Arroz con pollo! A classic, one-pot Cuban-style dish made with chicken, rice, tomato sauce, bell peppers, and spices. The best comfort food!
Growing up, this was the perfect Sunday comfort food meal in my family. Today, arroz con pollo is the ultimate one-pot meal. Think fluffy yellow rice cooked in a tomato-based sauce with veggies and spices and flavorful chicken thighs. YUM!
Every culture has its own variation of this traditional dish but this is my mom’s arroz con pollo recipe. So, of course, it’s the BEST. I may or may not be biased though. ;)
How To Make Cuban Arroz Con Pollo
Ready for the easiest one-pot meal? First, you season the chicken thighs with salt, pepper, and cumin.
In a large skillet, heat the olive oil over medium-high heat and brown both sides of the chicken. Transfer to a plate. In the same pan, add remaining olive oil and sauté onion, garlic, and red pepper until the onion is translucent and the garlic is fragrant. BEST smell ever!
You then add the rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper. Bring to a boil then reduce heat and add the chicken thighs. Cover the skillet or dutch oven with the lid. AND DON’T OPEN IT! Seriously, don’t “check” on it. It’s fine, promise. The rice gets nice and fluffy with the steam so no peeking. ;)
After about 45-60 min, open the lid, take in all those delicious smells, stir in some frozen peas and that’s all folks! You fluff the rice with a fork and serve. YUM.
Video on How To Make Arroz Con Pollo
Whenever I make this classic dish, my whole house smells like the epitome of home. Fragrant, garlic, spices. The result is an aromatic rice dish that is creamy and risotto-like with tender chicken thighs. Reminds me so hard of my childhood.
Best of all, leftovers taste just as good as the first day. I’d even make this for meal prep too. Why not eat this deliciousness all week long, right? I hope this Latin staple becomes part of your weekly rotation.
I know you will freaking LOVE it!
Classic Cuban-Style Arroz Con Pollo
Print Recipe Pin RecipeIngredients
- 3 tablespoons olive oil, divided
- 1 lb chicken thighs, bone in, skin on
- Pinch of salt, pepper, cumin for chicken thighs
- 1/2 cup onion, chopped
- 1/2 cup red bell pepper, chopped
- 4 cloves garlic, minced
- 3 cups uncooked long grain white rice, (you can use Valencia rice too)
- 3 cups low-sodium chicken stock
- 8 ounces tomato sauce
- 1/2 teaspoon annatto powder, (or turmeric) to color the rice
- 1 bay leaf
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- Salt + pepper to taste
- 1/2 cup frozen peas
Instructions
- Season chicken thighs with salt, pepper, and cumin. In a large skillet, heat 2 tablespoons of olive oil. Over medium-high heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.
- In the same pan, add remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant.
- Add rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper. Bring to a boil then reduce heat.
- Add chicken. Cover and reduce heat to medium-low. Simmer until liquid is absorbed and rice is tender, about 45-60 min. Add frozen peas, stirring until warm. Fluff rice with fork, serve, and enjoy!
You make also like:
- Cauliflower Arroz Con Pollo (Low Carb!)
- 30-Minute Arroz Con Salchicha (Cuban-Style Yellow Rice + Sausage)
- Cuban-Style Arroz Con Leche (Rice Pudding)
- 15-Minute Cauliflower Congri (Cuban-Style Black Beans & Cauliflower Rice)
- Healthy-ish Cuban Bibimbap Bowl
SHOP THE RECIPE
This post is sponsored by Staub. I was not compensated for this post however I was provided with the cast-iron cocotte pictured above. All opinions are my own.
This page also contains affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for supporting and keeping A Sassy Spoon, sassy. ;)
Jamie, this looks so delicious! My mouth is watering! I really need to add more Cuban recipes to my repertoire, and this is gonna be on the dinner table soon! :)
So glad to hear! Thank you! :)
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 turmeric.
Are the chicken thighs bone-in/skin-on? Or boneless/skinless?
bone in, skin on :)
What worries me is the ratio of rice to chicken stock 1/1. All rice dishes i know are 2/1 (2 liquids one rice). Also, are you sure as long as 45 minutes? All my rice dishes takes about 12 minutes. I’m going for it this evening. If it turns out that my fears are justified you are in big trouble-:)
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?
Hi Manny, you can try removing the pot from the heat as soon as the timer hits. This will prevent any residual heat from burning the rice. Hope that helps!
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!!