This is my own take on Arroz Con Pollo, and it skips the usual step of searing the chicken in favor of something I love even more, a beautifully crisp finish. The chicken is seasoned with adobo seasoning, along with paprika, cumin, onion, and a touch of black pepper or chili powder. Then paired with a zesty, vibrant rice that cooks up so beautifully. Everything is finished in the oven. The chicken gets cooked and crisps up, all while the rice rests. While arroz con pollo is comforting and colorful, it’s also flexible. Use whatever seasonings you love for both the chicken and the rice. Serve the entire tray right at the table, family-style, with a few simple sides, and let everyone dig in.
This dish is good for a family of four and can be stretched to make 6 servings with the addition of 2 extra chicken quarters.
What is Arroz con Pollo
Arroz con pollo is a classic Latin American dish that translates to “rice with chicken.” It typically features seared chicken pieces placed on top of simmered rice, with vegetables and aromatic seasonings such as garlic, onions, cumin, saffron, or annatto for coloring the rice, and herbs like cilantro or parsley. It’s hearty, comforting, and varies by country or region.
The defining feature is that the chicken is cooked along with the rice, soaking up all the savory, spiced juices, resulting in a flavorful, cohesive dish. So, arroz con pollo specifically refers to a seasoned, savory chicken-and-rice dish cooked together in one pot.
This recipe uses the stove & oven method together, where the rice is prepared stovetop and the chicken & rice are finished in the oven.
Arroz Con Pollo Ingredients
Chicken Quarters, Chicken Seasoning (Adobo Seasoning with Paprika, Cumin, Onion Powder, Black Pepper), Rice (Rice, Water, Maggi Chicken Bouillon, Sweet Pimento Paste, Lemon Juice, Achiote Paste (can exchange with Tomato Paste), Smoked Paprika, Parsley, Sea Salt, Garlic, Onion, Carrot, Celery, Tomato, Bell Peppers (or long Green Pepper and Red Thai Chilies)).
Quarter Chicken
Chicken quarters, thighs, or legs are used. Ensure that they are cleaned out of any internal organs lodged in the backbone, if present, and trimmed of any excess fat and skin. See How to Prepare Chicken, which will show how to clean the thighs.
If cooking as full quarters, bend to break the joints. This allows for more heat to get in and makes for easier eating. Else you can chop to separate the thigh from the leg to cook and serve as two pieces.
Rendered Fat
Extra oil doesn’t need to be introduced into the dish. I favor using the trimming from the chicken and rendering the fat out from this instead of introducing oils, and it elevates the flavors more. Rendered pork fat works really nicely as well. For more information, view my Food For Thought post on Rendered Fat.
You need about 1/4 cup of fat. If you render the chicken fat out and you have less than this, it can be topped up with lard or oil to get about 1/4 cup of fat in total.
After rendering the fat, the chicken is typically seared for about 5 minutes per side, and you can still do this. However, this recipe skips the searing of the chicken and instead cooks it covered initially with the rice. Then the chicken is removed and placed back into the oven to cook for 20 minutes, while the rice rests for 20 minutes before fluffing and serving.
Chicken Seasoning
The seasoning for this recipe is our homemade version of Goya Adobo Seasoning, with additional ingredients of paprika, cumin, and onion powder, along with black pepper or chili powder to taste. Switch it up and try it with Taco seasoning, Cajun seasoning, Creole seasoning, or Mojo seasoning. You really can season it any way you like.
Arroz Con Pollo Adobo Seasoning
- 1 Tbl Goya Adobo Seasoning or the Homemade version
- 2 tsp Smoked Paprika
- 1 tsp each of Cumin & Onion Powder
- 1/2 tsp Black Pepper
Type of Rice
Authentic Arroz con Pollo, the type that would be made in Spain, uses rice such as Bomba or Calasparra rice. Both are ideal for absorbing liquids without becoming too sticky. Both of these rice types absorb much more liquid, and I have never tested them for this dish. Puerto Rican arroz con pollo uses a medium-grain rice, with Calrose being preferred. I typically use American White, Jasmine, or Calrose and even Basmati, and the amount of liquids for these is the same across these four types of rice.
