Arroz con Pollo (Latin Chicken and Rice)

Arroz con pollo is a one-pot Latin chicken and rice dish of seared bone-in chicken nestled into golden sofrito rice with peppers, peas and garlicky broth, and it takes about 90 minutes from start to finish. This arroz con pollo recipe serves six, and almost all of the cooking happens in a single Dutch oven.

You brown the chicken, build a quick sofrito in the drippings, coat the rice in it, and let everything simmer under a tight lid while the chicken finishes cooking on top. Like Southern dirty rice, it cooks the rice and the seasonings together, so every grain picks up flavor. Below you will find ingredient swaps, the method, tips for fluffy rice, serving ideas, storage and answers to common questions.

Why This Arroz con Pollo Works

Good arroz con pollo needs well-browned chicken, a flavorful base and the right ratio of liquid to rice.

• One pot, layered flavor: The browned bits left by the chicken go into the sofrito, so the rice cooks in a base that already tastes of chicken.
• Bone-in, skin-on chicken: Thighs and drumsticks stay juicy through the long simmer and add body to the liquid.
• Coated rice: Stirring the rice in the sofrito before adding the broth helps the grains stay separate instead of turning sticky.
• A reliable ratio: Two cups of rinsed long-grain rice to four cups of hot broth gives tender rice with the liquid absorbed by the end of cooking.
• Hands-off finish: Once the lid goes on, there is no stirring, and the peas go in near the end so they stay bright.

Ingredients and Substitutions

The full measurements are in the recipe card below. Here is what each ingredient does and what you can use instead.

• Chicken thighs and drumsticks: Bone-in, skin-on pieces give the most flavor and the juiciest meat, and you can use all thighs or all drumsticks. Boneless, skinless thighs also work: use about 2 pounds, brown them for 3 to 4 minutes per side, and nestle them into the rice the same way. The cooking liquid will be a little less rich.
• Olive oil: Any neutral oil, such as vegetable or avocado oil, works too.
• Onion and red bell pepper: Together they form the sofrito, the aromatic base of the dish. A green bell pepper gives a less sweet result.
• Garlic, tomato paste, cumin and oregano: These build the savory backbone of the rice, and the tomato paste adds a warm color.
• Sazón with achiote or turmeric and paprika: Sazón is a seasoning blend that gives arroz con pollo its golden-orange color. The color comes from achiote, also called annatto. If you do not have it, use 1/2 teaspoon of ground turmeric plus 1/2 teaspoon of paprika. Because most sazón blends contain salt, taste the broth before you add the remaining salt. For another golden rice colored with spice, see this saffron rice recipe.
• Long-grain or medium-grain rice: Long-grain white rice cooks up fluffy, with separate grains. Medium-grain rice, used in many Caribbean versions, turns out softer and works with the same amount of broth; check it a few minutes early. Avoid instant or parboiled rice, which need different amounts of liquid and different cooking times.
• Low-sodium chicken broth: It lets you control the salt. With regular broth, reduce or skip the added salt.
• Frozen peas: No need to thaw them.
• Green olives and pimentos (optional): Olives add a briny note and pimentos add color. Leave out either one without changing anything else.
• Fresh cilantro: Half cooks into the rice and half goes on top. Flat-leaf parsley works if you prefer it.

How to Make Arroz con Pollo

Use a heavy Dutch oven of about 6 quarts with a tight-fitting lid. These steps match the recipe card below.

