Chicken with Rice (Arroz con Pollo) Recipe - Allrecipes.com
Chicken with Rice (Arroz con Pollo) Recipe
  • READY IN ABOUT hrs

Chicken with Rice (Arroz con Pollo)

Recipe by  

"I grew up with this recipe, it is a meal in itself. Serve with slices of buttered bread or corn tortillas. To complete this delicious Latin dish, serve with coffee."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 45 mins
  • READY IN

    2 hrs 5 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat the olive oil in a Dutch oven over medium heat. Sear the chicken until golden, then set aside. Stir in the onion, garlic, and red pepper flakes; cook until the onions have softened, about 4 minutes. Add the rice, and season with salt, pepper, and saffron. Cook rice until golden, stirring constantly, about 10 minutes. Stir in the tomatoes, green chiles, and chicken broth. Place chicken thighs on top, then bring to a boil, cover, and place in the preheated oven.
  3. Bake for 1 hour in the preheated oven, then sprinkle the peas, pimentos, and olives on top. Pour in the water, but do not stir. Recover and continue baking until the chicken is fully cooked, about 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 25, 2007

Very very very good! There is this Cuban style place here in Corpus Christi called Havana Club and they serve tapas. Well, the food there is amazing and prepared by this awesome chef. They have arroz con pollo as one of the tapas, and it is my favorite thing to get there. It is so full of flavor like authentic arroz con pollo. Well, I found this recipe hoping to make it myself, and suprisingly it was very similar. Same great flavor and everything, except for this one had peas. I think the peas add a nice touch though. This is a very good recipe to make authentic arroz con pollo, so I suggest everyone give it a shot. You won't be disappointed.

 
Most Helpful Critical Review
Apr 26, 2010

So fake, I don't know if this is Cuban or Brazilian, but definitely not Mexican with all those peppers and olives....maybe Texmex.

 
Aug 18, 2006

Delicious! My hubby loved it also and said it's the best of my many attempts at making Arroz con Pollo. I've been trying to duplicate the Arroz con Pollo that my friend's father made many years ago (he was Puerto Rican and made absolutely the best!). This wasn't quite it, but it was delicious nonetheless. The only drawback was that, with the chicken just sitting on top of the flavorful rice, the chicken had no flavor. I recall that my friend's father simmered his on the stovetop with the chicken mixed in among the rice and flavorings so the chicken absorbed some flavor. I used frozen peas, thawed, instead of fresh peas. My husband asked what the "crunchy things" were - it was rice that needed more liquid, so next time I'll increase the amount of chicken broth. The rice would even be great without the chicken! Just the right amount of spiciness. Thanks so much!

 
Oct 12, 2008

This recipe was really yummy! I made a few changes and will make a few additional changes the next time I make it. I don't have a dutch oven so I let all the ingredients boil on the stove top and then added it to a casserole dish and then finally added the chicken back in. Also, I used chicken broth instead of water at the end. Next time I will incorporate the peas, pimentos, and olives into the rice (just my prefernce) instead of putting it on top. Also next time I will marinate the chicken (maybe in Mojo) before browning it. The chicken was cooked perfectly but lacking some flavor. Overall it was really good!

 
Jan 14, 2008

This is really really good!!! Just remember it does get a little "thick" adding a little chicken stock should do the trick. Really good

 
Nov 23, 2009

Soooo good! Eating leftovers right now! Hubby and brother-in-law (both fussy eaters) liked it too:) I made a few alterations to suit our tastes, and it was exactly what I was hoping for. The alterations I made were: (1) I substituted boneless, skinless chicken breasts instead of the skin-on chicken thighs because my husband and I don't like dark meat (therefore I put the chicken into the rice instead of on the top of it before baking as I didn't want it to dry out) and (2) I put a little less than half of the tomatoes called for and replaced with a proportionate amount of extra chicken broth so that the rice had enough liquid to cook. The full amount of the tomatoes called for looked like it would be too much... Otherwise, I followed the recipe exactly. Was just the right amount of spicy (we like medium spicy food). Will make again and again.

 
Feb 20, 2009

This was excellent. I used only 2 or 3 tablespoons of olive oil to sear the chicken, which I had seasoned first with Creole seasoning. I added 1/2 teaspoon paprika and a little parsley, 3 cloves garlic and substitued tumeric for saffron. I used 1 cup frozen peas and 1/2 cup wine in lieu of water. Delicious.

 
Nov 27, 2007

Made this last night. I left out the jalapenos because the kids do not like hot. I did have a hot pepper that I cooked with the onions. I also added a can of pink beans instead of peas. This was a big hit. I would make it again.

 

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Nutrition

  • Calories
  • 745 kcal
  • 37%
  • Carbohydrates
  • 65.2 g
  • 21%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 40.6 g
  • 62%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 30 g
  • 60%
  • Sodium
  • 1926 mg
  • 77%

* Percent Daily Values are based on a 2,000 calorie diet.

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