Arroz con Pollo is the ultimate comfort food, bringing together tender chicken, flavorful rice, and vibrant vegetables in a single pot. This classic dish, which translates to “rice with chicken,” is a staple in many Spanish and Latin American kitchens, each region offering its own unique twist. Whether you’re familiar with the flavors of Arroz con Pollo or trying it for the first time, this recipe promises to deliver a satisfying, hearty meal that’s easy to prepare and even easier to enjoy.
What makes Arroz con Pollo so special is how the ingredients come together in harmony. As the chicken, rice, and vegetables cook together, they infuse each other with flavor, creating a dish that’s rich, savory, and deeply comforting. The key to a great Arroz con Pollo lies in the spices and aromatics—typically a blend of garlic, onion, bell pepper, and a touch of saffron or annatto, which gives the dish its signature golden hue. A splash of white wine or a squeeze of fresh lime juice can add a delightful brightness to the overall flavor.
This dish is incredibly versatile. In the Dominican Republic, it’s known as locrio de pollo, and in Saint Martin, it’s referred to as lokri or locreo. Each version brings its own local flavors and ingredients, but the essence remains the same: a nourishing, soul-warming meal that’s perfect for any occasion.
Not what you are looking for? Try these other excellent recipes: Crock Pot Beef Carnitas Tacos, Slow-Cooker Shredded Chicken Tacos or Marinated Hot Pork: Carne Adovada Tacos.
PrintArroz con Pollo
Classic Arroz con Pollo Recipe | Easy One-Pot Chicken and Rice
- Prep Time: :30
- Cook Time: 1:15
- Total Time: 1:45
- Yield: 4-6 1x
- Category: Entree
- Method: Oven
- Cuisine: Spanish
Ingredients
Adobo Seasoning
- 1 tablespoon lemon pepper seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder or flakes
- 1 tablespoon dried oregano
- 1 tablespoon parsley flakes
- 1 tablespoon achiote powder*
- 1/2 tablespoon ground cumin
- 1 tablespoon salt
Casserole
- 1 (3 to 4-pound) chicken, cut in 8 serving pieces
- 1 medium yellow onion, quartered, plus 1/2 yellow onion, thinly sliced
- 4 cups chicken broth, homemade or canned low-sodium broth
- 1 cup light beer, such as lager
- 3 tablespoons Delicioso Adobo, recipe follows
- 3 tablespoons Worcestershire sauce
- 1 cup fresh chopped cilantro leaves
- 6 garlic cloves, roughly chopped
- 3 cups white rice
- 1 cup fresh or frozen peas
- 2 medium carrots, finely diced
- 8 ounces green beans, trimmed and quartered
- 1 cup ketchup
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 1/2 red bell pepper, cored, seeded, ribbed and thinly sliced
- 1/2 green bell pepper, cored, seeded, ribbed and thinly sliced
- 1 cup pimento stuffed olives
Instructions
- Place the chicken, quartered onions, 1 cup of chicken broth, beer, Adobo, Worcestershire sauce, 1/2 of the cilantro, and garlic in a large pot or skillet over high heat. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, 30 to 35 minutes. Remove the chicken to a plate and set aside to cool; once cool shred and set aside. Strain the broth into a bowl through a fine-mesh sieve discarding the onion pieces.
- Pour the broth into a measuring cup and add water to make 4 cups of liquid. Return it to the pot or skillet and add the rice, peas, carrots, green beans, ketchup, and salt. Stir well and bring to a boil. Let the liquid evaporate to just below the level of the rice, about 10 minutes, and then reduce the heat to low, cover, and cook until the rice is tender and fully cooked, 25 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the peppers and the remaining sliced onions and cook until they’re tender, 8 minutes. Shred the cooked chicken meat discarding the skin and bones, and add the chicken to the vegetables. Cook until it is heated through, 2 to 3 minutes. Fluff the rice with a fork and add the chicken and vegetables to the rice mixture. Stir in the olives, sprinkle with the remaining cilantro and serve.
Adobo
- Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
- Note: This recipe for adobo is a staple seasoning for many Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.
Notes
- *Achiote is also known as Annatto seeds
- For a Crispier Skin: If you prefer crispier chicken skin, remove the chicken after searing, and finish cooking it on a baking sheet in the oven at 375°F while the rice simmers.
- Add Vegetables: Feel free to add other vegetables like green beans or corn to the mix for extra flavor and nutrition.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the rice has absorbed too much liquid.