I’ll show you how to make my favorite arroz con pollo recipe! This classic Latin dish has juicy, seasoned chicken and rice bursting with smoky, savory flavor, cooked in one pot.
Arroz con pollo, Spanish for “rice with chicken”, is a Latin version of a chicken and rice casserole. There are countless ways to prepare it, depending on which country is asking! Puerto Rico, Cuba, and Colombia all have their versions. My recipe uses juicy bone-in chicken and chorizo sausage cooked with seasoned rice and an aromatic sofrito of garlic, jalapeño, bell pepper, and onion. It’s a one-pot meal packed with flavor, and you’ll be surprised by how simple it is to make.
Why Arroz Con Pollo Is the Ultimate One-Pot Meal
- Easy clean-up. This traditional chicken and rice recipe is quick to cook with minimal pot scrubbing afterward.
- Easy ingredients. I’ve adapted my arroz con pollo recipe to use pantry staples. It still delivers on those delicious and traditional deep, rich flavors.
- Great for leftovers. Arroz con pollo is great for meal prep! I like storing leftovers in the fridge or freezer for future meals. The flavors get even better with time.
- Customizable. There are SO MANY ways to prepare arroz con pollo within Latin cooking. The possibilities for add-ins and variations are endless.
Ingredients You’ll Need to Make This Recipe
Here’s a quick overview of the ingredients in my homemade arroz con pollo recipe. You’ll find the full, printable details in the recipe card after the post, followed by a step-by-step section with photos.
- Seasoning – I make an easy chicken spice rub from a combination of garlic and onion powder, paprika (sweet or smoked), cumin, chili powder, oregano, and cayenne.
- Olive Oil – You can use extra virgin olive oil or your preferred cooking oil for sautéeing.
- Chicken Thighs – I make my arroz con pollo with bone-in chicken thighs. You can also use drumsticks, skin-on, or boneless chicken. I like to use bone-in chicken for maximum flavor.
- Chorizo – Sliced into ¼-inch coins. You can use hot or mild chorizo, depending on your preferred spice level.
- Onion and Carrot – Finely diced. I recommend yellow onion or shallot, and I usually peel the carrots, but it’s optional.
- Garlic, Jalapeño, and Bell Pepper – Also finely chopped. Combined with the above veggies, this makes what’s called a “sofrito”, an aromatic flavor base for the dish. I use a similar combo in my Sancocho Dominicano recipe (another Latin favorite).
- Rice – I make this recipe with white rice, but you can use another variety like brown rice (see below) or saffron rice.
- Chicken Stock – I use low-sodium chicken stock. Substitute vegetable broth if needed, though you may find the flavors a bit lighter in this case.
- Tomato Sauce – Choose your favorite jarred tomato sauce from the store, or use homemade. You could also use tomato purée.
- Cilantro – Freshly chopped, for garnish.
Can I Use Brown Rice in Arroz Con Pollo?
Yes! You can make arroz con pollo with just about any type of rice you have in the pantry. Brown rice is heartier than white rice and may need slightly longer to cook.
What’s the Best Cut of Chicken to Use?
I prefer to use bone-in chicken thighs because they’re juicier and harder to overcook than breast meat. That being said, drumsticks are also great, or you can use a mix of bone-in cuts, either skinless or skin-on.
Keep These Tips In Mind
- Use a heavy-bottomed pot, like a Dutch oven, braiser pot, or similar, to avoid the bottom of the rice burning while it cooks.
- Rest after cooking. Once the rice has cooked through, allow the dish to rest off the heat before serving. Resting allows the juices to redistribute throughout the chicken so it’s nice and tender.
- Check the chicken for doneness. Chicken is cooked when the juices run clear and the internal temperature reaches 165ºF on an instant-read thermometer.
Other Recipe Variations
- Add olives. Add in olives and sazon seasoning for a Puerto Rican arroz con pollo.
- Swap the broth with wine. Substitute the chicken broth with white wine (I like to keep it Spanish with Albarino, but you can use another dry white, like Pinot Grigio). You could also try a variation with beer, like a crisp lager.
- Vegetarian. Skip the chicken and bulk up your rice with extra veggies like green beans (Colombian-style), mushrooms, asparagus, etc. You could also use tofu for a meatless option.
What to Serve With Arroz Con Pollo
Serve your arroz con pollo topped with avocado slices and pico de gallo. The spicy tomato flavors in the rice go great with a fresh green salad topped with avocado dressing, or a crunchy kale salad. If you’d like to lean into the starches, try a side of crispy potato wedges or French fries. I love plating this chicken and rice up in the summer next to a white wine sangria!
