Marvelous Arroz Con Pollo Recipe for a Tasty Delight!

Are you looking for a hearty and flavorful dish that will transport your taste buds to the colorful streets of Latin America? Then look no further than Arroz Con Pollo, the classic Puerto Rican dish that combines succulent chicken and fragrant rice with a medley of aromatic vegetables and spices.

Arroz Con Pollo translates to “rice with chicken,” but this recipe involves so much more than just those two ingredients. With the addition of pimientos, green peppers, onions, and fresh garlic cloves, every bite bursts with a symphony of flavors that will leave you feeling fully satisfied.

This one-pot chicken and rice dish is a staple of Latin American cuisine and can be found in many different traditional ways. However, my spin on the classic recipe makes it super easy to prepare without sacrificing any of its signature flavor. Plus, it’s made entirely in one pan, which makes cleaning up a breeze.

Whether you’re a lover of Spanish or Latin American cuisine or just looking to add some variety to your dinner table, this Arroz Con Pollo is sure to impress your taste buds. So grab your apron and get cooking!

Why You’ll Love This Recipe

Chicken and Rice - Arroz Con Pollo
Chicken and Rice – Arroz Con Pollo

Are you ready for a flavor explosion? Look no further than this delicious Arroz con Pollo recipe, a classic dish that has been enjoyed in many different traditional ways across Latin America. But this version is sure to take your taste buds to new heights!

This one-pot chicken and rice dish is bursting with the perfect balance of spices, vegetables, and tender chicken. The aromatic blend of onions, fresh garlic cloves, and pimientos sautéed in extra virgin olive oil creates an irresistible base note that tantalizes the palate.

The star ingredient of this dish is undoubtedly the chicken thighs, which are simmered in a savory blend of chicken bouillon cubes and water for maximum flavor. The long-grain rice adds a satisfyingly hearty texture to create a unique mouth-watering sensation.

The beauty of Arroz con Pollo recipe is its versatility. You can serve it as a side or in one big pan as the main course. The rich combination of green peppers and onions gives this classic Latin American dish an earthy sweetness that complements the white grains of rice perfectly.

We all love comfort food that feeds body and soul; luckily, you can whip up Puerto Rican style Chicken Rice in no time, turning your kitchen into a little corner of Havana or San Juan.

One bite, and you will be transported to the pristine beaches of Puerto Rico, savoring every pleasant memory of sharing good times with loved ones over a warm bowl of rich Arroz Con Pollo or Cuban yellow rice. With its bold, exotic flavors that represent the most exciting aspects of Latin cuisine – Arroz con Pollo has mouthwatering written all over it!

Ingredient List

 The perfect combination of tender chicken and savory rice.
The perfect combination of tender chicken and savory rice.

Below is the list of key ingredients you will need to make this delicious Arroz con Pollo recipe.

Main Ingredients:

  • Chicken Thighs: 4-6 bone-in and skinless chicken thighs.
  • Long Grain Rice: 3 cups of long-grain white rice.
  • Water: 2½ cups of water.
  • Chicken Bouillon Cubes: 3 chicken bouillon cubes.
  • Extra Virgin Olive Oil: ¼ cup of extra-virgin olive oil.


  • Onions: 1 medium-sized onion, chopped.
  • Green Peppers: 1 medium-sized green pepper, chopped.
  • Fresh Garlic Cloves: 4 fresh garlic cloves, minced.

Optional Ingredients:

  • Pimientos: 1 (4 oz.) jar of pimientos.
  • Pepper: Ground black pepper to taste.

The Recipe How-To

 Don't you just want to dig in?
Don’t you just want to dig in?

After you’ve gathered all the necessary ingredients from the list, it’s time to put your chef hat on and start cooking! This arroz con pollo recipe is a classic dish loved by many different cultures all around Latin America. In this recipe, bone-in chicken thighs are simmered in a flavorful combination of long-grain rice, water, and chicken bouillon cubes. The result is a savory and wholesome one-pot chicken rice dish that is perfect for any dinner occasion.

