Chicken with Rice (Arroz con Pollo)

Chicken with Rice (Arroz con Pollo)


"I grew up with this recipe, it is a meal in itself. Serve with slices of buttered bread or corn tortillas. To complete this delicious Latin dish, serve with coffee."


2 h 5 m servings 745 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 745 kcal
  • 37%
  • Fat:
  • 40.6 g
  • 62%
  • Carbs:
  • 65.2g
  • 21%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 1926 mg
  • 77%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat the olive oil in a Dutch oven over medium heat. Sear the chicken until golden, then set aside. Stir in the onion, garlic, and red pepper flakes; cook until the onions have softened, about 4 minutes. Add the rice, and season with salt, pepper, and saffron. Cook rice until golden, stirring constantly, about 10 minutes. Stir in the tomatoes, green chiles, and chicken broth. Place chicken thighs on top, then bring to a boil, cover, and place in the preheated oven.
  3. Bake for 1 hour in the preheated oven, then sprinkle the peas, pimentos, and olives on top. Pour in the water, but do not stir. Recover and continue baking until the chicken is fully cooked, about 20 minutes.
  • profile image

Your rating



  1. 40 Ratings


Very very very good! There is this Cuban style place here in Corpus Christi called Havana Club and they serve tapas. Well, the food there is amazing and prepared by this awesome chef. They have ...

Delicious! My hubby loved it also and said it's the best of my many attempts at making Arroz con Pollo. I've been trying to duplicate the Arroz con Pollo that my friend's father made many years...

This recipe was really yummy! I made a few changes and will make a few additional changes the next time I make it. I don't have a dutch oven so I let all the ingredients boil on the stove top an...

So fake, I don't know if this is Cuban or Brazilian, but definitely not Mexican with all those peppers and olives....maybe Texmex.

This is really really good!!! Just remember it does get a little "thick" adding a little chicken stock should do the trick. Really good

Soooo good! Eating leftovers right now! Hubby and brother-in-law (both fussy eaters) liked it too:) I made a few alterations to suit our tastes, and it was exactly what I was hoping for. The ...

This was excellent. I used only 2 or 3 tablespoons of olive oil to sear the chicken, which I had seasoned first with Creole seasoning. I added 1/2 teaspoon paprika and a little parsley, 3 clov...

Made this last night. I left out the jalapenos because the kids do not like hot. I did have a hot pepper that I cooked with the onions. I also added a can of pink beans instead of peas. This was...

This was delicious! The only thing I did differently was use a package of yellow rice that already had the seasoning in it instead of the white rice, salt, pepper, and saffron threads. I also us...