Delicious Arroz con Pollo with Salsa Verde recipe

Arroz con Pollo (rice with chicken) is a staple in both Latin American and Caribbean cuisine, and for good reason. The combination of tender chicken, aromatic rice, and savory seasonings results in a truly delectable meal. But what sets this recipe apart is the addition of Salsa Verde, a zesty and refreshing green sauce that complements the richness of the Arroz con Pollo perfectly.

This particular recipe was adapted from the renowned chef Tyler Florence’s version, which has been featured on Food Network multiple times. With its blend of traditional Spanish spices and fresh herbs, it offers a unique and flavorful twist on the classic dish.

Whether you’re looking to transport your taste buds to Puerto Rico or Peru, or simply in search of a hearty one-pan meal to feed a crowd, this Arroz con Pollo with Salsa Verde recipe is sure to become a new favorite in your household. So grab your apron and get ready to impress with this irresistible dish!

Why You’ll Love This Recipe

Arroz con Pollo with Salsa Verde
Arroz con Pollo with Salsa Verde

Indulging in a delicious meal is one of life’s simple pleasures, and Arroz con Pollo with Salsa Verde sure packs a punch in flavor. This dish is perfect for those who want to experiment with different cuisines and indulge in something hearty, flavorful and healthy all at once.

So why will you love this recipe? Let me count the ways. First and foremost, the combination of tenderly cooked chicken, soft fluffy rice, and perfectly seasoned salsa verde is pure heaven in every bite. The chicken is cooked to mouth-watering tenderness that melts in your mouth, with a slightly crispy texture on the skin (if you’re using skin-on chicken pieces).

This recipe is versatile, making it easy for you to try out different variations depending on what you have available or what your taste buds crave. You can switch up the spices or use different cuts of chicken, rice or vegetables. And if you’re an adventurous cook, feel free to add extra cumin or paprika to pack some extra heat!

It’s also incredibly easy to prepare – making this dish great for an impressive main course even on busy evenings! The recipe includes clear step-by-step instructions that anyone can follow even if they’re not experienced in the kitchen.

Not only will you love how delicious this recipe tastes, but it’s also relatively cost-effective- especially if you opt for less-expensive cuts of chicken like thighs or drumsticks.

Lastly, Arroz con Pollo with Salsa Verde brings together rich cultural elements from Latin America and the United States. Whether you’re celebrating different flavors or looking for something new to add to your recipe arsenal – this dish beautifully combines flavors from Puerto Rico, Peru and Spain.

In conclusion, this recipe will have you coming back for seconds – and rightly so! With its warm flavors mixed with vibrant green arugula – it’s not just delicious but also balanced in flavor profiles. So don’t hesitate to try your culinary skills with Arroz con Pollo with Salsa Verde – there’s a great chance you’ll love it!

Ingredient List

 A colorful plate of Arroz con Pollo with Salsa Verde that will make your taste buds dance.
A colorful plate of Arroz con Pollo with Salsa Verde that will make your taste buds dance.

Before we start with the recipe, let’s take a look at the ingredients you will need for this mouth-watering Arroz con Pollo with Salsa Verde. It is highly recommended that you gather all ingredients beforehand so that your cooking experience goes smoothly.

For the Arroz con Pollo:

  • 1 whole chicken (about 3 pounds), cut into 10 serving pieces
  • 4 tablespoons of olive oil, divided
  • Salt and freshly ground black pepper
  • 12 boneless skinless chicken thighs
  • 2 chorizo sausages, casings removed, diced
  • 1 Spanish onion, diced
  • 1 red bell pepper, cored and diced
  • 3 garlic cloves, minced
  • 1 tbsp ground cumin
  • 1/2 tbsp sweet paprika
  • pinch of cayenne pepper
  • 1 bay leaf
  • 4 cups low-sodium chicken broth
  • One pan of arroz (rice) (recipe below)

For the Arroz (rice):

  • 2 lbs. long grain white rice
  • cup white onion, diced
  • 4 teaspoons dried oregano
  • tablespoon of butter (unsalted) or margarine
  • salt and freshly ground black pepper to taste

For the Salsa Verde:

  • 4 cups fresh cilantro leaves, chopped
  • one-third to half a cup of olive oil
  • Juice of one lime
  • Peruvian green sauce to taste (optional – but it adds great flavor!)

Note that this recipe is based on Tyler Florence’s recipe with some minor adjustments.

