Arroz con Pollo, also called rice with chicken, is a comforting one‑pot meal loaded with savory spices and bright flavors. It’s a popular, satisfying dish across many Latin American and Spanish households—easy to prepare and perfect for weeknight dinners.
The Best Arroz con Pollo Recipe
This arroz con pollo recipe brings chicken, rice and a vibrant homemade sofrito together in one pot for an easy, flavorful meal. The sofrito—a blend of pepper, onion, garlic and cilantro—builds the foundation of flavor that makes this version especially delicious. The dish is complete on its own, so you don’t need sides unless you want them.
Ingredients Needed
- Chicken thighs: Boneless, skinless thighs stay juicy; swap for breast if preferred but avoid overcooking.
- Onion: Finely diced.
- Spices: Ground coriander, cumin, turmeric, salt and oregano to season the dish.
- Chicken stock: Use stock for rich flavor; if using water, adjust salt to taste.
- Bay leaves: For extra aroma.
- Rice: Long- or medium-grain white rice works well.
- Olives & capers: Green olives and capers add briny depth.
- Lime juice: Brightens the finished dish.
- Peas: Added at the end for color and a bit of sweetness.
- Sofrito: Homemade blend of cubanelle pepper (or substitute), cilantro, onion, garlic and cumin.
- Sauce: A quick mayo-lime-sofrito sauce to drizzle on top.
How to Make the Best Arroz con Pollo
- Make the sofrito. In a food processor combine cubanelle pepper (stemmed and seeded), cilantro, onion, garlic and cumin. Blend until combined. Reserve about 2 tablespoons for the sauce and set aside.
- Sear the chicken. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the chicken and sear 2–3 minutes per side until browned but not fully cooked. Remove and set aside.
- Sauté the aromatics. Add remaining oil to the pot and sauté the diced onion 3–4 minutes until it begins to color.
- Add spices. Stir in coriander, cumin, turmeric, salt and oregano and cook 1–2 minutes to bloom the spices.
- Add rice and liquid. Stir in the rice and sauté one minute. Pour in chicken stock, most of the sofrito (reserve 2 tablespoons for the sauce), and add bay leaves. Nestle the seared chicken back into the pot.
- Simmer. Cover and simmer on low-medium heat for about 20 minutes, or until rice is tender and liquid is absorbed.
- Fluff and finish. Fluff rice with a fork and stir in the olives, capers and peas. Adjust seasoning with salt and pepper.
- Make the sauce. Whisk together mayonnaise, lime juice and the reserved sofrito until smooth.
- Serve. Spoon arroz con pollo onto plates and drizzle with the sofrito mayo. Serve hot and enjoy.
Recipe Tips & Variations
- Substitute peppers: If you can’t find cubanelle, use poblano or a green bell pepper for similar flavor and texture.
- Olives optional: Omit olives if you don’t like them; keep capers for briny brightness.
- Chicken options: Skinless, boneless thighs are recommended for tenderness. You can use bone-in thighs or chicken breast, but cooking times may vary and skin won’t stay crispy if cooked in the rice.
Frequently Asked Questions
What is sofrito?
Sofrito is a flavor base used in Spanish and Latin American cooking, typically made from peppers, onions, garlic and spices. Some regional versions include tomato or extra herbs like cilantro. It serves a similar purpose to a French mirepoix as the aromatic foundation of many dishes.
Can I make sofrito without a food processor?
Yes. Finely chop the ingredients by hand until they are very small. It takes more time but produces the same flavorful base.
How should I store leftover arroz con pollo?
Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat until hot. Store the sofrito sauce separately for up to 3 days.
More Easy Dinner Recipes to Try
- Peruvian Chicken with Green Sauce
- Greek Chicken Meatballs
- Beef Enchilada Skillet
- Chicken Biryani
- Chicken Fried Rice
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Arroz Con Pollo
Ingredients
- 2 tbsp olive oil, divided
- 1 lb boneless skinless chicken thighs
- 1 medium onion, diced
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp ground turmeric
- 1/2 tsp salt
- 1/2 tsp oregano
- 2 cups medium grain white rice
- 2 1/2 cups chicken stock
- 2 bay leaves
- 1/4 cup olives, sliced
- 2 tbsp capers
- 3 tbsp lime juice
- 1 cup peas, thawed
Sofrito
- 1 cubanelle pepper, stemmed and seeded
- 1 cup cilantro
- 1 small onion
- 6 cloves garlic
- 1 tsp cumin
Sauce
- 1/2 cup mayonnaise
- 1 tbsp lime juice
- 2 tbsp sofrito, reserved
Instructions
Sofrito
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In a food processor combine the cubanelle pepper, cilantro, onion, garlic and cumin. Blend until combined. Reserve 2 tablespoons and set aside.
Arroz Con Pollo
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Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the chicken and sear 2–3 minutes per side until browned. Remove and set aside.
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Add remaining oil to the pot and sauté the onion 3–4 minutes until it begins to color. Stir in coriander, cumin, turmeric, salt and oregano and cook 1–2 minutes.
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Add rice and sauté 1 minute. Pour in the chicken stock, add the sofrito (minus the reserved 2 tbsp) and bay leaves, then return the chicken to the pot. Cover and simmer 20 minutes, or until rice is tender and liquid is absorbed.
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Fluff the rice with a fork. Stir in olives, capers and peas. Season with salt and pepper and serve immediately with the sofrito mayo.
Sofrito Sauce
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Whisk mayonnaise, lime juice and reserved sofrito together in a small bowl. Drizzle over plated arroz con pollo.
Nutrition Information
Carbohydrates: 63 g
Protein: 24 g
Fat: 25 g
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