Arroz con Pollo

No combination feels quite as familiar as chicken and rice — which likely explains why there are endless versions of the duo in different cuisines and cultures. Perhaps it’s the fact that rice itself is so varied, and chicken is the perfect canvas for building flavor. Whatever the case may be, there’s never a bad time to make chicken and rice — like this traditional arroz con pollo, for instance.

Growing up, arroz con pollo was, like a Cuban roast pork, always synonymous with celebration in my family. It was that type of dish someone would always request my uncle make on their birthday or graduation. When I went away to college, however, I had to learn how to make classic Cuban dishes like arroz con pollo myself.

Even if you don’t cook large dinners often, everyone should have an easy arroz con pollo recipe to keep coming back to time and time again.

Arroz con pollo, which is Spanish for “rice with chicken,” is a traditional dinner that’s common throughout Latin America and the Caribbean. Arroz con pollo usually consists of bone-in chicken that is first seared and then cooked together with rice, vegetables, aromatics, and liquids such as chicken stock, wine, beer, and water. The dish shares similarities with the Spanish dish paella, which sometimes, although not always, includes chicken. 

There are many different variations of arroz con pollo across Latin American and the Caribbean (some of which go by a different name), but they all almost always include bone-in chicken cooked together with rice and various aromatics like onions, garlic, bell peppers, tomato sauce, bay leaves, beer, and white wine. Many versions of arroz con pollo also traditionally include the use of sazón (an all-purpose Latin seasoning), ground annatto seeds, and/or saffron, which commonly gives the dish a vibrant yellow or orange color. This version in particular, however, is based off of the Cuban style I grew up with.

I’m not a huge fan of peas in most recipes, but since the addition of peas (like white wine) is one aspect of the dish that’s quintessentially Cuban, I’ve left it in. Also, I’ve learned to love peas, even if it’s solely in this dish! That said, you can customize this dish to your liking and swap in other ingredients you like, too.

• Season and cook the chicken. Although it comes down to preference, arroz con pollo is traditionally made with bone-in chicken. Use thighs or drumsticks (or a mix of both) for the most tender and flavorful results. Season the chicken with sazón or a mix of garlic powder, onion powder, salt, pepper, oregano, and cumin. You can also use citrus juice, such as sour orange juice, if desired. Let the chicken marinate at least one hour or up to overnight.
• Sear the chicken: Sear the seasoned chicken in a large pot with oil over medium- high heat. You just want to sear the chicken, not fully cook it, to help build flavor in the dish. If you’re working with a lot of chicken, do this in batches until all the chicken is browned on all sides.
• Cook the aromatics: Remove the chicken from the pot and add in the onions and bell peppers and allow them to soften slightly. Next, add the garlic and stir for a couple of minutes. Then add the white wine or beer, tomato purée, oregano, and cumin. Add the rice, chicken broth, sazón or saffron, and bay leaves to the pot and stir occasionally for a few minutes. Increase the heat, bring to a gentle boil. Cover the pot, reduce the heat to low, and let cook for about 20 minutes.
• Stir the rice and chicken: After 20 minutes, remove the lid and stir the rice and chicken to incorporate the excess liquid. Cover the pot again and let cook for an additional 15 minutes. Remove the lid, add peas, if desired, cover the pot for just a few minutes. Remove from the heat, stir the mixture, and serve. 

While arroz con pollo itself is considered a complete meal, there are other dishes that would go well with the dish. Tostones, flan, and an avocado salad, would all be great served with arroz con pollo. Additionally, you can serve arroz con pollo with a fun drink such as your favorite beer or a fall sangria.