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.
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.
Jump to RecipeIngredients
- 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
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. 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
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
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.
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.
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:
- Arroz con Pollo - Steve Cooks Stuff
- Mojito Melon Salad - Steve Cooks Stuff
- Cast Iron Skillet Hash - Steve Cooks Stuff
Arroz con Pollo
Ingredients
Equipment
Method
- Heat 2 tablespoon olive oil in a large Dutch oven over medium heat.
- Season chicken thighs with salt and pepper.
- Place chicken skin-side down in the pot. Cook about 5 minutes, moving occasionally so it doesn’t stick. Remove and set aside.
- Add onion to the pot, stir, and cook 1 minute.
- Turn heat to medium-high. Add bell peppers, cook 2 minutes.
- Add garlic, cook 1 minute.
- Stir in spices (cumin, chili powder, oregano, garlic powder, paprika, coriander).
- Mix in tomato paste, then pour in wine and beer. Stir well.
- Raise heat to high, add chicken stock, lime juice, and green chiles. Stir.
- Return chicken to the pot, making sure it’s covered in liquid. Cover and simmer on low for 30 minutes.
- Remove chicken and raise heat to high.
- Stir in olives and rice. Cover, reduce heat to low, and cook 25 minutes.
- While rice cooks, shred chicken (discard skin and bones).
- When rice is done, gently mix chicken back into the pot.
- Serve hot with your favorite toppings.
