Arroz Con Pollo Classic Latin Rice and Chicken

Recipe Introduction

Quick Hook

Oh my gosh, I still get nostalgic thinking about Arroz Con Pollo (Latin Rice from family dinners. I made this Pollo Recipe last weekend.

The scent of saffron or achiote hits you first.

My first try was messy. I burned the sofrito once. Lesson learned: slow and steady wins.

Brief Overview

Arroz Con Pollo comes from Spain and spread across Latin America. It’s beloved in Puerto Rico, Colombia, and beyond, sitting proudly among Colombian Dishes and Recetas Mexicanas alike.

Difficulty is medium. Expect 20 minutes prep and 45 55 minutes cook . Total time about 65 75 minutes .

It yields six generous servings. Serve with fried plantains or a crisp salad.

Main Benefits

Top health pick: protein rich chicken with vegetables. This ranks high among Chicken And Rice Dishes for balance and comfort.

Perfect for weeknight family dinners or a lazy Sunday supper. It’s an ideal One-pot Latin dinner that feeds a crowd.

What makes this special? The sofrito recipe and a hint of achiote chicken color. The rice turns golden like classic Arroz amarillo.

Bone-in chicken gives deep flavor, just like the best bone-in chicken thighs recipes.

I’ll be honest. The first time I used saffron, I felt fancy. The next week I used achiote paste. Both worked.

Both made people smile. My abuela used to say, “Food is memory.” True story.

A quick stat: multicultural kitchens now inspire over half of home cooks. That explains the mash-up of techniques here. You’ll find Spanish browning, Latin sofrito, and a touch of Colombian comfort.

Small tips before we move on: brown the chicken well. Don’t lift the lid while rice simmers. Check the chicken reaches 165° F ( 74° C) if you want to be safe.

Ready? I’m excited to share the full ingredients list next. You’ll see exactly what goes into this cozy, flavor packed dish. Now, onto the ingredients.

Ingredients & Equipment

Fun little stat: most family recipes use bone-in cuts. That keeps things juicy. I swear by it.

Main Ingredients

For the chicken stage:

• 2 pounds (900 g) bone-in, skin-on chicken thighs. Quality: look for firm skin and pale pink meat.
• 1 teaspoon (5 g) kosher salt.
• 1/2 teaspoon (1 g) black pepper.
• 1 tablespoon (15 ml) neutral oil.

For the sofrito stage:

• 1 medium onion (200 g) , chopped.
• 1 red bell pepper (150 g) , chopped.
• 4 garlic cloves .
• 1/2 cup (15 g) cilantro leaves.
• 1 medium tomato (120 g) .
• 1 tablespoon (15 ml) olive oil.

For rice and color:

• 2 cups (390 g) long grain rice, rinsed.
• 3½ cups (840 ml) low-sodium chicken broth.
• 1 teaspoon (2 g) ground cumin.
• 1 teaspoon (1 g) dried oregano.
• A color option: 1 teaspoon achiote paste dissolved in 2 tablespoons (30 ml) water. Or use saffron or 1/2 teaspoon turmeric .

Finishers:

• 1 cup (150 g) frozen peas.
• 1/2 cup (75 g) pimiento stuffed olives.
• 2 tablespoons (14 g) butter optional.
• Fresh cilantro and 2 tablespoons (30 ml) lime juice optional.

I call this my go-to for a cozy night. It’s classic Arroz Con Pollo (Latin Rice and chicken).

Seasoning Notes

Essential combo: cumin, oregano, garlic. Add achiote or saffron. They give that Arroz amarillo tone. Aroma boosters: sautéed sofrito and a bay leaf.

Quick swaps: no achiote? Use 1/2 teaspoon turmeric plus 1/2 teaspoon smoked paprika . No cilantro? Try parsley.

Equipment Needed

Essential tools only:

• Large heavy Dutch oven, 5 6 quart (5 6 L) .
• Blender or food processor for sofrito.
• Wooden spoon.
• Kitchen thermometer to check chicken reaches 165° F ( 74° C) .

Common alternatives:

• Use a deep skillet with a tight lid.
• Chop everything by hand if no blender.
• Instant read thermometer can be omitted if you check for clear juices.

Honestly, this blend of tools and ingredients makes Arroz Con Pollo, Chicken And Rice Dishes, and Pollo Recipe nights effortless.

