Are you looking for a flavorful and comforting dish to serve at your next gathering? Look no further than arroz con pollo, the classic Spanish-inspired rice and chicken recipe that’s perfect for any occasion. With its rich history and cultural significance in many Latin American countries, it’s no wonder why this beloved dish has been enjoyed by generations of food lovers around the world.
In this article, we’ll be exploring 18 delicious arroz con pollo recipes from across the globe, each with its unique twist and flavor profile. From classic Spanish versions to more adventurous fusion dishes, we’ve got you covered for every taste bud and occasion. Whether you’re hosting a family dinner, a holiday feast, or just looking for a quick weeknight meal, these arroz con pollo recipes are sure to impress your guests and satisfy your cravings.
So let’s get started on this culinary journey, shall we? In the following pages, we’ll dive into each of these 18 mouthwatering arroz con pollo recipes, highlighting their key ingredients, cooking techniques, and presentation ideas. Whether you’re a seasoned cook or just starting to explore the world of international cuisine, you won’t want to miss this!
Classic Spanish Arroz con Pollo
This traditional Spanish dish is a flavorful one-pot meal that combines saffron-infused rice with chicken, vegetables, and spices. A hearty and satisfying option for any occasion.
Ingredients:
– 1 1/2 cups uncooked white rice
– 3 boneless, skinless chicken thighs or breast, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, peas)
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 chicken bouillon cube
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add chicken; cook until browned, about 5-6 minutes.
4. Add mixed vegetables, saffron mixture, bouillon cube, salt, and pepper. Stir to combine.
5. Add rice; stir to coat with the sauce.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and liquid has been absorbed.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Cuban-Style Arroz con Pollo with Saffron
This classic Cuban dish combines the richness of chicken, saffron-infused rice, and a medley of spices for a truly unforgettable culinary experience.
Ingredients:
• 1 lb boneless, skinless chicken thighs
• 2 cups uncooked white rice
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp saffron threads, soaked in 2 tbsp hot water
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, heat olive oil over medium-high. Add chicken and cook until browned, about 5-7 minutes.
3. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Stir in cumin, smoked paprika, saffron mixture, and diced tomatoes. Cook for 1 minute.
5. Add rice to the pot and stir to combine with the chicken mixture.
6. Transfer pot to preheated oven and bake for 25-30 minutes or until rice is tender and liquid has been absorbed.
7. Season with salt and pepper to taste. Garnish with fresh cilantro leaves.
Cooking Time: Approximately 40-45 minutes
Peruvian Arroz con Pollo with Aji Amarillo
Experience the bold flavors of Peru with this classic dish, marrying tender chicken and saffron-infused rice with the vibrant heat of aji amarillo peppers.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 4 cups water
– 2 tbsp vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper to taste
– 2 aji amarillo peppers, seeded and chopped (use gloves when handling)
– 2 cups chicken broth
– 1 tsp saffron threads, soaked in 2 tbsp hot water
Instructions:
1. Heat oil in large skillet over medium-high heat. Add onion and garlic; cook until softened.
2. Add chicken; cook until browned on all sides.
3. Add cumin, paprika, salt, and pepper; stir to combine.
4. Add aji amarillo peppers; stir to combine.
5. In separate pot, combine rice and water. Bring to boil, then reduce heat to low and cover.
6. When chicken is cooked through, add saffron-infused water and chicken broth to skillet. Stir to combine.
7. Serve chicken over saffron-scented rice.
Cooking Time: 45 minutes
Mexican Arroz con Pollo with Chipotle
Experience the bold flavors of Mexico with this hearty one-pot dish that combines chicken, rice, and chipotle peppers in adobo sauce. This recipe is a twist on the classic Spanish arroz con pollo, adding a smoky heat from the chipotles.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups cooked white rice
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 2 chipotle peppers in adobo sauce, chopped
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 cups chicken broth
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from skillet.
3. Add onion, garlic, bell peppers, chipotles, cumin, paprika, salt, and pepper. Cook until vegetables are tender, about 8 minutes.
4. Add cooked rice, chicken broth, and browned chicken to the skillet. Stir well.
5. Bring mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until liquid is absorbed.
Cooking Time: 40-45 minutes
One-Pot Arroz con Pollo with Peas and Carrots
This classic Latin-inspired dish is a crowd-pleaser, combining saffron-infused rice with tender chicken, sweet peas, and crunchy carrots in one flavorful pot.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 2 cups chicken broth
– 1/2 cup water
– 1 tsp saffron threads, soaked in 2 tbsp hot water
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat oil in a large, heavy pot over medium-high heat.
