Homemade Arroz con Pollo

Name: Arroz con Pollo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 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); 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); 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; 1/2 cup pimento stuffed olives; 1 cup frozen petite peas (thawed); chopped cilantro; freshly squeezed lemon

With its robust flavor, succulent chicken, tender rice, and customizable add-ins, this Arroz Con Pollo recipe has readers raving: “Absolutely loved it!” “Hit the spot!!!” “Delicious!! So much flavor!” and “My husband said, ‘Don’t lose that recipe!’ ”

I’ve experimented time and again (so you don’t 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. With step-by-step photos, expert tips, and a carefully crafted technique, this recipe guarantees a flavor explosion in every bite.

PIN THIS RECIPE TO SAVE FOR LATER

Watch: How to Cook Arroz con Pollo

up close of arroz con pollo in a pot with peas and olives

What is Arroz con pollo?

I am slightly obsessed with this Arroz con Pollo recipe. The layers of aromatic flavors and textures are like a spectacular tapestry waiting to be adored—and eaten. This chicken and rice is warm, comforting, rich yet fresh, slightly tangy and utterly divine.

So, what exactly is it? Arroz con Pollo means “chicken with rice,” in Spanish. 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 peas—all 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

I’ve 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:

Non-traditional magic: In creating this recipe, I did NOT create a traditional recipe unique to any one country. Instead, I stuck to the essential ingredients and flavor profile and handpicked add-ins for the BEST version with maximum flavor and palate pleasure.
Juicy chicken: Chicken thighs and drumsticks are briefly marinated and seared for maximum juiciness and ultimate flavor.
Perfectly fluffy rice: Mushy rice is the biggest failure of most recipes—not this one! Using basmati rice, thoroughly rinsing, and toasting ensures even cooking and prevents mushiness.
No soggy chicken skin: The skin is removed so the chicken can soak up the marinade and spice rub, maintaining flavor without becoming unappetizingly soggy.
Expert spice blend: A carefully balanced mix of exotic spices is used in the rice and the marinade for deep, complex flavor that has readers swooning, “The spices were warm and exotic… so dang good!”

side view of Mexican arroz con pollo garnished with cilantro

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):

CHICKEN: Use both chicken thighs and drumsticks or one or the other, see more details below on the best chicken to use.
RICE: I prefer basmati rice because it is less likely to get mushy (more below). Use only white basmati rice and not brown basmati rice or it will not cook in the same time as your chicken.
SOFRITO: This is my nod to Puerto Rican sofrito using chopped onions, green bell peppers and garlic (we add the cilantro later). It creates the essential flavor base of the whole dish.
CAPERS: These add a kick of tangy, saltiness characteristic of many Arroz con Pollo recipes. The capers are optional but highly recommended. If omitting, brighten the finished dish with a squeeze of fresh lemon juice.
GARLIC: Add more or less depending on your garlic love.
ROASTED RED BELL PEPPERS: These add a sweet and smoky flavor dimension but are optional if you don’t want to purchase them or have them on hand. I use one 12 oz. jar of roasted red bell peppers, drained and chopped for convenience.
FIRE-ROASTED DICED TOMATOES: I prefer fire-roasted tomatoes due to their sweet smokiness, but you can substitute diced tomatoes if you can’t find or have fire-roasted tomatoes on hand.
TOMATO PASTE: Adds a concentrated tomato flavor essential to the overall dish.
CHICKEN BROTH: Use low sodium so the dish isn’t too salty.
PETITE PEAS: Use frozen petite peas that have been thawed. Peas are optional, but I think they add a needed pop of texture.
OLIVES: I am not an olive fan, but these pimento-stuffed olives enliven the whole dish with tangy acidity. I highly recommend some olives jarred in vinegar even if you’re not an olive fan—this might make one out of you—or at least for this recipe.
CILANTRO: This is added at the end for its fresh, fruity citrus punch.

top view of a piece of arroz con pollo made with chicken thighs

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. Sazon is a spice blend commonly sold in small packets. It 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 didn’t have to purchase one more seasoning packet. This homemade blend is made with pantry-friendly seasonings you most likely already have stocked.