The rice does not need to be rinsed and is cooked for about 5 minutes or so before adding the vegetables to soften, followed by the broth and tomatoes. This is a crucial step in the process. Some just fry for a bit and others until they are brown or anywhere in between. But the main goal is to get the rice coated in fat and to cook off the starch. Additional nutty undertones can be introduced by browning the rice even further.
Arroz con Pollo Rice Coloring
Typically for arroz con pollo, saffron is used for the yellow coloring of the rice in Spanish cooking, and achiote oil is used in Puerto Rican cooking. I substitute with a small amount of achiote paste. Either one or both can be included or excluded based on your preferences. Tomato paste can also be used in place of achiote, which I sometimes do. Another very common addition is Goya Sazon seasoning added to the rice.
If using achiote paste, chop it into small pieces and throw it in with the liquids that are combined and set aside. Optionally, if the achiote paste is hard, you can blend the achiote paste with water to ensure it is completely dissolved into the water. Achiote paste can harden, and when it does, it is extremely difficult to dissolve, even with heat. Typically, with Puerto Rican versions, achiote oil is added. I usually have achiote paste on hand. But I am curious about making my own achiote oil.
Arroz Con Pollo Rice Seasoning
For this arroz con pollo version, the flavor comes from the strong chicken broth base. Along with pimento paste and lemon juice for a bright tang to the rice. A bit of achiote paste or tomato paste for depth and color. Although one pouch of Goya Sazon seasoning, or a pinch of saffron, can be added as well, instead of the achiote or tomato paste.
Paprika & Parsley (fresh or dried), with just a small amount of salt, since the bouillon cubes contain this as well. This is the main flavoring for this arroz con pollo dish, besides the vegetables added. I also like a bit of heat, so include red Thai chilies and/or another heat source.
Arroz con pollo vegetables
Typically, arroz con pollo contains onions, peppers, and garlic. But you’re free to add any additional vegetables as you see fit. Some common additions are green peas, tomatoes, and chilies.
Sofrito
For this recipe, I went with a mirepoix or soffritto mix of onion, carrot, and celery with garlic. I also included two long green peppers, seeds removed, and two red Thai chilies, seeds removed, instead of bell peppers. I included one diced tomato that was added with the liquids. You’re really free to add what you like.
There is another version of Puerto Rican sofrito that can be used too. This is made of onions, garlic, cilantro/culantro, and peppers. This can include tomatoes, olives, and capers. Even across different regions, it’s sofrito that is usually added as the vegetables.
Arroz con Pollo Broth
The broth for this arroz con pollo combines the rice seasoning (Maggi Chicken Bouillon, coloring through (Saffron, Achiote, Tomato Paste, or Sazon Seasoning), Paprika, Parsley, and Sea Salt) with water in a separate bowl to mix and set aside until needed.
If using Sazon seasoning, olives, or capers as part of the vegetables, then omit the salt since these already contain salt. Salt can always be added when fluffing the rice to taste, if required.
How is arroz con pollo cooked
Typically, arroz con pollo starts by searing the chicken and setting it aside. Then the rice is toasted, and vegetables are added to soften, followed by the liquids. The seasoned chicken sits on top of the rice. The whole thing is covered and cooked on low until done.
My version is slightly different and doesn’t require you to sear the chicken. It does, however, start on the stovetop and finish in a casserole dish cooked in the oven. When the rice is removed to rest for 20 minutes, the chicken goes back into the oven to crisp up a bit and brown.
How to make Arroz Con Pollo
The steps are summarized as follows;
- Clean and trim the chicken, crack the joints, and season it. Set aside for now and chop the trimmings into small pieces.
- Render the chicken trimmings and top up with lard, olive oil, or neutral oil, if needed, to get about 1/4 C of fat in total.
- Toast the rice for about 5 minutes, then add the vegetables to cook for about 1-2 minutes. Follow with the liquids and mix while bringing it to a boil. Ensure the bouillon cubes are completely dissolved.
- Empty into a casserole and top with the chicken pieces. Cover and place into a preheated oven at 350 F for 35 minutes.
- Remove the chicken from the casserole and place it on a pan to place back into the oven for 20 minutes while you cover the rice and let it rest for 20 minutes.