The Recipe How-To

 One pot wonder: Arroz con Pollo with Salsa Verde combines all the flavors you need for a perfect meal.
One pot wonder: Arroz con Pollo with Salsa Verde combines all the flavors you need for a perfect meal.

Arroz con Pollo with Salsa Verde

Recipe by Tyler Florence

6-10 servings


  • 3-4 lbs whole chicken, cut into 10 serving pieces
  • Salt and freshly ground black pepper
  • 4 tablespoons olive oil, divided
  • 1 large Spanish onion, chopped
  • 2 garlic cloves, minced
  • 2 red bell peppers, cut into small pieces
  • 1 lb. chorizo sausage, sliced (optional)
  • 2 teaspoons cayenne pepper
  • 2 teaspoons sweet paprika
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 cup long grain white rice
  • 1 can (14 oz) diced tomatoes with juice
  • 2 cups low-sodium chicken broth
  • 2 bay leaves


  1. Rinse the chicken pieces and pat them dry with paper towels. Season generously with salt and black pepper.

  2. Heat a large Dutch oven over medium-high heat and add 2 tablespoons of olive oil. Add the chicken pieces, skin-side down, in batches if necessary, and brown on both sides. Remove the chicken from the pot and set aside.

  3. In the same pot, add the remaining olive oil, onions, garlic, and peppers; sauté until softened, about 5 minutes.

  4. Stir in the sliced chorizo sausage and continue cooking until it has rendered some of its fat and is lightly browned.

  5. Add cayenne pepper, paprika, oregano and cumin to the pot; stir well to combine with the vegetables.

  6. Fold in the rice so it is completely coated in the spicy mixture.

  7. Add diced tomatoes with juice to the pot and pour in chicken broth.

  8. Bring to a simmer and return chicken to the pot. Add bay leaves; cover and cook until the rice is tender and has absorbed all the liquid, about 25-30 minutes.

  9. Remove from heat and let sit, covered for 5 minutes. Discard bay leaves.

  10. Garnish with fresh cilantro leaves and serve with salsa verde on top.

Salsa Verde Recipe:


  • 1 cup fresh cilantro leaves
  • 1/2 cup fresh parsley leaves
  • 2 garlic cloves
  • 1 jalapeño pepper
  • Juice of 1 lime
  • Salt and freshly ground black pepper
  • 1/4 cup olive oil


  1. In a food processor combine the cilantro, parsley, garlic, jalapeño, and lime juice; season with salt and black pepper to taste.

  2. Pulse the ingredients together until well blended.

  3. Slowly pour in olive oil while pulsing to create a smooth sauce.

  4. Transfer salsa verde to a bowl and keep chilled until ready

Substitutions and Variations

 Take a culinary trip to South America with this authentic Arroz con Pollo with Salsa Verde recipe.
Take a culinary trip to South America with this authentic Arroz con Pollo with Salsa Verde recipe.

The beauty of Arroz con Pollo with Salsa Verde is the flexibility it offers in terms of ingredients substitutions and variations. Here are some ideas to make this recipe your own.

– Instead of long-grain white rice, you can use brown rice or quinoa for a healthier option.

– If you prefer not to use chorizo sausage, you can replace it with bacon or ham for a smoky flavor.

– For a spicier kick, you can add more cayenne pepper or use hot paprika instead of sweet paprika.

– To make the recipe vegetarian, simply replace the chicken with tofu or jackfruit and use vegetable broth instead of chicken broth.

– If you don’t have fresh cilantro on hand, you can use parsley or even basil to make the salsa verde.

– You can also add other vegetables like carrots, zucchini, or peas to the recipe for added flavor and nutrition.

These simple substitutions and variations allow for endless possibilities with Arroz con Pollo with Salsa Verde. Experiment with different combinations until you find your perfect flavor profile.

Serving and Pairing

 From stove to table, this Arroz con Pollo with Salsa Verde recipe is a quick and easy dinner option.
From stove to table, this Arroz con Pollo with Salsa Verde recipe is a quick and easy dinner option.

Arroz con Pollo with Salsa Verde is a hearty and satisfying dish that can easily stand on its own as the centerpiece of any meal. However, it also pairs beautifully with a number of other dishes and sides.

To really make this dish shine, I recommend serving it with a simple green salad dressed in lime vinaigrette. The acidity of the vinaigrette complements the richness of the chicken and rice, while the fresh greens provide a nice textural contrast.

For a heartier meal, try serving Arroz con Pollo alongside some grilled vegetables. The smoky flavor from the grill will add depth to this already flavorful dish.