2. Add chicken; cook until browned, about 5 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, about 3 minutes.
4. Add rice, broth, water, saffron mixture, paprika, salt, and pepper. Stir to combine.
5. Return chicken to pot; bring to a boil.
6. Reduce heat to low; cover and simmer for 25-30 minutes or until rice is tender.
7. Fluff with a fork; stir in peas and carrots. Serve hot.
Cooking Time: 30 minutes
Arroz con Pollo with Olives and Capers
This classic Spanish dish combines juicy chicken, flavorful rice, and savory olives and capers for a truly satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 2 cups chicken broth
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup pitted green olives, sliced
– 2 tbsp capers, rinsed and drained
– 1 tsp saffron threads, soaked in 2 tbsp hot water
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent, about 3-4 minutes.
4. Add the uncooked rice to the skillet and stir to combine with the onion mixture. Cook for 1-2 minutes.
5. Add the chicken broth, saffron, salt, and pepper. Stir well.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
7. Stir in the sliced olives and capers. Serve hot.
Cooking Time: 30-35 minutes
Coconut Arroz con Pollo with Caribbean Flavors
Experience the tropical fusion of Latin American and Caribbean cuisine with this creamy Coconut Arroz con Pollo, infused with aromatic spices and herbs. This flavorful one-pot dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup uncooked jasmine rice
– 2 cups chicken broth
– 1/2 cup coconut milk
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh cilantro
– 1/4 cup toasted coconut flakes
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, cumin, smoked paprika, salt, and pepper. Cook until onion is translucent, about 3 minutes.
3. Stir in rice, coconut milk, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and liquid has been absorbed.
4. Garnish with cilantro and toasted coconut flakes.
Cooking Time: 30-35 minutes
Spicy Arroz con Pollo with Chorizo
Spicy Arroz con Pollo with Chorizo: A flavorful and spicy twist on the classic Latin American dish, this recipe combines juicy chicken, savory chorizo, and aromatic spices with a rich and creamy rice pilaf.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 Spanish chorizo sausage, sliced
– 2 cups uncooked white rice
– 4 cups water
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove from skillet.
2. Add chorizo to the same skillet and cook until crispy, about 3-4 minutes.
3. Add onion and garlic to the skillet and cook until softened, about 3-4 minutes.
4. Add rice, cumin, smoked paprika, and cayenne pepper to the skillet. Cook for 1 minute.
5. Add water to the skillet and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
6. Fluff rice with a fork and stir in cooked chicken and chorizo. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Arroz con Pollo with Roasted Red Peppers
This classic Spanish dish gets a sweet and smoky twist with the addition of roasted red peppers, adding depth and complexity to this flavorful one-pot meal.
Ingredients:
– 1 lb boneless chicken thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 4 cups chicken broth
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 large red bell pepper, roasted and chopped (see below for roasting instructions)
– 1 tsp saffron threads, soaked in 2 tbsp hot water
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
2. Add garlic, roasted red peppers, saffron, smoked paprika, salt, and pepper to the skillet. Cook for 1 minute.
3. Add rice and chicken broth to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is tender.
4. Serve hot, garnished with chopped parsley if desired.
Roasting Red Peppers:
Preheat oven to 425°F (220°C). Place red bell pepper on a baking sheet and roast for 30-40 minutes, or until skin is blistered and charred. Let cool, then peel off skin, discarding seeds and membranes. Chop into small pieces.
Slow Cooker Arroz con Pollo for Busy Days
A delicious and comforting one-pot meal that’s perfect for busy days when you need a quick and easy dinner solution. This recipe is a flavorful twist on the classic Latin American dish, made easy with the help of your slow cooker.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 cup uncooked white rice
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. In the slow cooker, combine chicken, rice, chicken broth, diced tomatoes, cumin, paprika, salt, and pepper.
2. Drizzle with olive oil and stir until everything is well coated.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot and enjoy!
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Arroz con Pollo with Beer and Cilantro
This classic Latin American dish gets a refreshing twist with the addition of beer and cilantro, adding depth and brightness to the rich chicken and rice. Perfect for a weeknight dinner or weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 4 cups chicken broth
– 1 cup beer (any type, but light-colored works best)
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken; cook until browned, about 5 minutes. Remove from pot.
2. Add onion and garlic to the pot; cook until softened, about 3-4 minutes.
3. Add rice, broth, beer, oregano, cumin, salt, and pepper. Stir to combine.
4. Return chicken to the pot; bring to a boil. Reduce heat to low; cover and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
5. Fluff with fork; garnish with chopped cilantro.
Cooking Time: 30-40 minutes
Arroz con Pollo with Green Beans and Corn
Arroz con Pollo with Green Beans and Corn is a flavorful one-pot meal that combines the comfort of chicken, rice, and vegetables. This classic Latin American dish is easy to prepare and perfect for a weeknight dinner.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 4 cups water
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen green beans
– 1 cup frozen corn kernels
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 2 cups chicken broth
Instructions:
1. Heat oil in a large saucepan over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, green beans, corn, cumin, and paprika. Cook for an additional 3-4 minutes or until vegetables are tender.
