My arroz con pollo is an authentic one-pot chicken and rice dish that’s rich in tradition, easy to make, and perfect for comforting family meals.
Arroz Con Pollo
So many people ask me about my favorite dishes, and arroz con pollo is always near the top of that list. It’s a beloved family recipe I grew up eating, and it holds a special place in my heart as the ultimate comfort food. This one-pot chicken and rice dish is not only flavorful but also incredibly easy to make. While this is my go-to version, you’ll find countless variations of arroz con pollo, with each home adding its own unique twist. My Mom’s Arroz Con Pollo recipe adds frozen mixed vegetables, and if you want a lower-carb option, try my Cauliflower “Rice” and Chicken version.
What is Arroz Con Pollo?
Arroz con pollo is a popular dish in Latin American cuisine. In English, it is translated to “rice with chicken.” It’s a classic comfort food that is enjoyed in many Spanish-speaking countries, including South America, the Caribbean, Spain, Mexico, and throughout Latin America. Every country makes it slightly different, and it can also differ in each household. Arroz con pollo is usually served as a main dish, either alone or with a side of plantains, avocado, or a salad. It is a hearty dinner that is perfect for feeding a crowd or for a comforting family dinner.
Why You’ll Love This Latin Rice and Chicken Recipe
My mom is Colombian, and like Chicken Sancocho and Latin Yellow Rice, Arroz con Pollo is a dish I loved and still love today. Here’s why I love it:
- One Pot Dinner: If you love one-pot meals, this will be your new favorite!
- Easy: A lot of the cooking time is hands-off while the rice and chicken cook.
- Dietary Restrictions: This dish is naturally gluten-free, dairy- free, Weight Watchers-friendly, and anti-inflammatory.
If you make this arroz con pollo recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Ingredients You’ll Need
Here’s what you’ll need to make this authentic arroz con pollo recipe. See exact measurements in the recipe card below.
- Chicken: I use boneless, skinless chicken thighs. You can also use chicken on the bone, just remove the skin. Diced chicken breasts will also work.
- Seasonings: I use Sazon seasoning, adobo seasoning, garlic powder, salt, black pepper and chicken bouillon which adds great flavor. A touch of vinegar also adds depth to the recipe.
- Aromatics and Herbs: Onions, garlic, cilantro and scallions
- Vegetables: Red bell pepper and tomato or tomato sauce. You can also add frozen peas and carrots for more veggies.
- Rice: I like to use long-grain white rice such as Carolina.
Sazon Seasoning
I season my chicken and rice with sazon, a common Latin spice blend that has annato or achioto that gives it that yellow color. If you can’t find it at your grocery store, you can make your own. My homemade sazon recipe calls for coriander, cumin, ground anatto seeds, garlic powder, salt, oregano, and pepper. If you don’t have annatto, you can substitute it with turmeric but it will not be as authentic.
How To Make Arroz Con Pollo
Here are the step-by-step directions showing how to make this traditional chicken and rice dish. See printable directions in the recipe card below.
- Marinate the chicken. Season the chicken with vinegar, sazon, adobo, and garlic powder. Let it sit for 10 minutes. This is a trick I learned from my mom that adds great flavor to the chicken.
- Brown the chicken. Heat a large skillet or Dutch oven over medium heat, and add the oil. Sear the chicken in the hot skillet, about 5 minutes per side, until browned. Set the chicken aside.
- Prepare the aromatics. Next, blend the diced onion, cilantro, garlic, scallions, and pepper in a food processor until finely minced. Then, add another teaspoon of olive oil to the skillet, and sauté the onion mixture until soft, about 3 minutes.
- Add the tomatoes and rice. Add the tomatoes and cook for another minute. Add the rice, mix well, and let the mixture cook for another minute.
- Deglaze and season the broth. Now, add water to the pot along with the bouillon and stir until dissolved. Stir in the remaining sazon, scraping up any browned bits from the bottom of the pot while you go. Taste for salt, it should taste salty enough, like a flavorful broth, to suit your taste. Add more as needed. It’s best to add salt now rather than after it’s cooked.
- Add the chicken. Return your browned chicken to the pot. Once it’s nestled in the rice, bring the pot to a boil, then simmer. Cook on medium-low heat until most of the water has evaporated. You should see the liquid bubbling at the top of the rice line.
- Cook on low. At this point, cover the pot with a lid and reduce the heat to low. Make sure the lid has a good seal so no steam can escape (you can place a piece of foil or paper towel in between the lid and the pot to help seal in the steam if needed). Cook for 20 minutes, without lifting the lid.
