Chicken with Rice (Arroz con Pollo) Recipe

Arroz con pollo is a South American favorite. Serve it with lots of rice!

This arroz con pollo recipe, or chicken with rice, is a hearty and satisfying meal to cook up at home!

Chicken with Rice (Arroz con Pollo) Recipe

Melanie Jimenez
Arroz con pollo is a South American favorite. Serve it with lots of rice!
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 30 minutes
Total Time 2 hours
Course Main Dishes
Cuisine South American
Servings 6


Chicken with Rice (Arroz con Pollo) Ingredients

  • 3 whole pieces Chicken use breast part
  • 1 Small white onion halved
  • 1 bay leaf
  • 3 whole peppercorns
  • 1 teaspoon ground cumin
  • 1 to 2 chicken bouillon cube
  • 1/2 Cup olive oil
  • 1/2 Cup white onion chopped
  • 1/2 Cup bell pepper chopped
  • 1/2 Cup green bell pepper chopped
  • 4 tablespoons tomato paste
  • 4 cloves Garlic chopped
  • 1 teaspoon Garlic powder
  • 2 tablespoons ground cumin
  • 3 cups jasmine rice uncooked
  • saffron
  • 1 Cup green peas frozen
  • 1 Cup carrot diced
  • 2 cups long beans (sitaw) sliced
  • Salt to taste
  • Lime (Dayap) to serve


  • Make the chicken: Place chicken, onion, bay leaf, peppercorns, and cumin in a large pot. Add enough water to cover chicken by 2 inches. Cover and bring to a boil. Skim off impurities that rise to the top. Lower heat to medium low and simmer for 20 minutes. Turn off heat and cool completely.
  • Remove chicken from pot and strain broth. Discard onion, bay leaf, and peppercorns. Shred chicken and set aside in the refrigerator until ready to use. Add hot water to the strained broth to make 6 cups. Add bouillon cubes.
  • Meanwhile, heat oil in a large pan over medium-low heat. Sauté onions and peppers until softened. Add tomato paste and cook for 10 minutes, stirring occasionally, until mixture has slightly darkened.
  • Add garlic, garlic powder, cumin, and rice; cook for 6 to 7 minutes or until grains have turned slightly translucent. Add saffron and 6 cups chicken broth; stir. Lower heat and simmer, covered, for 20 minutes or until rice is almost done.
  • Add green peas, carrots, green beans, and chicken; stir. Cover and cook for 10 more minutes. Season to taste with salt and pepper.
  • Serve immediately with cilantro and lime wedges on the side.
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