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4.85 from 20 votes

Arroz con Pollo Recipe

Arroz con Pollo is a comforting, one-pot meal from Latin America. This version is a family favorite and is a cross between paella and arroz con pollo.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner
Cuisine: American, Latin America, Peruvian
Keyword: arroz con pollo peruano, arroz con pollo receta, como hacer arroz con pollo, easy arroz con pollo
Servings: 6
Calories: 256kcal
Cost: $12


  • 1 large pot or braiser


  • 4 bone-in chicken thighs (skin on)
  • 2 bone-in drumsticks (skin on)
  • Kosher salt
  • 1 tablespoon neutral oil (I like to use avocado oil)
  • 1 yellow onion peeled and diced
  • 1/2 red bell pepper peeled and minced
  • 5 garlic cloves peeled and minced
  • 3 roma tomatoes minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground smoked paprika
  • 3/4 teaspoon turmeric powder
  • 1 teaspoon saffron
  • 1/4 teaspoon red pepper flakes
  • 2 cups medium grain rice (see below for more options)
  • 4 cups chicken stock
  • 1 cup pitted green olives
  • 1/3 cup frozen peas


  • Sprinkle both sides of the chicken with salt
  • In a Dutch oven, heat oil over medium-high heat. When oil is hot, add chicken, skin side down, until browned, about 5 to 7 minutes. Flip the chicken, using tongs, and cook on opposite side until golden brown, about 5 minutes. Transfer to plate and set aside.
  • Reduce heat to medium, add onion and red bell pepper, and cook until translucent, about 7 minutes. Add garlic to the top of the onions and cook until fragrant; 2 minutes or so. Add the tomato and scrape the bottom of the pot removing any of the chicken fat pieces (hello! flavor!!). Next, add spices: cumin, paprika, turmeric, saffron, crushed red pepper and 1 1/2 teaspoons of kosher salt and mix.
  • Pour in rice and give it a good mix, coating it with the tomato mixture. Cook for about a minute or so. Place chicken atop of rice mixture, and disperse the olives all around atop the rice.
  • Pour just enough chicken stock to cover the rice, about 3 1/2 cups. Bring the pot to a simmer and then reduce heat to low. Cook, covered, for about 30 to 34 minutes, and until rice is tender.
  • Note: Throughout the cooking process, I checked on it every 15 minutes or so and topped it off with about 1/4 cup of stock each time. In the end, I added 4 cups of chicken stock total. Also, in the last 15 minutes, I salted to taste, adding about 1/4 teaspoon more salt.
  • When it's ready, turn the heat off. Sprinkle the peas on top and cover with a lid for 2 minutes. Just until the peas are thawed and bright green. Serve immediately.
  • Leftovers: This stays good in the fridge for up to 3 days. It's great reheated in the microwave. You may need to add a splash of water to it to loosen it up right before the microwave!


Let's Talk About Other Rice Options: 
Long-grain: you can absolutely use long-grain rice for this recipe. You may need to add more water so I would just watch it throughout the process. 
Arborio: believe it or not, rice for risotto works for this dish--it's delicious. So if you have it, no biggie, use it! 
Le Creuset Braiser | Le Creuset Dutch Oven | Oxo Tongs | Chef's Knife | OXO Measuring Cups | OXO Measuring Spoons | Cutting Boards |


Calories: 256kcal | Carbohydrates: 12g | Protein: 2g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 56mg | Potassium: 34mg | Fiber: 3g | Sugar: 5g | Vitamin A: 56IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 3mg