Arroz Con Pollo, Lightened Up

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Authentic Arroz Con Pollo, or Latin chicken and rice, is the ultimate one-pot meal. It’s a classic Colombian dish that I grew up on that I now love to cook for my family.

Authentic Arroz Con Pollo, or Latin chicken and rice, is the ultimate one-pot meal. It’s a classic Colombian dish that I grew up on that I now love to cook for my family.

Arroz Con Pollo, Lightened Up

So many people ask me about my favorite dishes I make at home for my family, and this is certainly one of them! My mom is Colombian, and she used to always cook her version of this dish for me. It’s definitely a family favorite! If you want a lower-carb option, try my Cauliflower “Rice” and Chicken version. You may have also tried my Mom’s Arroz Con Pollo recipe. If so, I know you’re going to love my version!

Authentic Arroz Con Pollo, or Latin chicken and rice, is the ultimate one-pan meal. It’s a classic Colombian dish that I grew up on that I now love to cook for my family.

Chicken recipes are the most popular in my house. There are many variations on the classic arroz con pollo. It is a traditional Latin American and Spanish chicken and rice recipe. I make many versions of this dish depending on my mood or what’s in my refrigerator.

This easy arroz con pollo recipe is the perfect answer to busy weeknights. It’s a one-pan meal that makes for simple cleanup. A lot of the cooking time is hands-off while the rice and chicken cook. My family likes to add hot sauce or Colombian aji picante and serve it with a simple green salad on the side.

Most recipes call for chicken on the bone with the skin on. I opted for boneless, skinless thighs to keep the dish lighter and help it cook faster. If you want to use bone-in thighs, just remove the skin. You can also use drumsticks. White meat is not my personal preference, but you can use diced chicken breast if you prefer.

I season my chicken and rice with sazon, a common Latin spice blend. If you can’t find it at your grocery store, you can make your own. My homemade sazon recipe calls for coriander, cumin, ground anatto seeds, garlic powder, salt, oregano, and pepper. If you don’t have annatto, you can substitute it with turmeric.

So, there you have it – get some hot sauce and dig in!

Variations and Tips:

  • You can add green Spanish olives, alcaparrado or peas.
  • Use a few threads of saffron instead of the Sazon.
  • Use drumsticks, bone-in thighs or boneless chicken breast in place of boneless thighs.
  • To make with brown rice, you can use quick cooking parboiled rice.
  • Leftovers can be frozen for up to 6 months. To reheat, thaw in the refrigerator the night before, then heat in the microwave or oven.

Authentic Arroz Con Pollo, or Latin chicken and rice, is the ultimate one-pan meal. It’s a classic Colombian dish that I grew up on that I now love to cook for my family.Brown chicken for rice and chicken.Brown chicken for arroz con pollomaking authentic Spanish rice and chicken.Authentic Arroz Con Pollo, or Latin chicken and rice, is the ultimate one-pan meal. It’s a classic Colombian dish that I grew up on that I now love to cook for my family.Authentic Arroz Con Pollo, or Latin chicken and rice, is the ultimate one-pan meal. It’s a classic Colombian dish that I grew up on that I now love to cook for my family.

More Latin Rice Dishes You Will Love!

Authentic Arroz Con Pollo, or Latin chicken and rice, is the ultimate one-pot meal. It’s a classic Colombian dish that I grew up on that I now love to cook for my family.
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4.64 from 82 votes
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Arroz Con Pollo, Lightened Up

410 Cals 33.5 Protein 47 Carbs 8 Fats
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Yield: 8 servings
COURSE: Dinner
CUISINE: Colombian, Latin, Spanish
Authentic Arroz Con Pollo, or Latin chicken and rice, is the ultimate one-pan meal. It’s a classic Colombian dish that I grew up on that I now love to cook for my family.


  • 8 skinless chicken thighs
  • 1 tbsp vinegar
  • 2 tsp Sazon, homemade or Badia Sazon Tropical
  • about 1/2 tsp adobo powder, Goya
  • about 1/2 garlic powder
  • 3 tsp olive oil
  • 1/2 onion
  • 1/4 cup cilantro
  • 3 cloves garlic
  • 5 scallions
  • 2 tbsp bell pepper
  • 1 medium vine tomato, diced
  • 2 1/2 cups enriched long grain white rice
  • 4 cups water
  • 1 chicken bouillon cube
  • kosher salt to taste, about 2 tsp


  • Season chicken with vinegar, 1/2 tsp sazon, adobo and garlic powder and let it sit 10 minutes.
  • Heat a large deep heavy skillet on medium, add 2 tsp oil when hot.
  • Add chicken and brown 5 minutes on each side. Remove and set aside.
  • Place onion, cilantro, garlic, scallions and pepper in mini food processor. Add remaining teaspoon of olive oil to the skillet and sauté onion mixture on medium-low until soft, about 3 minutes.
  • Add tomato, cook another minute. Add rice, mix well and cook another minute.
  • Add water, bouillon (be sure it dissolves well) and remaining sazon, scraping up any browned bits from the bottom of the pot.
  • Taste for salt, should taste salty enough to suit your taste, add more as needed.
  • Add chicken and nestle into rice, bring to a boil. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line, then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape (You could place a piece of tin foil or paper towel in between the lid and the pot if steam escapes).
  • Cook 20 minutes without opening the lid. Shut heat off and let it sit with the lid on an additional 10 minutes (don't peak!!!) Fluff with a fork and eat!


Leftovers can be frozen for up to 6 months. To reheat, thaw in the refrigerator the night before, then heat in the microwave or oven.


Serving: 1cup rice plus 1 thigh, Calories: 410kcal, Carbohydrates: 47g, Protein: 33.5g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 140mg, Sodium: 655mg, Fiber: 1g, Sugar: 0.5g
WW Points Plus: 8
Keywords: arroz con pollo, arroz con pollo recipe, chicken and rice, spanish chicken and rice, weight watchers chicken recipes

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  1. Amazing!! 

  2. I love this arroz con pollo. Browning the chicken on a heavy skillet prior to starting the arroz con pollo is absolutely genius. We decided to use Cateveltrano olives, while not traditional in Latin American cooking, it gave it a delicious distinct flavor. I’m Panamanian and they usually shred the chicken and mix it up all together. I did the same with recipe and it came out phenomenal, I also use that Goya Recaito which has culantro in it, makes the arroz con pollo that much better. Thank you so much for this recipe, we love it!

  3. So good. Used only six thighs and about 1.5 packets of sazon and it was bomb.

  4. Would you please add the WW personal points link to your older recipes? I sure miss not having the conversion readily available. It’s always been a big advantage to using your recipes. Thanks so much!!

  5. Hi Gina,

    My family loves this dish. I cook it in a large, oval dutch oven. One thing that I’m stuck on is how to prevent the rice at the very bottom of the pot from burning. Any tips?

    Thank you!

    • The crusty rice on the bottom is absolutely fine, I grew up on arroz con pollo and the crusty burnt rice on the bottom means you’re doing it 100% right! This is coming from a Panamanian.

  6. That was so good!!! Thanks Gina! 

  7. I love it! I grew up on it being shredded so I followed this recipe and shredded the chicken it was BOMB!!!! not very filling so doubling the portion next time there.

  8. How much garlic powder

  9. AHHHMAZZINGGG! Made it for dinner tonight and it came out perfectly! Thank you for sharing I’ll def be making this again soon!  

  10. I think this has great potential! The two issues I had:
    1. My rice was undercooked/slightly crunchy
    2. It was surprisingly bland tasting. We needed to add a lot more spices than what was called for.

    • It probably needed more salt then! Also, make sure you don’t lift the lid the last 5 minutes, it needs the extra steam to finish cooking the rice. It should have a tight fitted lid.