3. Add rice to the pot and stir to combine with the vegetables and chicken.
4. Add water, chicken broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and liquid has been absorbed.
Cooking Time: 30-35 minutes
Arroz con Pollo with Pumpkin and Sweet Potatoes
This vibrant dish combines the warmth of traditional Arroz con Pollo with the comforting flavors of pumpkin and sweet potatoes, perfect for a cozy fall evening.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 2 medium sweet potatoes, peeled and diced
– 1 small sugar pumpkin (about 1 lb), peeled and cubed
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high. Add the chicken and cook until browned, about 5 minutes.
3. Add the onion, garlic, cumin, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes.
4. Add the rice, sweet potatoes, pumpkin, and chicken broth. Stir to combine.
5. Bring the mixture to a boil, then cover and transfer to the preheated oven.
6. Bake for 35-40 minutes or until the rice is tender and the liquid has been absorbed.
Cooking Time: 35-40 minutes
Arroz con Pollo with Black Beans and Plantains
This classic Latin dish gets a delicious twist by adding creamy black beans and sweet plantains to the mix. The result is a flavorful one-pot wonder that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup black beans, cooked and drained
– 2 ripe plantains, sliced
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, black beans, plantains, cumin, paprika, salt, and pepper. Stir to combine.
3. Add rice and chicken broth to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes or until rice is tender.
Cooking Time: 35-40 minutes
Arroz con Pollo with Pineapple and Raisins
This sweet and savory recipe adds a Caribbean flair to the traditional Latin American dish, with juicy pineapple chunks and plump raisins. A perfect blend of flavors for a delicious and exotic meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 4 cups water
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup pineapple chunks
– 1/4 cup raisins
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, pineapple, and raisins; cook for an additional 3-4 minutes.
3. In a separate pot, combine rice and water. Bring to a boil, then reduce heat and simmer for 18-20 minutes or until rice is cooked.
4. Add cumin, paprika, salt, and pepper to the chicken mixture and stir to combine.
5. Serve chicken and pineapple mixture over cooked rice.
Cooking Time: 25-30 minutes
Arroz con Pollo with Mushrooms and Wine
Elevate your traditional chicken and rice dish by adding earthy mushrooms and a rich red wine. This flavorful recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 3 cups chicken broth
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup dry red wine
– 1 tsp saffron threads, soaked in 2 tbsp hot water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Heat oil in a large skillet over medium-high heat. Add chicken; cook until browned, about 5 minutes. Remove from heat.
3. In the same skillet, add onion and garlic; cook until softened, about 3 minutes.
4. Add mushrooms; cook until they release their liquid and start to brown, about 5 minutes.
5. Stir in rice, broth, wine, saffron mixture, salt, and pepper.
6. Add cooked chicken back into the skillet; stir to combine.
7. Transfer to a preheated oven-safe dish; cover with aluminum foil.
8. Bake for 35-40 minutes or until liquid is absorbed and rice is tender.
Cooking Time: 45 minutes
Arroz con Pollo with Tomatoes and Bell Peppers
This flavorful one-pot dish combines the richness of chicken and saffron-infused rice with the sweetness of tomatoes and bell peppers. Perfect for a weeknight dinner or special occasion, this recipe is sure to become a staple in your household.
Ingredients:
– 1 1/2 cups uncooked white rice
– 3 boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 medium tomatoes, diced
– 2 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 teaspoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken; cook until browned, about 5 minutes. Remove from skillet.
3. Add garlic, tomatoes, bell peppers, paprika, salt, and pepper. Cook until vegetables are tender, about 8 minutes.
4. Stir in saffron-infused water and rice. Cook for 1 minute.
5. Add chicken broth; bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is cooked.
Cooking Time: 30-35 minutes
Arroz con Pollo with Garlic and Lemon Zest
This classic Arroz con Pollo recipe is elevated by the bright, citrusy flavor of lemon zest and pungency of garlic. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 cups uncooked white rice
– 3 cups chicken broth
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 2 tbsp freshly grated lemon zest
– 1 tsp saffron threads, soaked in 2 tbsp hot water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken; cook until browned, about 5-7 minutes.
2. Add garlic, lemon zest, and saffron mixture; stir for 1 minute.
3. Add rice and broth to the skillet; bring to a boil.
4. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
5. Season with salt and pepper to taste.
6. Garnish with parsley, if desired.
Cooking Time: 25-30 minutes
Summary
Discover 18 mouthwatering Arroz con Pollo recipes to elevate your mealtime! From classic Spanish and Cuban-inspired dishes to Peruvian, Mexican, and Caribbean fusion flavors, there’s something for every occasion. Try cooking methods like slow cooker or one-pot wonders, or add unique twists with ingredients like chipotle peppers, saffron, or roasted red peppers. Whether you’re looking for a quick weeknight dinner or an impressive party dish, these flavorful recipes are sure to please.
