Cuban Arroz Con Pollo (Cuban Chicken & Rice)
Sundays were made for arroz con pollo. Growing up, my family would come over and Mami would make a huge caldero de arroz con pollo (a large pot of Cuban chicken & rice). It was the best part of the week!
Like my Cuban ropa vieja recipe, this arroz con pollo was born after cooking alongside my mom with a notebook in hand, trying to see exactly how she brings this classic rice dish to life.
You see, Mom doesn’t cook with measurements. She cooks a ojo (aka with her eyes) adding un poquito of this and un poquito of that, and her dishes come out perfect every time. Whether she’s making arroz con leche or her famous congri (moros), the measurements are already ingrained in her brain which is why she’s a legendary OG cook of the family!
Everyone has their own version of arroz con pollo but let me show you how to make Mami’s version. Let’s go!
Ingredients You’ll Need
- Bone-in, skin-on chicken (thighs and drumsticks). We usually stick with chicken thighs because they are the most flavorful. You can use drumsticks too, or break apart a whole chicken into pieces. I personally would not recommend chicken breast since it is pretty dry but if that’s what you have, do you!
- Cuban sofrito. This is the holy trinity of every Cuban recipe. A combination of onions, peppers, and garlic forms the foundation of this dish along with the tomato sauce, vino seco (dry cooking wine), chopped red pimientos, and spices.
- Sazon & spices. For this recipe, we’re using Sazon Goya Con Azafran which is a blend of spices in a small packet that includes saffron, garlic, cumin, and annatto to color the rice. Aside from that, we’re using a bay leaf, oregano, cumin, salt, and pepper.
- Homemade Chicken Stock. Mami and I made our own stock for this recipe by dissolving a chicken bouillon cube in water. Bouillon cubes are made from concentrated stock and they add such a rich depth of umami flavor to this classic rice dish. You can also use chicken bouillon powder if that’s what you have on hand.
- Rice. This dish is usually made with Valencia short-grain rice or medium-grain rice but we like to keep it easy over here so we use long-grain rice. Use what you have!
5 star review
“Yes, I made your arroz con pollo recipe and it was the best one I’ve ever made! My guests were left chapándose los dedos! I followed your cooking time closely and the chicken was perfectly cooked, moist and tasty. This recipe is a keeper! Thanks!”
—Idalia
Recommended For This Recipe
Dutch Oven
This large pot with a thick, heavy bottom is sturdy and will retain heat well so it won’t overcook the arroz con pollo. Highly recommend!
Step-By-Step Instructions
In a large pot or Dutch oven, add the oil and chicken pieces. Turn on the heat to medium-high. You want to add the chicken to the cold oil so it doesn’t stick to the bottom of the pot (pro tip!). Once you start hearing the oil sizzling, brown the chicken on all sides.
Reduce heat to medium. Add in the sofrito (onions, green bell peppers, and garlic) with the chicken. Carefully fold the chicken with the sofrito and cook for 1-2 minutes. Make sure the sofrito doesn’t burn, keep an eye on it.
Add the vino seco (dry cooking wine), tomato sauce, chopped red pimientos, Sazon Goya, oregano, cumin, salt, pepper, and bay leaf. Stir gently to combine. Cook for 3-4 minutes.
Meanwhile, let’s make the homemade chicken stock. Dissolve 1 chicken bouillon cube into 1 cup of hot water. If you’re using chicken bouillon powder, use 1 tablespoon. Stir until it is completely dissolved.
Add the homemade chicken stock to the pot with the remaining cups of water and the rice. Bring to a boil, uncovered, stirring slightly so nothing gets stuck to the bottom of the pot. Reduce heat to LOW and cover the pot. Simmer with the lid on. No peeking!
Cooking low and slow will ensure the rice doesn’t burn or dry out.
After 30 minutes, remove the lid and stir the rice so it doesn’t stick to the bottom of the pot. Cover with the lid again and cook for an additional 10 minutes.
After 40 minutes, give the rice another stir and make sure it is cooked.
How do I know if the rice is cooked?
Test it out by tasting a small spoonful. The rice is cooked when it has absorbed most of the liquid and has become tender.
- If the rice is not yet cooked, turn the heat off, place the lid back on, and let it continue to cook with the residual heat for another 5-10 minutes.
- If the rice is cooked, remove from the heat. Stir in the frozen peas so they warm through with the residual heat.
PRO TIP! Remove the chicken pieces and shred them with two forks then place them back into the pot before serving. Mami does this so it is easier for guests to serve and enjoy.
Troubleshooting
Authentic Cuban arroz con pollo is all about that perfect texture: tender, moist, slightly sticky, and just a tad bit oily. It’s like the goldilocks of rice dishes – not too dry, not too moist, just right.
Rice is crunchy or dry?