      • She didn’t follow the directions correctly! That was her bad. The Arroz con pollo was delightful. I put some of this Goya (Culantro Chutney) BOMB AF. Culantro is popular in Panama and Colombia. You can also find it in china town.

  11. I made this recipe today and it was a hit! My wife, kids and I really enjoyed it. Thank you very much.

  12. Any recommendations for brands of “quick cooking parboiled rice”? Would love to try this with brown but am not sure exactly what this type of rice is! Thanks so much!

    • It’s rice that has been partially cooked then dried so it only takes a short time to cook. It’s usually near the regular rice at the grocery store.

  13. Great recipe, but I seem to have to steam the rice a lot longer than it says or the rice will be crunchy. 

  14. This recipe was DELICIOUS!! I used chicken breasts, which can dry out in some recipes, but they were moist and delicious, and the rice was tasty. The only issue I had was some of the rice was undercooked even after the entire cooking time, so I added a little more water, took the chicken breasts out, and cooked for a few minutes. It turned out great! 

  15. Didn’t love this recipe, not enough flavor…Added hot sauce to serve.  

  16. I made this last night (first time making arroz con pollo) and it was amazing… absolutely delicious… I saw a few reviews saying that it was a little “bland” so I added a little more seasoning and more veggies, and it was sooo good.

  17. I cooked this tonight.  It was delicious!  It was the first time I ever used Sazon and it has the best flavor!!  I did add a little salt and red pepper because it was bland for me.
    My rice was a bit mushy so I will try to do better w that next time.  (I am not good w cooking rice in a pot)
    This Cajun girl learned a new recipe and absolutely loved it!!

  18. Excellent. Rinse rice beforehand.  Don’t oversalt. 2 teaspoons is enough. Add Goya olives with red pimentos stuffed in middle.  Any excess water when browning chicken drain and reuse for the 4 cups

  19. I just made this for dinner and it came out perfectly. I added a ton of extra seasoning since other commenters said it was bland. I doubled the seasoning and vinegar to marinate the chicken and added extra seasoning and chicken bouillon into the rice. I didn’t add salt because all those things already have salt added. I also used an entire onion instead of half. I would have added some chili peppers or chipotle in adobo but my family doesn’t like spicy (boo). I used bone in thighs and luckily the cooking time as written worked just fine. (I was a little worried) The whole family liked it, even my picky children who hate everything. So that’s a win! This recipe does make a lot of rice, but the rice is my favorite part so that worked for me. I want to try this in the instant pot, so if I do I’ll update my review! 

  20. So good! I halved the amount of chicken thighs and rice but kept everything else the same. This is so easy to make and has such great flavor. Thank you ST for another fantastic recipe! 

  21. Yum! Another Gina recipe added to my rotation.  After reading a bunch of reviews, I decided to use 2 packs of Sazon, and 3 teaspoons of  ‘better then bouillon’. Everything else I followed exactly.  Soooo delicious! 

  22. This was amazing!  My husband is Dominican and grew up in Puerto Rico.  We always use his mother’s recipe, but I decided to try this last night.  Everyone voted it the hands down favorite.  The genius is the blended onion, cilantro, garlic, scallion and pepper purée.  I never would have thought to blend them.  It added so much flavor!  I’ve always struggled to get my family to like turkey meatloaf, but I think if I added this purée it would be a hit.  Thank you for all your amazing recipes!  (Your gluten free banana bread is in the oven right now)

  23. I tried this recipe and it turned out great !!! I didn’t have Shaoxing wine so I skipped that ingredient. My family absolutely loved it

  24. This was delicious.  Best arroz con pollo I’ve ever made.  The rice was perfection and the seasoning wonderful.  

  25. Really tasty! I very much enjoyed this recipe. And was fairly simple to make.

    Any idea of the nutrition info for just the rice? I have leftovers I plan to have with sauteed shrimp and I’m counting calories.

  26. I loved this recipe. This will be a keeper. I did tweak it little after reading the reviews and using ingredients I had on hand. I added more fresh garlic, a scoop of sky valley sofrito, tomatoes sauce, and seasoned with salt and pepper to my tasting.I also replaced the water with chicken stock. I made her sazon from scratch and I will never buy store bought again. Another great recipe by Gina!

    • This was not good; it was tasty & DELICIOUS! I followed directions as given only I left out olives only because I don’t like them but otherwise it will be added to my recipe collection!

  27. Made this with bone-in chicken thighs and brown rice in my electric pressure cooker. Was super yummy and easy to make and we have plenty of leftovers. My only suggestion would be to cut back on the amount of rice as we had much more rice than we could each with each serving of chicken. But easy-peasy put it in freezer for a side dish later.

    I live in Ecuador and love Latin American cuisine. Thanks for a great recipe!

  28. I found this recipe to be very bland. I wound up adding more garlic to the rice, plus added salt and adobo. Next time, I will add more bell pepper and buillon too. Additionally, I plan on adding more seasoning to the chicken. I wound up adding a lot more salt and pepper to it at the end. After my alterations, it was very good.

  29. This is my first time making Arroz con Pollo. This recipe is so easy to follow and my finished product looked so much like the photo here. Thank you so much for sharing this!

  30. Such a delicious dish!! I’m already going to make it again for a second time in one week (my husband was a huge fan). I followed the recipe pretty much exactly for the first go except I opted for chicken breasts. I left the pieces much bigger and they were a little dry so for my next round I will actually cube it as suggested. I added peas which I plan to do again (about 1 cup) and I will add more tomatoes and more red pepper. I had also doubled the chicken marinade since I think I had more meat with the chicken breasts. Whatever variations you do on this recipe, I’m sure you will not be disappointed! Thanks for a great weeknight staple!

  31. this was very bland Maybe i read receipe wrong  i did 2 tsp of Sazon when mixing forchicken and i used Carolina brown rice. The rice came out nice and soft but i had to add red pepper flakes and will get some hot sauce tomorrow. Maybe add more garlic. 
    It was okay … maybe better tomorrow when it soaks up seasoning??

  32. The food was delicious but the site itself is designed poorly, so poorly. There are infinite images before finally getting to the recipe (presumably to allow you to sell more ads). Then, on top of that, because you’ve designed and optimized for mobile, with, apparently, little-to-no consideration as to how bad it’ll look on a computer or laptop (the answer is, not great), there is white space alongside all of this, which could just as easily house advertisement. I’m not sure who designed the site, but it needs work.
    The food was delicious, though!!

    • ??? Ummm, if you are wanting to jump right to the recipe, there is a button on mobile and laptops that jump you right to the recipe.  I love that button and how the website is set out.  I am here almost everyday, cooking for the family. When I want to see more pictures, which is what I LOVE about this site, there are lots of well-shot pictures. Or if I want to get right to it, I use that handy-dandy button.

      • I just made this for dinner and it came out perfectly. I added a ton of extra seasoning since other commenters said it was bland. I doubled the seasoning and vinegar to marinate the chicken and added extra seasoning and chicken bouillon into the rice. I didn’t add salt because all those things already have salt added. I also used an entire onion instead of half. I would have added some chili peppers or chipotle in adobo but my family doesn’t like spicy (boo). I used bone in thighs and luckily the cooking time as written worked just fine. (I was a little worried) The whole family liked it, even my picky children who hate everything. So that’s a win! This recipe does make a lot of rice, but the rice is my favorite part so that worked for me. I want to try this in the instant pot, so if I do I’ll update my review! 

    • Why so damned crabby? Jeez, rather than post something like that, just go to another site.

      • People don’t know how to behave anymore. I worry about us… 
        Recipe is great and so is this site! 

