Florida-Style Arroz Con Pollo

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 09/27/19
Arroz con Pollo

Dorling Kindersley / Getty Images
Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
842 Calories
36g Fat
58g Carbs
68g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 842
% Daily Value*
Total Fat 36g 46%
Saturated Fat 9g 47%
Cholesterol 190mg 63%
Sodium 1274mg 55%
Total Carbohydrate 58g 21%
Dietary Fiber 5g 17%
Protein 68g
Calcium 110mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a classic Spanish-style chicken and rice recipe made with chicken parts, rice, saffron, garlic, and other vegetables and seasonings. The recipe is a classic in many Latin American countries, and it is a popular dish in Florida.

Ingredients

  • 1 broiler-fryer chicken (about 2 1/2 to 3 pounds, cut into serving pieces)
  • 2 teaspoons salt (divided)
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 medium onion (chopped)
  • 1 red bell pepper (seeded and chopped)
  • 1 can (15 ounces) tomatoes (diced, drained)
  • 2 large cloves garlic (minced)
  • 1/4 teaspoon hot pepper sauce
  • 1 1/2 cups uncooked long-grain white rice
  • 2 1/2 cups chicken broth (low sodium preferred)
  • 8 saffron threads
  • 1 cup frozen peas (thawed)

Steps to Make It

  1. Gather the ingredients.

  2. Sprinkle the chicken pieces lightly with 1 teaspoon of salt and the ground paprika. 

  3. Heat the oil in a large skillet or saute pan over medium heat. Add the chicken pieces and brown on all sides, about 10 to 12 minutes total. Remove the chicken to a plate and set aside.

  4. Add the onion, red bell pepper, and tomatoes to the skillet. Saute until the onion is translucent. Add the garlic and saute for 1 to 2 minutes longer. Add the hot pepper sauce and the rice. Saute for about 3 to 5 minutes, or until the rice is well coated with the fat. 

  5. Add the broth to the pan and bring to a boil; crumble the saffron threads over the mixture. Add the chicken pieces to the rice. Cover the pan and simmer for about 20 minutes, or until the rice is tender. Stir occasionally.

  6. Stir the rice and add the peas. Cover and simmer for about 5 minutes longer.

  7. Taste and adjust seasonings with more salt or hot sauce, as needed. 

  8. Serve hot with a green salad.

  9. Enjoy!