Chicken with Rice – Arroz con Pollo

Chicken with Rice – Arroz con Pollo

Chicken with Rice – Arroz con Pollo

Chicken with rice or ‘Arroz con pollo’ is a typical dish to be found in Spain and in Latin America. There are many recipes for Chicken with rice that usually differ based on the area it originates from and the herbs, spices and vegetables commonly found.

Chicken with rice varies from household to household as well, with recipes as simple as only chicken, rice and broth, ranging to slightly more complex, and with different vegetable accompaniments.

This recipe for chicken rice has drawn inspiration from Spain where it is common to cook with wine, saffron, tomatoes, and pimiento stuffed olives.

Chicken recipes with rice are great recipes for family week night meals as it is easy, fast and uses only one pot. To cut down on preparation time, instead of using a whole chicken and cutting it up yourself, buy chicken legs and simply cut the thigh from the drumstick, and/or buy beasts with wings attached, and cut them into two pieces each.


  • 1 Chicken, cut into 8 pieces
  • 1 T olive oil
  • 1 large onion, chopped
  • 1/2 red bell pepper cut into 1/2 inch pieces
  • 1/2 green bell pepper cut into 1/2 inch pieces
  • 4 cloves of garlic, minced
  • 2 t smoked paprika
  • 2 C white rice
  • 1 1/4 C white wine
  • 1 (14oz) tin tomatoes with juice
  • 1 3/4 C chicken broth (can use water but broth is more flavorful)
  • Pinch of saffron threads
  • 1 bay leaf
  • 1/2 zucchini, cut into 1/2 inch strips
  • 1/2 C chopped pimiento stuffed green olives


Pat chicken dry with kitchen towels. Sprinkle both sides of the meat with salt and pepper.

Heat Olive oil in a Dutch oven with a tight fitting lid, over med-high heat. Brown the chicken in batches, making sure not to overcrowd the pot.

Once chicken pieces are browned on both sides, remove from the pot and place on a plate.

When all chicken has been browned, remove all but 2T of the oil and fat from the pot.

Add onions, peppers and salt and cook until it is soft.

Add the rice and garlic, cook for about one minute.

Add the wine and let it boil uncovered for about 2 minutes until almost all the liquid has been absorbed.

Stir in tomatoes (breaking them up with your spoon), juice, the chicken broth, saffron, paprika, bay leaf and zucchini.

Place the chicken down into the rice and add any of the juices left on the plate.

Cook, covered on low heat until the chicken is cooked through, the rice is soft and fluffy and most of the liquid has been absorbed. This should take about 20-25 minutes.

Remove from heat. Add olives and season to taste.

Cover and let sit 10 minutes.

Discard bay leaf. Garnish with chopped flat leaf parsley.

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