  33. I am a huge fan of SkinnyTaste but this recipe was so…. Bland.
    I was so disappointed after all the work and prep- I was so eager to try this flavorful dish and it just honestly was a bit gross. It also makes SO. MUCH. RICE.

    Next time, I’m going to half the rice for sure, probably double the spices, peppers, and tomato.

  34. This was amazing!! My husband is a chef and he ate almost the whole pot….

    Now who’s the chef!! Lol

  35. This recipe was soooo comforting. It reminded me of my family meals growing up. Did NOT taste lightened-up, which is very impressive!

  36. No amount was given for the rice

  37. I liked this recipe, but was also perplexed that the flavor didn’t have more oomph. Perhaps there’s too much rice? I increased the spices substantially and added about a 1/2 cup of Goya Sofrito. The consistency was nice, but I felt like it needed some thing else to kick up the flavor a little. I ended up adding a whole jar of chunky garden salsa, and I still feel like it’s lacking, so I made a tomato sauce/sofrito combo to drizzle on top. I was also thinking of adding in some chunks of bell pepper and onion next time.

  38. Yep, so, so goodness!   Reminds me of home ❤️🤗

  39. To say this is delicious is an understatment! So so good! I’m originally from Miami so I always crave Latin food and this really hit the spot. I was nervous I was doing something wrong when I put the chicken in the water with the rice but nope, came out perfectly! My boyfriend also really loved it.

  40. I’m making this with bone in chicken thighs.  How should I adjust cooking to make sure they are cooked all the way?

  41. I used red wine vinegar, used everything mentioned but added 2 whole packets of sazon to the chicken, a little more vinegar, added more garlic powder, some creole seasonings for more heat and spice, more adobo, and then salted to my taste. It was AMAZING!!! The right amount of heat, spice, and just yumminess. Thank you SO much for this recipe!

  42. What type of vinegar should I use?

  43. Could you use instant rice? What step in the recipe would that alter?

    • I wouldn’t use instant rice because as the water absorbs the rice it also is cooking the chicken and creating the flavor profile.

      • My ckn thighs weren’t defrosted so I used ckn breast.
        I did use 2 puts if con boullion. Delicious!!

  44. This was delicious. Made plenty for a family of 4 plus leftovers for lunch. The rice to chicken ratio was perfect. I doubled the Sazon and used long grain brown rice. I also used chicken broth and increased that to 5.5 cups and the cook time to 40 minutes. The fam asked if there was any more after the first few bites. Score!!!

  45. This looks great. Do you use the  Badia Sazon Tropical in the green or the orange container? thanks!

  46. Do you have instructions to make this in a regular crockpot?

  47. My husband loves this recipe and he is Peruvian. Our five-year-old daughter loves it too. It has such good flavor! It’s not a quick meal, but it’s worth it.

  48. Could you do this in the instant pot??

    • I am trying it that way tonight. Using boneless, skinless thighs. I switched up the directions a bit and while the chicken was “marinating” in the seasoning and vinegar, I went ahead and sauteed the onion, garlic, cilanto, etc. then, tossed in the chicken with 1 cup of chicken broth. Cook on high pressure for 20 minutes, QR, shred chicken, add tomatoes and rice, a bit of olive oil and salt. Press the “Rice” button, QR when done, mix well and serve.

      • I also cut the liquid for the rice since it was in the IP. I used 1 1/2 cups of chicken broth (instead of water and bullion), and in addition to the 1 cup of broth I used to cook the chicken.

      • Mine didn’t turn out great in the IP – my rice didn’t cook thoroughly and taste wise it was lacking. I’ll definitely try again upping the spice and maybe cooking the rice separately until it’s time to combine with tomatoes.

  49. Totally delicious!! This couldn’t be better. We always use extra sazon seasoning. It’s a favorite in our house!!

  50. Delicious! I was unable to find all of the fresh veggies due to COVID,  so I bought a jar of Goya Sofrito (the red one) and used used about half a cup. Same difference and worked perfectly! So flavorful! I used a mix of drumsticks for the hubby and tenderloins for myself. The rice was a little mushy for my liking, so will use less water next time. But otherwise, YUM!!!

  51. I’ve made this for years and it has never failed me! I don’t understand the comments about it being bland though…it is ridiculously delicious!!!! My whole family gobbles it up!

  52. This was excellent! It tasted like something you’d get in a restaurant. My boyfriend is from Honduras so his mom makes arroz con pollo. He really enjoyed this recipe! 

  53. I used one cup rinsed rice and 3 cups boiling water, 1/2 can of tomato sauce and a rounded tsp of cumin after multiple comments of a bland taste. Pretty darn good. Chicken thighs were great. Like GINA says, keep it sealed entire cooking time and don’t open for at least 10 min. after heats off. 

  54. Hi Gina, I am wanting to make this from your One and Done cookbook where it’s made in the pressure cooker, however I only have short grain brown rice. Can this be substituted? If so, what changes would I need to make?

  55. Wow. Made this tonight and LOVED it. I followed suggestions made by others and used 2 1/2 cups water. I didnt have adobo so I substituted cajun seasoning. Delicious and we will be able to eat again tomorrow. We put chilula on top. Would make again.

  56. I make this for my family often and it has also become my go-to casual dinner party meal. I am so bad at keeping the rice from burning/sticking to the bottom of my dutch oven though! Any tips or tricks to help keep this from happening?

  57. Had this for quarantine Easter dinner. Family enjoyed it.

  58. Lord have mercy! I’m Cuban and this turned out just like my grandma’s recipe. A+ recipe! Will make this all the time

  59. Hello! Has anyone made this with precooked rice?! Due to this CoVid I am unable to get more white rice today? But I have precooked brown rice left over from the your fried rice recipe!  thanks in advance!

  60. Love this dish. Thanks for the recipe skinnytaste!

  61. This is an awesome dish.

  62. Ok – if you are a fan of strongly flavoured, spicy dishes, this isnt it. IIt tastes fine but t’s very mild. And, it makes a lot of rice. Like, A LOT.
    That being said, with just a little less water (about 3 1/2 cups instead of 4) the consistency was PERFECT. So great for kids, the adults will likely want more flavour. Next time I would halve the water and rice, double the chopped veg and either keep the seasoning the same or add more, and add hot sauce and possibly green olives.

  63. Good but a bit bland. Next time I will add a LOT more seasoning. Also, the rice to chicken ratio is ridiculously unbalanced. Next time I will cook half the rice and/or twice the chicken. 

  64. 1/2 garlic? what does that mean? 

  65. Can this be made in an Instant Pot?

  66. The cook time is way off. Adding all of the times you list gives you exactly 45 minutes, as you listed.  But step 8 has me simmering on medium low until almost all the water evaporates! I am currently 15 minutes in and still waiting! Not a huge deal, but it has thrown off the timing of my dinner tonight.

  67. This arroz con pollo was so good!  I used Gina’s homemade sazon recipe, but I didn’t have the adobo seasoning.  I will make sure I have some on hand for the next time as I will definitely make this again.  What the real “kicker” was for us was the Colombian Aji picante.  SOOOO delicious! I could just eat it by itself with a spoon.  I will be making it for other dishes, too!

  68. Should the rice be boiled or uncooked when addIng after the tomatoes?

  69. So, so good! Delicious. This recipe makes a lot – but we’re very happy to have leftovers of this.

  70. This is delicious! A family favorite for all!! 

  71. What did I do wrong that this just didn’t taste flavorful despite all of the yummy flavors I put in? My rice was also a bit mushy but not sure if that consistency is what’s expected. I want to love this – it was so easy to make and really looks beautiful, but thought it was bland and I just tasted a weird salty chemical taste (maybe the MSG in the sazon?!)…

  72. Gina–planning for dinner tonight. I put the URL into recipes on MFP and double checked calories for items –it comes out to 267 cal for 8 servings. How can yours be 410? What do you think might be the discrepancy? Usually the recipes come out just as you say or very little difference. 150 cal seems like a lot. Please advise.