1. Pat the chicken dry and season it with 1 teaspoon of the salt and the pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the chicken in batches, skin side down first, until golden on all sides, 10 to 12 minutes total. Move it to a plate.
3. Reduce the heat to medium. Add the onion and bell pepper and cook, scraping up the browned bits, until softened, 5 to 7 minutes.
4. Stir in the garlic, tomato paste, sazón, cumin, and oregano and cook for 2 minutes, until fragrant.
5. Add the rice and stir for 2 to 3 minutes to coat it in the sofrito.
6. Pour in the hot broth, add the bay leaf and the remaining 1/2 teaspoon salt, and bring to a boil. Nestle the chicken into the rice, skin side up.
7. Reduce the heat to low, cover tightly, and simmer for 20 minutes without lifting the lid.
8. Scatter the peas, olives (if using), and half of the cilantro over the rice. Cover and cook for 15 to 20 minutes more, until the liquid is absorbed, the rice is tender, and the chicken reaches 165°F.
9. Remove from the heat and let rest, covered, for 10 minutes.
10. Remove the bay leaf, fluff the rice, and top with the remaining cilantro and the pimentos (if using).

Tips for Fluffy, Flavorful Rice

• Rinse the rice: Rinse it in a fine-mesh strainer under cold water until the water runs mostly clear, then drain it well. This removes surface starch that makes rice gummy.
• Dry and brown the chicken well: Pat the pieces dry and do not crowd the pot. Browning in batches gives deeper color and more flavor.
• Use hot broth: Hot broth brings the pot back to a boil quickly, so the rice starts cooking evenly.
• Do not lift the lid: Opening the pot during the first 20 minutes lets steam escape. If your lid is loose, lay foil over the pot before covering it.
• Keep the heat low: A gentle simmer keeps the bottom from scorching. If your stovetop runs hot, use your smallest burner.
• Let it rest: The 10-minute rest lets the rice absorb the last of the steam, so it fluffs instead of breaking.
• Check the chicken: The thickest piece should reach 165°F on an instant-read thermometer, measured away from the bone.

What to Serve with Arroz con Pollo

Arroz con pollo is a complete meal on its own, but a few simple sides round out the plate.

• Plantains: Fried sweet plantains or crisp tostones add a sweet or crunchy contrast.
• Beans: Black beans or pink beans simmered with a little onion and garlic.
• Avocado: Sliced avocado with lime juice and a pinch of salt.
• Something fresh: A green salad or sliced tomatoes dressed with olive oil and lime juice.
• At the table: Lime wedges and hot sauce, so everyone can adjust their plate.

For more weeknight dinner ideas, browse this collection of the best chicken recipes.

Storing, Reheating and Freezing

• Refrigerate: Store leftovers in an airtight container in the refrigerator within 2 hours of cooking. They keep for 3 to 4 days.
• Reheat: Add a splash of chicken broth or water to loosen the rice, cover, and reheat in the microwave or in a covered skillet over medium-low heat, stirring once or twice, until the chicken and rice reach 165°F.
• Freeze: Freeze portions in freezer-safe containers for 2 to 3 months. Thaw them overnight in the refrigerator, then reheat as above.

Common Questions

What is the difference between arroz con pollo and paella?

Arroz con pollo simmers covered in a deep pot with sofrito and sazón, so the rice turns out moist and tender. Paella comes from Spain and cooks uncovered in a wide, shallow pan, often with saffron, so the rice forms a thin layer with a crisp bottom.

What gives arroz con pollo its yellow color?

The color usually comes from achiote, the main coloring ingredient in sazón seasoning. Turmeric gives a similar golden color, and paprika and tomato paste add a reddish tint.

Is arroz con pollo spicy?

No. The seasoning is savory and aromatic rather than hot. For heat, add a pinch of red pepper flakes with the garlic or serve hot sauce on the side.

Why is my rice still firm or too wet?

Firm rice usually means steam escaped or the heat was too low. Sprinkle 1/4 cup of hot broth over the top, cover, and cook on low for 5 more minutes. If the rice is tender but wet, cook it uncovered over low heat for 3 to 5 minutes, then let it rest, covered, before fluffing.

Do I need a Dutch oven?

A Dutch oven holds heat evenly, which helps the rice cook without scorching, but any heavy pot of about 6 quarts with a tight-fitting lid works. In a thinner pot, keep the heat as low as possible.