingredients commonly found in your kitchen pantry or grocery store shelves such as onion, green pepper and tomato, among others – you can create an authentic meal that simply tastes like heaven.

So why don’t give yourself a chance to discover the amazing flavors of Arroz con Pollo, the Spanish chicken and rice dish that should not be missed! Dig in and discover my flavor-packed, mi favorito recipe.

Ingredient List

“Comfort food at its finest”

Arroz Con Pollo – Mi Favorito Recipe

Here are the ingredients you’ll need to make Arroz con Pollo – Mi Favorito Recipe:


  • 2-3 pounds of chicken thighs, bone-in and skin-on
  • 1 green pepper, seeded and diced
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 cups of long-grain white rice
  • 1 can of diced tomatoes (14.5 oz)
  • 3 cups of chicken broth
  • 1 cup of frozen green peas
  • 1 bay leaf
  • a pinch of saffron threads
  • 2 teaspoons of dried oregano
  • 1/4 to 1/2 teaspoon of crushed red pepper flakes (depending on your spice preference)
  • Salt (about one teaspoon or to taste) and black pepper (about half a teaspoon or to taste)
  • Olive oil (about half a cup total, divided)

Note that while this recipe traditionally calls for bone-in and skin-on chicken, you can easily swap with boneless chicken breasts or other cuts if preferred. Additionally, you can also add other vegetables like pimientos or adjust the amount of garlic or onion to your liking.

The Recipe How-To

“The ultimate one-pot wonder”

Let’s get cooking! This is the part you’ve been waiting for, where I share my “Mi Favorito Recipe” for delicious and filling Arroz Con Pollo.


  • 2-3 pounds of chicken thighs or breasts
  • 2 cups of long-grain white rice
  • 4 cups of chicken broth
  • 1/4 teaspoon of crushed red pepper flakes
  • 1 bay leaf
  • 1 pinch of saffron thread
  • 2 tablespoons of olive oil
  • 1 medium onion, diced
  • 1 green pepper, diced
  • 3 cloves of garlic, minced
  • 1 can of diced tomatoes (14 oz)
  • 1/2 cup of frozen green peas
  • 1/2 jar of pimientos (8 oz)
  • Salt and pepper to taste
  • Dried oregano to taste


  1. Place a large, deep skillet or Dutch oven over medium-high heat. Add the olive oil and let it heat up.

  2. Add the chicken pieces to the hot oil and season with salt, pepper and dried oregano. Cook for about 7 minutes on each side, until golden brown.

  3. Remove the chicken from the skillet and set it aside.

  4. In the same skillet, add the onions, green peppers and garlic and sauté for about 3 minutes or until fragrant.

  5. Add the diced tomatoes, crushed red pepper flakes, bay leaf, and saffron thread to the skillet. Stir everything together.

  6. Return the chicken to the skillet along with any accumulated juices. Add in the rice, chicken broth, salt and pepper to taste (don’t be too generous as there will already be salt in the broth). Give everything a good stir to combine.

  7. Bring everything to a boil over medium heat.

  8. Turn the heat down to low and allow everything to simmer for 20-25 minutes until the rice has absorbed all of the liquid.

  9. During the last 5 minutes of cooking, add in the frozen green peas and half jar of pimientos.

  10. Once finished, remove from the heat and let it sit for a few minutes.


Serve this dish with frijoles negros (black beans) or a tossed salad for a complete meal. Arroz Con Pollo is a versatile dish that can be paired with many different sides!

I hope you enjoy making my favorite recipe. Bon appétit!

Substitutions and Variations

“A flavorful fiesta on your plate”

Hola amigos! As delicious as the traditional recipe for Arroz con Pollo might be, it is always fun to put a personal spin on it and make it your own. There are a variety of ingredients you can use to swap out or add in to customize the recipe according to your taste preferences. Here are some substitutions and variations that could add some extra flavor to this classic dish:

– Instead of chicken breast or thigh meat, try using diced chorizo or smoked sausage for a flavorful change.

– Substitute green peppers with red, yellow or orange bell peppers for an added pop of color.

– Want to make this dish vegetarian? Simply swap out the chicken broth with vegetable broth and replace the chicken with mushrooms or tofu.

– Feeling like something heartier? Add some cannellini beans, black beans or chickpeas into the mix for an extra burst of protein.

– For a healthier version, opt for brown rice instead of white rice and skip on using any butter or oil in the recipe.

– Perhaps you love spicy food? Kick up the heat by adding a pinch (or more!) of chili powder, cumin or cayenne pepper.

Remember that cooking is all about experimentation and finding what works best for your taste buds. Don’t be afraid to get creative with your substitutions and have fun with it!

Serving and Pairing

“A taste of Latin America in every bite”

When it comes to serving arroz con pollo mi favorito, it’s all about creating a dining experience that’s both satisfying and memorable. This deliciously authentic chicken and rice dish is rich, flavorful, and comforting to the palate. As such, I like to serve it as the main course of dinner with a delightful side dish of pollo frijoles negros or Mexican rice on the side.