Step 1: Prep the Ingredients

Before you begin cooking, gather all the ingredients needed for this recipe. Chop 1 green pepper, cut 1 onion into small pieces, and finely mince 3-4 cloves of fresh garlic.

Step 2: Cook the Chicken

Heat a large pot over medium-high heat and add a few tablespoons of extra-virgin olive oil. Once heated, add 6-8 bone-in chicken thighs (depending on the size of your pot) to the pot and season with salt and pepper. Cook until golden brown on each side, approximately 5 minutes per side.

Step 3: Add Vegetables

Add chopped onion, diced green peppers, and minced garlic to the pot with the chicken. Sauté until the vegetables are soft and fragrant, around 5 minutes.

Step 4: Add Rice and Broth

Once the vegetables are soft, it’s time to add in the other star ingredient – rice. Add 3 cups of long-grain white rice to the pot with the vegetables and stir until well combined.

Next up, add 6 cups of water to the pot along with 2 chicken bouillon cubes. Stir everything together until blended, then bring it to a boil. Lower heat to a low simmer, cover and cook for about 30 minutes, or until the rice has fully cooked and the water has been absorbed.

Step 5: Add Pimientos (Optional)

If you prefer an extra flavorful twist, you can add pimientos to your arroz con pollo. Drain a small jar of sliced pimientos and add to the pot, stirring everything together until well-combined.

Step 6: Serve It Up

Once the rice is ready, it’s time to serve the dish. Sprinkle some fresh cilantro over the top for added flavor and beautiful color. You can serve arroz con pollo as a main dish, or as a side dish with your favorite Latin-inspired meals.

That’s it folks! This recipe is perfect for meal prep or feeding a crowd. Just remember to use a large pot when cooking this one-pot wonder to ensure all ingredients fit nicely in the vessel. Enjoy!

Substitutions and Variations

 A touch of saffron adds a burst of flavor and color to this dish.
A touch of saffron adds a burst of flavor and color to this dish.

are always welcome when it comes to cooking. In this case, the Arroz con Pollo recipe is very versatile and can be adapted to suit your taste preferences.

Firstly, you can swap out the long-grain rice for medium-grain white rice or even saffron rice for a more Spanish twist. You could also try mixing different types of rice for added texture.

If you’re not a fan of chicken thighs, you could use boneless, skinless chicken breasts instead. However, keep in mind that chicken thighs have a richer flavor and the bones add extra depth to the dish.

For those who like it hot, try adding spicy peppers such as jalapenos or habaneros for a kick of heat. Green peas, corn, and carrots are also great additions to make the dish colorful and healthy.

In terms of seasoning, you can play around with flavors by replacing chicken bouillon cubes with vegetable or beef ones. Smoked paprika, cumin, or oregano are also great options to give the dish an extra boost.

Vegetarians can try making an Arroz con Vegetales version by substituting chicken with mushrooms or tofu and using vegetable broth instead of chicken broth.

There are so many different ways to make this classic Puerto Rican dish that reflects Latin America’s culinary diversity. So don’t be afraid to experiment and make it your own!

Serving and Pairing

 This recipe is a family favorite for a reason.
This recipe is a family favorite for a reason.

When it comes to serving and pairing, Arroz Con Pollo is a versatile dish that can be enjoyed in many different ways. Traditionally, this dish is served as a main course, but it can also be used as a side dish for a larger feast or potluck.

One popular way to serve Arroz Con Pollo is on its own, garnished with diced pimientos or fresh cilantro. The dish has a rich and savory flavor that pairs well with a crisp green salad or steamed vegetables such as broccoli, asparagus or green beans.

If you’re looking for a heartier meal, consider pairing the dish with a side of warm tortillas or fresh cornbread. The soft and fluffy texture of the bread helps soak up the rich and flavorful chicken broth of this one-pot wonder.

For those who enjoy bold flavors, Arroz Con Pollo can be paired with spicy Spanish sausage, also known as chorizo. The smoky and spicy taste of chorizo complements the savory chicken and rice perfectly.