  73. Holy deliciousness, Batman!  

  74. I made this, upping the thighs to 10 to have ten individual meals ready to go when I feel too lazy to cook. I also used only the stems from my cilantro seeing as the leaves weren’t all that great to use. The rest was exactly as written.
    I am usually a spice girl, hunting down anything with some heat, but I will say that as is without added hot sauce or hot peppers, this is REALLY good!
    I reheated in the microwave with a little butter on the rice, and a light pinch of salt, and this made for the perfect size meal for dinner. Not too heavy, just filling enough, and the tastes are perfect.
    Definitely a keeper recipe.

  75. Made this for dinner tonight and it was delicious! My 2 year old had

  76. I made this dish last night. It has a TON of flavor and was really tasty. However a bunch of the rice was not fully cooked. Can I assume this was due to the pot not having a complete seal for the 20 minutes on low, 10 min rest?

  77. The flavor was delicious! I added Spanish olives with a little brine. The only thing I could change is to add less water. It was a little sticky for my liking. Great recipe, I will definitely be making this again.

  78. This was so good! I had a few substitutions (allergy to bell pepper, bummer! and chicken breast was in my freezer; I hate to buy something when I have a decent sub) but stuck to this recipe as best I could. I loved it so much, I brought some to work to share and forwarded the recipe to my mother. I’ve never seasoned chicken with vinegar and sazon like that, but MAN was it a good method. I had brown and wild rice, so naturally my cook time took longer, and I needed more water, but I know my way around cooking and expected that very thing to occur! Thank you, Gina, for another awesome recipe!

  79. This was delicious! My family voted it a keeper!

  80. This is on the stove right now and smells amazing! Made it a few weeks ago and got rave reviews from even the pickiest eaters in my family.

  81. Should the water you add be hot? Already boiled or just regular water?

  82. This was so delicious. I doubled the veggies and halved the rice and water and felt like it was a great combination. The seasoning was incredible. Can’t wait for leftovers tonight!

  83. This recipe was so good!!! I served it with a tad bit of sour cream and my son loved it with sriracha! I think next time I’ll add a jalapeno just because I know my family will like that! Thanks again for another amazing recipe!

  84. great recipe. I would add more seasonings (S&P, maybe a little something hot) and double the tomato amount or throw in a can of rotel. Kids loved it so it’s a 5 for me! 🙂 

  85. I loved the flavor of the rice. I made my own Sazon using the turmeric. Next time I will cut the rice amount in half. Too much rice for the two of us. I also used just 2 boneless skinless chicken breasts. Great flavors!

  86. Thank you for sharing so many wonderful recipes. A clarifying question about the rice: Do you wash (rinse) the rice before dumping it in the pan?


  87. There are only two of us at home. Would it work if I halved the recipe? Thanks!

  88. This was so bland, but salty, and just not good. I barely added any salt, but literally salt is all I tasted. Very disappointed.

  89. My entire family loved this. So flavorful!

  90. I make something similar to this but it with a homemade peri peri marinade (husband is South African so he loves it), I’ll have to try this one too! Chicken and rice is always a good choice

  91. What part of this recipe got ‘lightened’ or ‘skinny-ed’,  please?

    • If you read what she writes, she tells you.  For this “Most recipes call for chicken on the bone with the skin on. I opted for boneless, skinless thighs to keep the dish lighter and help it cook faster. If you want to use bone-in thighs, just remove the skin.”

  92. This was really good!

    I made the spice mixture using turmeric. 

    I’m in So Cal, and found “Sazon Spice Mix for Menudo” in a Mexican Market. Is this the same thing?

    Thank you.for another wonderful recipe 

  93. Cannot wait to try this, as every single recipe I make of yours turns into a favorite!  ✅ I have 2 requests!!! How about your take on Papusa’s, and maybe… a version of Lechon Asada… pork grilled with a yummy Ancho cream sauce on the side!  Thanks in advance if you do! ❤️

  94. Hi
    Very excited to make this recipe. I was wondering if you could use medium grain rice and how that would affect the cooking times.


    • Can you use Boneless Chicken breast instead of the Chicken thighs?

      • I used boneless breast, I browned it like it said, left it out when the rice was cooking lid off, but added it in before putting the lid on for the final cook. Worked great! Not too dry.

  95. A great recipe, easy, flavorful, tasty.  I will definitely make half the rice next time.  A lot of rice for the amount of chicken used.  I made Sazon w turmeric & it was fine.  I have so many spices.  I try to improvise so I can utilize them.

  96. Wow! This is my husband’s new favourite dish. Amazing flavours, and the leftovers are even better after a few days in the fridge, so make lots! I used boxed chicken stock in place of water.

  97. I made this following your recipe from One and Done, It is a different recipe in a few ways (IP, rice type, vegetables, boneless thighs) but it was delicious!
    I added a half teaspoon of turmeric because I loved the yellow color of this recipe.

  98. This tastes like vacation!  So yummy!  Will be making it again for sure!

  99. Can I sub chicken bone broth for water and boullion cube?

    I didn’t read the other comments, sorry.

  100. Can someone please tell me how to keep the rice from being crunchy on top and mushy on the bottom? 

    I also used almost double the seasoning. 

  101. Can you substitute riced cauliflower on this version and would you cook it the same way as the rice?

  102. I plan on making both mom’s version and the lightened up version because both sound fabulous. It is interesting to note that the lightened up version has more smart points than moms.

  103. This looks so good! I can’t wait to try it soon!


  104. No fail, family favorite. Not quite like my family made it going up, but MAN is this good stuff!!!! All the flavors. I serve with homemade flour tortillas. Mmmm

  105. I have made this recipe time and time again without fail

  106. I made this dish following the recipe in your one &done cookbook. It is slightly different then the recipe above on the website. However the BIGGEST difference is the calorie count. Can you please clarify the count for us. Cookbook : 511 per serving, website : 311 calories per serving.  The serving size is the same.

    Thank you. I hope to hear from you.

  107. Hi! Can you convert this to an IP recipe? I LOOOOVEEE arroz con pollo and would like to try it in my IP. Thanks!!

  108. Can you make this in the instant pot?

  109. Love love love this recipe – I was wondering if you would ever do an instant pot version? Its been tricky for me to get the timing right, the rice usually is either too soft or too crunchy, and an easy instant pot version would be amazing!

  110. If anyone could turn this into an oven recipe that would be great! I don’t mind Cooking the chicken on the stove and even setting that’s balls and mixing the rice but after that you can I still put it into the oven so if anyone gives that a try please let me now how long and at what temperature to make it. This is something I would love to take to work with me for pot luck but stove tops are not an option there just ovens. Thank you very much

    • I have never made Aroz Con Pollo on the stove top. My mother is Cuban and she always baked it in the oven. Bake it covered at 400 degrees. I set my timer for 30 minutes and check to see if the rice is cooked. If the rice is not cooked, I just leave it in the oven for a few minutes longer. Follow the instructions to step 8. When it is brought to a boil, cover and place in oven. I hope this answers your question.

  111. Made this tonight and the chicken thighs needs longer than what’s recommended. I put mine in the oven on 425 for another 20 min after the rice cooked. Also, some of my rice was still hard. The seasonings are nice.

  112. Gina, could this be made in the instant pot?

  113. After dinner my sister says, “this is my favorite Gina recipe so far”. Turned out so pretty and delicious. Followed the recipe to a T. My rice has never been so fluffy. Not one crunchy piece! Sooooooo good.

