South American Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Arroz con Pollo
Latin America's weeknight staple — chicken braised with sofrito, olives, and beer, then cooked down with saffron-tinted rice until fragrant and deeply savory.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
8 steps- 1
Season the chicken pieces generously with salt and pepper, then sear in oil in a large, heavy pot over medium-high heat until browned on all sides, about 8 minutes; remove and set aside.
- 2
In the same pot, saute the onion and bell pepper until softened, about 5 minutes, then add the garlic and cook 1 minute more.
- 3
Pour in the beer to deglaze the pot, scraping up any browned bits, and let it reduce for 2 minutes.
- 4
Stir in the tomato sauce and cook for 3 minutes, then add the rice, stirring to coat every grain in the sofrito.
- 5
Return the chicken to the pot, pour in the broth, and stir in the saffron or achiote.
- 6
Bring to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes, until the rice is tender and the chicken is cooked through.
- 7
Stir in the peas and olives during the last 5 minutes of cooking to warm through.
- 8
Fluff with a fork, garnish with chopped cilantro, and serve hot.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving735
Calories
51 g
Protein
79 g
Carbs
23 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Arroz con pollo, chicken cooked together with rice in a single pot, traces back to Spanish paella but became a beloved comfort dish in its own right across Latin America, from Colombia and Peru to Cuba and Puerto Rico. The South American versions often build color and flavor from a sofrito of onion, garlic, and pepper, plus annatto or beer, and the Peruvian style turns the rice vivid green with blended cilantro. It is everyday Sunday food, the kind of one-pot meal a family stretches to feed a crowd.
Listahan note
This version builds a proper sofrito base and browns the chicken first so the rice cooks in seasoned, golden fat, giving the whole pot depth rather than just plain steamed rice and meat.
Technique cues
- Brown the chicken in the pot first and cook the rice in that same fond, since the seared bits are where most of the flavor lives.
- Toast the rice in the sofrito for a minute before adding liquid so the grains stay separate instead of turning to porridge.
- Resist stirring once the liquid is in, letting the rice steam undisturbed so it cooks evenly and a light socarrat can form at the bottom.
Kitchen flow
- Parallel prep
- Dice the sofrito and warm the broth while the chicken browns, so the rice stage flows without pause.
- Make-ahead
- Make the sofrito ahead and refrigerate, then build the dish fresh since rice is best the day it is cooked.
- Leftover move
- Fry leftovers in a hot pan to crisp the rice, or stuff into bell peppers and bake for a second-day meal.
- Cleanup rhythm
- Cook the whole dish in one wide pot, deglaze it with the broth so the fond lifts cleanly, and soak it right after serving.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
chicken pieces
protein and flavor base
Purpose: Bone-in pieces season the rice deeply as they cook and stay juicier than boneless.
Handling: Season and brown skin-side down before building the rice around them.
Adaptation: Boneless thighs work for speed, though bone-in gives more flavor.
long-grain rice
the bulk of the dish
Purpose: Long-grain rice absorbs the seasoned broth while staying distinct and fluffy.
Handling: Rinse, then toast in the sofrito before adding liquid.
Adaptation: Medium-grain works for a softer, stickier result.
sofrito (onion, garlic, bell pepper)
aromatic foundation
Purpose: This slow-cooked base of aromatics is what gives arroz con pollo its savory backbone.
Handling: Dice fine and cook down in the rendered chicken fat until soft.
Adaptation: A spoon of prepared sofrito saves time if you keep it on hand.
annatto (achiote)
color and earthy flavor
Purpose: Annatto gives the rice its golden-orange color and a subtle peppery, earthy note.
Handling: Bloom in the oil before the sofrito, or use ground achiote.
Adaptation: A pinch of turmeric plus paprika approximates the color.
chicken broth
cooking liquid
Purpose: Broth rather than water seasons the rice as it cooks for a richer pot.
Handling: Warm before adding so the cook does not stall.
Adaptation: Beer replaces part of the broth in many Colombian versions for extra depth.
peas and carrots
color and sweetness
Purpose: A handful of vegetables adds color, sweetness, and a sense of a complete one-pot meal.
Handling: Stir in near the end so they stay bright.
Adaptation: Corn or chopped red pepper work just as well.
Technique notes
- Get a real sear on the chicken skin so the fat renders and flavors the rice base.
- Match your liquid to rice ratio carefully and cover tightly, since arroz con pollo lives or dies on the rice texture.
- Let the pot rest covered off the heat for ten minutes before fluffing so the grains finish steaming and separate.
Ingredient swaps
- Weeknight shortcut
- Use boneless thighs and prepared sofrito to get dinner together in under forty minutes.
- Peruvian green direction
- Blend cilantro into the broth for arroz con pollo verde and its vivid green color.
- Lower-sodium direction
- Use low-sodium broth and skip added salt, building flavor with the sofrito and annatto instead.
Serve alongside
- Aji criollo
- Avocado salad
- Sweet plantains
- Ensalada de tomate
- Chicha morada
- Limonada
- Light lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in an airtight container for up to four days. Reheat with a splash of broth in a covered pan or microwave to bring the rice back from dry. It freezes for up to two months, though the rice softens slightly on thawing; refresh with a squeeze of lime.
Equipment
- Wide heavy pot or Dutch oven with a tight lid
- Sharp knife for the sofrito
- Wooden spoon
- Fork for fluffing
Make this household-aware
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Plan it in Listahan
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