And if you want to keep it simple, Arroz Con Pollo can be enjoyed with cold beer or a glass of red wine. The sweetness of the rice and the rich umami flavor of the chicken complement perfectly with the tannins in red wine or hops in beer.

In summary, Arroz Con Pollo is an incredibly versatile dish that pairs well with many different sides and beverages. Whether you’re having it as the star of your meal or using it as an accompaniment to other dishes, this classic Puerto Rican recipe is sure to satisfy your appetite and impress your guests.

Make-Ahead, Storing and Reheating

 Simple ingredients, but the taste is anything but basic.
Simple ingredients, but the taste is anything but basic.

In my opinion, one of the best things about Arroz Con Pollo is that it can easily be made in advance and reheated whenever you’re ready to serve it. This makes it ideal for entertaining guests or simply for meal prep.

To make ahead, prepare the recipe as directed and then let it cool down to room temperature. Cover the pot with a tight-fitting lid or transfer to an airtight container and store in the refrigerator for up to 2 days.

When it comes time to reheat, simply place the pot or container on the stovetop over medium heat and add a splash of water or chicken broth to help loosen up any clumps that may have formed. Stir occasionally until the chicken rice is heated through and piping hot, making sure not to overcook it.

If reheating in the microwave, transfer the Arroz Con Pollo to a microwavable dish and cover with a damp paper towel. Microwave on high in 30-second intervals, stirring between each interval, until heated through.

Just keep in mind that reheating too many times can dry out the chicken dish and impact its texture and flavor. Also, if you plan to freeze Arroz Con Pollo, I would recommend doing so before adding any dairy (like sour cream or shredded cheese) or pimientos. These ingredients don’t freeze well and can affect the texture when thawed.

Overall, Arroz con Pollo is a versatile one-pot chicken rice dish that’s great for meal prep, entertaining friends and family, or simply enjoying as leftovers. By following these reheating tips, you can make sure every bite is just as delicious as when you first made it!

Tips for Perfect Results

 Warm up on a chilly evening with a steaming bowl of Arroz con Pollo.
Warm up on a chilly evening with a steaming bowl of Arroz con Pollo.

Cooking Arroz Con Pollo is an art, and like all arts, requires some knowledge to do it perfectly. In this section, I will provide some tips that will help you achieve the best results in your Arroz con Pollo recipe.

1. Use long-grain rice: This type of rice is ideal for Arroz Con Pollo because it needs less water to cook than other types of rice. Plus, it doesn’t get mushy, and the grains stay separated.

2. Brown your chicken: To give your Arroz Con Pollo more flavor, brown your chicken thighs in a pan before adding them to the pot with the rest of the ingredients. Always remember to remove the skin from the chicken.

3. Use chicken bouillon cubes: Chicken bouillon cubes are a great way to add extra flavor to your dish. Dissolve them in hot water before adding them to your pot with the rest of the ingredients.

4. Don’t forget to season: You should season every layer of your dish in order to ensure maximum flavor absorption. Salt and pepper are essential, but if you want to add an extra boost of flavor try adding fresh garlic cloves or pimientos.

5. Be patient when cooking: The key to making perfect Arroz Con Pollo is taking your time while cooking. Cook at a low heat and stir occasionally until it’s done all the way through.

6. Protect the grains: Once you’ve added the rice and broth, avoid stirring too much so that you don’t break up the grain structure that you work so hard to maintain.

With these tips in mind, you’ll be well on your way to mastering this classic Puerto Rican rice dish with ease!


Now that we have gone through the essential ingredient list and step-by-step recipe instructions for making this delicious Arroz Con Pollo, it’s time to address some of the commonly asked questions to perfect your culinary experience. Here are the answers to some of the frequently asked questions about this classic one pot chicken rice dish.

Can you cook raw chicken and rice at the same time?

Yes, it is possible to cook raw chicken and uncooked rice together in a single pot to create a quick and convenient meal. For added flavor, I recommend searing the chicken before cooking the rice.

Why is my arroz con pollo mushy?

