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Arroz con Pollo - Steve Cooks Stuff

Published: Aug 31, 2025 by Steve Gatlin · This post may contain affiliate links · Leave a Comment

Arroz con Pollo, or Cuban-style chicken and rice, is one of those timeless comfort foods that never goes out of style. This classic Latin dish brings together tender chicken thighs, fluffy rice, and a rich blend of spices, simmered together until every bite is infused with deep, savory flavor. Perfect for family dinners, festive gatherings, or even potluck parties, Cuban arroz con pollo is as much about sharing tradition as it is about enjoying a hearty, satisfying meal. The combination of bright peppers, onions, garlic, and spices cooked down with rice and chicken creates a one-pot recipe that feels both rustic and refined.

arroz con pollo chicken and rice

What makes arroz con pollo especially unique is how it reflects the diversity of Latin cuisine. While the Cuban version is a classic, each region—from Puerto Rico to Spain to the Dominican Republic—adds its own personal twist, whether that’s olives, capers, saffron, or a splash of beer or wine. This adaptability makes it a dish you can truly make your own while still honoring its roots. As the rice absorbs the flavors of the chicken and vegetables, it transforms into a vibrant, flavorful base that ties everything together. Whether you’re recreating a family recipe or adding your own signature ingredients, Cuban-style arroz con pollo is a delicious, versatile dish that celebrates both tradition and creativity in the kitchen.

This recipe was featured on my cooking show, Steve Cooks Stuff on Eat This TV.

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  • Ingredients
  • Instructions
  • Substitutions
  • Variations
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  • Top Tip
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  • Arroz con Pollo

Ingredients

  • Bone in, Skin on Chicken Thighs
  • White Rice, rinsed
  • Chicken Stock
  • Beer
  • White Wine
  • Pimiento Stuffed Green Olives
  • Green Chilis
  • Limes (juiced)
  • White Onion (chopped)
  • Red Bell Pepper (chopped)
  • Green Bell Pepper (chopped)
  • Garlic (coarsely chopped)
  • Cumin
  • Chili Powder
  • Dried Oregano
  • Garlic Powder
  • Dried Coriander
  • Smoked Paprika
  • Tomato Paste
  • Fresh Cilantro
  • Salt
  • Pepper
  • Olive Oil

See recipe card for quantities.

Instructions

1. Heat 2 tablespoon olive oil in a large Dutch oven over medium heat

add salt and pepper

2. Season chicken thighs with salt and pepper

chicken skin side down

3. Place chicken skin-side down in the pot. Cook about 5 minutes, moving occasionally so it doesn’t stick. Remove and set aside

    4. Add onion to the pot, stir, and cook 1 minute

    add bell peppers

    5. Turn heat to medium-high. Add bell peppers, cook 2 minutes

      chop and add garlic

      6. Add garlic, cook 1 minute

        stir in dry spices

        7. Stir in spices (cumin, chili powder, oregano, garlic powder, paprika, coriander)

        add tomato paste wine and beer

        8. Mix in tomato paste, then pour in wine and beer. Stir well

        add chicken stock lime juice and green chiles

        9. Raise heat to high, add chicken stock, lime juice, and green chiles. Stir

        return chicken to the pot

        10. Return chicken to the pot, making sure it’s covered in liquid. Cover and simmer on low for 30 minutes

        11. Remove chicken and raise heat to high

        12. Stir in olives and rice. Cover, reduce heat to low, and cook 25 minutes

        13. While rice cooks, shred chicken (discard skin and bones)

        gently mix chicken back in

        14. When rice is done, gently mix chicken back into the pot

        15. Serve hot with your favorite toppings. Enjoy!

        Hint: add thawed peas with the chicken for extra flavor

        Substitutions

        • Chicken parts - while this recipe calls for chicken thighs, feel free to use breasts, legs and wings as well

        Variations

        • Spicy - add any of your favorite peppers at the sauté step (5) to take the spice level up as high as you and your guests like
        • Deluxe - add avocado, salsa, or cheese as garnish
        • Lime Crema - stir lime juice into sour cream for a tangy topping

        Equipment

        Large Dutch Oven

        Mixing Bowl

        Tongs

        Large Spoon

        Knife

        Cutting Board

        Lime Squeezer

        Storage

        For the best flavor and safety, cool arroz con pollo before refrigerating in an airtight container for 3–5 days. For longer storage, you can freeze the dish for up to 6 months. 

        Top Tip

        Rinsing rice before cooking is an important step because it removes excess surface starch. As a result, the grains are less likely to become gummy or stick together, leading to looser, separate grains once cooked. To rinse properly, first place the rice in a bowl and cover it with cold water. Next, swirl the grains with your hand to agitate them, which helps release the starch. Then, drain the cloudy water and repeat the process several times. Finally, continue rinsing until the water runs clear, which signals that the excess starch and any dirt have been removed

        FAQ

        Question 1 - What is arroz con pollo?

