Easy Authentic Arroz con Pollo Recipe – Latin Chicken & Rice

Arroz con pollo is to Hispanics what meatloaf and mashed potatoes is to Americans.  It is the ultimate comfort food. It's healthy too.  I think I can state with certainty that arroz con pollo is Latin America's most popular dish.  It is mine, for sure.

Why this recipe works!

• This version of Arroz con Pollo succeeds because it blends simplicity with authentic flavor. Using long-grain rice keeps the texture fluffy, while a light sauté of aromatics (onion, garlic, recaito) builds a rich base
• Add tender seasoned chicken and peas just before the rice finishes cooking to retain freshness and color. The result is a one-pot meal that feels like comfort food yet cooks efficiently-perfect for weeknight dinners or make-ahead meals that reheat beautifully.
• You can also make this dish from leftover rice and leftover chicken for a super-fast meal.

Arroz con pollo variations

Across Latin America, arroz con pollo changes slightly from kitchen to kitchen. This little fact I have learned from talking to various Spanish-speaking friends. For example, in Colombia, red and green pepper is used as well as diced green beans.  Hondurans like to add celery to their arroz con pollo; and in Mexico, they like to use corn.  Puerto Ricans use sofrito and annatto; Cubans add white wine; Dominicans lighten it with herbs. But at its heart, it's a dish of family and flavor - the kind that makes a weeknight feel like a celebration. You are getting the picture, right? Furthermore, it seems that every house has its own personal arroz con pollo recipe. That's right!!

I am sharing the recipe for arroz con pollo I grew up with, plus a couple of personalized twists. For starters, I use my homemade recaito (1 cube per cup of rice. Remember, I freeze the recaito into ice cubes.) I also use fewer peas than the version I grew up with, namely because I am not a great fan of peas. I use just enough to give my arroz con pollo a punch of green. So, when friends have asked, "What is the traditional way to make arroz con pollo in Panama (where I grew up)"? I always start with  "Well, you see... it varies."

A way to use leftovers

By the way arroz con pollo also makes a great leftover meal. Yeah, it's great the next day warmed up in the microwave. I often take it into work the next day and it is DELISH!!! I have also gone as far as taking it in for pot luck lunch at the office. Make it the night before. The next morning put it in your crock pot. It will be nice and warm by lunch time. Promise!!! Not to mention it is a great leftover chicken recipe.

I prefer to use long grain rice. Long grain rice tends to be a bit fluffier when cooked. Now for the chicken... In some households, a whole roaster chicken is used. However, if this much planning sends you running out the back door, have no fear, just use a chicken breast.

I always use a rice cooker, but if you don't own one, don't worry, I have that covered below.

Step-by-step photos 

• Step 1: Gather all your ingredients for arroz con pollo and have them measured, chopped, and ready to go.
• Step 2: Place the rice in a strainer and rinse until the water runs mostly clear.

• Step 3: Add the rice and olive oil to a saucepan on medium heat and stir to combine while the oil gets hot.
• Step 4: Add the water once the rice and oil are hot. Bring to a boil, then turn down the heat to medium-low and cook covered for about 20 minutes.

• Step 5: Fluff the rice after 20 minutes, remove from the heat uncovered, and set aside.
• Step 6: While the rice is cooking, season the chicken breast that has been split in half. Sprinkle with salt, pepper, oregano, and garlic powder. Allow the chicken to sit in the spice for about an hour. You can do this step ahead.

• Step 7: Place 1 tablespoon of canola oil in a skillet or large braising pan on medium heat add the chicken when hot. Brown slightly on both sides to seal in the juices, then cover and cook on low for about 10 minutes. Remove from the pan once it reaches 165°F internal temperature and set aside to cool on a cutting board.
• Step 8: In the pan where you cooked the chicken, place the 1 tablespoon olive oil on medium heat, then add the diced carrots, onion, garlic, and recaito. Stir and cook until the onions are translucent.

• Step 9: Dice the chicken into ½ inch cubes after it has rested and cooled slightly.
• Step 10: Add the chicken to the pan, stir to combine, and cover. Cook covered until the carrots are soft.

• Step 11: Once the carrots are soft, add in the rice, then stir to combine.
• Step 12: Stir in the peas right before serving.