If you’re looking for something more traditional, consider pairing it with black beans or plantains. Both have a slightly sweet and savory flavor that pairs perfectly with Arroz con Pollo.

And for those who like a little spice in their life, I suggest serving this dish with sliced jalapeños or hot sauce on the side. The heat will balance out the richness of the chicken and rice, making for a perfectly balanced meal.

Overall, Arroz con Pollo with Salsa Verde is a versatile dish that can be paired with a variety of sides and flavors to create a well-rounded meal. So go ahead and get creative – there are no wrong ways to enjoy this delicious recipe!

Make-Ahead, Storing and Reheating

 A burst of flavor in every bite: Arroz con Pollo with Salsa Verde is a dish that everyone will enjoy.
A burst of flavor in every bite: Arroz con Pollo with Salsa Verde is a dish that everyone will enjoy.

One of the biggest advantages of this Arroz con Pollo with Salsa Verde recipe is that it can be made ahead of time, stored and reheated without losing its flavor and texture.

If you plan to make this dish in advance, prepare it as directed but stop before adding the Salsa Verde. Instead, let the cooked rice and chicken cool to room temperature, cover tightly with plastic wrap or aluminum foil, then store in the refrigerator for up to 2-3 days. When ready to serve, reheat the Arroz con Pollo in a covered pot over low heat for about 10-15 minutes until it is hot throughout.

To store leftovers, first separate the chicken from the rice by pulling it off the bone and cutting it into bite-sized pieces. Store the chicken and rice separately in airtight containers and place them in the refrigerator for up to four days. When reheating, add a little bit of water or chicken broth to the rice before microwaving or reheating on a stove top.

Be careful not to overcook when reheating as doing so can make both the chicken and rice dry and unappetizing. It is recommended to reheat only the portions needed at one time to maintain freshness without overheating.

The flavors of this dish actually intensify as it sits overnight in refrigerator allowing ingredients to meld together. So feel free to prepare it ahead of your event as it will surely leave your guests begging for refills.

Tips for Perfect Results

To ensure the best results for your arroz con pollo with salsa verde recipe, here are some expert tips that will guide you.

First and foremost, make sure to use quality ingredients. This will make all the difference in the taste of your dish. Choose fresh cilantro leaves, ripe red bell peppers, and juicy tomatoes for a burst of flavor in every bite. It is also important to use low-sodium chicken broth to maintain control over the dish’s overall saltiness level.

When cooking the rice, resist the temptation to stir it too much, as this will cause it to become mushy. Allow it to steam until it has cooked thoroughly before taking a peak at it or adding any additional seasoning. Additionally, if you are making substitutions or variations to the recipe, remember that different ingredient choices may impact cooking time or result in a different texture or flavor profile.

It is important to brown the chicken pieces in batches in order for them to cook evenly and charr properly without steaming the meat. Finger-licking good chorizo sausage should be cooked over medium heat so that it releases its natural oils and adds flavor to the dish instead of drying out.

Adding lime juice and garlic at the end of cooking brings a brightness and zest that enhances this delicate marriage of flavors, imparting freshness and balance that can’t be missed.

Your choice of equipment can have an impact on the outcome of your arroz con pollo with salsa verde recipe. We recommend using a heavy-bottomed dutch oven or similar sturdy pot that will distribute heat evenly throughout your dish as well as provide space for everything to cook without overcrowding.

Lastly, when making salsa verde for serving with your arroz con pollo, use quality ingredients like fresh cilantro leaves and freshly squeezed lime juice for an authentic experience every time. Experiment with different spice levels by adjusting cumin and cayenne pepper usage according to personal preferences.

By keeping these helpful tips in mind, you are sure to impress even the most demanding of food enthusiasts with your delicious arroz con pollo with salsa verde.


Now that we have gone through the recipe for Arroz con Pollo with Salsa Verde, it’s time to address some common concerns or questions that may arise while trying out this flavorful dish. Below you will find answers to frequently asked questions (FAQs) about this delicious recipe, from ingredient substitutions to cooking times and storage suggestions. So let’s dive in and get those questions answered!

What pairs well with arroz con pollo?

Arroz con Pollo is a delicious and filling dish that can be enjoyed on its own or with additional sides. I recommend serving it with some yogurt or sour cream, hot sauce, fresh fruit, and a generous green salad coated with a scrumptious Cilantro Lime Dressing. For those looking to go all out, you can also pair it with Corn, Fruit or Pina Colada Salad for an even more fulfilling dining experience.

Why is my arroz con pollo mushy?