        Arroz con pollo, meaning "rice with chicken" in Spanish, is a classic, one-pot dish of Spain and Latin America. It typically features chicken and rice cooked together with a blend of spices, vegetables, and other regional ingredients. 

        Question 2 - What is the origin of arroz con pollo?

        The origin is debated between Spain and Puerto Rico, although the dish reflects Spanish culinary influences from the Moors dating back to the 8th century. The dish also shows international influences, with rice brought from Asia and chicken brought from India. 

        Question 3 - What kind of rice should you use?

        Long-grain white rice is a common choice because it absorbs flavors well and cooks up fluffy. Basmati rice is another option, as its grains remain distinct. Rinsing the rice before cooking removes excess starch and helps prevent mushiness. 

        Other Recipes

        Looking for other recipes from the show to try? How about these:

        • mojito melon salad
          Mojito Melon Salad - Steve Cooks Stuff
        • cast iron skillet hash
          Cast Iron Skillet Hash - Steve Cooks Stuff
        See more The Show →
        arroz con pollo plated
        Steve Gatlin

        Arroz con Pollo

        Arroz con Pollo, or Cuban-style chicken and rice, is one of those timeless comfort foods that never goes out of style. This classic Latin dish brings together tender chicken thighs, fluffy rice, and a rich blend of spices, simmered together until every bite is infused with deep, savory flavor.
        Print Recipe Pin Recipe
        Prep Time 20 minutes mins
        Cook Time 55 minutes mins
        Servings: 8
        Course: Main Course
        Cuisine: Cuban, Latin
        Calories: 518
        Ingredients Equipment Method Nutrition Video Notes

        Ingredients
         
         

        • 5 Bone in Skin on Chicken Thighs
        • 2 Cups White Rice rinsed
        • 2 Cups Chicken Stock
        • 12 oz Beer Modelo, Corona, Coors Light, etc
        • ½ Cup White Wine Sav Blanc, Chardoney, etc
        • 6 oz Pimiento Stuffed Green Olives
        • 4 oz Medium Green Chilis
        • 2 Limes juiced
        • 1 large White Onion chopped
        • 1 medium Red Bell Pepper chopped
        • 1 medium Green Bell Pepper chopped
        • 4 Cloves Garlic coarsely chopped
        • 1 tablespoon Cumin
        • 1 tablespoon Chili Powder
        • 1 tablespoon Dried Oregano
        • 1 tablespoon Garlic Powder
        • 2 teaspoon Dried Coriander
        • 1 teaspoon Smoked Paprika
        • 2 tablespoon Tomato Paste
        • Fresh Cilantro
        • 1 teaspoon Salt
        • 1 teaspoon Pepper
        • 2 tablespoon Olive Oil

        Equipment

        • 1 Large Dutch Oven (or stock pot)
        • 1 Mixing bowl
        • 1 Tongs
        • 1 Large Spoon
        • 1 Knife
        • 1 Cutting Board
        • 1 Lime Squeezer

        Method
         

        1. Heat 2 tablespoon olive oil in a large Dutch oven over medium heat.
        2. Season chicken thighs with salt and pepper.
        3. Place chicken skin-side down in the pot. Cook about 5 minutes, moving occasionally so it doesn’t stick. Remove and set aside.
        4. Add onion to the pot, stir, and cook 1 minute.
        5. Turn heat to medium-high. Add bell peppers, cook 2 minutes.
        6. Add garlic, cook 1 minute.
        7. Stir in spices (cumin, chili powder, oregano, garlic powder, paprika, coriander).
        8. Mix in tomato paste, then pour in wine and beer. Stir well.
        9. Raise heat to high, add chicken stock, lime juice, and green chiles. Stir.
        10. Return chicken to the pot, making sure it’s covered in liquid. Cover and simmer on low for 30 minutes.
        11. Remove chicken and raise heat to high.
        12. Stir in olives and rice. Cover, reduce heat to low, and cook 25 minutes.
        13. While rice cooks, shred chicken (discard skin and bones).
        14. When rice is done, gently mix chicken back into the pot.
        15. Serve hot with your favorite toppings.

        Nutrition

        Calories: 518kcalCarbohydrates: 51gProtein: 21gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 90mgSodium: 891mgPotassium: 553mgFiber: 4gSugar: 4gVitamin A: 1207IUVitamin C: 43mgCalcium: 80mgIron: 3mg

        Video

        Notes

        What makes arroz con pollo especially unique is how it reflects the diversity of Latin cuisine. While the Cuban version is a classic, each region—from Puerto Rico to Spain to the Dominican Republic—adds its own personal twist, whether that’s olives, capers, saffron, or a splash of beer or wine. This adaptability makes it a dish you can truly make your own while still honoring its roots. As the rice absorbs the flavors of the chicken and vegetables, it transforms into a vibrant, flavorful base that ties everything together. Whether you’re recreating a family recipe or adding your own signature ingredients, Cuban-style arroz con pollo is a delicious, versatile dish that celebrates both tradition and creativity in the kitchen.

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