Crunchy or dry rice is the result of overcooking the rice. Arroz con pollo should be more on the moist, tender side than on the dry, grainy side.
To fix crunchy, dry rice, you can add 1 cup of water to the pot, cover it with a lid, and let it simmer at LOW heat for 5 minutes. This will help the rice absorb more moisture and soften up.
Rice burned or stuck to the bottom of the pot?
Ugh, I’m so sorry this happened. Burnt rice happens to the best of us! Even though a little bit of ‘raspa’ never hurt anyone. ;)
First things first, don’t scrap the burnt rice. Instead, carefully transfer the unburnt parts to a serving dish, leaving the burnt layer behind. If the burnt taste has already seeped in, you might want to start fresh.
Next time, try using a Dutch oven or a large pot with a heavy bottom and a lid (like this one). A thick, heavy bottom is sturdy and will retain heat well so it won’t overcook the rice.
Also, remember to cook LOW AND SLOW and stir the rice after 30 minutes to prevent sticking.
When you’re done with this recipe, make my arroz con pollo a la chorrera (which is this arroz con pollo’s soupy cousin!).
Serving Suggestions
My favorite Cuban side dishes to serve with this classic arroz con pollo are:
Storage Tips
- Store leftovers in an airtight container at room temperature for up to 2 hours. Transfer any remaining arroz con pollo to the fridge and enjoy within 3-4 days.
- For longer storage, portion the cooled arroz con pollo into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Quick Reheating Instructions
When reheating rice using the skillet method, add just enough water to create steam. I do not recommend reheating in the microwave.
Start by adding the amount of chicken and rice that you’d like to reheat in a skillet. Add 2 tablespoons of water for every cup of arroz con pollo.
Turn on the heat to medium-high and let it cook for a few minutes, occasionally stirring gently to ensure even heating.
The steam will rehydrate the rice, making it moist and fluffy again. Once heated through, remove from the heat and enjoy.
Cuban Arroz Con Pollo (Cuban Chicken + Rice)
Equipment
Ingredients
- 1/3 cup oil
- 2 lb bone-in, skin-on chicken thighs, (use drumsticks too, if you'd like)
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 8 ounces tomato sauce
- 3/4 cup vino seco, (dry cooking wine)
- 7 ounces whole red pimientos, chopped
- 1 packet Sazon Goya con Azafran, (or 1 tsp Bijol or annatto powder)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper, or more to taste
- 1 bay leaf
- 5 cups water, divided
- 1 chicken bouillon cube
- 3 cups uncooked long-grain white rice, rinsed and washed
- 1/2 cup frozen peas
Instructions
- In a large pot or Dutch oven, add the oil and chicken pieces. Turn on the heat to medium-high. You want to add the chicken to the cold oil so it doesn't stick to the bottom of the pot (pro tip!). Once you start hearing the oil sizzling, brown the chicken on all sides.
- Reduce heat to medium. Add in the sofrito (onions, green bell peppers, and garlic) with the chicken. Carefully fold the chicken with the sofrito and cook for 1-2 minutes. Make sure the sofrito doesn't burn, keep an eye on it. Make sure the sofrito doesn't burn, keep an eye on it.
- Add the vino seco (dry cooking wine), tomato sauce, chopped red pimientos, Sazon Goya, oregano, cumin, salt, pepper, and bay leaf. Stir gently to combine. Cook for 3-4 minutes.
- Meanwhile, let's make the homemade chicken stock. Dissolve 1 chicken bouillon cube into 1 cup of hot water. If you're using chicken bouillon powder, use 1 tablespoon. Stir until it is completely dissolved.
- Add the homemade chicken stock to the pot with the remaining cups of water and the rice. Bring to a boil, uncovered, stirring slightly so nothing gets stuck to the bottom of the pot. Reduce heat to LOW and cover the pot. Simmer with the lid on. No peeking! Cooking LOW and SLOW will ensure the rice doesn't burn or dry out.
- After 30 minutes, remove the lid and stir the rice so it doesn't stick to the bottom of the pot. Cover with the lid again and cook for an additional 10 minutes.
- After 40 minutes, give the rice another stir and make sure it is cooked. The rice is cooked when it has absorbed most of the liquid and has become tender. Test it out by tasting a small spoonful.
- If the rice is not yet cooked, turn the heat off, place the lid back on, and let it continue to cook with the residual heat for another 5-10 minutes. If the rice is cooked, remove from the heat. Stir in the frozen peas so they warm through with the residual heat. Taste and adjust seasoning as needed. Enjoy!
- Optional: Remove the chicken pieces and shred them with two forks then place them back into the pot before serving. Mami does this so it is easier for guests to serve and eat.