Of course, there are several ways to customize your serving of arroz con pollo mi favorito based on personal taste preferences. For instance, you could use chicken breast instead of chicken thighs if you prefer leaner meat. Additionally, yellow rice would work if you’re looking for a milder flavor profile.

If you’re serving this dish to guests or family members who aren’t too familiar with American or Brazilian cuisines, don’t worry! This recipe is kid-tested and approved, so even the pickiest eaters will enjoy it. Plus, with its vibrant blend of colors and aromas, arroz con pollo makes an excellent addition to your dinner party or potluck spread.

For the best results when pairing arroz con pollo with other foods, I recommend opting for bold flavors that complement this dish’s savory essence. For example, crisp pimientos are great for adding a pop of color and acidity to your plate. Frozen green peas add a touch of sweetness and texture that nicely contrast against the creamy rice. And if you want more depth in terms of flavors, try pairing it with a tangy tomato salad dressed in olive oil vinaigrette.

Ultimately, Arroz con Pollo mi Favorito is versatile enough to be enjoyed on its own or served alongside other dishes through its tender aroma and flavors. So prepare yourself for a hearty meal full of soulful ingredients that will leave your taste buds yearning for more!

Make-Ahead, Storing and Reheating

“Get ready for a party in your mouth”

Mi amor, I know that sometimes life gets busy, and there may not be enough time to cook every day. But don’t worry, with this recipe, you can do some prep work ahead of time and stretch it over several meals during the week. Plus, it freezes beautifully!

To make-ahead: If you want to prepare Arroz Con Pollo in advance, I would suggest cooking the dish but leaving the peas out then refrigerating for up to three days. When you’re ready to serve, simply reheat and add the peas right before serving.

To store: You can refrigerate leftovers for up to four days in an airtight container. To reheat, add a splash of chicken broth to loosen it up before microwaving or heating on stovetop over medium-low heat while stirring occasionally until hot.

To freeze: Mi favorito recipe also freezes well for up to three months! Just divide cooled rice chicken into meal-sized portions then wrap securely in plastic wrap and freezer bags or containers. To reheat frozen Arroz Con Pollo, thaw overnight in the fridge then reheat on stovetop over medium-low heat stirring occasionally until hot.

I always recommend double-checking reheated food’s temperature with a food thermometer. The safe internal temperature for any reheated dish should be 165°F.

Now that you know how to store and reheat it properly, you can have your delicious Mi plato favorito anytime you want!

Tips for Perfect Results

“Colorful ingredients make for a beautiful dish”

Preparing a perfect Arroz Con Pollo can be intimidating, but don’t be discouraged, with the right guidance and techniques, you can have a delightful and authentic experience. In this section, I will share my cooking tips to ensure that you achieve the best results.

Firstly, it is important to use high-quality ingredients when making Arroz Con Pollo. Fresh vegetables such as onions, garlic, peppers, and tomatoes should always be used. These key ingredients add incredible depth of flavor to your dish. You can purchase frozen peas or fresh ones, depending on your preference. Also, using quality chicken broth improves the taste and texture of the rice.

Rice is a prominent ingredient in most Latin American rice dishes, and for good reason – it complements flavors and spices well. The type of rice you use also matters; long-grain white rice works best for Arroz Con Pollo. Before cooking the rice, rinse it in cold water until the water runs clear to remove any excess starches.

Saffron threads give this dish a unique golden hue, great aroma and flavor. I also add a bay leaf during the cooking process for fragrance and additional depth of flavor. Crushed red pepper flakes are optional but are an excellent way of adding heat if you like your food spicy.

When it comes to seasoning the chicken, my go-to herbs and spices are garlic powder, onion powder, black pepper, salt, and dried oregano. Allow the chicken thighs to marinate in the mixture for at least 30 minutes before cooking them slowly over medium heat. This creates a seared caramelized crust full of flavorful juices that get worked into the rice later on.

Another crucial tip is to avoid lifting the lid on your pot once you begin simmering the Arroz Con Pollo; this helps create steam which cooks everything uniformly while locking in flavors and moisture.

Consistency is key when preparing Arroz Con Pollo. Once you mix the chicken and rice, let it cook on low heat for about 25-30 minutes, checking and stirring occasionally to ensure even cooking. Resist the urge to stir too much; it can make your rice mushy.

Whether you’re serving Arroz Con Pollo as a main course or side dish, garnish it with strips of red peppers and a sprinkle of chopped cilantro. This adds extra color and flavor to an already bright dish.

By following these pro tips, you’ll be able to create a fantastic traditional Arroz Con Pollo that will become a staple in your kitchen.


