With its robust flavor, succulent chicken, tender rice, and customizable add-ins, this Arroz Con Pollo recipe has readers raving: โAbsolutely loved it!โ โHit the spot!!!โ โDelicious!! So much flavor!โ and โMy husband said, โDon’t lose that recipe!โ โ
Iโve experimented time and again (so you donโt have to 😉) to bring you this foolproof Arroz con Pollo recipe with perfectly fluffy basmati rice (never mushy!), a full-throttle yet balanced blend of exotic spices, and juicy chicken without the soggy skin. ย With step-by-step photos, expert tips, and a carefully crafted technique, this recipe guarantees a flavor explosion in every bite.ย
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Watch: How to Cook Arroz con Pollo

What is Arroz con pollo?
I am slightly obsessed with this Arroz con Pollo recipe.ย The layers of aromatic flavors and textures are like a spectacular tapestry waiting to be adoredโand eaten.ย This chicken and rice is warm, comforting, rich yet fresh, slightly tangy and utterly divine.
So, what exactly is it?ย Arroz con Pollo means โchicken with rice,โ in Spanish.ย It is a quintessential dish in Spain and many Latin American countries known for its juicy chicken thighs, rice, earthy seasonings, and often tomatoes, onions, garlic, bell peppers, and sometimes olives, and peasโall cooked in one pot.
Where did Arroz Con Pollo come from?
Arroz con Pollo originated in Spain and was later embraced and adapted across Latin America and the Caribbean. Influenced by Spanish paella, the dish spread through colonization, with each region adding its twist using local ingredients and spices. Today, variations exist in Puerto Rico, Mexico, Cuba, and Peru, each with unique seasonings, cooking methods, and accompaniments.
You’ll love this Easy Arroz con Pollo Recipe
Iโve experimented and perfected this recipe, addressing the many common pitfalls of Arroz Con Pollo, to bring you an easy-to-follow tutorial for foolproof, juicy, well-seasoned chicken and flavorful, aromatic rice.
every time. Here’s why you’ll love it:
Arroz con Pollo Recipe ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
What is Sazon used for?
In addition to the ingredients above, SEASONINGS make this recipe; otherwise, it would cease to be Arroz con Pollo and be bland chicken and rice.
Arroz con Pollo is often seasoned with sazon.ย Sazon is a spice blend commonly sold in small packets. Itย typically contains a mixture of garlic powder, coriander, paprika, cumin, annatto seeds, saffron, chili pepper, etc.
I chose to make my own Sazon blend to customize the amount of each seasoning, so you didnโt have to purchase one more seasoning packet.ย This homemade blend is made with pantry-friendly seasonings you most likely already have stocked.
How do you make homemade Sazon?
Whisk together:
โข1 tablespoon dried oregano
โข1 tablespoon ground cumin
โข2 teaspoons smoked paprika
โข2 teaspoons salt
โข1 ½ teaspoons garlic powder
โข1 ½ teaspoons onion powder
โข1 teaspoon ground coriander
โข1 teaspoon pepper
โข1 teaspoon ground chili powder
โข½ teaspoon dried thyme
โข½ teaspoon ground turmeric
โขPinch – ¼ teaspoon cayenne pepper (optional for a kick)
You can replace the turmeric with ground annatto seeds if you keep them on hand. ย A reduced amount of turmeric is comparable as it is slightly nutty and peppery.
The seasoning blend will be mixed once and then divided to be used both in the chicken rub and the riceโaka, double the flavor without double the work!ย ย
What chicken is best for Arroz Con pollo?
Bone in Chicken Thighs and Drumsticks without skin:
Arroz con pollo is typically made with bone-in chicken thighs and drumsticks which emerge crazy tender and juicy. I like to use 4 bone-in chicken thighs and 4 chicken drumsticks, but you can use all chicken thighs or all drumsticks.ย If you use all drumsticks, you will want to use 10 instead of 8 because they are smaller than thighs.
Can I leave the skin on my chicken?
I prefer to remove the skin from my chicken because I like the texture better than soggy skin. I also find the chicken is just as flavorful without the skin.ย
That said, you can leave the skin on your chicken if you prefer.ย You will want to sear the chicken for a decent amount of time to render the fat; otherwise, you will be left with soggy chicken and greasy rice.
Can I use chicken breasts?
You can use boneless, skinless chicken breasts, but they will not be as juicy. If you choose to use chicken breasts, then you will want to use small chicken breasts or chicken fillets/large chicken breasts cut in half through the equator so they will cook in the allotted 25 minutes.
I also highly recommend you brine you chicken breasts first. Brining will increase their moisture capacity and render them much more tender.
To brine your chicken breasts, mix 4 cups warm water with ยผ cup KOSHER salt in a shallow glass dish or freezer bag. Stir until the salt dissolves. Add chicken and let sit at room temperature for 15-30 minutes โ NO longer!
Remove chicken from the brine, rinse in cold water and pat dry.
What rice is best for Arroz Con Pollo?