Looking for a delicious one-pot dinner with a side of plantains? Why not try my Arroz con Pollo recipe. However, if you’re experiencing issues with it being too mushy, it’s possible that you added too much water or overcooked it.

What do you eat salsa verde with?

When it comes to tortilla-based dishes, there’s nothing quite like adding a drizzle of salsa verde to take the flavor to the next level. Say goodbye to the usual pico de gallo and opt for this instant flavor booster instead. Whether you’re having tacos, burritos, tostadas, or quesadillas, a generous helping of salsa verde will give your dish that extra burst of taste that it needs. Don’t hesitate to get creative with the toppings, as this zesty sauce goes well with chicken, chorizo, refried beans, and more.

Is paella the same as arroz con pollo?

A classic Latin American delicacy known as Arroz con pollo, is closely associated with the famous Spanish dish paella. This dish mainly comprises of tender chicken cooked with rice, onions and saffron along with other grains or vegetables of your choice.

Bottom Line

In conclusion, Arroz con Pollo with Salsa Verde is a delicious and flavorful dish that combines the best of Brazilian and American cuisine. With its tender chicken pieces, perfectly cooked rice, and tangy salsa verde, this recipe is sure to please any palate. Not only is it easy to make in one pan, but it’s also versatile, allowing you to make substitutions and variations to fit your taste preferences.

By using high-quality ingredients like Spanish chorizo sausage, fresh cilantro leaves, and low sodium chicken broth, your Arroz con Pollo with Salsa Verde will be bursting with flavor. And with the help of Tyler Florence’s recipe or any other trusted source, you can create a homemade meal that is sure to impress your family and friends.

Whether you’re looking for a comforting meal on a chilly night or want to serve up a taste of Puerto Rico or Peru, Arroz con Pollo with Salsa Verde is the perfect dish. With its simple ingredients and flavorful results, this recipe truly embodies the phrase “less is more.” So go ahead and give it a try – you won’t be disappointed!

Arroz con Pollo with Salsa Verde

Arroz con Pollo with Salsa Verde Recipe

'Tis the tale of yet another chicken who should have thought twice before she crossed the road.
No ratings yet
Prep Time 55 mins
Cook Time 1 hr 15 mins
Course Main Course
Cuisine Latin American
Calories 1311.6 kcal


  • 3 lbs whole chickens, cut into 10 serving pieces
  • 4 tablespoons olive oil, divided
  • salt & freshly ground black pepper
  • 4 teaspoons ground cumin
  • 1 1/2 tablespoons dried oregano
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon cayenne pepper
  • 1 1/4-1 1/2 lbs chorizo sausage, cut into 1 inch chunks
  • 1 Spanish onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and chopped
  • 2 bay leaves
  • 2 cups long grain white rice
  • 1 (15 ounce) can diced tomatoes with juice
  • 3 cups low sodium chicken broth, warm
  • 1 cup pimento stuffed olive

Salsa Verde

  • 1 jalapeno pepper, seeded and minced
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup blanched almond, toasted
  • 1/2 cup olive oil
  • 1 lime, juiced


  • Preheat oven to 350° F.
  • Rinse the chicken pieces and pat dry.
  • In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne.
  • Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
  • In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil.
  • Fry the chorizo over medium heat until it is crispy and renders its fat.
  • Remove the chorizo with a slotted spoon and drain on paper towels.
  • Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside.
  • Make a sofrito by sautéing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved.
  • Stir in the rice so the grains are well coated with the sofrito.
  • Add the tomatoes and broth, season with salt and pepper.
  • Return the chorizo and chicken to the pan.
  • Bring the mixture to a boil and let simmer for 5 minutes.
  • Cover and transfer pot to oven.
  • Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid.
  • Scatter the olives on top of the chicken and rice before serving.
  • ---To prepare the Salsa Verde---.
  • In a mortar and pestle or food processor, mash together all ingredients to form a loose paste.
  • Garnish Arroz Con Pollo with Salsa Verde before serving.

Add Your Own Notes


Serving: 583gCalories: 1311.6kcalCarbohydrates: 64.5gProtein: 57.6gFat: 91.3gSaturated Fat: 24.6gCholesterol: 190.1mgSodium: 1466.2mgFiber: 4.3gSugar: 5.2g
Keyword < 4 Hours, Chicken, European, Meat, One-Dish Meal, Oven, Pork, Poultry, Rice, Spanish, Spicy, Stove Top, Vegetable, Weeknight, Whole Chicken
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.