The whole dish comes together in about 1 hour and 20 minutes. The chicken can be placed back on top of the fluffed rice and set on the table for everyone to help themselves. Bring the tongs to grab the chicken and a ladle to scoop out the rice. Lay out some drinks, salads, and black beans as refreshments and sides to enjoy. You can also just plate the chicken & rice. Optionally with a dipping sauce.
Arroz con Pollo Side Dishes
While just the chicken with a side of rice is good for a complete meal. There are additional sides that can be served alongside. These may include salads, beans, corn on the cob, or various grilled vegetables.
Rotisserie Dipping Sauce
This Rotisserie Dipping Sauce is optional, but man, does it ever taste good with arroz con pollo. It’s super easy to make too. Just combine the ingredients and bring to a boil. Set it on the back burner where the oven vent is to keep warm before pouring it into small dipping bowls.
Rotisserie Dipping Sauce
- 1 C Water
- 1 Maggi Chicken Bouillon
- 2 Tbl Ketchup & Tomato paste, each
- 1 Tbl HP Sauce
- 1 tsp Hot Sauce like Sriracha
- 1 Tbl Oil
Leftover Rice
Leftover rice can be refrigerated for up to 3 days and reheated in the wok just like fried rice to serve with other main courses.
Heat the wok up over max heat and wait for it to start smoking. No additional fat is needed since the rice already contains sufficient fat. Add the rice to stir fry, just a minute or so until warmed through, and serve.
Ingredients
- 4 Chicken Quarters - Cleaned and trimmed, joints cracked
- 1/4 C Rendered Chicken Fat - Or use 2 Tbl each of olive oil & butter.
- 2 C Rice - Jasmine, American White, Calrose, or Basmati
Chicken Seasoning
- 1 Tbl Goya Adobo Seasoning - Or our Homemade Adobo Seasoning
- 2 tsp Smoked Paprika
- 1 tsp Cumin, Onion powder - each
- 1/2 tsp Black Pepper - or chili powder as desired
Rice Seasoning & Broth
- 2 1/2 C Water
- 2 Cubes Maggi Chicken Bouillon
- 1/4 C Sweet Pimento Paste & Lemon Juice - each
- 1 Tbl Achiote Paste - Chopped finely or blended with water; see notes for alternatives.
- 1 Tbl Smoked Paprika & Parsley - each
- 1 tsp Sea Salt - See notes.
Vegetables
- 3 cloves Garlic - Minced or chopped fine
- 1 Large Onion - Dice
- 1 Whole Tomato - Diced and washed
- 1/2 Whole Green & Red Bell Peppers - Dice, can be exchanged for various other peppers.
- As Desired Red Thai chilies, jalapeños, or other hot peppers or chilies - Optional
Instructions
- Preparation: Preheat the oven to 350 F (ca. 177 C) with the rack in the middle position. Chicken Seasoning: Combine the chicken seasoning in a small bowl. Chicken: Clean and trim the chicken and season with the desired amount of seasoning. Chop the trimmings into small pieces. Broth: In a large bowl, combine all the rice seasoning & broth ingredients and mix.
- Stovetop: Rendered Fat: Heat a skillet up over medium heat and render the chicken fat. Discard the crackling or remove and finely chop to include. If there is not enough fat to make 1/4 C, add more fat with lard, olive oil, or neutral oil. While rendering the fat, prepare your vegetables and set them aside.Toasted Rice: When finished rendering the fat, add the rice and toast for about 5 minutes. Vegetables: Add the vegetables to mix through and cook an additional minute or so. Bring to a Boil: Add the broth along with diced tomatoes and mix while it comes to a boil. Ensure the bouillon cubes are completely dissolved.
- Oven: Empty the contents into a casserole and place the seasoned chicken quarters on top. Cover and place into the oven for 35 minutes.
- Crisp the Chicken: Remove the casserole, uncover, and transfer the chicken to another pan to place back into the oven for another 20 minutes, while you cover the rice and leave it to rest for 20 minutes. You can also increase the heat to 375 F (ca. 190 C) for more browning and crisping.
- Serving: Fluff the rice and place the chicken back on top of the rice to serve the whole casserole at the table. Optionally plate the chicken & fluffed rice to serve. Garnish with Cilantro or Parsley, with Chili flakes or Aleppo pepper.