Arroz con Pollo

Arroz con Pollo

The Spruce / Julia Estrada

Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 6 servings

This classic dish appears throughout many regions of the Americas because of its universal appeal and the Iberian heritage shared among Latin American countries. Other dishes with similar distinction include picadillo, empanadas, and rice pudding.

Several countries produce a clearly differentiated version of arroz con pollo (ah-ROHS cohn POH-yoh). In Peru, for example, the rice contains plentiful cilantro, and the chicken comes in intact pieces; in Costa Rica, they use shredded chicken and serve the dish with potato chips.

This Mexican version of arroz con pollo includes large cubes of chicken and spicy green chilies. You can substitute mild green pepper if you prefer. This quick, easy, and flavorful preparation makes a great one-dish lunch or dinner.

Ingredients

  • 3 tablespoons vegetable oil or pork lard

  • 1 small white onion, medium dice

  • 1/2 cup chopped fresh green chilies (such as poblano), seeds and veins removed

  • 2 cups long-grain white rice

  • 2 pounds boneless, skinless chicken, cut into 1 to 1 1/2-inch cubes

  • 2 cloves fresh garlic, peeled and chopped

  • 3 3/4 cups chicken broth or 2 (15-ounce) cans chicken broth

  • 2 cups tomato puree or 1 (15-ounce) can tomato sauce

  • Kosher salt, to taste

  • Chopped onion, cilantro, diced chilies, for garnish

Steps to Make It

  1. Gather the ingredients.

    Arroz con Pollo ingredients

    The Spruce / Julia Estrada

  2. Heat oil or lard in a large pot or Dutch oven over medium-high heat. Saute onions and chilies for 2 to 3 minutes, or until they turn fragrant.

    onions and chilies in a pan

    The Spruce / Julia Estrada

  3. Add rice and cook, stirring frequently, for about 1 minute, until it turns translucent.

    rice with onion and chili mixture in a pan

    The Spruce / Julia Estrada

  4. Add chicken and garlic and cook for about 2 more minutes, stirring once or twice.

    chicken and garlic added to the rice mixture in the pot

    The Spruce / Julia Estrada

  5. Pour in broth, tomato puree, and salt and bring mixture to a boil. Reduce heat immediately until liquid barely simmers.

    Arroz con Pollo ingredients in a pot

    The Spruce / Julia Estrada

  6. Cover pot and let simmer undisturbed for 25 minutes. Take pan off of heat and let sit, without lifting the lid, for an additional 5 minutes (or up to half an hour).

    Arroz con Pollo in a covered pot

    The Spruce / Julia Estrada

  7. Serve arroz con pollo with a garnish of chopped onion, cilantro, or diced chilies.

    Arroz con Pollo in a pot

    The Spruce / Julia Estrada

Recipe Variations

  • Add a handful of veggies (carrots, peas, green beans, etc.) when you add the broth for extra color, flavor, and nutrition.
  • Use peeled and diced tomatoes instead of tomato puree if you prefer white rice with red specks.
  • Add a little bit of achiote paste to your arroz con pollo to give it an appealing yellow color.
  • Vary the type of chili pepper or bell pepper used—try a red pepper instead of a green one.