Carol's Arroz Con Pollo Recipe

Name: Arroz Con Pollo (Chicken and Rice)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 skinless, boneless chicken breast halves; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 0.5 teaspoon paprika; 3 tablespoons vegetable oil; 1 green bell pepper, chopped; 0.75 cup chopped onion; 1.5 teaspoons minced garlic; 1 cup long-grain white rice; 1 (14.5 ounce) can chicken broth; 1 (14.5 ounce) can stewed tomatoes; 0.5 cup white wine; 0.125 teaspoon saffron; 1 tablespoon chopped fresh parsley

Cook Time: 30 minutes

Ingredients

4 skinless, boneless chicken breast halves, cut into 1-inch pieces
teaspoon salt, divided
teaspoon ground black pepper, divided
teaspoon paprika, divided
3 tablespoons vegetable oil
1 green bell pepper, chopped
cup chopped onion
1 teaspoons minced garlic
1 cup long-grain white rice
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can stewed tomatoes
cup white wine
1 teaspoon saffron
1 tablespoon chopped fresh parsley

Directions

Season the chicken pieces with teaspoon of salt, teaspoon of pepper, and teaspoon of paprika.
Heat the vegetable oil in a large skillet over medium heat. Add the seasoned chicken and cook, stirring occasionally, until the chicken is no longer pink in the center and golden brown on all sides, about 10 minutes. Transfer the chicken to a plate and set aside.
In the same skillet, add the chopped green bell pepper, onion, and minced garlic. Cook, stirring frequently, for about 5 minutes, or until the vegetables have softened.
Stir in the rice and cook for 1-2 minutes until the rice becomes opaque.
Add the chicken broth, stewed tomatoes, white wine, and saffron. Stir well, then season with the remaining teaspoon of salt, teaspoon of pepper, and teaspoon of paprika.
Bring the mixture to a boil. Once boiling, cover the skillet and reduce the heat to a simmer. Let it cook for 20 minutes, or until the rice is tender and has absorbed most of the liquid.
Add the cooked chicken back into the skillet and stir until the chicken is heated through.
Stir in the chopped fresh parsley just before serving.

Nutrition Facts (per serving)

Nutrition	Amount	% Daily Value*
Calories	471	-
Total Fat	14g	18%
Saturated Fat	2g	12%
Cholesterol	69mg	23%
Sodium	1015mg	44%
Total Carbohydrate	50g	18%
Dietary Fiber	3g	10%
Total Sugars	6g	-
Protein	30g	60%
Vitamin C	36mg	40%
Calcium	77mg	6%
Iron	5mg	26%
Potassium	603mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Arroz con Pollo, which translates to "rice with chicken" in Spanish, is a beloved dish found across Latin America and Spain. This one-pot meal combines tender chicken with flavorful rice, vegetables, and aromatic spices, creating a dish that has captured the hearts of food lovers for centuries.

History of Arroz Con Pollo

The origins of Arroz con Pollo can be traced back to Spain, where rice was introduced during the Arab occupation in the 8th century. The dish itself likely evolved over time as various regions put their own spin on the basic recipe. While its exact origin is debated, it is clear that the dish became a staple in many Spanish-speaking countries in the Americas following the Spanish colonization. In fact, arroz con pollo has become so ingrained in the culinary traditions of countries like Cuba, Puerto Rico, and the Dominican Republic that each nation claims it as their own. Whether made with saffron, achiote, or a medley of local spices, each country has adapted the dish to reflect its regional tastes and ingredients.

Regional Variations

While the core components of arroz con pollo remain consistentchicken, rice, and vegetablesdifferent regions have developed unique twists on the dish. In Spain, particularly in the Valencian region, the dish closely resembles a simple paella, with a heavy emphasis on saffron and a variety of seafood or meats. Meanwhile, in Latin American countries like Cuba and Puerto Rico, arroz con pollo is often prepared with a mix of vegetables such as bell peppers, peas, and olives. The choice of spices also varies: in Cuba, for example, you may find the use of sofrito, a base made with garlic, onions, and peppers, while in Mexico, a dash of cumin or achiote is common to add depth of flavor and a vibrant color.

Distinguishing Features

Arroz con Pollo differs from similar chicken and rice dishes, like paella or jollof rice, primarily in its simplicity and the method of cooking. While paella is often made with an array of seafood and meats and cooked in a large flat pan, arroz con pollo is typically prepared in a single pot, making it easier to prepare for family meals. The flavor profile of arroz con pollo also tends to be more subtle than that of paella, with the rice absorbing the savory flavors of the chicken and broth, while paella leans on the boldness of spices and saffron. Similarly, compared to jollof rice, which uses tomatoes and sometimes hot peppers to create a rich, spicy base, arroz con pollo is often a milder dish, with tomatoes acting more as a complementary ingredient rather than a dominant one.