  114. Hi Gina. I love all your recipes! I’m going to try this one this week. I wasn’t sure which Sazon to buy. I got the one without annato and the regular one with saffron. Which one is better for this recipe?? 

  115. HI Gina,

    I would like to try making the arroz con pollo in the instant po.
    Have you ever done it like that?

  116. I made this tonight and after much skepticism, my extremely picky 6yr old tried it and loved it! For that you have my eternal gratitude. 🙂

  117. Can this be made in the Intstant pot using the rice setting? If so, what adjustments do I need to make in the ingredients? I always end up with some “crunchy” rice when I make this on the stove.

  118. Pingback: Paleo Arroz Con Pollo - Wicked Spatula

  119. Hello!
    I am making this tonight and I just had a couple questions. is it 1/2 tsp of garlic powder? Also, the 2tbs of bell pepper.. is that dried or fresh?

  120. I’ve made this twice and both times the flavor was outstanding but I seem to be doing something wrong with the rice (it was crunchy). Do you think this would work in the crock pot? If so, what changes would I make?

  121. Would love the recipe for the rice featured with the steak flacos!!

  122. What type of vinegar do I use? White? Balsamic? This looks so good!

  123. I'm making this right now and my house smells like Abuelita's did when I was a young girl. I hope the new-recipe gods are working in my favor and it comes out as delicious as it smells!

  124. Hi, want to make this tonight. Is it 1/2 tsp or TBSP of garlic? and is it just 2 TBSP of bell pepper

  125. Gina, I have been using your website EXCLUSIVELY since April and I have lost 35 pounds!! Your site has been a game changer for me (and my Puerto Rican boyfriend hehe) Thank you so much! PS. I am making your Arroz con pollo for the second time tonight, yum!!

  126. Tried this this evening and the whole family was pleased. This is going into the family meal binder. Easy and delicious!

  127. What would be the equivalent for homemade sofrito (garlic,onion,pepper,tomato and cilantro)?

  128. My mother called me this morning from Spain and asked me, what are you cooking today? I said: I don't know but it is going to be a Gina's recipe. Wow I just tasted the arroz con pollo and it is so sabroso. Thank you so much for your wonderful recipes. I absolutely love your arroz con pollo.

  129. I am very excited to try this tomorrow! Question for the cooking impaired…do I put the rice uncooked in the skillet, or do I cook it first and then add it in?

  130. Absolutely my favorite recipe of yours, delicious!!

  131. This is so delicious! It is definitely a 5 star recipe. I've made this about four times now.. including one time for a dinner part, and everyone loved it!

    If you are craving Mexican/Hispanic flavors and don't want to feel guilty afterward.. this recipe is perfect.

  132. This is such a delicious dish…I however did not take the skin off cause I'm a fatty! Lol very yummy!

  133. I just tried this recipe out but used jasmine rice instead and added sodium free chicken bouillon, it came out fabulous! Thanks for this healthy version 🙂

  134. This was a great recipe! I've been using your recipes since college and they never disappoint. Thanks for reminding people that you can still stay on track and eat delicious food!

  135. All I can say is yummy, it hit the spot at dinner time. Awesome recipe and super flavorful!!

  136. Could this be done with brown rice instead?

    • Yup. Just replace the chicken bouillon with a cup of chicken stock. The extra water allows the brown rice to cook. Works every time.

      • I made this tonight and thought it was delicious. I doubled the seasoning and I did 1 cup rice to 1 1/2 cups water.  I also did five chicken thighs boneless skinless and one small boneless skinless chicken breast Since my husband likes white meat. 

  137. I made this Arroz Con Pollo recipe for my boyfriend today. He said it was definitely a keeper! We are in Mass., and fiddleheads are in season. I blanched, then sautéed them in light butter and garlic, then seasoned with lemon zest, lemon juice and a sprinkle of Manchego cheese.

  138. Is there a way to make this without tomatoes? I can't handle the acidity of tomatoes. Is there a substitute?

  139. the flavors in this are excellent! I went to college in Miami,FL and have been craving this for some time as I now live in Ohio. The only difficulty I had was chewy rice…followed your instructions and did my best even to not peak! Any suggestions for what I might have done wrong?

  140. I made this last night for dinner with 2 cups of brown rice instead of white rice. I also added a cup of chicken stock since didn't have chicken bullion and I needed more water for the rice. And since my fiance hates onions and peppers, I used Sofrito. My fiance just texted me that we need to make this a household staple which means it was really good. Thanks for the guidance Gina. I love your recipes and I can't wait for the cookbook. you make weight watcher flavorful!.

  141. This was incredible!! YUMMY! Definitely a keeper. I think next time I will cut the rice in half. I'm guessing I could just cut the water by half as well and be OK? Thoughts?

  142. Hello there! I recently snipped your Cilantro Lime Cauliflower Rice recipe but have been a little hesitant to try it. THEN last night tried Paleo Paella (made with cauliflower rice) at a great restaurant last night. Do you think this recipe could be tweaked to use the cauliflower instead of rice??? I'd love tips or thoughts!

  143. Loved it so much, yummo!

  144. Thanks Gina, this recipe was awesome. To quote my picky eater son, the dinner was a "dream" and my husband said it was the best chicken dish he'd ever had. All my 3 kids had seconds. The chicken was so tender, I could cut it with a spoon! Hubby and I loved the aji picante, he thought it was the perfect hot sauce.

    Thanks so much!

  145. Gina,

    As always this was absolutely delicious! Thank you for all of your wonderful recipes. I have "WOWED" my husband over and over. Thanks!!


  146. HI! I love this site 😀 is so great to see healthy recipes like this one, i'm from Venezuela and arroz con pollo is classic! I'm so happy to see it lightened up to stay healthy! THANK YOU Gina!

  147. My family loved this dish- very flavorful and delicious! Will def make again- thanks!

  148. Can I use Sofrito as a substitute for the oinion, garlic, cilantro…and if so how much would you suggest for this meal?

  149. How do I adjust the recipe if you use brown rice?

  150. @Lauren Sully – The chicken will cook thoroughly through when added back to the pan. And the rice is NOT cooked ahead of time. I wondered the same thing the first time I cooked it. Just follow the directions as Gina says. As far as the rice, I just used regular old rice. I think Mahatma brand says "enriched long grain" right on the package. HTH!

    I made this tonight (second time making it). The flavor is unbelievable. I am glad to be introduced to those Goya type seasonings b/c they make a huge difference in the flavor.

  151. Gina: When you say "brown the chicken" does this mean the chicken is being cooked all the way through? Or does the chicken finish cooking while boiling in the rice?
    ALSO, is the rice cooked before you put it in the pot? or is it raw/hard? Not sure what "enriched long grain" means. NEW COOK here. 😉 Thanks, GINA.

  152. Amazing! This is by far my favorite of the recipes I've tried on here and I've loved them all! Thanks for the comfort food, Gina!

  153. and olives! I live on the rez and the nearest grocery store where I can purchase beer is a 90 minute drive so I made a special trip to get beer and olives for the recipe and now can't find it 🙁 thanks for your help

  154. Hi gina,

    Saw this recipe recently and I swear you used a can of light beer in it? Was I imagining this or is that your mom's recipe? If it is, can you please help me find the link to her recipe? thanks!