Arroz con Pollo is often made with medium-grain rice or long-grain white rice, but I HIGHLY RECOMMEND basmati rice. Basmati isnโt traditional because it comes from India and Pakistan but it’s my favorite because it boasts a light, nutty flavor and is highly forgiving.ย The grains are longer than traditional white rice and cook up lighter and fluffier.ย The individual grains remain distinct when cooked instead of sticking together, so there is no more clumpy or mushy rice!
You may use traditional long-grain white rice, but it is less forgiving and can become mushy quickly.
How to make Arroz con Pollo
This recipe is a simple one-pot meal that starts by seasoning and searing chicken thighs and drumsticks, then combining them with sofrito, toasted rice, chicken broth, and tomatoes. The simmering pot gets covered and bakes until the chicken is cooked through and the rice is tender. It is topped with peas, pickled olives and cilantro.
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
STEP 1: MARINATE CHICKEN
Donโt worry when you hear the word โmarinate.โ It is just a 15-minute marinade โ more like a โwet rubโ – made by whisking the homemade spice mix, olive oil and vinegar together. We massage it all over the chicken to achieve even more tender and flavorful chicken. You can marinate the chicken for as little as 15 minutes or up to 8 hours in the refrigerator.
STEP 2: SEAR CHICKEN
ย Heat 1 tablespoon olive oil in aย large deep heavy skilletย (oven proof with lid) over medium. Addย chickenย and cook until golden, 3-5 minutes pers side. Remove to a plate.
STEP 3:ย COOK SOFRITO
Next, youโll cook your onions, bell peppers and capers in the same pot, scraping up the bottom brown bits from the chicken, for the most flavorful sofrito you ever did taste. Cook until the onions are softened, about 5-7 minutes.
STEP 4:ย TOAST RICE
Add rice, garlic and Reserved Seasonings and sautรฉ for 2 minutes. Toasting the rice with the sofrito not only infuses it with those flavors but helps develop the wonderfully nutty flavor of the rice. More importantly, toasting the rice helps the grains keep some of their texture after they are cooked so they remain fluffy.
STEP 5:ย ADD REMAINING INGREDIENTS
Next, stir in jarred roasted bell peppers, diced tomatoes, tomato paste, and broth.
STEP 6:ย SIMMER AND BAKE
Bring to a simmer, nestle chicken into the rice in a single layer, cover, and transfer to the oven. ย Bake 20-25 minutes OR until chicken registers 175 degrees, the rice is tender and most of the liquid is absorbed.
STEP 7: ย REST 10 MINUTES
Remove Arroz con Pollo from oven and stir in peas and olives. Cover, and let stand for 10 minutes.ย When you remove the lid after 10 minutes, you can let the rice sit an additional 5-10 minutes to dry out if needed, but it should be tender and fluffy.
STEP 8:ย SERVE
Fluff the rice with a spatula, garnish with cilantro and serve warm. ย
How do I know when my Arroz con Pollo is done?
Your Arroz con Pollo is done when your chicken thighs register 175 degrees on an instant read thermometer or when your chicken breasts register 165 degrees.
I highly recommend investing in a meat thermometer otherwise there is no accurate way to check and see when your chicken is cooked without slicing it open and loosing valuable juices.
If your rice is still a little water or slightly crunchy, that is okay. The rice will continue to steam an extra 10 minutes while the lid is on and absorb remaining liquid.
TIPS for how to cook arroz con pollo
What to serve with Homemade Arroz con Pollo
Arroz con Pollo is a meal-in-one that we like to serve with a side of yogurt or sour cream, hot sauce, fresh fruit and a big green salad tossed with Cilantro Lime Dressing.
If youโre feeling extra ambitious, serve it with Corn Salad, Fruit Salad or Pina Colada Salad.ย ย And of course, a big bag of chips and salsa or guacamole for an appetizer and churros for dessert is always a good idea.ย
FAQs
Basmati rice is located with all the other rice varieties at your grocery store.ย I also use it in my Mexican Rice and Greek Rice โ so I promise it will not go to waste!
Whether you use basmati rice or long grain white rice, you will need to thoroughly rinse your rice.ย This is crucial to remove the extra starch from the rice so it doesnโt cook up sticky โ Arroz con Pollo is not meant to be sticky.ย
To rinse, place rice in a fine mesh sieve and thoroughly rinse rice under cool running water until the water runs clear.ย You do not need to soak your rice.
I use a 3 ยฝ quart cast-iron enamel braiser that measures 11 1/2″ in diameter by 2 1/2″ high.ย You will want to use a similar oven proof dish/skillet with a tight-fitting lid.ย
If you donโt have an oven proof skillet, you can transfer the chicken and rice to an oven safe baking dish, just be aware baking times will vary.ย If you donโt have a lid, you may cover your oven proof dish tightly with foil.ย If your seal isnโt tight, then heat and water will escape resulting in undercooked rice and drier chicken.
Looking for more Latin inspired recipes?