Frequently Asked Questions
Sure! I’d recommend following the directions for my slow cooker chicken and rice to make your arroz con pollo in the crock pot or slow cooker.
The best way to prevent mushy rice is not to overcook it. Check the directions on the rice packaging, as the cooking times I give in this recipe are guidelines. You may need to adapt the time depending on the rice you’re using.
Arroz con pollo is more of a savory dish than a spicy one. Of course, you can easily adapt the seasonings to include more cayenne, chili powder, or add more jalapeño to amp up the spice.
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For the Chicken Spice Rub
For the Chicken and Rice
- 2½ tablespoons olive oil
- 6 bone-in, skin on chicken thighs, or drumsticks, or use boneless chicken thighs
- ¾ cups of chorizo slices, (¼-inch thick)
- 1 small yellow onion, diced
- 1 medium carrot, peeled and diced
- ¼ jalapeño, finely chopped
- ½ medium red bell pepper, finely chopped
- 1¼ cups white rice, uncooked
- 2 tablespoons finely chopped garlic
- 2½ cups low sodium chicken stock
- 1¼ cups tomato sauce
- fresh cilantro, for garnishing
- salt and pepper, to taste
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Make the spice rub and season the chicken. In a small bowl, mix the garlic powder, onion powder, paprika, cumin, chili powder, oregano, and cayenne until well combined. Sprinkle the mixture generously over the chicken on all sides. Add salt and pepper to taste.
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Brown the chicken. Add the oil to a large pot over medium heat. Add the chicken thighs and cook them for 5-7 minutes on each side or until browned. Remove the chicken from the pot and transfer it to a plate.
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Cook the chorizo. Place the chorizo in the same pot and let it cook for 5-6 minutes or until it releases its fat.
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Cook the veggies. Add the onions and carrots. Let them cook for 5-7 minutes or until the onion softens. Add the garlic, jalapeño, and red bell pepper. Cook for an additional minute, stirring frequently.
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Add the rice. Pour the rice into the pot and stir to combine with the other ingredients.
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Add the liquids. Stir in the tomato sauce and broth. Increase the heat to medium and bring to a simmer, then reduce the heat to low.
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Combine and simmer. Add the chicken back in the pan and bring it to a simmer. Cover the pan with a lid and let it simmer for 20-25 minutes or until the rice is cooked through.
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Finish and serve. Remove it from the heat, set it aside, and let it cool for 10 minutes. Garnish with freshly chopped cilantro and serve.
Calories: 536kcal | Carbohydrates: 41g | Protein: 27g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 382mg | Potassium: 652mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2860IU | Vitamin C: 20mg | Calcium: 55mg | Iron: 3mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Arroz Con Pollo (Rice With Chicken)
Ready to bring a whole bucket-load of flavor to the dinner table? Great! Because this one-pot arroz con pollo recipe couldn’t be easier to make:
- Season the chicken. Start by combining the ingredients for the spice rub, and sprinkle the seasoning generously over the chicken.
- Brown the chicken. Next, sear the chicken in a large pot with oil over medium heat. Cook for 5-7 minutes per side until the meat is nicely browned, then move it to a plate.
- Cook the chorizo and veggies. In the same pot, brown the chorizo for 5-6 minutes to release the fat. Then, sauté the onions and carrots for 5-7 minutes, followed by the garlic, jalapeño, and red pepper.
- Add the rice. Now, stir in the rice, tomato sauce, and broth. Bring the pot to a simmer.
- Add the chicken and cook. Nestle the chicken back into the pot, cover it with a lid, and simmer for 20-25 minutes, allowing the rice to cook through.
- Serve. Take the pot off the heat to cool for 10 minutes, then serve warm, sprinkled with fresh cilantro and a squeeze of lime.
No Peeking!
Just like my no-peek chicken with rice, don’t peek while the arroz con pollo is cooking! Sealing the pot with the lid traps the steam while the rice cooks. If you lift the lid too early, it’ll affect the finished texture.
Storing and Freezing Leftovers
- Refrigerate. Store your leftover arroz con pollo in an airtight container in the fridge for 3-4 days.
- Reheat. I’ve always found the best way to reheat this chicken and rice without drying it out is to use a saucepan or skillet on the stovetop. Add a splash of water or broth to help the rice steam and keep the chicken moist as it reheats.
- Freeze. You can freeze arroz con pollo in a freezer-safe container for up to 3 months. Thaw the chicken and rice in the fridge before reheating.