It’s one-pot Latin dinner magic. I’ve cooked versions from Recetas Mexicanas to Colombian Dishes. Try it once. You’ll be hooked.

Cooking Method

I love telling this one like I would to a mate. Fun stat: nearly every Latin family I know treats arroz con pollo like a hug.

My abuela used to say, "Food heals." That rings true here.

Prep Steps

Do mise en place. Chop onion, pepper, tomato. Blend a quick sofrito recipe . Rinse 2 cups rice until water runs clear.

Pat 2 pounds bone-in thighs dry. Season with 1 tsp salt and 1/2 tsp pepper.

Safety first. Wash hands after touching raw chicken. Use separate boards. Use a thermometer.

Time reminder: active prep 20 minutes .

step-by-step Process

1. Heat oil. Brown chicken skin side down until deep golden. (About 5– 7 minutes .)
2. Remove chicken. Sauté sofrito 3– 5 minutes in the fond. Stir in achiote or saffron.
3. Add rice. Toast 1– 2 minutes until grains look opaque and glossy.
4. Pour 3½ cups broth. Nestle chicken skin-up into rice.
5. Bring to a gentle boil. Reduce to low, cover, and simmer 20– 25 minutes .
6. Add peas and olives. Rest, covered, 5– 10 minutes . Check chicken reaches 165° F ( 74° C) .

Visual cues: chicken skin deep golden brown. Rice tender. Liquid absorbed. Chicken juices run clear.

This is your classic Arroz Con Pollo (Latin Rice comfort food). It sits between Arroz amarillo and richer regional plates. Think of it as a top-tier One-pot Latin dinner .

Pro Tips

Use bone-in thighs for flavor. They keep moist. If you like annatto color, dissolve achiote first. Toast rice for nuttiness.

Common mistakes: lifting the lid too soon. Overcrowding the pan when browning. Undersalting the broth.

make-ahead: cook fully, cool quickly, refrigerate up to 3 days . Reheat gently with a splash of broth.

I’ve burned the bottom once. Lesson learned: low, patient heat saves evenings. This dish blends traditions Pollo Recipe , Chicken And Rice Dishes , Recetas Mexicanas , even touches of Colombian Dishes in some homes.

Serve with fried plantains. Sip a cold agua fresca. Honestly, you’ll feel like family.

Recipe Notes

Fun fact: food is memory. I learned that making this dish. I often call it Arroz Con Pollo (Latin Rice when I write quick notes.

This old-school Arroz Con Pollo sits between comfort and fiesta. It’s a classic Chicken And Rice Dishes winner. Honestly, it feels like home.

Serving Suggestions

Serve family style in the pot. Let everyone scoop straight out. For flair, crisp some fried sweet plantains. They balance the savory rice.

A simple avocado salad cools things down. I love pairing it with a cold lager. White wine works too. This Pollo Recipe sings with tangy lime.

For a Puerto Rican twist, go full Arroz amarillo vibes and add more annatto oil. Oh, and bone-in is best.

Try Bone-in chicken thighs recipes for depth.

Storage Tips

Cool the pot quickly. Transfer to airtight containers. Refrigerate up to 3 days. For safety, reheat to 165° F ( 74° C) .

Use a thermometer. Freeze in portions for up to 3 months. Thaw overnight in the fridge. Reheat gently on low heat.

Add a splash of broth if rice looks dry. Microwave in short bursts. Stir between cycles.

Variations

Want swaps? Use boneless thighs for quicker meals. That’s a common tweak. For vegetarian nights, swap chicken for mushrooms and vegetable stock.

Try a Sofrito recipe heavy on cilantro for green flavor. Love bold color? Use Achiote chicken paste for orange gold grain.

Seasonal swap: summer corn and cherry tomatoes. Winter? Add roasted peppers and chorizo.

Nutrition Basics

Per serving, expect around 650 calories. Protein sits near 40 grams. Fat varies with skin and butter. Fiber is modest.

This dish packs iron and B vitamins. The cilantro and tomato add vitamin C. Peas give fiber and vitamin K.

It’s a balanced plate when paired with veggies.

I’ve cooked versions inspired by Recetas Mexicanas and Colombian Dishes . Each family changes one thing. That’s the beauty. Try it. Make it yours. You’ll get comfort and applause.