How to Make Arroz con Pollo (Latin Chicken and Rice)

Arroz con Pollo is an easy one-pot meal that delivers tender, moist chicken and flavorful rice in every bite. It’s my mom’s recipe – the version my brother and I grew up loving – and it never fails. While Arroz con Pollo varies across Latin cultures, this one calls for turmeric, plus roasted chilies, pimiento-stuffed green olives, peas, and tomatoes for depth and color. It’s budget-friendly, family-friendly, and always a hit at the table!

this Recipe

This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

What Makes This the Best Recipe for Arroz con Pollo

• One-pot chicken and rice dish. After a quick garlic oil prep and chicken seasoning, everything finishes in the same pot – less cleanup, full flavor.
• Family-tested. This was a go-to in our house growing up, and now it’s in regular rotation in mine.
• Moist, tender chicken. Roasts right on top of the rice so all the juices soak in.
• Flavor-packed rice. Turmeric, roasted chilies, garlic, onions, tomatoes, peas, and green olives bring it to life.
• Budget-friendly. Uses pantry staples – no expensive ingredients needed.
• Foolproof. Our step-by-step method helps you avoid the common pitfalls n cooking chicken and rice (like mushy rice or dry meat).
• Crowd-pleaser. Mild enough for kids, flavorful enough for adults.

What Is Arroz con Pollo?

Arroz con Pollo means “rice with chicken,” and it’s a classic dish with deep roots in Latin American and Spanish cooking. At its core, it’s a one-pot meal where chicken cooks together with seasoned rice, often with vegetables, broth, and spices. Each country – and even each family – has its own version. Some use saffron, beer, or wine. Mom’s version keeps it simple with bone-in chicken pieces, broth, turmeric for color and warmth, and a mix of tomatoes, chilies, peas, and olives for bold, comforting flavor.

Arroz con Pollo Ingredients

A few comments on these ingredients (quantities are in the recipe card below):

• Olive oil and fresh garlic – These are used to make a quick garlic oil that seasons the chicken and adds great flavor from the start.
• Bone-in, skin-on chicken pieces – Thighs and legs work especially well. Chicken breasts can be used too, but they’re often large and benefit from being split in half.
• Yellow onion – A classic base ingredient that adds depth and flavor to the rice.
• Uncooked long-grain white rice – Best for a fluffy texture that absorbs flavor well. Avoid instant rice—it won’t give the same results.
• Chicken broth – I like to use Better Than Bouillon concentrate mixed with water for the best flavor.
• Turmeric – Adds a warm, earthy note and turns the rice a beautiful golden color.
• Tomato sauce – Adds moisture, a touch of acidity, and deepens the tomato flavor.
• Chopped fresh tomatoes – Use fresh if they’re in season; otherwise, canned diced tomatoes are a great substitute.
• Roasted poblano peppers – I like the smoky, deep flavor from freshly roasted poblanos (see tip below on how to roast them). Mom used canned diced green chiles, which are a quick and easy substitute.
• Green peas – Frozen peas work perfectly. No need to thaw before adding.
• Pimiento-stuffed green olives – Manzanilla olives are the best size and offer the best balance of briny flavor and color. Not into green olives? Sliced black olives will also work.
• Kosher salt and freshly ground black pepper – Essential for bringing all the flavors together.
• Lime wedges and chopped cilantro – optional garnishes when serving.

One Pot Arroz con Pollo Substitutions

While this recipe is delicious as is, here are a few pantry-friendly swaps:

• Yellow onion – Use 1 tablespoon dried minced onion or 1 teaspoon onion powder.
• Fresh tomatoes – 1 (14.5 ounce) can diced tomatoes, undrained, are a great substitute when fresh aren’t in season.
• Tomato sauce – 5 tablespoons of tomato paste and 1 1/2 cups of water or broth can be used instead.
• Pimiento-stuffed green olives – Substitute plain green olives or sliced black olives.
• Roasted poblano peppers – My preferred option for smokiness and depth. If you want to simplify, use canned diced green chiles like my mom did in the original recipe.

How to Make Arroz con Pollo

Here’s a step-by-step overview of how to create this amazing dish:

1. Make garlic-flavored oil.
   In a small saucepan, combine 1/4 cup of olive oil, garlic, and salt. Cook over medium heat just until the garlic starts to turn brown. Watch carefully so it doesn’t burn. With a slotted spoon, remove the garlic slices and set aside. 
2. Brush chicken with oil; refrigerate.
   Pat chicken pieces dry with paper towel and brush the garlic-flavored oil over all sides. Place chicken in a glass dish large enough to hold them in one layer, cover, and marinate in the refrigerator for at least 1 hour or up to overnight. Cover any remaining garlic oil and set aside.
3. Preheat oven to 325 degrees. 
4. Brown chicken.
   In a 4- to 5-quart, cooktop-to-oven shallow baking dish or large skillet (Le Creuset braiser works well), heat any remaining garlic oil and the remaining 1 tablespoon olive oil over medium-high heat. Season chicken pieces all over ground pepper and cook skin side down, for around 4-5 minutes or until golden brown. Turn chicken over and continue cooking for around 2-3 minutes. Remove from skillet and place on a plate or rimmed cookie sheet. Don’t clean out the pan!
5. Cook onion and rice in oil; add tomatoes, chiles, garlic.
   Reduce heat to low, stir in onion and rice, and cook just until rice begins to brown. Remove from heat and stir in chicken broth and turmeric; cook, scraping any browned bits off the bottom of the pan. Stir in tomato sauce, chopped tomatoes, green chiles, and reserved garlic slices. Season to taste with salt and fresh ground pepper. 
6. Add chicken, cover and bake.
   Place browned chicken pieces on top of rice mixture, skin side up, and in a single layer. Cover and bake for 45 minutes. 
7. Add olives and peas, uncover, bake.
   Stir peas and olives into the rice around the chicken pieces, uncover, and continue baking for 10- 15 minutes. 

What to Serve With Arroz con Pollo

All you need is a side salad to serve a complete meal with Arroz con Pollo. Any of these salads will work well:

• Caesar Salad
• Spinach Salad with Lemon Dressing
• Spinach Salad with Lemon Pine Nut Dressing

How to Store Arroz Con Pollo

Any leftovers should be placed in an airtight container and refrigerated. They will last up to 4 days. They can also be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350 degree oven. Can also be microwaved.

One Pot Arroz con Pollo Recipe FAQs

Other Easy Chicken Recipes

• Crispy Baked Panko Chicken with Mexican Seasoning
• Layered Chicken Enchilada Casserole with Green Chile Sauce
• Mexican Black Beans Rice and Chicken
• Grilled Chicken with Tomatoes and Goat Cheese
• Chicken Stir Fry (Healthy!)
• Pesto Chicken and Pasta with Veggies

Print