Arroz con Pollo ~ Rice with Chicken

Arroz Cubano Con Pollo Recipe Card-a
Arroz Cubano Con Pollo Recipe Card-a

Arroz con pollo means “Rice with Chicken” in Spanish and is a classic Cuban recipe. Popular in many Latin American countries it has many different ways to prepare it, unique to various countries. An arroz con pollo you find in Cuba will be different from the one you find in Peru.

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Arroz Cubano Con Pollo

Arroz Cubano Con Pollo

Mike Gonzalez
A traditional recipe for Cuban rice with chicken, a delight that cannot be missing from our menu, whether we live on the island or abroad.
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Main Dish
Cuisine Cuban
Servings 4 people



  • 3 tbsp extra virgin olive oil
  • 1 broiler-fryer chicken about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
  • ½ cup flour for dredging
  • Salt
  • Freshly ground black pepper
  • Paprika


  • 2 tbsp extra virgin olive oil can use up to 1/4 cup
  • 1 medium yellow onion chopped
  • 1 garlic clove minced
  • 2 cups white rice
  • 3 cups chicken stock
  • 1 tbsp tomato paste or 1 cup of diced fresh or cooked tomatoes strained
  • Pinch oregano
  • 1 tsp salt


  • Brown the chicken pieces: Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat.
  • Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.)
  • Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
  • Brown the rice: Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan.
  • Don’t stir too much or you will prevent it from browning. Let the rice brown and then stir a little to let more of it brown.
  • Add onion and garlic: Add the onion and garlic to the pan. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.
  • Place the chicken pieces, skin-side up, on top of the rice.
  • Add stock, tomato, salt, oregano: In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken.
  • Simmer, covered: Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done.
  • Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.


Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Keyword Chicken, Rice


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