Flavorful Arroz Con Pollo Recipe

Arroz Con Pollo, a cherished dish originating from Latin America and Spain, unites the savory taste of chicken with perfectly seasoned rice. This comforting, one-pot wonder is deeply rooted in culinary customs and features a delightful mix of spices, vegetables, and juicy chicken morsels. With its visually appealing presentation and inviting scent, Arroz Con Pollo continues to be a popular choice for sharing with loved ones during special occasions and intimate family meals.

Recipe for Arroz Con Pollo (Chicken and Recipe)

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 4-6


  • 2 lbs (900 g) bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 1 1/2 cups (300 g) long-grain white rice, washed and drained
  • 1/4 teaspoon saffron threads or 1/2 teaspoon turmeric (for color)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 3 cups (720 ml) low-sodium chicken broth
  • 1 cup (150 g) frozen peas, thawed
  • 1/4 cup (15 g) chopped fresh cilantro or parsley, for garnish


  1. Generously season chicken pieces with salt and pepper.
  2. In a large, deep skillet or Dutch oven, warm the olive oil over medium-high heat. Sear the chicken pieces until evenly browned, about 4-6 minutes per side. Set aside the seared chicken on a plate.
  3. Reduce the heat to medium, and add the diced onion, red bell pepper, and green bell pepper to the skillet. Cook for 5-7 minutes, or until vegetables are tender.
  4. Incorporate the minced garlic and cook for an additional minute, stirring to avoid burning.
  5. Combine the rice, saffron threads (or turmeric), paprika, and ground cumin with the vegetables, stirring constantly to ensure the rice is coated in spices.
  6. Place the seared chicken pieces back into the skillet on top of the rice mixture. Pour the chicken broth into the skillet and bring the mixture to a boil.
  7. Reduce the heat to a simmer, cover the skillet, and cook for 25-30 minutes, or until the rice is fully cooked and the chicken’s internal temperature reaches 165°F (74°C).
  8. Remove the skillet from the heat and gently mix in the thawed peas. Cover the skillet and let it rest for 5 minutes, allowing the peas to warm.
  9. Sprinkle the dish with freshly chopped cilantro or parsley before serving. Enjoy your delectable Arroz Con Pollo!

Nutrition Facts (per serving):

  • Calories: 550 kcal
  • Protein: 38 g
  • Carbohydrates: 56 g
  • Fat: 20 g
  • Sodium: 600 mg
  • Fiber: 3 g