- Rest and serve. Now, switch off the heat and leave the covered rice to rest, undisturbed, for 10 minutes (no peaking!!). Lastly, lift the lid, fluff the rice, and eat!
What to Serve With Arroz Con Pollo
My family likes to add hot sauce or Colombian aji picante to our arroz con pollo, and serve it with a simple green salad or avocado on the side.
Easy Side Dishes
Try these other favorite Latin-inspired side dishes.
Variations
The beauty of arroz con pollo lies in its adaptability. You’ll find variations across Latin America and Spain, each influenced by regional ingredients and traditions. Some versions include olives, others feature vibrant saffron, and a few might even swap in different proteins. My version sticks to the basics—perfectly seasoned chicken and fluffy rice—while still delivering a flavor that feels authentic and comforting. Here are a few ways you can modify it:
- Olives: You can add green olives, alcaparrado, pimientos or capers for briny flavor.
- Saffron: Use a few threads of saffron instead of the Sazon.
- More Flavor: Add some sofrito for extra flavor.
- Vegetables: Add some frozen peas or frozen mixed vegetables.
- Chicken: Use drumsticks, bone-in thighs, or boneless chicken breasts in place of boneless thighs.
- Brown Rice: To make this dish with brown rice, you can use quick-cooking parboiled brown rice.
How to Store
- Refrigerate. Leftovers can be refrigerated up to 4 days.
- Reheat. To reheat, thaw in the refrigerator the night before, then heat in the microwave or stove until hot.
- Freeze. You can freeze arroz con pollo for up to 6 months. Thaw it in the fridge before reheating.
More Latin Rice Dishes
Arroz Con Pollo (Latin Rice and Chicken)
Equipment
- large deep heavy skillet or heavy pot
Ingredients
- 8 boneless, skinless chicken thighs, or bone-in or drumsticks, skin removed
- 1 tablespoon white vinegar
- 2 teaspoons sazon, homemade or store bought such as Badia Sazon Tropical or Goya
- 1/2 teaspoon Adobo seasoning, such as Goya
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/2 medium onion
- 1/4 cup fresh cilantro
- 3 cloves garlic
- 5 scallions
- 2 tbsp bell pepper
- 1 medium vine tomato, diced
- 2 1/2 cups long grain white rice, such as Carolina
- 4 cups water
- 1 chicken bouillon cube, Maggi or Knorr
- 2 teaspoons kosher salt, or more to taste
Instructions
- Season chicken with vinegar, 1/2 teaspoon sazon seasoning, adobo and garlic powder and let it sit 10 minutes.
- Heat a large deep heavy skillet on medium, add 2 teaspoons oil when hot.
- Add chicken and brown 5 minutes on each side. Remove and set aside.
- Place onion, cilantro, garlic, scallions and pepper in mini food processor. Add remaining teaspoon of olive oil to the skillet and sauté onion mixture on medium-low until soft, about 3 minutes.
- Add tomato, cook another minute. Add rice, mix well and cook another minute.
- Add water, bouillon (be sure it dissolves well) and remaining sazon, scraping up any browned bits from the bottom of the pot.
- Taste for salt, should taste salty enough to suit your taste, add more as needed.
- Add chicken and nestle into rice, bring to a boil. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line, then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape (You could place a piece of tin foil or paper towel in between the lid and the pot if steam escapes).
- Cook 20 minutes without opening the lid. Shut heat off and let it sit with the lid on an additional 10 minutes (don’t peak!!!) Fluff with a fork and eat!
Last Step:
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Notes
Variations
The beauty of arroz con pollo lies in its adaptability. You’ll find variations across Latin America and Spain, each influenced by regional ingredients and traditions. Some versions include olives, others feature vibrant saffron, and a few might even swap in different proteins. My version sticks to the basics—perfectly seasoned chicken and fluffy rice—while still delivering a flavor that feels authentic and comforting. Here’s a few ways you can modify it:- Olives: You can add green olives, alcaparrado, pimientos or capers for briny flavor.
- Saffron: Use a few threads of saffron instead of the Sazon. More Flavor: Add some sofrito for extra flavor.
- Vegetables: Add some frozen peas or frozen mixed vegetables.
- Chicken: Use drumsticks, bone-in thighs or boneless chicken breasts in place of boneless thighs.
- Brown Rice: To make this dish with brown rice, you can use quick cooking parboiled brown rice.