- Final thoughts: Authentic Cuban arroz con pollo is all about that perfect texture: tender, moist, slightly sticky, and just a tad bit oily. It's like the goldilocks of rice dishes – not too dry, not too moist, just right. That moisture? It's all thanks to the juicy chicken and the flavorful broth that gets soaked up by the rice as it cooks. When it comes to arroz con pollo, a little stickiness is actually a good thing!
Notes
Troubleshooting
Authentic Cuban arroz con pollo is all about that perfect texture: tender, moist, slightly sticky, and just a tad bit oily. It’s like the goldilocks of rice dishes – not too dry, not too moist, just right. Rice is crunchy or dry? Crunchy or dry rice is the result of overcooking the rice. Arroz con pollo should be more on the moist, tender side than on the dry, grainy side. To fix crunchy, dry rice, add 1 cup of water to the pot, cover it with a lid, and let it simmer at LOW heat for 5 minutes. This will help the rice absorb more moisture and soften up. Rice burned or stuck to the bottom of the pot? Ugh, I’m so sorry this happened. Burnt rice happens to the best of us! Even though a little bit of ‘raspa’ never hurt anyone. ;) First things first, don’t scrap the burnt rice. Instead, carefully transfer the unburnt parts to a serving dish, leaving the burnt layer behind. If the burnt taste has already seeped in, you might want to start fresh. Next time, try using a Dutch oven or a large pot with a heavy bottom and a lid (like this one). A thick, heavy bottom is sturdy and will retain heat well so it won’t overcook the rice. Also, remember to cook LOW AND SLOW and stir the rice after 30 minutes to prevent sticking.Serving Suggestions
My favorite Cuban side dishes to serve with this classic arroz con pollo are:- Sweet Plantains (Maduros)
- Tostones (Twice-Fried Plantains)
- Ensalada de Aguacate (Avocado Onion Salad)
Storage Tips
- Store leftovers in an airtight container at room temperature for up to 2 hours. Transfer any remaining arroz con pollo to the fridge and enjoy within 3-4 days.
- For longer storage, portion the cooled arroz con pollo into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Quick Reheating Instructions
When reheating rice using the skillet method, add just enough water to create steam. I do not recommend reheating in the microwave. Start by adding the amount of chicken and rice that you’d like to reheat in a skillet. Add 2 tablespoons of water for every cup of arroz con pollo. Turn on the heat to medium-high and let it cook for a few minutes, occasionally stirring gently to ensure even heating. The steam will rehydrate the rice, making it moist and fluffy again. Once heated through, remove from the heat and enjoy.I was not compensated for this post however I was provided with the Staub cast-iron cocotte pictured above. All opinions are my own.
What is annatto powder? What can be substituted for it?
Annatto powder is what gives the rice it’s color. You can substitute it for Sazon or Bijol.
To add to Jamie’s comment: outside of Florida and maybe New York, annatto powder is often found in the Mexican food section of your grocery store as “Achiote molido” (I live in California and always scratched my head about “Bijol” in Cuban recipes– then someone told me “it’s achiote!” and the light went on).
This recipe looks great. I have made a similar recipe using saffron instead of achiote and throwing it in the Instant Pot. Expensive thanks to all the saffron, but o Dios mío, ¡qué rico estuvo! For those who worry about the low amount of liquid– don’t forget about the tomato sauce and all the liquid in the sofrito. The cook who threw in a little beer probably had a slightly more stew-ish preparation, but I bet it was delicious! Once you have the technique down, you can go nuts!
Are the chicken thighs bone-in/skin-on? Or boneless/skinless?
bone in, skin on :)
The recipe has been tested many times so don’t worry. Let me know how it goes, Simon!
Can this be baked in the oven?
No, I’d highly recommend to make this on the stove.
Jamie,
The first time I made this, the rice at the bottom of the pan burned pretty badly. Most of it was salvageable. Is there any way to avoid this?
How important is leaving the skin on? I have a pound of frozen skinless bone -in thighs that I’d like to use for this recipe. Thoughts?
It would just be added flavor. It’s not absolutely vital for the skin to be on.
Hi Jamie,
Can I use long grain parboiled rice instead of plain white rice? If yes, do I need to change the cooking time?
Thanks,
Joise
Nope, the cooking time stays the same!
Jamie, Your recipe was a success! I had forgotten my mom’s recipe. I did substitute the thighs for chicken breast and added 1/2 cup of beer (mom’s secret) to the rice. To keep the meat moist, I cooked the chicken in butter and covered with a moist paper towel until it was time to add with the rice. My Cuban mom would have been so proud. Everyone had 2nds!!
I have some questions . Can I add beans? Where can I find Annato powder? And do I wash the rice first?
I made this last night and it was fantastic. The flavor was outstanding and my wife loved it as well. This is definitely a dish that is on our permanent recipe rotation. I looked over your site and saved it to my cooking folder as there are quite a few more recipes to try. Thanks for sharing…..since it’s starting to warm up, the margarita cocktail recipe looks pretty tasty!!
