Arroz Con Pollo

By Jen Paleracio | March 2, 2021

The root motherland of Arroz Con Pollo is Spain, although it was claimed as a native dish in Latin America. Arroz con pollo means “rice and chicken” it’s popular and a classic dish in Puerto Rico. There are many different traditional ways to prepare it, and today, I want to share with you my version of this dish.

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Prep your ingredients:

  • I used skinless boneless chicken thighs and cut them into bite-sized pieces.
  • Rinse and drained two cups of white rice (I used long grain Jasmine rice).
  • One bell pepper, deseed, cut into cubes
  • One cup of frozen green peas
  • One yellow onion, chopped
  • Two vine tomatoes, deseed, cut into small diced
  • Two and a half cups chicken stock (or broth)
  • Juice of one lime (about two tablespoons)
  • Two tablespoons tomato paste (don’t use tomato sauce)
  • Two tablespoons soy sauce
  • Cilantro for garnish
  • For the spices: garlic powder, cumin, paprika, chili powder, dried oregano, turmeric, and one teaspoon salt. 

These spices brings so much flavor to this dish:

Watch the video

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Arroz Con Pollo

Jen Paleracio
Spanish rice with chicken. Flavored with different spices that brings the Latin flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Latin American

Equipment

  • Heavy bottom pan with a fitted lid.
  • Spatula
  • Bowls
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • Bowls

Ingredients
  

  • 1 pound skinless boneless chicken thighs, cut into bite-sized pieces
  • 2 1/2 cups chicken broth or stock
  • 2 cups white rice, long-grain Jasmine rice
  • 1 cup frozen green peas
  • 2 vine tomatoes, deseed, cut into small diced
  • 1 bell pepper, deseed, cut into cubes
  • 1 yellow onion, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons tomato paste
  • Juice of one lime, about 2 tablespoons
  • cilantro for garnish

FOR THE SPICES

  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon cumin

Instructions
 

  • Season the chicken with soy sauce, toss to coat well. Set aside, let it sit for at least five minutes.
  • Rinse and drain the rice, and set aside.
  • Heat a pan with oil. Add the chicken and cook for 5-7 minutes on each side or until golden brown. Once the chicken is done cooking, use the spatula to push them on one side of the pan.
  • Add the onion, saute for two minutes or until tender. Add the bell pepper, diced tomatoes, and tomato paste, stir to combine.
  • Add the spices, stir and then add the rice. Constantly stirring until everything's well combined.
  • Add frozen peas and chicken broth, stir to combine. Bring to a boil, cover, lower the heat, and simmer for 10 minutes or until all liquid has been absorbed. Fluff the rice with a fork, garnish with cilantro.

Notes

  • Use a heavy bottom pan to cook the rice so it’ll not stick on the pan. 
Keyword chicken, chili powder, garlic powder, latin cuisine, oregano, rice, turmeric

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