Before you get cooking, it’s important to address some frequently asked questions about our Mi Favorito Arroz Con Pollo recipe. From ingredient substitutions to cooking methods, let me help ease any concerns or questions you may have so that you can create a delicious and stress-free meal for your loved ones. So let’s get started with the FAQ!

What do you eat with arroz con pollo?

Arroz con Pollo is a delicious dish that is often served with yogurt or sour cream, hot sauce, fresh fruit and a large green salad featuring the flavors of Cilantro Lime Dressing. For those seeking to up the ante, one could also add Corn Salad, Fruit Salad or Pina Colada Salad as an additional side dish.

What is arroz con pollo the national dish of?

This dish known as arroz con pollo is a popular meal in Spain and Latin America, made with chicken and rice. It has several variations across different countries, each with their own distinctive way of making it.

Why is my arroz con pollo mushy?

As a chef experienced in Brazilian and American cuisine, I would like to provide some tips for a classic one-pot dinner recipe known as Arroz con Pollo. Additionally, I can help troubleshoot why a previous attempt at this dish resulted in a mushy texture, which may have been due to overcooking or an excess amount of water. Let me guide you step-by-step to create a delicious, perfectly-textured Arroz con Pollo dish that will pair perfectly with a side of plantains.

Which country has the best arroz con pollo?

Arroz con pollo is a beloved dish in Puerto Rico and it derives its unique flavor and color from the use of annatto oil and beer, which serve to infuse the rice with a yellow tint, akin to the use of saffron in traditional rice dishes.

Bottom Line

In conclusion, Arroz Con Pollo is a delicious and hearty dish that brings together the flavors of Brazil and America. With its savory rice, tender chicken, and rich blend of spices and vegetables, it’s no wonder why it’s such a popular recipe in Latin American cuisine. Whether you’re looking for a quick dinner idea to feed your family or want to impress your guests with an exotic and flavorful meal, this recipe has got you covered.

So why not give it a try? With my detailed instructions, tips, and recommendations, you’ll be able to make Arroz Con Pollo like a pro. And who knows? It might just become your new favorite dish too! Just don’t forget to customize it to your own liking by trying out different variations, substitutions or pairings.

In the end, I hope this recipe article has inspired you to get creative in the kitchen and try out new flavors and cuisines. Afterall , with the right recipe and ingredients all anyone need is love as Maya Angelou would say “The Love of Family, the Love of Our Friends, and The Love Between Us” are what makes our culinary experience delightful; I believe Arroz con Pollo would provide that to you too.

Happy cooking!

Arroz Con Pollo -- Mi Favorito

Arroz Con Pollo -- Mi Favorito Recipe

This recipe has never failed me. It tastes like comfort food, but looks fancy enough for a dinner party.
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Prep Time 45 mins
Cook Time 1 hr 30 mins
Course Main Course
Cuisine Fusion
Calories 1055.1 kcal


  • 2 (2 1/2 lb) roasting chickens
  • 2 teaspoons dried oregano
  • 1/2 teaspoon black pepper
  • 4 teaspoons salt
  • 1/2 cup olive oil
  • 1 green pepper
  • 2 cups onions, chopped
  • 1 clove garlic, crushed
  • 1 bay leaf
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon saffron thread
  • 2 cups rice, raw
  • 1 (28 ounce) can tomatoes, undrained
  • 1 (13 ounce) can chicken broth
  • 10 ounces frozen green peas
  • 1/2 cup pimento stuffed olive, sliced
  • 1 (4 ounce) can pimientos


  • Cut each chicken in 6 pieces.
  • Wash and wipe dry.
  • Combine oregano, pepper, and 2 tsp salt.
  • Sprinkle chicken with mixture.
  • Let stand 10 minutes.
  • In dutch oven, heat olive oil over med heat.
  • Brown chicken, a third at a time, until golden brown.
  • Turning often with tongs.
  • This takes about 30 minutes.
  • Preheat oven to 350°F.
  • Cut pepper into quarters, then in lengthwise strips, 1/4 wide.
  • To drippings in dutch oven, add onion, garlic, green pepper, bay leaf, and red pepper.
  • Saute until onion in tender.
  • About 5 minutes.
  • Crush saffron threads.
  • Add saffron with 2 tsps of salt and the rice to the dutch oven.
  • Cook 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 at 350 F, tightly covered for 1 hour.
  • Remove from oven; add 1/2 cup water.
  • Do not stir.
  • Sprinkle peas and olives over top.
  • Drain pimientos; Cut in 1/4 inch strips.
  • Arrange strips 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 from dutch oven.

Add Your Own Notes


Serving: 711gCalories: 1055.1kcalCarbohydrates: 76.5gProtein: 54.3gFat: 58.2gSaturated Fat: 13.9gCholesterol: 178.2mgSodium: 2027mgFiber: 8.3gSugar: 11.4g
Keyword < 4 Hours, Chicken, Meat, One-Dish Meal, Oven, Poultry, Rice, White Rice
Tried this recipe?Let us know how it was!

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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.