Arroz con Pollo literally means “rice with chicken” in Spanish. Popular across Latin America, this comforting one-pot dish features fragrant sofrito, tender rice, and succulent chicken on the bone. It’s freezer-friendly and perfect when you want a hearty, satisfying meal.
I have a confession: I love carbs. Pasta, rice, baguettes, potatoes — I don’t discriminate. There’s something irresistibly comforting about a plate of creamy mashed potatoes or a crusty baguette straight from the oven. When cravings hit, I’d rather indulge and be satisfied than wake up raiding the fridge at 2 a.m.
This time I turned to rice. Rice is a staple around the world and one of my favorite indulgences. Dishes like Russian plov — a slow-cooked mix of rice, meat, and spices — are irresistible when done right. Variations of rice-and-meat dishes exist worldwide, and one I’ve always loved is arroz con pollo. Notice the order: rice with chicken, not chicken with rice. In arroz con pollo the rice is the star and the protein supports it.
Arroz con pollo appears in many Latin American countries — Mexico, Puerto Rico, Cuba, and more. Regional versions differ in heat level and sauce, but most share a key element: sofrito. Sofrito, made from onions, garlic, and green peppers, builds the aromatic base and gives the dish its signature flavor.
Another typical ingredient is a packaged seasoning blend commonly found in Latin grocery aisles. In many households, this mix adds a familiar, distinctive note that complements the sofrito and tomatoes.
Rice texture varies by region: some versions are stickier, while others aim for separate, fluffy grains. I prefer a fluffier rice where each grain is distinct. Traditionally, bone-in, skin-on chicken pieces are used for more flavor, though boneless works if you prefer.
As a chef I love experimenting with flavors and techniques from different cuisines. After studying several arroz con pollo methods, I noticed many similarities to my plov technique, so I adapted those elements here. One of the best things about this recipe is that it’s ideal for making a large pot and freezing leftovers for another meal.
When the dish is ready, the aroma is irresistible. I often dig out the rice and leave the larger chicken pieces for others, savoring the flavorful, tender grains. It’s the kind of meal that leaves you blissfully full and happy — and more than worth the indulgence.
Arroz con Pollo…One Pot Mexican Rice and Chicken
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- Author: Mila Furman
Description
Arroz con Pollo is a beloved Latin comfort dish of aromatic sofrito, tender rice, and flavorful chicken. This version is made in one pot and freezes well for easy meals later.
Ingredients
Scale
- 5 boneless or bone-in chicken thighs and/or drumsticks (if using boneless, cut into large bite-size pieces)
- 2 bone-in chicken breasts (or boneless, halved)
- 2 large onions, medium dice
- 1 large green pepper, medium dice
- 3 cups enriched parboiled long-grain rice (soaked)
- 8 garlic cloves, minced
- 1 large tomato, diced
- 1/2 bunch cilantro, roughly chopped
- 6 scallions, sliced
- 1 can Mexican-style diced tomatoes with chiles
- 2 packets Goya Sazon con cilantro y tomate
- Goya Adobo seasoning to taste
- 1 tsp red pepper flakes (adjust to taste)
- 3 tbsp turmeric (for color)
- salt to taste
- oil for frying
Instructions
- In a heavy-bottomed pot, pour about 1/2 inch of oil and heat until smoking.
- Season the chicken on both sides with Goya Adobo seasoning.
- Add the chicken to the hot pan without overcrowding. If excess liquid accumulates, pour it off and reserve it. Browning works best with a dry surface.
- Once browned, remove the chicken and set aside.
- Reduce heat to medium-high. Add onions, green peppers, garlic, and red pepper flakes. Cook until vegetables are translucent but not caramelized.
- Return the meat to the pot and add the diced tomato, canned tomatoes with chiles, turmeric, and seasoning packets.
- Add boiling water just enough to cover the mixture. Taste and adjust salt and seasoning, keeping in mind the rice will absorb flavors. Add any reserved meat juices. Lower heat to low.
- Do not stir. Cover and leave undisturbed for about 45 minutes to allow flavors to meld and the mixture to cook through.
- After that time, drain the soaked rice and gently layer it over the sofrito and chicken mixture, creating a light “blanket.” Slowly pour boiling water to cover the rice by about 1/2 inch.
- Turn the heat to high and cook until all liquid is absorbed. The rice is done when there is no visible liquid bubbling up.
- Once dry, turn off the heat and keep the pot covered for 30–60 minutes. Only then should you gently fluff and mix.
- Stir in the chopped cilantro and sliced scallions before serving. Enjoy!
- Category: Entree
- Cuisine: Latin
