Staub dutch oven with cooked Cuban yellow rice with chicken (arroz con pollo)
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4.6 from 35 votes

Classic Cuban-Style Arroz Con Pollo

A classic, one-pot Cuban-style dish made with chicken, rice, tomato sauce, bell peppers and spices. The best comfort food!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner
Cuisine: Cuban
Keyword: arroz con pollo, classic arroz con pollo, cuban arroz con pollo, cuban food, rice with chicken, spanish chicken, spanish rice, yellow rice
Servings: 4 servings
Calories: 422kcal
Author: Jamie Silva


  • 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


  • 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!



Serving: 1serving | Calories: 422kcal | Carbohydrates: 36.3g | Protein: 24g | Fat: 21.4g | Saturated Fat: 4.6g | Cholesterol: 90mg | Sodium: 492mg | Potassium: 533mg | Fiber: 2.5g | Sugar: 4.1g | Calcium: 40mg | Iron: 9.7mg