Go Back
–+ servings
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
Cook Time 55 minutes
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

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.

Tried this recipe?

Let us know how it was!