Frequently Asked Questions:

Other Latin recipes and parings

You can pair this dish with tostones, and during the holidays, end the meal with a nice glass of coquito. Another great rice dish to try is arroz con gandules. Here are some of the most popular Latin American dishes, their history, and ingredients to make at home:
Mexican Pork Carnitas: Make this in the slow cooker and then broil in the oven for crispy goodness.
Cuban Ropa Vieja: A true comfort food of slow-cooked beef served over rice.
Recaito: This is the ingredient used in many Latin soups, stews and black beans with rice.
Sofrito: You need this base ingredient for Latin-style dishes, such as beans and shredded chicken.

Top tips for perfect arroz con pollo

1. Long-grain rice will produce a fluffy texture.
2. Use a roaster chicken shredded or chicken breast.
3. Get creative with the veggies, every house and country makes the dish differently.

📖 Recipe

Easy Authentic Arroz con Pollo Recipe - Latin Chicken & Rice

Analida Braeger

Authentic arroz con pollo made with recaito, tender chicken, and seasoned rice. A flavorful, one-pot classic perfect for weeknight dinners.

5 from 14 votes

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Resting time 10 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main dish

Cuisine Latin American

Servings 8 servings

Calories 176 kcal

Ingredients

  

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For the rice:

• 1 cup long grain rice rinsed
• 1 ¾ cups water
• ¾ tablespoon olive oil
• ½ teaspoon salt

For the chicken:

• 1 chicken breast split in half
• 1 tablespoon canola oil
• 2 carrots diced
• 1 onion small, diced
• 1 tablespoon olive oil
• 1 garlic clove minced
• ¼ teaspoon garlic powder
• 2 tablespoon recaito
• ¼ cup peas
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon oregano

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Instructions

 

Prepare the rice:

• Rinse the rice in a strainer until the water runs mostly clear. In a sauce pan on medium heat place ¾ Tbsp. of olive oil and rice and stir until hot.
• Add the water and salt. Bring to a boil. Turn heat down to medium, cover. Cook for about 20 minutes. Remove cover and fluff. Leave uncovered until ready to use.

Prepare the chicken:

• While the rice is cooking: In a small dish, mix together salt, pepper, oregano and garlic powder. Sprinkle over split chicken breast. Allow chicken to absorb the seasonings for about 1 hour.
• In a skillet on medium heat add the canola oil once hot sauté the chicken until brown on both sides. Cover and cook for about 10 minutes on low.
• Once the chicken has reached an internal temperature of 165°F remove from the skillet and allow to rest for about 10 minutes on a cutting board. Once cooled slightly dice into ½ inch cubes.
• In the same skillet the chicken was cooked in, turn the heat to medium, place 1 Tbsp. olive oil, diced carrots, garlic, recaito and onion. Cook until onions are translucent.
• Add the diced chicken and toss until well blended. Cover and cook on low until the carrots are soft.
• Add the rice and blend thoroughly. Add the peas right before serving.

Notes

Top tips for perfect arroz con pollo:

1. Long grain rice will produce a fluffy texture.
2. Use a roaster chicken shredded or chicken breast.
3. Get creative with the veggies, every house and country makes the dish differently. 

Frequently Asked Questions:

• How long can I store this in the refrigerator? Once it has completely cooled you can store this in the refrigerator for up to 3 days. Reheat in the microwave on medium power until hot but stop and stir every 30 seconds to fluff it up.
• Can I freeze this dish? Yes, once it has completely cooled you can pack into zip top freezer bags packed flat to save space and expel all the air. This will keep for a month in the freezer. Thaw it completely and microwave is as described above.
• Can I use leftover rice to make this? Sure, this is a great way to use up leftover rice. Prepare the chicken and vegetables then stir in the rice. It is also a great way to use leftover chicken or even a store bought roaster chicken.
• Why is my rice soggy?
  Too much liquid or stirring during cooking can cause that. Once it simmers, cover and resist lifting the lid.
• Can I make this with brown rice?
  Yes, but increase the cooking time and liquid slightly; brown rice takes longer to soften. Use 2 cups of water for 1 cup of brown rice. Bring to a boil, then lower to the lowest heat setting for 40-45 minutes.

Nutrition

Calories: 176kcalCarbohydrates: 22gProtein: 8gFat: 6gSaturated Fat: 1gCholesterol: 18mgSodium: 339mgPotassium: 211mgFiber: 1gSugar: 2gVitamin A: 2598IUVitamin C: 4mgCalcium: 18mgIron: 1mg

Keyword great leftovers, Panama recipes, Puerto rican dishes, Spanish rice and chicken

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