Arroz con Pollo, with roots in Spain and Latin America, is a classic chicken and rice recipe made with browned chicken, white rice, onions, bell peppers, peas, and spices. A delicious and easy one-pan meal and comfort food that takes about an hour to make.

Easy Arroz con Pollo Recipe

Arroz con Pollo – Spanish for rice with chicken – is a traditional Latin American dish and relative to paella.

There are many different “traditional” ways of preparing arroz con pollo, each version unique to various countries. In Puerto Rico, for example, beer and annatto oil are two must-have ingredients, whereas, in Spain, saffron is common and responsible for the beautiful yellow-colored rice also typical to paella.

This version is neither Puerto Rican nor Spanish as you will not find any beer, annatto oil, or saffron in this recipe. It does, however, contain all the key components needed to make a delicious arroz con pollo including seasoned and seared chicken, soffrito, and rice.

You’ll also find some fresh mint and fresh lemon juice. Not exactly “traditional”, but refreshing and delicious nonetheless.

In total, you’ll find this recipe to take approximately one hour to make, give or take a few minutes depending on how fast you chop and prep. Considered a meal in itself, I serve mine with a little fresh salsa or pico de gallo and a dash of hot sauce for a little heat.

How to Make Arroz con Pollo

Pat the chicken pieces dry with a few paper towels and season with a generous pinch of salt and black pepper.

When you’re ready to start cooking, the first step is to sear the chicken pieces in a large skillet or Dutch oven set over medium-high heat. You may have to do this in batches to prevent the chicken from getting overcrowded in your pan. Cook each side until golden brown and the skin is crispy (it’s ok if the chicken isn’t fully cooked).

Remove the chicken to a clean plate and set it aside.

In the same skillet, cook the diced onions, red bell pepper, and carrots. If needed, add a glug of olive oil to your pan so that all of the vegetables are coated (not drowning) in either rendered chicken fat or a little olive oil. Cook the vegetables until starting to soften, about 8 minutes or so.

Add the minced garlic, ground coriander, ground cumin, tomato paste, and fresh mint. Combine and cook for a couple of minutes before adding the rice and frozen peas. Toast the rice with the vegetables then add the chicken broth.

Bring the mixture to a high simmer. Nestle the browned chicken pieces over the rice mixture before covering with a tight-fitting lid. Reduce to low heat, and cook for approximately 25 minutes, or until the chicken is fully cooked and the rice has absorbed all of the liquid.

Remove from heat and allow the chicken and rice to rest, covered, for 5-10 minutes before serving.

I like to serve mine garnished with fresh mint and lemon juice, and maybe a little hot sauce. Fresh cilantro would also pair well.

Recipe Tips and Variations

For the best flavor, stick with bone-in skin-on chicken. Any cut of chicken will work including the legs, drumsticks, breasts, or thighs. Boneless skinless chicken will also work, but the chicken is more likely to become overcooked and dry.
For bolder flavor, drizzle with a little olive oil and sprinkle them with a little cumin, garlic powder, onion powder, paprika, Mexican oregano, and chili powder. Rub the seasoning all over the chicken and, time-permitting, marinate the chicken overnight.
You can see that I used long-grain white rice to make this recipe. Long-grain rice is my own personal favorite as I find it the easiest to cook. Feel free to use medium-grain rice if you prefer. I do not recommend short-grain rice as it is much stickier, nor do I recommend brown rice unless you cook the chicken separately, or remove the chicken from the pan as soon as it is finished cooking (even if that means removing it before the rice has finished cooking completely).
Try adding canned tomatoes (drained), capers, or green olives! Or be extra daring and substitute the chicken broth for beer.
Arroz con Pollo makes fantastic leftovers. Store them in a sealed container and in the refrigerator for up to 4 days.

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Have you tried making this Easy Arroz con Pollo Recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.