Chicken Empanadas
Beef Barbacoa
Chicken Fajitas
Cilantro Lime Rice
Mexican Rice
Chicken Tortilla Soup
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Arroz con Pollo
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Ingredients
Seasoning Mix
- 1 TBS Each dried oregano, ground cumin
- 2 tsp EACH smoked paprika, salt
- 1 1/2 tsp EACH ground garlic powder, onion powder
- 1 tsp EACH ground coriander, chili powder, pepper
- 1/2 tsp EACH dried thyme, ground turmeric
- Pinch – 1/4 teaspoon cayenne pepper optional
15 Minute Chicken marinade
- part Spice Mix in directions
- 3 tablespoons olive oil
- 1 tablespoon white vinegar
- 4 bone-in chicken thighs skin removed
- 4 chicken drumsticks skin removed
Rice
- 1 tablespoon olive oil
- 1 onion diced
- 1 green pepper diced
- 1 tablespoon drained capers optional
- 2 cups basmati rice well rinsed and drained
- 2 garlic cloves minced
- 2 1/2 tablespoons reserved Spices in directions
- 1 12 oz. jar roasted red bell peppers drained and chopped – optional
- 1 15 oz. can can fire roasted diced tomatoes well drained
- 2 tablespoons tomato paste
- 3 1/2 cups low sodium chicken broth
- 1 bay leaf
Finishing
- 1/2 cup pimento stuffed olives
- 1 cup frozen petite peas thawed
- chopped cilantro
- freshly squeezed lemon
Instructions
- Whisk together all of the seasonings mix in a large bowl (large enough to hold chicken). Remove 2 ยฝ tablespoons Seasoning to use later. To the remaining seasoning in the bowl, whisk in 3 tablespoons olive oil and 1 tablespoon vinegar (it will be thick). Add chicken and massage spices into chicken. Let sit at room temperature for 15-30 minutes or cover and refrigerate for up to 8 hours.
- Preheat oven to 375 degrees F. Heat 1 tablespoon olive oil in a large deep heavy skillet (oven proof with lid) over medium. Add chicken and cook until golden, 3-5 minutes pers side. Remove to a plate.
- Add rice, garlic and Reserved Seasonings and sautรฉ for 2 minutes. Stir in roasted bell peppers, diced tomatoes, tomato paste, and broth. Bring to a simmer and simmer, uncovered for 3 minutes. Nestle chicken into the top of the rice in a single layer, cover, and transfer to the oven.
- Bake 20-25 minutes (stirring at 10 minutes) OR until chicken registers 175 degrees, the rice is tender and most of the liquid is absorbed. If the rice seems dry and beginning to scorch before its tender, stir in additional ยผ cup broth or water.
- Remove from oven and stir in peas and olives, cover and let stand for 10 minutes (the rice will absorb the rest of the liquid). Fluff rice with a spatula, garnish with cilantro and serve warm. If you omitted the capers, you may want to garnish with a squeeze of fresh lime or lemon juice.
Video
Notes
- I use a 3 ยฝ quart cast-iron enamel braiser that measures 11 1/2″ in diameter by 2 1/2″ high.ย You will want to use a similar oven proof dish/skillet with a tight-fitting lid.ย
- If you donโt have an oven proof skillet, you can transfer the chicken and rice to an oven safe baking dish, just be aware baking times will vary.ย
- If you donโt have a lid, you may cover your oven proof dish tightly with foil.ย If your seal isnโt tight, then heat and water will escape resulting in undercooked rice and drier chicken.
- You can use all chicken thighs or all drumsticks.ย If you use all drumsticks, you will want to use 10 instead of 8 because they are smaller than thighs.
- I prefer to remove the skin from my chicken because I like the texture better and feel less guilty devouring multiple servings without it.ย I also find the chicken is just as flavorful without the skin.ย That being said, you can absolutely leave the skin on your chicken if you prefer.ย You will want to sear the chicken for a decent amount of time to render the fat, otherwise you will be left with soggy chicken and greasy rice.
- You can use boneless, skinless chicken breasts, but they will not be as juicy.ย If you choose to use chicken breasts, then you will want to use small chicken breasts or chicken fillets/large chicken breasts cut in half through the equator so they will cook in the allotted 25 minutes.
- I also highly recommend you brine you chicken breasts first.ย Brining will increase their moisture capacity and render them much more tender.
- To brine your chicken breasts, mix 4 cups warm water with ยผ cup KOSHER salt in a shallow glass dish or freezer bag.ย Stir until the salt dissolves. Add chicken and let sit at room temperature for 15-30 minutes โ NO longer! Remove chicken from the brine, rinse in cold water and pat dry.
- You may use traditional long grain white rice, but it is not as forgiving as basmati and can become mushy easily.
- Basmati rice, on the other hand, is extremely forgiving.ย Basmati grains are longer than traditional white rice and cook up lighter and fluffier.ย The individual grains remain distinct when cooked instead of sticking together which means no more clumpy or mushy rice!
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Vanessa Dudley says
I made this for dinner tonight. Lots of work but it hit the spot!!! Will definitely make it again, thank you.
Jen says
So happy to hear this hit the spot, and is now on repeat! Thanks for sharing Vanessa!