How do you make homemade Sazon?

Whisk together:

•1 tablespoon dried oregano
•1 tablespoon ground cumin
•2 teaspoons smoked paprika
•2 teaspoons salt
•1 ½ teaspoons garlic powder
•1 ½ teaspoons onion powder
•1 teaspoon ground coriander
•1 teaspoon pepper
•1 teaspoon ground chili powder
•½ teaspoon dried thyme
•½ teaspoon ground turmeric
•Pinch – ¼ teaspoon cayenne pepper (optional for a kick)

You can replace the turmeric with ground annatto seeds if you keep them on hand. 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 rice—aka, double the flavor without double the work!

showing how to make Arroz con Pollo by making homemade sazon

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. 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.

That said, you can leave the skin on your chicken if you prefer. 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 ¼ 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 – NO longer!

Remove chicken from the brine, rinse in cold water and pat dry.

top view of showing how to make Arroz con Pollo by toasting

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 isn’t traditional because it comes from India and Pakistan but it’s my favorite because it boasts a light, nutty flavor and is highly forgiving. The grains are longer than traditional white rice and cook up lighter and fluffier. 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.

far away side view of Puerto Rican Arroz con Pollo with chicken thighs and chicken drumsticks

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

Don’t worry when you hear the word “marinate.” It is just a 15-minute marinade – more like a “wet rub” – 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.

showing how to make Arroz con Pollo by marinating chicken in olive oil, vinegar and sazon

STEP 2: SEAR CHICKEN

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.

showing how to make Arroz con Pollo by searing chicken until golden

STEP 3: COOK SOFRITO

Next, you’ll 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.

showing how to make Arroz con Pollo by with an up close view of cooking sofrito

STEP 4: TOAST RICE

Add rice, garlic and Reserved Seasonings and sauté 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.

showing how to make Arroz con Pollo by toasting rice

STEP 5: ADD REMAINING INGREDIENTS

Next, stir in jarred roasted bell peppers, diced tomatoes, tomato paste, and broth.

showing how to make Arroz con Pollo by adding tomato paste, diced tomatoes, bay leaves to chicken and rice

STEP 6: SIMMER AND BAKE

Bring to a simmer, nestle chicken into the rice in a single layer, cover, and transfer to the oven. Bake 20-25 minutes OR until chicken registers 175 degrees, the rice is tender and most of the liquid is absorbed.

showing how to make Arroz con Pollo by adding chicken thighs and chicken drumsticks on top of rice

STEP 7: REST 10 MINUTES

Remove Arroz con Pollo from oven and stir in peas and olives. Cover, and let stand for 10 minutes. 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.

showing how to make Arroz con Pollo by adding peas and olives to baked chicken

STEP 8: SERVE

Fluff the rice with a spatula, garnish with cilantro and serve warm.

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

Marinate longer: The longer you marinate the chicken, the more tender and flavorful it will be.
Thoroughly rinse the rice: Rinsing rice before cooking removes excess starch, preventing the rice from becoming too sticky or clumpy, and helps achieve a fluffier, more separated texture.
Fond=flavor: Don’t worry about any spices left behind in the pot after searing the chicken because they will add flavor to the rice.
Sear long enough: You want the chicken a nice deep golden color because color = flavor. It will require bout 3-5 minutes per side.
Make it simmer: Ensure the pot is simmering before you transfer it to the oven so it will continue to simmer and cook the rice at the same time as the chicken.
Add water as needed: If the water evaporates before the rice is done, stir in another ¼ cup of broth or water. Remember that the rice will continue to steam for 10 minutes once it’s removed from the heat, so it doesn’t need to be 100% cooked once the liquid is gone.
Don’t shortcut the 10 minute rest: During this time, any residual liquid will be absorbed as the rice steams. This also allows time for the juices that have pushed to the outsides of the chicken while cooking to be evenly distributed throughout the chicken for juicer chicken.
Finish with lemon: If you omitted the capers, garnish with a squeeze of fresh lime or lemon juice. This pop of acidity compliments the robust flavors and rounds out the flavor profile.

