Cuban Arroz Con Pollo (Cuban Chicken + Rice) Recipe
If there’s one recipe that fills my kitchen with the kind of warmth and irresistible aroma that draws family and friends straight to the table, it’s this Cuban Arroz Con Pollo (Cuban Chicken + Rice). Picture golden, saffron-tinted rice embracing juicy chicken, sweet pimientos, and tender peas—all simmering together in one big pot, every grain soaking up the soul of those classic Cuban seasonings. Whether you’re sharing Sunday dinner or celebrating a special occasion, this dish promises both vibrant flavor and a comforting nostalgia.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Cuban Arroz Con Pollo (Cuban Chicken + Rice) lies in its honest, simple ingredients. Each addition has a role—building layers of taste, gifting appealing color, and creating the tender, crave-worthy texture that makes this meal unforgettable.
- Oil: A generous splash helps brown the chicken and infuses richness into every bite of rice.
- Chicken Thighs (or drumsticks): Opt for bone-in, skin-on for extra succulence and depth of flavor.
- Yellow Onion: Diced onion is the aromatic backbone of the sofrito.
- Green Bell Pepper: Adds brightness and a hint of sweetness.
- Garlic: Four cloves? Yes! This is where real Cuban flavor shines.
- Tomato Sauce: Provides subtle acidity and color to the base.
- Vino Seco (Dry Cooking Wine): Lends a uniquely Cuban fragrance, balancing the savoriness.
- Whole Red Pimientos: Chopped pimientos create pops of color and sweetness throughout.
- Sazon Goya con Azafran (or Bijol/Annatto): Saffron-style seasoning delivers a beautiful golden hue and peppery undertones.
- Dried Oregano: Earthy and classic, it’s essential in Cuban cooking.
- Ground Cumin: Deepens the warmth of the overall flavor.
- Salt & Black Pepper: The backbone of seasoning, adjusted to your taste.
- Bay Leaf: Just one brings subtle, aromatic complexity.
- Water: Simple, but the foundation for everything to simmer and mingle.
- Chicken Bouillon Cube: Instantly boosts the savory, homemade feel of the broth.
- Long-Grain White Rice: Rinsed and washed; essential for separate, fluffy but sticky grains.
- Frozen Peas: A fresh burst of color and sweet flavor in the final moments.
How to Make Cuban Arroz Con Pollo (Cuban Chicken + Rice)
Step 1: Sear the Chicken
Start by adding oil and the chicken pieces (thighs or drumsticks) to a large pot or Dutch oven before turning on the heat. This trick means deliciously browned chicken that never sticks! Set the heat to medium-high, and as soon as you hear the sizzle, carefully brown the chicken on all sides. Those beautiful golden edges will deepen every mouthful of your Cuban Arroz Con Pollo (Cuban Chicken + Rice).
Step 2: Build the Sofrito
Lower the heat to medium, then add your onions, green bell peppers, and minced garlic straight into the pot with the chicken. Gently fold everything together. As the sofrito cooks for just a minute or two, it releases a heady aroma that’s the heart and soul of this dish. Keep a watchful eye—don’t let that garlic burn!
Step 3: Stir in Seasonings and Sauces
Next, in go the vino seco, tomato sauce, chopped pimientos, Sazon Goya (or your annatto substitute), oregano, cumin, salt, black pepper, and bay leaf. Stir gently to combine. Let it all simmer for 3 to 4 minutes so the flavors meld and mingle, turning the chicken a gorgeous shade of gold and infusing those veggies with warmth.
Step 4: Prepare Homemade Stock
Meanwhile, make a quick and flavorful chicken stock: dissolve one bouillon cube in a cup of hot water, stirring thoroughly. Homemade in a minute, this liquid gold is about to soak into every grain of rice and juicy chunk of chicken.
Step 5: Add Rice and Simmer
Pour the prepared chicken stock into the pot, then add the remaining water and the rice—washed and rinsed, of course. Stir everything gently so the rice doesn’t stick, then turn up the heat and bring to a bubbling boil. Once boiling, reduce the heat to low, cover tightly, and let your Cuban Arroz Con Pollo (Cuban Chicken + Rice) cook gently. Resist the urge to lift that lid! Let the steam and flavors work their magic.
Step 6: Stir and Continue Cooking
After half an hour, lift the lid for a quick stir to prevent sticking. Recover and let it cook for another 10 minutes. You’re building up that signature moist, slightly sticky texture that Cubans adore in their Arroz Con Pollo.
Step 7: Check for Doneness
At the 40-minute mark, check the rice for tenderness. It should have absorbed most of the broth, becoming plump and tender. Sample a spoonful—if it’s not quite there, don’t worry! Cover and let it sit off the heat for an additional 5 to 10 minutes.
Step 8: Finish with Peas
Once the rice is done, stir in the frozen peas. The residual heat is all they need to go from frozen to tender. Taste and tweak the seasoning if needed. Now’s also the time to appreciate that emerald green, ruby red, and golden rice—so inviting!
Step 9: Optional—Shred the Chicken
If you want to make serving (and eating) extra easy, remove the chicken pieces, shred them with two forks, then return the meat to the pot. This little step is favored by Cuban moms like mine—every bite is packed with chicken, and no one has to wrestle with bones at the dinner table.
