Arroz con Pollo

  • Total Time - 1 hour
  • Prep Time - 20 minutes
  • Cook Time - 40 minutes
  • Servings: 6
  • Country: Cuba
A large bowl of Arroz con Pollo, featuring yellow rice and chicken pieces, garnished with peas and pimentos.

Arroz con Pollo is a staple of Cuban comfort food. Its magic lies in being a true one-pot dish where all the flavors meld together perfectly. The chicken pieces are first browned for color and flavor, then cooked with the rice in a rich liquid seasoned with a sofrito base, dry white wine, and olives. Saffron or annatto (achiote) gives the dish its iconic golden hue and a subtle, earthy aroma. This is a perfect meal for family gatherings as it's simple to prepare yet incredibly delicious.

Ingredients

Main Ingredients

  • 1 kg chicken thighs and/or drumsticks, skin-on, bone-in
  • 1 to taste salt and black pepper
  • 2 tablespoons vegetable oil
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, minced
  • 0.5 cups dry white wine
  • 4 cups chicken broth
  • 2 cups long-grain white rice
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 0.5 teaspoon annatto (achiote) powder or saffron threads
  • 1 pinch Spanish saffron, steeped in warm water (optional)
  • 0.5 cups pimento-stuffed green olives
  • 0.5 cups frozen peas
  • 1 pimentos or sliced red bell peppers, for garnish

Instructions

Step 1: Brown the Chicken

Season the chicken pieces generously with salt and pepper. In a large pot or Dutch oven, heat the oil over medium-high heat. Brown the chicken pieces on all sides until golden. Remove them from the pot and set aside.

Step 2: Prepare the Sofrito and Rice

In the same pot, add the chopped onion and bell pepper. Cook for 5-7 minutes until softened. Add the garlic and cook for 1 more minute until fragrant.

Stir in the rice and toast for about 2 minutes to coat it in the oil and sofrito. Pour in the white wine and scrape up any browned bits from the bottom of the pot.

Step 3: Cook the Dish

Return the chicken pieces to the pot. Add the chicken broth, tomato paste, oregano, and achiote/saffron. Stir well. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through.

Step 4: Finish and Serve

Turn off the heat and stir in the olives and frozen peas. Cover and let the dish rest for about 10 minutes to allow the flavors to meld and the rice to steam. Garnish with pimento strips. Serve hot, directly from the pot.