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Overhead view of Arroz Con Pollo in a red Dutch oven.

Arroz Con Pollo (Latin Rice and Chicken)

4.70 from 119 votes
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.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 8 servings
Course: Dinner
Cuisine: Colombian, Latin, Spanish

Equipment

  • large deep heavy skillet or heavy pot

Ingredients

  • 8 boneless, skinless chicken thighs (or bone-in or drumsticks, skin removed)
  • 1 tablespoon white vinegar
  • 2 teaspoons sazon (homemade or store bought such as Badia Sazon Tropical or Goya)
  • 1/2 teaspoon Adobo seasoning (such as Goya)
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/2 medium onion
  • 1/4 cup fresh cilantro
  • 3 cloves garlic
  • 5 scallions
  • 2 tbsp bell pepper
  • 1 medium vine tomato (diced)
  • 2 1/2 cups long grain white rice (such as Carolina)
  • 4 cups water
  • 1 chicken bouillon cube (Maggi or Knorr)
  • 2 teaspoons kosher salt (or more to taste)

Instructions

  • Season chicken with vinegar, 1/2 teaspoon sazon seasoning, adobo and garlic powder and let it sit 10 minutes.
  • Heat a large deep heavy skillet on medium, add 2 teaspoons 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!

Video

Notes

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.
My family likes to add hot sauce or Colombian aji picante and serve it with a simple green salad or avocado on the side.

Variations

The beauty of arroz con pollo lies in its adaptability. You’ll find variations across Latin America and Spain, each influenced by regional ingredients and traditions. Some versions include olives, others feature vibrant saffron, and a few might even swap in different proteins. My version sticks to the basics—perfectly seasoned chicken and fluffy rice—while still delivering a flavor that feels authentic and comforting. Here's a few ways you can modify it:
  • Olives: You can add green olives, alcaparrado, pimientos or capers for briny flavor.
  • Saffron: Use a few threads of saffron instead of the Sazon. More Flavor: Add some sofrito for extra flavor.
  • Vegetables: Add some frozen peas or frozen mixed vegetables.
  • Chicken: Use drumsticks, bone-in thighs or boneless chicken breasts in place of boneless thighs.
  • Brown Rice: To make this dish with brown rice, you can use quick cooking parboiled brown rice.

Nutrition

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: 7