How to Serve Cuban Arroz Con Pollo (Cuban Chicken + Rice)
Garnishes
A flourish of bright toppings brings the feast to life! Classic choices include fresh chopped parsley or cilantro, extra pimientos for even more color, and a squeeze of fresh lime to amplify those savory, fragrant notes. For a true Cuban touch, try dotting the top with extra green peas or serving with wedges of avocado.
Side Dishes
Cuban Arroz Con Pollo (Cuban Chicken + Rice) is a main event, but it loves a good supporting act. Offer it with sweet fried plantains (maduros), a tangy cabbage salad, or a crisp side of tostones. And of course, a few slices of warm Cuban bread on the side are always a hit for soaking up every last grain of savory, golden rice.
Creative Ways to Present
For fun gatherings or weeknight flair, serve Cuban Arroz Con Pollo (Cuban Chicken + Rice) in individual bowls or ramekins. Dress up a big platter with a ring of avocado slices or pimiento strips for eye-catching color. If you’re feeling really festive, top with a few fried plantain coins for a Cuban-inspired edible garnish that’ll wow every guest.
Make Ahead and Storage
Storing Leftovers
Leftover Cuban Arroz Con Pollo (Cuban Chicken + Rice) keeps beautifully! Let it cool to room temperature, then store in an airtight container in the refrigerator for up to three days. The flavors develop even further overnight, making tomorrow’s lunch something to dream about.
Freezing
This dish freezes well for up to two months. Pack portions into freezer-safe containers, pressing a layer of plastic directly on top of the rice before sealing to avoid freezer burn. When you’re ready to enjoy, thaw overnight in the fridge for the best texture and taste.
Reheating
For the fluffiest results, sprinkle your leftovers with a tablespoon or two of water or chicken broth before reheating on the stove or in the microwave. Cover tightly while warming—this brings the rice back to life and keeps it moist, just as it should be.
FAQs
Can I use chicken breast instead of thighs for Cuban Arroz Con Pollo (Cuban Chicken + Rice)?
Absolutely! While thighs and drumsticks give the richest flavor and tenderness, boneless, skinless chicken breasts work too. Just keep an eye on them while cooking so they don’t dry out, and consider adding them in a bit later during cooking if you prefer them more tender and juicy.
What can I use if I can’t find Sazon Goya con Azafran?
If Sazon Goya isn’t available, substitute with 1 teaspoon of Bijol or annatto powder for that beautiful golden color. A pinch of saffron threads, if you have them, is also a lovely (if luxurious) touch!
Is it okay to use brown rice instead?
You can! Just keep in mind that brown rice needs more liquid and a longer cooking time. Check the rice frequently, and add more water as needed to ensure everything cooks evenly and stays moist.
Can I make Cuban Arroz Con Pollo (Cuban Chicken + Rice) vegetarian?
Definitely. Swap the chicken for hearty chunks of roasted vegetables (think mushrooms, carrots, and zucchini), and use vegetable bouillon for your broth. The base flavors of the sofrito, spices, and saffron/annatto are just as delicious in a veggie version!
Why do I need to rinse the rice?
Rinsing rice removes excess starch, which helps keep Cuban Arroz Con Pollo (Cuban Chicken + Rice) from becoming too sticky or clumpy, ensuring fluffy grains with every serving.
Final Thoughts
There is pure joy in sharing a pot of homemade Cuban Arroz Con Pollo (Cuban Chicken + Rice)—it’s comfort, tradition, and celebration all mingled together. Invite your loved ones, scoop out generous portions, and let this classic Cuban dish make a regular appearance on your table. You’re going to love every single forkful!
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Cuban Arroz Con Pollo (Cuban Chicken + Rice) Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A flavorful and traditional Cuban dish, Arroz Con Pollo, which translates to Chicken with Rice in English, is a delicious one-pot meal that combines succulent chicken, aromatic spices, and fluffy rice. This recipe yields a dish with perfectly cooked chicken and rice, infused with the rich flavors of sofrito, tomato sauce, and spices.
Ingredients
Main Ingredients:
- 1/3 cup oil
- 2 lb bone-in, skin-on chicken thighs (drumsticks can also be used)
Sofrito:
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
Sauce and Seasonings:
- 8 ounces tomato sauce
- 3/4 cup vino seco (dry cooking wine)
- 7 ounces whole red pimientos, chopped
- 1 packet Sazon Goya con Azafran (or 1 tsp Bijol or annatto powder)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 bay leaf
Others:
- 5 cups water, divided
- 1 chicken bouillon cube
- 3 cups uncooked long-grain white rice, rinsed and washed
- 1/2 cup frozen peas
Instructions
- Brown the Chicken: In a large pot, brown the chicken in oil over medium-high heat.
- Add Sofrito: Reduce heat to medium, add onions, bell pepper, and garlic; cook briefly.
- Add Ingredients: Stir in wine, tomato sauce, pimientos, seasonings; cook.
- Prepare Stock: Dissolve bouillon in hot water.
- Cook Rice: Add stock, water, and rice to the pot; simmer covered.
- Finish Cooking: Stir rice, cook until tender; add peas.
- Adjust and Serve: Adjust seasoning, shred chicken if desired, and serve hot.
Notes
- For a richer flavor, you can use homemade chicken stock instead of bouillon.
- Ensure the rice is not stirred too vigorously to prevent it from becoming mushy.
- You can customize the spice level by adjusting the amount of black pepper and salt used.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cuban
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg
Keywords: Cuban Arroz Con Pollo, Arroz Con Pollo recipe, Cuban chicken and rice, one-pot Cuban dish