So happy to hear, Tasdebil! :)
How low do you reduce the heat to? Low or medium?
I made this tonight. It tuned out amazing. My family loved it. Even my 5 and 7 year old. I found Anatto Powder in the Asian and Spanish aisle at Walmart. It was where all the Goya brand stuff was.
One question, my rice came out a bit mushy. Maybe overcooked. I cooked it for 3”45 minutes exactly. Rinsed it first. Could my heat have been too high? Or is the rice supposed to be like this? Still, even with the rice texture seemingly a bit off, the flavors were incredible.
Oh and I was about a teaspoon short of Cumin but substituted it with Coliander.
Hi Nate! Yes, the rice should be more on the moist side than the dry side. If it were over cooked, it would’ve been crunchy/dry. No bueno. Either way, I’m so glad you and your family enjoyed it! Thank you so much!
Both of my parents are Cuban so I grew up eating this and later cooking it for my family. My recipe is almost identical to yours except I’ve never used annato powder. I season with paprika, along with the other spices, and the paprika together with the tomato sauce color the rice yellow. I think it’s time to make some since it’s been a while :) Thanks for sharing
Hope you love it! :)
Same here!! I’m going to trust it this time! I hope it’s not a waste! It looks so good!
I made this for dinner last night and it was a hit!! Definitely will be added to the dinner rotation
Flavor is great, but some of the rice is crunchy, not consistent all the way through, I even added more liquid & tried to cook a little longer. Still some harder grains. Maybe it’s me??? I’ve had this with other arroz con pollo recipes
Hmm, could be maybe the pot you used? Not sure, it’s hard to tell when you’re not present when making the recipe. Glad you enjoyed it though! :)
Hello, what type/brand of tomato sauce do you use?
Can I use chicken breast?
Sure!
What kind of pot do you use? Trying to double the serving size for 8 people.
I use a Dutch oven. Any large pot will work!
This recipe is fabulous! A staple in our house because it comes together so easily & makes the house smell amazing! It’s a real soul-warming dish. Highly recommend giving this a try!!
So happy you loved it, Ashley!!
My son is autistic and for some reason, adding cooking to a subject helps him remember what he’s been taught. Believe it or not, his economics teacher is having us make recipes to represent different economic systems, which I appreciate. So, he picked this recipe to represent Cuba from what I understand. While I would love to give your recipe a try, we also have a very picky eater that absolutely won’t eat rice! I’m really tempted to make the recipe anyway because it really looks delicious! But, to keep a war from happening, do you have a suggestion for another Cuban recipe we could make instead? Hopefully, the teacher will understand. If not, do I have to use bone-in chicken with skin? We have dogs in our area that get into the trash, so I prefer to cook with boneless chicken since chicken bones aren’t good for dogs.
I made this last night, and it was delicious! The house still smells great from the cooking aromas. Next time, however, I think I’ll scale down the amount of rice; the amount of cooked rice in the dutch oven overwhelmed the four chicken thighs. Now I have a buttload of leftover rice that I have to think of a use for. Keeping the rice:liquid ratio the same, I’ll try 2 cups of uncooked rice to 3 cups of chicken stock.
Hi Jamie,
I’m planning this for dinner tomorrow night, but I live in Japan and only have access to traditional Japanese rice which tends to be pretty sticky when cooked. Do you think Japanese rice will still work in your recipe?
Hmm, hard to say since I’ve never tried it before but maybe if you can add a bit less liquid, it will work! Try it out and let me know. :)
Ive made this in the past and it’s amazing! My husband has developed a tomato allergy. What would you recommend in place of the tomato sauce or just omit that step completely? Thank you!
Hi Bailey, I’d probably just omit it altogether since I can’t think of any tomato substitutes. Just note, it will probably taste a bit different than when you originally made it.
Wow! This recipe is on point and right on. Totally loved it, followed recipe almost to a T. Eyed balled my spices and tasted but other than that I truly loved it! Thank you so much for sharing Jamie and now that I found you will be trying other recipes you have blogged or posted about. I’m a fan :)
So happy you loved it, Chris! :)
My family and I love this recipe but why do I keep burning the bottom of my dutch oven? the food doesn’t burn and I make sure to stir well before closing the lid and reducing the heat to low-med.
Thank You,
Ashley
Hi! It could be that the heat was too high. Make sure to reduce the heat to low as you are simmering. I’ve made a note of it on the recipe. So glad you and your family love the recipe! :)
The flavor was excellent but my rice came out too dense and sticky (I’m sure I did something wrong). Any tips? If I can get the texture correct it will be perfect!
Hi Marissa! Hard to say what went wrong without being present in the kitchen with you but I’d assume either the rice wasn’t thoroughly rinsed/washed or it was made with too much liquid. Glad the flavor was on point! :)