Arroz con Pollo Recipe

If you're looking for a comforting, flavorful meal that brings families together, this Arroz con Pollo recipe is a perfect fit. Arroz con Pollo, or chicken with rice, is a one-pot dish deeply rooted in Latin cuisine. 

With tender, seasoned chicken, aromatic sofrito, savory olives, and fluffy rice all cooked in a single pot, it’s a go-to dinner for many households. This easy weeknight dinner is not just filling and satisfying—it’s also rich with cultural tradition.

One of the best things about Arroz con Pollo is how versatile it is. It pairs beautifully with a light broccoli salad, sweet plantains, or even a simple side of black beans. I like to serve it with lime wedges and fresh cilantro on top for a bright, fresh finish.

This dish is hearty enough on its own, but also leaves plenty of room for creativity depending on what’s in your pantry.

What is Arroz con Pollo?

Arroz con Pollo translates to “rice with chicken” in Spanish. It's a classic dish in many Latin American countries, especially Puerto Rico, Cuba, and the Dominican Republic.

Each country and family adds their own twist—some add peas, others use beer or achiote, but the heart of the dish remains the same: well-seasoned chicken cooked together with rice.

The origins of this dish can be traced back to Spain, with influences from paella. As Spanish settlers made their way to Latin America, the dish evolved based on available ingredients and local flavors. 

What makes Puerto Rican Arroz con Pollo unique is the use of sofrito—a fragrant blend of peppers, onions, garlic, and herbs—and sazón, a seasoning mix that gives the dish its signature color and depth. Today, it’s a staple in many homes and often prepared for gatherings, Sunday dinners, and holidays.

Ingredients to Make this Recipe

Every ingredient plays a key role in building flavor. From spices to sauces, here's what each element adds to the dish:

Chicken thighs – Juicy and flavorful, they hold up well during the long cooking process.

Green olives – Add a salty, briny bite that balances the richness of the rice and chicken.

Tomato sauce – Creates a saucy base and adds subtle sweetness and acidity.

Chicken broth – Infuses the rice with deep, savory flavor as it cooks.

Cilantro – Used for garnish, it adds a fresh and citrusy finish.

Olive oil – Helps brown the chicken and sauté the sofrito, giving the dish depth.

White medium-grain rice – Absorbs all the seasonings and broth beautifully without turning mushy.

Paprika – Adds a mild smokiness and rich red color.

Chili powder – Brings a little heat and earthy flavor.

Garlic powder – Enhances the overall savory profile of the dish.

Oregano – Lends a slightly bitter, aromatic note that complements the other spices.

Sazón – A blend of spices, including coriander and annatto, that gives the rice its golden color.

Sofrito – The foundation of many Latin dishes, packed with flavor from onions, peppers, and garlic.

Cumin powder – Adds a warm, earthy background note.

Ground turmeric – Gives color and a subtle bitterness that rounds out the flavors.

Salt and pepper – Essential for bringing all the flavors together.

How to Make This Easy Puerto Rican Dinner

Making this recipe is all about layering flavors step by step. Even if you’ve never made it before, these instructions will help you get it just right.

1. Start by seasoning the chicken. In a large bowl, combine sazón, garlic powder, oregano, paprika, chili powder, cumin, salt, and pepper. Rub the seasoning all over the chicken thighs, making sure each piece is well coated.
   
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and brown them for about 5 minutes per side. You don’t need to cook them all the way through—just get a nice golden color. Remove and set aside.
   
3. In the same pot, lower the heat to medium and add the sofrito. Cook for about 2–3 minutes until it becomes fragrant.
   
4. Stir in the tomato sauce, turmeric, and green olives. Let that simmer for about 3–4 minutes so the flavors can meld.
   
5. Add the rice and chicken broth to the pot. Stir gently to combine all the ingredients. Bring it to a gentle boil.
   
6. Return the browned chicken thighs to the pot, nestling them into the rice.
   
7. Cover the pot and reduce the heat to low. Let it simmer for 20–25 minutes, or until the rice is tender and the chicken is cooked through.
   
8. Once done, remove from the heat and let it sit covered for 5–10 minutes. This helps the rice finish steaming and allows the flavors to settle.
   
9. Fluff the rice gently with a fork, garnish with chopped cilantro, and serve warm.

Tips for Making this One-Pot Chicken and Rice

• Rinse your rice at least 3 times to remove excess starch and prevent it from getting too sticky.
  
• Don’t skip browning the chicken—this step builds flavor.
  
• Use a heavy-bottomed pot to avoid scorching the rice.
  
• Keep the lid on while simmering to ensure even cooking.
  
• If your rice is still hard after 25 minutes, add a splash of broth or water and cook a few minutes more.
  
• Let the dish rest before serving—it makes a big difference in texture.

Frequently Asked Questions

Can I use boneless chicken instead?

Yes, you can use boneless thighs or breasts, but keep in mind they may cook faster and not be as juicy. I recommend checking the internal temperature and adjusting the cooking time to avoid overcooking.

What if I don’t have sofrito?

If you don’t have pre-made sofrito, you can quickly make your own by blending green bell pepper, onion, garlic, cilantro, and a bit of tomato. In a pinch, sautéing chopped onion and garlic with a bit of tomato paste will work too.

Can I freeze Arroz con Pollo?

Absolutely. Let it cool completely, then transfer to airtight containers. It will keep in the freezer for up to 2 months. To reheat, add a splash of broth or water to keep the rice from drying out.

Have you tried Arroz con Pollo? Then make sure to rate and review this recipe so others can enjoy it too. This dish has been a favorite in my kitchen for years, and I hope it becomes one of your go-to meals as well. It’s comforting, full of flavor, and perfect for any night of the week. Happy cooking!