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.
What is Arroz con Pollo?
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.What Ingredients are in Arroz con Pollo?
There are many different variations of arroz con pollo across Latin America 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.What to Serve With Arroz con Pollo
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.Arroz con Pollo
Serves 6 to 8- 1 cup fresh or bottled sour orange juice
- 1 tablespoon plus 1 teaspoon dried oregano, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 plus 1/8 teaspoon ground cumin, divided
- 1/2 teaspoon freshly ground black pepper
- 4 chicken drumsticks
- 4 bone-in, skin-on chicken thighs
- 1/4 large white onion
- 1 small red bell pepper
- 4 garlic cloves
- 2 tablespoons olive oil
- 2 cups Valencia (also known as bomba) rice
- 1 cup dry white wine
- 1/4 cup tomato purée
- 3 1/2 cups low-sodium chicken broth
- 1 (.17-ounce) packet sazón with saffron
- 2 bay leaves
- 1/2 cup frozen peas
- Thinly sliced, jarred pimento peppers, for garnish (optional)
1. Place 1 cup sour orange juice, 1 tablespoon of the dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon of the ground cumin, and 1/2 teaspoon black pepper in a large bowl and stir to combine. Add 4 chicken drumsticks and 4 bone-in, skin on chicken thighs and toss until even coated. Let the chicken marinate for at least 1 hour at room temperature, or cover and marinate in the refrigerator up to overnight.
2. Mince 1/4 large white onion (about 3/4 cup). Trim and mince 1 small red bell pepper (2/3 cup) and 4 garlic cloves.
3. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot on medium-high heat until shimmering. Meanwhile, remove the chicken from the marinade and pat dry with paper towels; discard the marinade.
4. Add the chicken thighs skin-side down to the pot and sear until browned, about 5 minutes per side. Transfer to a large plate and repeat searing the chicken drumsticks.
5. Reduce the heat to medium. Add the onion and bell pepper to the now-empty pot and sauté, stirring occasionally, until softened, 5 to 7 minutes. Meanwhile, place 2 cups Valencia rice in a fine-mesh strainer and rinse under cool running water until the water runs mostly clear. Set aside in the strainer to continue to drain.
6. Add the garlic to the pot and sauté, stirring occasionally, until fragrant, about 1 minute. Add 1 cup dry white wine, 1/4 cup tomato purée, the remaining 1 teaspoon dried oregano, and remaining 1/8 teaspoon ground cumin. Stir until combined.
7. Return the chicken and any accumulated juices on the plate to the pot. Add 3 1/2 cups low-sodium chicken broth and 1 (.17-ounce) sazón with saffron packet, and stir until dissolved. Add the rice and 2 bay leaves and stir to combine. Increase the heat to medium high and bring to a boil. Cover, reduce the heat to low, and cook for 20 minutes.
8. Uncover and use a wooden spoon to gently stir the rice and chicken, going all the way to the bottom. The liquid should be partially absorbed. Cover and cook for 15 minutes. Uncover and stir again. Sprinkle with 1/2 cup frozen peas but do not stir. Cover and cook until most of the liquid is absorbed, about 10 minutes more. Remove the pot from the heat. Uncover and gently stir the peas into the rice. Let cool for 5 minutes before garnishing with thinly sliced pimento peppers if desired.
Recipe notes
Substitutions: You can substitute 1/4 cup lemon juice plus 3/4 freshly squeezed orange juice for the sour orange juice.
Make ahead: The chicken can be marinated in the refrigerator up to one day ahead.
Storage: Leftovers can be refrigerated in an airtight container for up to four days.