  155. Hi amy villanueva, I'm from mass also. The south shore. I loved this recipe. Very delicious.

  156. I just made this & I can't believe how yummy it is. My ex husband is Puerto Rican & my kids only get this kind of food when they go to his house & I only get it when I go to the Spanish restaurant! My oldest just had a bowl & said it was pretty delicious! I was pretty blown away with how good it came out as well. All the other times I've attempted to make yellow rice have been a complete flop, even with my ex giving me a play by play over the phone!!! Even my parents liked it & they're not really into Spanish food/rice dishes. I can't wait to make this again!
    Just a side note for those looking for the Badia seasonings…I'm in Mass. and most grocery stores here have a hispanic foods section with Goya etc but the Badia seasonings are usually in their own little spot within the store, usually an end cap/separate shelf & not always near the hispanic aisle, sometimes by the baking/seasoning aisle.

  157. Just made this for dinner and it is so ridiculously good! My 8 year old had two bowls. I can't wait to have the leftovers tomorrow for lunch. Thanks Gina!

  158. Gina, I can not thank you enough.. I was so happy to find your site. I recently joined WW. Losing weight has always been very difficult for me..I have some health issues so losing weight is no longer about fitting into a new outfit.. I have been on many diets..boiled or baked chicken with steamed broccoli and a small side salad. I thought I would have to eat this for the rest of my life. I have now discovered it is not about a diet, it is about life changes..and you have provided me with so many different types of recipes and meals for myself and my family. I am from south texas and growing up we had arroz con pollo once a week..How happy am I that I can still have arroz con pollo..Thank you for taking the time to share all your recipes..

  159. Arroz con Pollo (Chicken & rice) from
    Really good flavor & my son said "that was frickin' good chicken!" so, that's really something 🙂 Just 8 points for the plateful 🙂

  160. Hi Gina! I discovered your site off of myfitnesspal. Although I am not on WW I love your low fat low calorie recipes. This is by far my favorite so far. It has become a weekly staple for my family and me. Thank you so much for sharing your wonderful recipes with us!

  161. Thank you Gina for this recipe. This tasted just like my Puerto Rican grandmother made while she was living. This recipe helped me to expose my daughters to part of their heritage.Tonight I am making the Shaking Beef so I am excited to see how that turns out.

  162. Did you remember the seasoning, the Sazon? I think there is saffron in there to turn it yellow. I'd let it cook more until the rice is done.

  163. Hmmm. mine is not yellow and the rice did not cook. bummer!!

  164. Could you please recommend a brand/style of cooking skillets/pots that would work well for cooking a lot of your latin recipes? Love your Blog! Thank you!

  165. If I were to add saffron and/or turmeric can I omit the annatto? I'm not using Goya Sazon due to the M.S.G. and am following the recipe you wrote above. Also, is it really supposed to be only 1 1-2 tsp in each Goya Sazon packet? It seems like such a small amount that I'm wondering if you meant to write 1 1/2 T.? I'm just guessing here because of the large quantity of food people are saying the recipe makes… Thanks! I'm looking very forward to making this because it sounds like a true hit! 🙂

  166. OMG!!! Let me start by saying that my husband and I are both Italian, and I have rarely ventured far from that cuisine (as far as cooking is concerned), so chicken and rice has never been in my repertoire. We didn't know what we were missing, or should I say, I didn't know I could cook it and it would actually taste sooo good!! It was amazing!! Worth the prep, thats for sure!! It made a ton of food. We had enough for our family of 4 for dinner, and my husband made 2 nice size lunches with the leftovers. Thank you Gina for helping me to expand my horizon in a healthy way!

  167. Was delicious! Makes a ton – make sure you start off with a very large skillet or a 5 quart saucepan!

  168. I didn't understand the garlic measurement either. I used 1/2 teaspoon and I am making the dish right now! I hope it turns out as good as everyone says! Smells great!

  169. This sounds delicious! One question. The recipe says about 1/2 garlic powder. Is that about 1/2 teaspoon garlic powder? Thanks.

  170. I'm a dummy!!! Just saw bell pepper in recipe!! Duh…

  171. I must try this!!! I'll be adding some chopped pimento & peas to it…the Cuban version I've always eaten has peas and red pepper (& saffron) and I love both so why not??! So glad I found your's fantastic! I'm 2 months into WW and needed help cooking lighter meals. Being half Italian and half Cuban I didn't know how!!!! 🙂

  172. It says

    about 1/2 garlic powder

    1/2 what, though? Tablespoon? Teaspoon?

  173. Made this for dinner tonight. Only thing I couldn't find was the Adobo Powder, so I just used some cumin, oregano, and season salt as a substitute. The Goya Sazon was found in my local Walmart in the mexican food aisle. It has 6 packets inside. I used a full 2 packets – one for the chicken marinade and 1 at the end of the recipe.
    We loved this (saw it on Pinterest first) – my only addition next time would be to add some spicy heat, so I'd probably add a serrano or jalapeno to the food processor with the cilantro, garlic, bell pepper, & onion. And maybe some chopped up fresh mushrooms. Using the boneless, skinless (previously frozen & defrosted) thighs was a good choice – I think the chicken breast or tenders would get too dry. Love that this is a one-pot meal. And leftovers are totally yummy too. Thanks so much!

  174. I made this for dinner tonight. The flavor was great. I made the adobo seasoning and goya off of recipes I found on-line since my local grocer didn't carry either. The actual recipe was a long and time consuming process that I found really tough to do with 6 month old baby. My hubby is filipino so we eat rice a lot and I've never had trouble cooking it. My rice following this recipe just didn't come out right. It was a lil crunchy 🙁 If the hubby was home and/or I had a helping hand with the kids I'd give this another go.

  175. I use white vinegar.

    So glad everyone liked it!

  176. This was AWESOME! I made this last night and it turned out Great! My Husband ,who's Puerto Rican was Sceptic at first but really ENjoyed it and said it was better then out favorite Cuban restraunt in town! 🙂 SO 3 thumbs up! Thanks again for a GREAT recipe!
    ps. I used bonless, skinless chicken thighs!

  177. What kind of vinegar do you use? White or apple cider or what?

  178. KEEPER!!!! The flavor is wonderful!! Took a bit of time on the prep end but next time I'll know the recipe a bit better & plan accordingly. Thanks so much!!!!

  179. Gina – I made this tonight and my husband and boys at it up! I did dice the veggies instead of putting it in food processor and used skinless, boneless thighs. I also used a whole packet of Goya Sazon for marinating the chicken. I left out the scallions, the green bell pepper and cilantro were pushing it my kids as it was. I did omit the salt on accident so we did have to salt it when done but it was a GREAT meal. This is going into the rotation!

  180. Hi Gina, I love chicken and rice. Only thing I would love to add in addition to this dish are some red beans.

  181. One of my favorites so far!! Yummmm

  182. Any idea why I keep getting some hard rice in the dish? Most of it is cooked perfectly, but some of it is hard?!?! I have tried with 2 different pans (dutch oven and deep frying pan with lid) and the same thing happened both times.

  183. This was deeeelicious! Did everything the same except cilantro.

  184. Hey Gina,
    Making this for dinner tomorrow night. I was able to find Badia Sazon Tropical, but only in a big jar. Could you tell me how many ounces are in each packet of sazon so I can make sure to add the correct amounts? Thanks!

  185. I made this recipe last night and it's so good! I'm eating some of the leftovers as I type this for lunch. I'll definitely be making this again!!!

  186. I'm guessing 1/2 cup?

  187. I have some of the Goya Sofrito already at home…can I use that instead of putting it in the mini processor and sauteing it? And if so, what would the measurement be?

  188. Brown rice would take longer to cook, and may need more liquid.

  189. I dont have any long grain rice in the house will brown rice work just as fine?

  190. This recipe was amazing! I will definitely be making it again 🙂

  191. Uncooked rice

  192. hi i want to make this tonight.. do i put hard rice in it or cook the rice first?

  193. My mom always does the same thing with her rice, especially when she makes large amounts. Glad you liked it!

  194. I made this for dinner last night and it was a big hit with my family!!! My 15-year-old son said this may be the best meal I have ever made!! Wow, what a compliment!