Where It's Typically Served

Arroz con Pollo is a quintessential comfort food, often served at family gatherings, celebrations, and holidays. It is commonly prepared for large groups due to its one-pot nature, making it an ideal dish for sharing. In Cuba, it's often accompanied by fried plantains or black beans, while in Puerto Rico, it's frequently paired with a side of crispy tostones (fried plantains). The dish is also popular in other Latin American countries like Colombia, Venezuela, and the Dominican Republic, where it can be found on the menus of both home kitchens and local restaurants. Arroz con pollo is also often served at festive occasions such as Christmas, New Years celebrations, and weddings.

Interesting Facts

Did you know that the dishs bright yellow hue comes from the addition of saffron or, in some cases, achiote (annatto)? The rich color was once a symbol of luxury in the Middle Ages, as saffron was one of the most expensive spices. Interestingly, arroz con pollo was also a dish of survival during times of scarcity, as it could be easily made with affordable and accessible ingredients like rice, chicken, and local vegetables. Over time, its popularity grew, and it became a symbol of home-cooked warmth and hospitality across Latin American and Spanish households.

Despite its simple ingredients, arroz con pollo has been a subject of debate. Each family and region holds its own version as the authentic recipe, which reflects the diverse culinary traditions found throughout the Spanish-speaking world. Whether you prefer your arroz con pollo with extra tomatoes, olives, or spices, one thing is clearthis dish has earned its place as a staple of Latin cuisine.

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FAQ about Carol's Arroz Con Pollo Recipe

Yes, Arroz Con Pollo can be made ahead of time. Allow it to cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave, adding a splash of chicken broth or water to restore moisture.

Yes, this dish freezes well. Let it cool completely before transferring to a freezer-safe container. It can be frozen for up to 2 months. To reheat, thaw overnight in the refrigerator and warm on the stove with a bit of broth to prevent dryness.

Long-grain white rice is ideal for this recipe because it remains fluffy and separate after cooking. However, medium-grain or Arborio rice can also be used if you prefer a creamier texture.

Saffron provides a unique flavor and color that’s hard to replace. However, if unavailable, you can substitute with a pinch of turmeric for color, or use Sazon seasoning for a more Latin-inspired flavor. Note that these substitutes will slightly alter the taste.

White wine adds depth and acidity to the dish, but it can be omitted. You can replace it with an equal amount of chicken broth mixed with a splash of lemon juice or vinegar for a similar effect.

Avoid over-stirring once the liquid is added, and make sure the rice simmers gently rather than boiling rapidly. Also, use the correct ratio of liquid to rice — about 2 cups of liquid per cup of rice.

This dish is a complete meal on its own, but it pairs well with fried plantains, a fresh green salad, or crusty bread. Adding avocado slices or a side of beans is also common in many Latin households.

Yes, chicken thighs are a great alternative. They remain moist and flavorful even after simmering, making them a popular choice for traditional versions of Arroz Con Pollo.

Leftover Arroz Con Pollo can be safely stored in the refrigerator for up to 3 days in a sealed container. Be sure to reheat it thoroughly before serving.

Yes, you can omit the tomatoes if you prefer a less acidic flavor or want a version closer to traditional Spanish-style Arroz Con Pollo. Substitute them with an equal amount of chicken broth or diced red bell peppers.

Comments

KRANEY

10/06/2025 01:52:54 PM

This was great!! I omitted the tomatoes to make it more like the restaurant Arroz con Pollo, and it was! I used bone-in chicken breasts, so I had to cook the chicken a little longer. Also, I cut down the oil to 1 tablespoon to reduce the fat. Wasn't even missed! The second time I used boneless chicken breasts (big time saver), and olive oil instead of vegetable oil - noticeable difference in the flavor!! Will do that again. Thanks for the recipe!

Sarah Travis Stacey

09/22/2009 09:33:49 AM

I thought this was really good, and easier than some arroz con pollo recipes that I have seen. As a chef I have to tell all of you that substituted tumeric for saffron, and then complained of lack of flavor, that this is the problem!! Saffron and Turmeric are NOT interchangeable. Turmeric will give you the yellow color, but almost no flavor. Saffron imparts a very unique flavor to food that cannot be duplicated!! To get even more flavor out of it warm the chicken broth and steep the saffron threads in it for a few minutes before adding it to the other ingredients. This will result in more flavor as well as a more even, brighter yellow color. The only thing that I would add to this recipe is some coarsely chopped green olives. Chicken thighs could also be substituted for the breasts, for a moister, less expensive chicken option. Remember this is Spanish style arroz con pollo, and if you are looking for this to taste like something from a mexican restaurant, this may not be what you are looking for. This did taste similar to paella, and arroz con pollo that we had in Mallorca Spain!!