If you’re wondering why your Arroz con Pollo turned out mushy, it’s possible that you may have added too much water or overcooked it. This delicious one-pot dinner pairs perfectly with a side of plantains, so let’s dive into some tips and recommendations for making the perfect Arroz con Pollo.

What goes well with arroz con pollo?

I absolutely love Arroz con Pollo! It’s the perfect one-dish meal that pairs really well with a dollop of yogurt or sour cream, a splash of hot sauce, some juicy fresh fruits and a refreshing green salad tossed in tangy Cilantro Lime Dressing. For those up for a culinary challenge, try serving Arroz Con Pollo alongside some yummy Corn Salad, flavorful Fruit Salad or even a tropical Pina Colada Salad.

What is arroz con pollo the national dish of?

This dish is known as “arroz con pollo” in Spanish, which translates to “rice with chicken” in English. It is a cherished recipe throughout Spain and Latin America, with each country and region making it in their own unique way.

Bottom Line

In conclusion, Arroz Con Pollo is a classic dish that represents the comforting and rich flavors of Latin America. This recipe is a one-pot chicken and rice dish that can be made in many different ways depending on the region you are in. Whether you are craving Puerto Rican Arroz Con Pollo, Mexican Chicken Rice, or Cuban Yellow Rice, this recipe can be adapted to your liking.

With its simple ingredient list and easy-to-follow instructions, this dish can be made by anyone, regardless of their cooking experience. Not only is it delicious, but it’s also budget-friendly and can feed a crowd. Plus, the leftovers taste even better the next day!

So why not give this Arroz Con Pollo recipe a try? I promise you won’t regret it. Just imagine taking a bite of tender chicken and flavorful rice infused with garlic, onions, and peppers. The aroma itself will transport you to the colorful streets of Latin America.

In summary, Arroz Con Pollo is more than just a chicken and rice dish —it’s a representation of the diverse and flavorful cultures that make up Latin America. So let’s honor those traditions by enjoying this classic meal with our loved ones, whether at home or at a communal table filled with laughter and joy.

Chicken and Rice - Arroz Con Pollo

Chicken and Rice - Arroz Con Pollo Recipe

This is from the Goya website. I tried it out and it was really good. I just made some modifications. The original recipe called for 4 lbs of chicken. I use much less chicken and more rice.
No ratings yet
Cook Time 35 mins
Course Main Course
Cuisine Fusion
Calories 1139.2 kcal


  • 2 lbs boneless skinlesss chicken thighs
  • adobo with pepper, to taste
  • 3 tablespoons extra virgin olive oil
  • 6 fresh garlic cloves, minced
  • 2 cups onions, finely diced
  • 1 1/2 cups green peppers, finely diced
  • 6 cups water
  • 2 (5 g) packets sazon con azafran seasoning (comes in envelopes in a box, gives color and a distinct flavor to latin dishes)
  • 2 chicken bouillon cubes
  • 1/2 cup goya pitted alcaparrado, sliced
  • 3 cups long-grain rice


  • 1 (4 ounce) jar goya fancy sliced pimientos


  • Season the chicken with Adobo.
  • In a caldero or large heavy pot, heat oil on medium.
  • Cook the chicken, in batches if necessary, until brown on all sides. Set aside.
  • Stir in minced garlic, onion, and green pepper and cook until tender, about 5 minutes. Add the rice and cook for 1 minute, stirring constantly.
  • Stir in the water, Sazón and Bouillon.
  • Raise the heat, and bring to a boil.
  • Add the Alcaparrado and chicken.
  • Stir, cover, reduce heat to low, and simmer for 25 minutes or until rice is tender.
  • To serve, fluff rice and garnish with pimiento strips.

Add Your Own Notes


Serving: 902gCalories: 1139.2kcalCarbohydrates: 124.9gProtein: 51.3gFat: 46.3gSaturated Fat: 11.8gCholesterol: 191.3mgSodium: 567.6mgFiber: 4.5gSugar: 6.1g
Keyword < 60 Mins, Caribbean, Chicken, Meat, One-Dish Meal, Poultry, Puerto Rican, Whole Chicken
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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.