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 you’re feeling extra ambitious, serve it with Corn Salad, Fruit Salad or Pina Colada Salad. And of course, a big bag of chips and salsa or guacamole for an appetizer and churros for dessert is always a good idea.

FAQs

Where Can I Buy Basmati Rice?

Basmati rice is located with all the other rice varieties at your grocery store. I also use it in my Mexican Rice and Greek Rice – so I promise it will not go to waste!

Do I have to Rinse my Rice?

Whether you use basmati rice or long grain white rice, you will need to thoroughly rinse your rice. This is crucial to remove the extra starch from the rice so it doesn’t cook up sticky – Arroz con Pollo is not meant to be sticky.
To rinse, place rice in a fine mesh sieve and thoroughly rinse rice under cool running water until the water runs clear. You do not need to soak your rice.

What Pot do I need for Arroz con Pollo?

I use a 3 ½ quart cast-iron enamel braiser that measures 11 1/2″ in diameter by 2 1/2″ high. You will want to use a similar oven proof dish/skillet with a tight-fitting lid.
If you don’t 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. If you don’t have a lid, you may cover your oven proof dish tightly with foil. If your seal isn’t tight, then heat and water will escape resulting in undercooked rice and drier chicken.

up close top view of a piece of arroz con pollo made with chicken thighs

Looking for more Latin inspired recipes?

Chicken Empanadas
Beef Barbacoa
Chicken Fajitas
Cilantro Lime Rice
Mexican Rice
Chicken Tortilla Soup

WANT TO TRY THIS RECIPE?

PIN IT to your recipe BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!

©Carlsbad Cravings by CarlsbadCravings.com

Tools Used in This Recipe

Cast Iron Braiser 3.5 qt.

Stainless Steel Mixing Bowl Set

Garlic Press

Vegetable Chopper

Kitchen Knife Set

Wood Chopping Block

See Favorite Tools

Arroz con Pollo

Arroz con Pollo “chicken with rice” bursting with robust flavor, succulent chicken, tender rice and customizable add-ins! It may look fancy, but this complete meal-in-one bakes all in one pot for an easy dinner any night of the week. The juicy chicken and seasoned rice simmer with tomatoes, bell peppers, onions, peas and olives for a flavor explosion in every bite. You can also customize your Arroz con Pollo to your family tastes with different veggies or add-ins. NOTE: this is not traditional Arroz Con Pollo specific to a certain region, but my own version which shares a similar flavor profile.

Servings: -8

Total Time: 50

Prep Time: 20

Cook Time: 30

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!

Print Recipe Pin Recipe Save Recipe

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 ½ 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.
Heat 1 tablespoon olive in now empty skillet. Add onions, bell peppers and capers and cook, scraping up the bottom brown bits from the chicken (flavor!) until softened, about 5-7 minutes.
Add rice, garlic and Reserved Seasonings and sauté 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 ¼ 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

Don’t miss the “how to make” recipe video at the top of the post!

POT:

I use a 3 ½ quart cast-iron enamel braiser that measures 11 1/2″ in diameter by 2 1/2″ high. You will want to use a similar oven proof dish/skillet with a tight-fitting lid.
If you don’t 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.
If you don’t have a lid, you may cover your oven proof dish tightly with foil. If your seal isn’t tight, then heat and water will escape resulting in undercooked rice and drier chicken.

CHICKEN:

You can use all chicken thighs or all drumsticks. 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. I also find the chicken is just as flavorful without the skin. That being said, you can absolutely leave the skin on your chicken if you prefer. 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. 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 ¼ 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 – NO longer! Remove chicken from the brine, rinse in cold water and pat dry.

RICE:

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. Basmati grains are longer than traditional white rice and cook up lighter and fluffier. The individual grains remain distinct when cooked instead of sticking together which means no more clumpy or mushy rice!