Chef Jeff

08/01/2023 10:54:52 PM

This was good, but not great as written. On the second try, I substituted Sazon for the saffron which gave the dish an incredibly bright orange color and excellent flavor. (Sazon is an inexpensive spice packet available in the Mexican food section of most supermarkets.) Two packets is enough for this recipe amount. The Sazon makes the final product more like traditional Mexican ACP, notwithstanding the copious tomatoes. It's a five star recipe with the substitution.

pomplemousse

02/04/2012 02:22:00 PM

Delicious! I left out the tomatoes and used red peppers instead of green. I also left the chicken in the entire time instead of taking it out and putting it back in. I had a little less than a cup of rice, so I was worried there'd be too much liquid at the end, but it was fine. I also steeped the saffron in the broth before adding to the mixture. Very tasty, and I'm sure a one dish meal on it's own, but we had some veggies and rolls with it. Thanks for the recipe!

Eric Theeck

10/11/2019 11:30:11 AM

Pretty tasty for first run. I used 1 1/2 lb chicken. Doubled the garlic and paprika. Skipped the wine. I used a white queso cheese on top which made all the difference. I cooked with the tomatoes but took them out as I don’t care much for them. I will definitely make this again. Cast iron of corse.

Jeannie

10/11/2021 02:01:59 AM

This was excellent! I did alter a bit as I didn’t have any bell peppers, so I used Chipotle Chili’s instead... I garnished with Cilantro and sliced green olives. This will be a part of my regular rotation! Thank you!

thisizkim

08/19/2015 03:37:09 PM

I added spicy smoked sausage and 1/2 more cup of rice and doubled the chicken broth. Also added three small heirloom tomatoes (diced). Tasted fantastic and my husband loved it so much, I'm making it again tonight!

GC Hung

01/27/2011 02:30:42 PM

Delicious Arroz Con Pollo when adding Fresh Chicken Breasts and Thighs, Chicken Broth, Arborio Pearl Rice, a Red Pepper Diced, Green Scallions Diced, Garlic, Green Manzanilla Olives Stuffed with Pimento, Red Wine Vinegar, White Whine Vinegar, Parsley Chopped, Olive Oil, Saffron Threads, Salt, Pepper, Oregano, Other Herbs and Spices To Taste; Add Green Peas and Red Pimento Diced at the end before serving. Arroz Con Pollo Has a Rich, Savory Flavor

momofsix

10/07/2022 12:02:03 AM

I made this tonight and it was very good, not the traditional arroz con pollo I grew up with but still tasty. With this dish it’s more of a tomato base then a yellow saffron dish. After reading some reviews I did also add cumin and opted for cilantro rather then parsley and because I prepped the onions, peppers and garlic ahead of time, cook time was much quicker. My husband loved it and he’s not a rice guy but it has just enough rice not too much but just enough, also I used basmati rice because that’s what I had in my pantry. Try it I think you’ll like it.

cdiantonio10

05/04/2023 11:40:47 PM

This dish was delicious! I modified the recipe slightly. Instead of using the can of diced tomatoes, I substituted it for two tablespoons of tomato paste. I also used chicken breasts and olive oil instead of chicken thighs and vegetable oil.

djwilbur

06/27/2011 05:27:29 AM

Pretty good but I use Goya yellow rice (Mexican flavored) and add a hot pepper or two for more flavor. Also, I don't chop up the chicken and I use whichever chicken part is cheap that week.

Maria Turner

07/23/2024 01:20:01 AM

Hands down one of my favorites now.

Awilda Roman

06/20/2024 04:18:53 PM

This is not traditional Hispanic style. This is amogollao!

PurpleChive3348

04/14/2024 07:03:03 PM

Loved it. I used boneless thighs and added a can of chopped chilis and it was fabulous..

SpryRice3525

03/27/2024 11:26:07 PM

I’m going to add a little more seasoning and less wine. It was a little bland for our taste but good all the same.

Raymond Lewis

03/08/2024 10:40:01 PM

I feel like I unlocked some cooking hack.

matt151617

01/04/2024 05:36:13 PM

Really good. I didn't have any white wine available so I used sherry instead. Anything acidic would work in it's place. I also didn't have any saffron, so I used a Sazon packet as recommended by others. I wasn't really a fan of the big chunks of stewed tomatoes, so next time I will replace them with diced tomatoes. Otherwise, I don't think this recipe needs any tweaks.

dsucaet7

03/28/2023 12:47:15 PM

Very disappointing. I made it as written and it was so bland. There are expensive ingredients in this recipe like wine and saffron so I expected way more than what I got.

Miriam

04/05/2022 04:28:39 AM

It was OK but rather bland. I added cumin, lime juice, a little more garlic, oregano, and chopped green olives. I used 1 green and 1 red pepper. I would also have added capers, but my husband doesn't like them so I left them out. Everyone ate it and enjoyed it, but nobody was wowed by it. I will make it again though. I will use the same condiments, but I will increase the amount.

Kevin G

01/08/2021 07:40:42 AM

This is "Mexican inpired" Cilantro is a must instead of parsley. A dash of cumin would go far as well as about 1/2 tsp of oregano. It's a start but as written it was just okay.

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