Arroz Con Pollo (Latin Rice and Chicken)
"Traditional Arroz Con Pollo, also known as Latin chicken and rice, is the perfect all-in-one dish. This beloved Colombian recipe has been a staple in my upbringing, and now I enjoy preparing it for my own family."
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Ingredients
- 8 boneless, skinless chicken thighs
- 2 teaspoons sazon
- 1/2 teaspoon Adobo seasoning
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/2 medium onion
- 1/4 cup fresh cilantro
- 3 cloves garlic
- 5 scallions
- 2 tbsp bell pepper
- 1 medium vine tomato
- 2 1/2 cups long grain white rice
- 4 cups water
- 1 chicken bouillon cube
- 2 teaspoons kosher salt
- 1 tablespoon white vinegar
Equipment Needed
- large deep heavy skillet or heavy pot
Instructions
- 1
Marinate the chicken with vinegar, 1/2 teaspoon of sazon seasoning, adobo, and garlic powder, allowing it to rest for 10 minutes.
- 2
In a large, heavy-bottomed skillet, heat over medium heat and add 2 teaspoons of oil once it’s hot.
- 3
Add the chicken to the skillet, searing it for 5 minutes on each side until browned. Remove the chicken and set it aside.
- 4
In a mini food processor, combine onion, cilantro, garlic, scallions, and pepper. Pour the remaining teaspoon of olive oil into the skillet and sauté the onion mixture over medium-low heat until softened, about 3 minutes.
- 5
Incorporate the tomato into the skillet and cook for an additional minute. Add the rice, stirring well, and continue to cook for another minute.
- 6
Pour in the water, adding the bouillon (ensuring it fully dissolves) along with the rest of the sazon, while scraping any browned bits from the bottom of the skillet.
- 7
Check the seasoning for salt; it should have a salty flavor that suits your preference, adding more if necessary.
- 8
Return the chicken to the skillet, pressing it into the rice. Bring the mixture to a boil. Then, reduce the heat to medium-low and simmer until most of the water has evaporated and you observe bubbling at the surface of the rice. Lower the heat to low and cover tightly, ensuring no steam escapes (you can use a piece of aluminum foil or a paper towel between the lid and the pot if necessary).
- 9
Allow it to cook for 20 minutes without lifting the lid. Afterward, turn off the heat and let it rest with the lid on for an additional 10 minutes (resist the urge to peek!). Fluff the rice with a fork and enjoy your meal!
Nutrition Information
Notes & Tips
- The beauty of arroz con pollo lies in its adaptability. You’ll find variations across Latin America and Spain, each influenced by regional ingredients and traditions. Some versions include olives, others feature vibrant saffron, and a few might even swap in different proteins. My version sticks to the basics—perfectly seasoned chicken and fluffy rice—while still delivering a flavor that feels authentic and comforting. Here’s a few ways you can modify it:
- Leftovers can be frozen for up to 6 months. To reheat, thaw in the refrigerator the night before, then heat in the microwave or oven.
- My family likes to add hot sauce or Colombian aji picante and serve it with a simple green salad or avocado on the side.