    I cooked it in a very large iron skillet, but I was afraid the middle would burn cooking it on the stovetop for the 20 min. So,I wrapped the whole skillet with 2 layers of foil and put a lid on top and baked in the oven at 400 degrees for 30 minutes…then let set for 10 minutes before opening!

    Absolutely delicious! Thanks Gina!

  195. Liz, do it the old fashioned way, chop it fine with a knife.

  196. Gina, how would you do the recipe if you don't have a mini food processor? It's one of the items I have yet to buy! 🙁

  197. This is the real deal like you would find in most Latin homes give or take a few things. I've seen recipes using Mexican salsa, blah!

  198. I just made this for dinner and the smell in my house is amazing!!! I tasted the rice and I have never had a better rice I am almost afraid I will overeat with this recipe it is that good.

  199. jill, yes it's 1 1/2 packets total. Sorry for any confusion!!

    girl, hope so! i never use a rice cooker, let me know!

  200. Thanks for this recipe. I'm Cuban and making food we love to eat has been so difficult for me, if my husband sees another roasted/grilled chicken breast I think he would have divorced me 😉

    I'm making this tonight and after all the browning and sautéing I'm putting it in the rice cooker. Hopefully my rice will be fluffy.

  201. In the ingredient list you have 1/2 a pack of Sazon and then at the end you have 1 packet of sazon tropical listed. Is that a mistake or are you suppose to use 1 and 1/2 pack of sazon?

    I think someone might have asked this but I could not find the answer.

    Thank you.

  202. making it for a second time. This recipe is AMAZING!!!! hands down. my house smells sooo good right now.

  203. Well it had to happen eventually, a Skinny Taste recipe that I won't be making again.

    : (

    It wasn't bad, it just wasn't worth the points for me.

  204. Okay, I am sorry, I clearly cannot do MATH!!! I just realized I entered the rice wrong. Now I am getting the same points plus value that you have. THANKS!!!! Erin Hartman

  205. Hey Gina,

    I just entered this, using 2 lbs raw boneless, skinless chicken breast, into the recipe builder. And, for some reason, I am getting, for 8 servings, 6 points plus per serving. Any thoughts on why that would be? Is it because I didn't use thighs? I didn't think it would make that much of a difference. Anyway, just wondering if you had any idea why that is…..thanks! Oh, and by the way, it smells phenomenal!

    Erin Hartman

  206. Homemade sazon: 1 packet is 1 1/2 tsp

    1 tbsp ground coriander
    1 tbsp ground cumin
    1 tbsp ground annatto (achiote) seeds
    1 tbsp garlic powder
    1 tbsp onion powder
    1 tbsp salt

    If you can't find annatto you could use paprika instead.

    So glad you all liked this!

  207. Great Dish! I am so glad I found you! You are making WW very easy for our family! The kids enjoyed this dish as much as the adults!

  208. Hi Gina,

    Do you know what a similar spice blend would be for the sazon? I live in Canada and don't know if I can get it.

    Thanks in advance

  209. I made this tonight and cut recipe in half. Got 5 cups of rice instead of 4. Recipe was wonderful though!

  210. I'm thinking of using boneless chicken breast. How much would substitute in for 8 chicken thighs?

  211. Gina, I'm so happy I found your blog! It's truly amazing!!! Started reading it yesterday and I already saved around 20 recipes to do ASAP! I just started WW last thursday and was looking for healthy recipes to make at home and found skinnytaste! So glad I did.

    I'm from Puerto Rico and arroz con pollo is one of our most famous recipes. You've done a great job with the recipe. If you want I can send other famous puertorrican dishes like "arroz con gandules, pollo en fricasé, arroz con habicuelas y chuletas" and you can make them healthy or just try them out for you and your family. Let me know if you're interested.

    Have an awesome day and keep doing this fabulous recipes. God bless!

  212. ok, this is delish! Big thumbs up from my family, especially my husband-who happens to be Latin. They KNOW authentic Latin food and this is one of them! Congrats on a job well done, this is going on the "family favorites" list.

  213. I'm making this for dinner right now. The house smells so yummy!!!

  214. Kim, you probably could, but I am never happy with precooked rice. Using regular rice tastes so much better.

    Alle, are you sure? 11 seems high, was that calculated for raw chicken or cooked.

  215. This was delicious! It definitely depends on how big the thighs are, though, because I used boneless thighs and 8 thighs were 2 1/2 pounds, which brought the PP+ per serving to 11! Worth every point, though. 🙂

  216. I would not add the rice, it is precooked… the Uncle Ben's brown rice pouches. I was thinking I could add that at the end to mix the flavors? Just have the chicken and veggies and sauce cooking in the crock pot?


  217. I've never made rice in a crock pot, so I don't know how that would work. A rice cooker, maybe.

  218. OK, so if I brown the chicken first do you think I can throw everything else in the crock pot and have it simmer through the day. I would use the uncle Ben's brown rice prepared packs and add that later in the day… just thinking?! I do not want to mess it up.


  219. I made this tonight and it was delicious! Thanks for the recipe! I will definitely be making it again.

  220. Can't wait to try this recipe! Love your blog!

  221. You might need more liquid and cooking time with brown rice, but sure, why not!

  222. Can you make with Brown Rice?

  223. I don't think they use basmati in Latin America, but I'm sure it was great. I love basmati, heck I love all variations of rice!

    I'm a dark meat girl, and I like it on the bone, gives it more flavor. But I know people are weird about dark meat and bones, so whatever works for you!

  224. I made this last night and it was so good. I might try making this with chicken breast next time because I am more of a white meat lover, but my husband doesn't agree – he loved it as is. I made us both a plate and before I knew it, I looked over and my husband had a second heaping portion on his plate! I did make this with basmati rice (its the only white rice I buy since I think it tastes MUCH better than long grain) and it was great. I also bought boneless, skinless chicken breasts and it made it easier during the prep time. Thanks for all of your recipes! These are delicious!

  225. This is just delicious! I've tried several of the recipes from your site, but this one made my hubby say, "You've outdone yourself!" Thanks!

  226. Sooty for the confusion, chop the ingedients finely, but not a paste. You can chop them by hand if you prefer. Then add them to the oil and sauté.

  227. Hi! This looks great, but I am stumbling over the directions. They say "Place onion, cilantro, garlic, scallions and pepper in mini food processor. Add 1 tsp olive oil to the skillet and sauté on medium-low until soft, about 3 minutes."

    What do I sauté? And do I process the stuff in the food processor? If so, how finely? To a paste?


  228. I live in Albuquerque, NM…and I cannot find Sazon or adobo powder anywhere. I see some of the substitutes for sazon in previous posts. What would you recommend for the adobo powder? I really want to make this tomorrow, and don't have time to order.

    • WOW, no Sazon in NM? I would have thought that would be one of the first places to find it. I guess it's time to speak with the manager of your supermarket. 🙂

      • I really love this recipe! I joined WW a month ago and used this recipe instead as a lighter version. I must say 1 cup of rice is ALOT and I used 1/2 instead to reduce the points. The flavor is so delicious and the chicken turned out so juicy!

  229. Just made this tonight and, wow, I loved it. Thanks for the recipe!

  230. You've done it again, Gina! This was amazing for dinner tonight! And just thinking of all the yummy leftovers in our fridge makes me happy. 🙂
    And it was well worth cleaning up all the splatter from my cooktop.
    My husband and I love you! Keep em coming!

  231. I'm glad that helped, and yes this is delicious, I've been making this for years and grew up enjoying arroz con pollo. You'll love it!

