Arroz Con Pollo

a super midweek one pan dish
A super midweek one pan dish
Share it on your social network:
Or you can just copy and share this url


2 lbs Chicken thighs and/or drumsticks, skin-on bone-in, dried with a paper towel
Kosher Salt to taste
Black pepper to taste
2 tsp Olive oil
1 small Yellow onions diced
1 Red bell pepper stemmed, de-seeded, and diced
1 Yellow bell pepper stemmed, de-seeded, and diced
3 cloves Garlic finely chopped
1 tbsp Cumin ground
1 tsp Garlic powder
⅛ tsp Cayenne pepper powder
1 tbsp Tomato paste
1 ¼ cups White rice long-grain
2 ¼ cups Chicken broth low-sodium
1 cup Frozen peas
¼ cup Cilantro chopped fresh, plus more for garnishing
1 Lemon wedges, for serving

Nutritional information


Arroz Con Pollo


Arroz con pollo is a one pan dish that I make at least once a week. My family loves it because not only does it taste delicious, they love getting stuck into the thighs and drumsticks and eating them with their fingers.

Start by browning the chicken pieces all over in a large skillet. Remove the chicken from the pan and sauté onion and red and yellow bell pepper in the juices. Add spices, garlic and tomato paste before stirring in rice and placing the chicken pieces on top. Pour chicken broth over the rice and cook for 20-25 minutes. 5 minutes before serving, scatter frozen peas over the top and leave for a few minutes to defrost. Serve garnished with cilantro and lemon wedges.

To make Arroz con pollo, you will need the following ingredients:

Ingridiens for Arroz Con Pollo

Steps to make Arroz Con Pollo


Season chicken


Season chicken thighs and drumsticks generously with salt and black pepper.


Brown chicken


Heat 2 teaspoons of olive oil in a large, non-stick skillet or frying pan over medium-high heat. Cook the chicken pieces, skin side down for 5-7 minutes until the skin is golden brown. Turn the chicken pieces and continue cooking until browned all over.


Mix spices


Mix 1 tablespoon of ground cumin, 1 teaspoon of garlic powder and ⅛ teaspoon of cayenne powder together in a small bowl.


Set chicken aside


Remove the chicken from the pan and set to one side. Leave the cooking fat in the skillet.


Sauté peppers and onions


Place 1 chopped onion and the chopped red and yellow bell peppers in the skillet. Season with ½ a teaspoon of kosher salt. Sauté the vegetables for 6 - 8 minutes over medium heat, stirring occasionally.


Add garlic, tomato paste and spices


Stir in three finely chopped garlic cloves, the spice mixture, and 1 tablespoon of tomato paste to the skillet. Cook for one more minute until fragrant.


Add rice


Add the rice and stir continuously for 15 to 30 seconds as it toasts.


Add chicken pieces and broth


Spread the rice mixture into an even layer at the bottom of the skillet. Arrange the browned chicken pieces and their juices on top of the rice mixture. Pour in 2 ¼ cups of chicken broth. Place a lid on the pan and bring to a simmer.




Cook for 22-25 minutes until the rice has fully absorbed the liquid and the chicken pieces are cooked through.


Add frozen peas and leave to rest


Remove the lid and scatter the frozen peas in an even layer on top of the cooked rice. Turn off the heat and place the lid on the pan again to allow the peas to defrost and warm through, about 5 minutes.



Serve garnished with chopped cilantro and wedges of fresh lemon.

Arroz con pollo is a delicious dish Mexican inspired dish which is perfect for a midweek winter warmer. Everything cooks in the same pan which cuts down on washing up. Try it out soon and please come back to leave a review.

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

Korean Beef and Rice Recipe-How To Make Korean Beef and Rice-Delicious Korean Beef and Rice
Korean Beef and Rice
Quinoa Unstuffed Peppers Recipe-How To Make Quinoa Unstuffed Peppers-Delicious Quinoa Unstuffed Peppers
Quinoa Unstuffed Peppers
Add Review
Add Comment

Recipe Reviews

Average Rating:
Total Reviews: 30
Everleigh Zohn

Easier to make than I expected honestly, going to be making this once a week for me and the hubby.

