Before you cook
Background Recipe story & origin
Arroz con pollo exists throughout Latin America and the Caribbean, with roots in Spanish paella traditions. Each country developed its version: Cuban uses beer and bijol (annatto); Puerto Rican adds sofrito and olives; Mexican uses tomatoes and chiles. Mexican arroz con pollo typically features tomato-based broth, mixed vegetables, and mild chiles. The technique varies-some cook rice separately, others cook everything in one pot, the rice absorbing the poultry's flavor. It's family food, economical and satisfying, stretching one chicken to feed many.
Before you start Equipment you'll need
- Dutch oven or large pot — Provides even heat for cooking chicken and rice together until both are perfectly done
- blender — Blends tomatoes, onion, and garlic into smooth sauce
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Ensure proteins are cooked to safe internal temperatures.
Non-negotiables Rules for success
-
Brown the chicken
Season chicken with half the salt. Brown in 2 tbsp oil in Dutch oven over medium-high heat (375-400°...
-
Toast the rice
Add remaining 1 tbsp oil to pot. Toast rice until golden, 3-4 minutes.
-
Make the sauce
Blend tomatoes, onion, garlic until smooth. Pour into pot with rice. Add broth, cumin, oregano, rema...
Prep Get set first
About 10 min of prep
- Prepare Dutch oven or large pot
- Prepare blender
This recipe takes about 50 minutes total.
Ingredients
Instructions
Unlock Grouped Step Actions
Plus members get tap-to-check action steps and live ingredient swaps for this recipe.
-
Brown the chicken
Season chicken with half the salt. Brown in 2 tbsp oil in Dutch oven over medium-high heat (375-400°F surface), 4 minutes per side. Remove.
-
Toast the rice
Add remaining 1 tbsp oil to pot. Toast rice until golden, 3-4 minutes.
-
Make the sauce
Blend tomatoes, onion, garlic until smooth. Pour into pot with rice. Add broth, cumin, oregano, remaining salt. Stir.
-
Bring to a boil and simmer
Nestle chicken into rice. Add carrots. Bring to boil, reduce to low, cover. Cook 25-30 minutes until rice is tender and chicken is cooked through. Add peas last 5 minutes.
-
Rest and garnish
Let rest 5 minutes covered. Fluff rice. Garnish with cilantro.