  232. Nice Gina. thank you. now i'll have that box ingrained in my head. Thanks, that helps a lot. The Goya is the one I had. This recipe is a big hit, the replies just keep coming.

  233. I added a link in the ingredient list to the spice on amazon so you can see what it is if you're not familiar with it.

  234. Hi Gina, I have made one of your recipes every single night for the past two weeks! I have never been dissapointed which is saying alot because I have a family of 6 to feed ranging from 44 to 9. This recipe I have a question. What is Sazon and where do I get it. Is Sazon Tropical the same as Sazon? What is Goya? I cannot find Adobo powder, what can I use in its place?

  235. Made this for dinner tonight – fabulous!!!!!!!

  236. Hi Gina,
    I made the lightened up version of the spanish chicken and rice and it was delicious. the whole family loved it. I'll be definitely making it again. I made the lasagne spinach roll ups. we'll be having them this week. They look great.keep these great recipes coming.

  237. I've not tried this with brown rice, it would probably require more cooking time and maybe more liquid. It is not common in South America to make this with brown rice, but I will experiment and see how it comes out.

  238. I made this tonight and it turned out really great, a big hit with everyone in the family. Really good flavor, great with hot sauce, but also great without.

    Instead of Sazon (the only one I could find was mostly MSG) I made a spice mixture of about 1 tsp each of sea salt, pepper, garlic powder, paprika, cumin, and ground coriander. I used a little bit of this spice mix to season the meat before cooking, then added the rest with the water and bouillon.

    I used brown rice instead of white, I added an extra quarter cup of water and added an extra 10 minutes of cooking time at the end.

    I found the cooking instructions a little hard to follow, I checked out another Arroz con Pollo recipe on the food network to double check what I was doing. Adding a note to "rough chop" the items in the food processor would be most helpful.

  239. I made this one tonight and once again, another fantastic recipe! I too, overpulverized the stuff in the food processor but it worked in my favor. My kids couldn't pick it out! Delicious!

  240. This looks delicious. Do you think you could substitute brown rice for white? Do you have any idea on the rice/liquid ratio if I did substitute?

  241. What is the difference between sazon and sazon tropical?

  242. This was absolutely delicious…I am a happy stuffed camper right now! I always try to cook Latino recipes for my boyfriend and everything that I've made (plus non-Latino stuff) has been a huge hit! Thank you!!

  243. Beehive, I'll come check you out!

    Katie, I love adding olives once in a while too!

  244. I found you via A.T. I'm up for a Homie too. So exciting! Loving your blog. xoxo

  245. I love a good one pot meal! I live right near a spanish market… I'm going to pick up some sazon and try this!

  246. Wow, GINA. I am going to try that!! Have a great weekend! Michele

  247. Funny… I made this yesterday before I checked your website. Good stuff 🙂

  248. I grew up eating a dish similar to this that my Grandma called Yellow Rice and Chicken. It had an entire jar of green olives in it (my favorite part). We served it with an onion/pimento vinaigrette. Thanks for a lightened up version, this will be on the menu next week!

  249. Tybody- I use the Brand Badia, which sells sazon tropical, but any one would work out fine.

    Susan D- So happy you liked it!! We LOVE this. I should have mentioned it all goes in my mini food processor which speeds this up. I always look for the quickest way out, and a mini food processor should be on everyone's counter!!

    Ashley, thanks for voting for me!!

  250. Congrats on the 10 Ten Food Blog, I voted for you! 🙂

  251. I am SO excited to try this! Arroz con Pollo is my favorite dish to get at Mexican restaurants. Mmmmmm.

  252. As I read this recipe, I remember the food "Chicken Pilaff". They are somehow alike.

  253. SO SO excited to try your version! thanks for posting this!

  254. Simply outstanding! A bit more time intensive than I originally anticipated. Prep and cook time would be helpful. I also over pulverized the onion/cilantro mixture because it didn't say how well to chop. I'm assuming a chop would be the desired consistency. This was AMAZING. I think I'm now a chicken thigh convert. So moist…so flavorful. Kids and adults devoured. I served this along a black beans. YUM!

  255. Gina, I don't know which Sazon is Tropical. I bought both or two of the three. I bought Con Cilantro Y Tomate and Con Culantro Y achiote. Are either of these the Tropical one? I used the Con Cilantro Y tomate.

    and I'm making it in 1/2. hope it still works out great.

  256. Les Pingouins, How wonderful! You'll have to learn hot to make Sancocho then!

  257. You can purchase the Sazon online at the Goya Online-store.
    This way you can even get the low sodium product.

  258. I make something similar, but with chipotles and fewer ingredients. It's been my favorite dish for a few months now, except I use brown rice instead (more fiber, fewer refined carbs).

  259. I like the Badia brand of Sazon Tropical because it has no MSG.

    Great Recipe! I cook many spanich style dishes daily but this one has always been hard for me to get the right seasoning mix with the chicken.

  260. Carol, try Meijer for Goya if you have one nearby

  261. Sounds delicious! I am trying this tonight. Thanks, Gina!

  262. Hey Gina,

    Looks great!! But, do you know of a "sazon" that doesnot have M.S.G in it? Goya and most others do. Thanks a bunch!!

  263. Thanks for noticing that, it's 8 servings!

  264. Wow thanks for that recipe! We just adopted 2 boys from Colombia so I can't wait to cook it for them! 🙂

  265. I was JUST thiking about finding a WW Arroz con Pollo recipe last night!! This is our favorite dish at our mexican restaurant so I can't wait to try it. The only downside to this is that I may miss the white queso sauce that our place piles on. 🙁 Oh how I wish it were WW friendly!!

  266. Gina, it says 1 serving is 1 cup of rice and 1 thigh, but the recipie calls for 8 thighs, is it actually 8 servings or should I just cook with 6 thighs?

  267. This may sound silly but sazon is just a spice mix right, it doesn't, by any chance, have any dehydrated lard or anything right?

  268. Badia brand Sazon Tropical has no msg if you can find it. That's what I use. Again, you can use a small pinch of saffron instead, as natural as can be!! Or just leave it out if you must.

  269. Hey Gina, Will it effect the taste of the meal if I don't use the sazon, and just use some cumin, corriander and garlic? I can't find Sazon and don't really like the artificialness of it. It appears it either has MSG or ingrediants that act as MSG.


  270. Oh I love this meal. I haven't found the tropical seasoning…I'll order it on line so I can make that beef soup as well!

  271. Thanks so much for all of your wonderful recipes. I grew up in NJ so reading the words Goya, Sazon, and Adobo make me smile. I now live in Michigan where I have not been able to find those particular products.

  272. I always wanted to make this, Gina! You are just the best. I am adding this to my list of recipes of yours. Thanks!

  273. Any Goya Sazon is fine. You could replace the Sazon with a pinch of saffron to give you more of the flavors of Spain if you wish. White meat is fine, points can vary depending on how much you use.

  274. Which kind of Goya Sazon, there are several?

  275. Hmmm… by chance, do you know of any substitutes or spices I could pull together to replace the sazon, adobo, and tropical sazon? I don't cook with those spices often (looks like I need to get some though!!)…

  276. This looks amazing! My mom grew up in Spain and I love her paella and arroz con pollo. Such classic comfort food.

  277. I love it when you lighten up a familiar dish. I don't want to give up my favorites because my Weight Watchers diet. I don't think I would stick with it if that was the case.

  278. Would cooking with chicken breast reduce the fat any or do you only suggest making this with thighs? I am a white meat type of girl.

  279. I find it in the Spanish aisle with no problem by me. Goya is the most popular brand.

  280. This looks so good! I am snowed in at the moment – but as soon as can get out these ingredients are on the grocery list!

    Is it easy to find sazon?

  281. Looks delicious…will have to try this soon! 🙂