Princess Vanderkooy

My god this was AMAZINGLY zesty and made my mouth water just by looking at it, I recommend making this for anyone who loves Mexican food.. never buying from the resturant again now that I know how to make it myself

Brynleigh Akutagawa

I'd recommend adding a little more lemon if you're Hispanic [like myself] one won't be enough lol, but totally good recipe.

Paisleigh Wenners

Very flavorful i've never made any sory of Spanish food before but this arroz con pollo I KNOW I perfected, it's wayyy too good to be wrong.

Anne Rolader

Cooked this for me and the family on Spanish Tuesday instead of tacos, so glad we switched out the tacos for this, I added some sourcream on the top and drank some Malta goya, loved it.

Sailor Mahaffie

Made it exactly how the steps showed and even followed the time, turned out purrrfectly because of it, follow each instruction to the dot.

Meredith Caretti

Hmm, my chicken actually turned out a little dry sadly, the flavours were still there though so it was good.

Milani Gefre

Great recipe, thanks for sharing this i'm happy with it.

Scout Bohnet

The rice burnt on the bottom and there were some black pieces, I think I messed up cause i followed the time :( Going to lower the heat on my stove and try again.

Paula Vavra

Bookmarked this page, love love loved this!!! Happy me, happy kids and happy husband!

Zaria Vinette

Used boneless chicken breat instead of drumsticks, was very good!

Alia Blish

Beautiful and delicious, looks don't decieve with this one, would recommend to any chicken and rice fans.

Royal Lendo

Reminded me of when I went to a Mexican resturant in L.A tasted exactly like this, really glad I could replicate this delicious meal.

Anneliese Feigelson

I love this arroz co pollo recipe more than life, honestly the best Spanish dish I've ever made.

Kaleigh Lemert

This was awesomely simple and fun to make I'm satisfied with how it turned out and will be digging about for my dinners to make on this site.

Maryjane Jedziniak

This and the Mexican baked fish are absolutely delicious, thanks so much for making my life easier.

Hana Parhm

Super tasty, can't wait to share this recipe with my grandma tomorrow, she's Hispanic and I've been trying to impress her for weeks with my cooking,LOL!

Abbie Stinchfield

Dodged the peas like I dodge bees!! Not a fan of the green little balls in my rice, but the rest of the ingridents were delish!

Carsyn Stuckel

Took me a long time to make this and kinda burnt the rice a bit. Everything was still edible though just going to leave it for less time when I make it again.

Cara Plescia

Very delicious dish will be cooking this a lot now that i know about it thanks.

Flora Ollivier

Didn't expect to make this as easily as I did, sure it takes a while but by god this was good!!

Whitney Oalmann

Managed to perfect this and I COULD NOT be happier, I had this with some platains on the side and malta goya drink, was just as good as all the Cuban and Mexican resturants in town.

Nya Kley

My husband said we'll never be going to anymore resturants because he prefers my food over anything he's ever eaten and after making this I believe him!!

Elodie Buechele

Book marked this and the keto chicken meatballs, going to have my family rate both and tell me which one they like best but for me the arroz con pollo already won.

Analia Trautz

Incredible recipe this arroz with chicken is super delicious and way superior to the quinoa unstuffed peppers ecipe I tried earlier

Elianna Gehlen

Should've known about this recipe earlier, it's so much better than the Korean beef and rice, way more flavourful and exactly what I was searching for in a dish.

Adrienne Lauf

I added some sliced bananas to the rice and had some plantains on the side of mine to fully transform this dish into something Hispanic and it was terrfic, going to be cooking this again.

Audree Savich

Kinda difficult in my opinion I'd probably rate this a hard one to cook but loved it nonetheless and will try to do better next time.

Samara Acar

Licked the plate after I was done and I've never done that for any dish but this was far too delicious to leave anything on it, going to make this every week starting from now.


Well done! Thanks for sharing recipe!

Write your own review

You can optionally upload your own image along with a review

Add Your Comment