Arroz con Pollo

The Origin

Every Latin country has their version. All of them are correct.

The Universal Comfort

Arroz con pollo — chicken and rice — is the dish that unites all of Latin America. From Cuba to Peru, Puerto Rico to Colombia, every country has their version, and every abuela insists hers is the original.

The Spanish brought rice to the Americas. Latin cooks added sofrito, saffron (or achiote for color), olives, capers, and local vegetables. The result is a one-pot meal that feeds a crowd with minimal fuss and maximum flavor.

In Puerto Rico, it's golden with sazón and studded with pigeon peas. In Cuba, it's tomato-red with beer in the braise. In Peru, it's green with cilantro. Every version is home.

"The rice must absorb the soul of the chicken. They must become one."

The Ingredients

The Chicken

Bone-In for Flavor

3-4 lbsChicken pieces (thighs + drumsticks)Bone-in, skin-on
2 tbspSazón or achiote powder
1 tbspCumin
1 tbspGarlic powder
Salt and pepper

The Sofrito

THE FOUNDATION

1Large onion, diced
1Green bell pepper, diced
6 clovesGarlic, minced
½ cupCilantro, chopped
1 can (8 oz)Tomato sauce

The Rice

2 cupsLong-grain rice
3 cupsChicken broth
½ cupBeer (optional)
½ cupGreen olives with pimientos
2 tbspCapers
1Bay leaf

Optional Additions

1 can pigeon peas (gandules)
Roasted red peppers for garnish
Frozen peas

The Method

Season & Sear the Chicken

Season chicken generously with sazón, cumin, garlic powder, salt, and pepper. Let sit 15 minutes (or marinate overnight).

Heat oil in a large Dutch oven or caldero over medium-high heat. Sear chicken pieces until golden — about 4 minutes per side. Remove and set aside.

Don't Skip This

The fond on the bottom of the pot becomes flavor in your rice. This step builds everything.

Build the Sofrito

In the same pot, sauté onion and bell pepper until soft — about 5 minutes. Add garlic and cook 30 seconds until fragrant.

Add tomato sauce, olives, and capers. Stir and cook 2 minutes.

Add Rice & Braise

Add rice and stir to coat with sofrito. Toast 1 minute. Pour in broth (and beer if using). Add bay leaf. Stir well.

Nestle chicken pieces into the rice. Bring to a boil, then reduce to low. Cover tightly.

Cook 25-30 minutes without lifting the lid. The rice should absorb all liquid and the chicken should be cooked through.

Resist Temptation

Don't lift the lid. The steam is cooking the rice. Trust the process.

Remove from heat. Let rest covered for 5-10 minutes. Fluff rice, garnish with cilantro, and serve.