Simple Arroz Con Pollo Recipe

Simple Arroz Con Pollo Recipe

Traditional dishes are always special to me. Whenever I go somewhere, I never miss the traditional dishes of those places. In Spain, I have become familiar with this Spanish version of rice with chicken. I went with my aunt, so after having the rice and chicken, I asked for the recipe. But in that recipe, she used some homemade spices. And I asked for the substitutes. Here, I’m sharing with you the simple arroz con pollo recipe that I have tried several times to get the actual taste.

Authentic Arroz Con Pollo Recipe:

There are many ways to prepare this dish, yet the traditional Latin American chicken recipe is something else. In a question of authenticity, you can really rely on this recipe. The ingredients are also available and by following the steps, you can easily prepare the dish. 


· 8 pieces of skinless chicken legs (about 2 pounds)

· 1/4 tsp of black pepper

· 1/2 tsp of dried cumin

· 1/4 tsp of cayenne pepper

· 2+11/2 tsp of salt

· 1 tsp of garlic powder

· 3 tbsp. of olive oil

· Finely chopped yellow onion about 1/2 cup (1 or 11/2 piece)

· 2 cups of long grain rice

· Finely diced green bell pepper about 1 cup

· Finely diced red bell pepper about 1 cup 

· 1 yellow capsicum, finely chopped 

· 2 cloves of garlic, finely diced

· 1 cup of tomato sauce

· 3 cups of low salt chicken broth

· Fresh parsley to garnish

How to Make Arroz Con Pollo Step by Step: 

Step 1: To season the chicken, bring out a plastic gallon bag. Then in the bag, you need to add the spices. If you want to mix up the spices, take a small glass bowl. Then mix up 1/4 tsp of cayenne pepper, 1/4 tsp of black pepper, 1/2 tsp of dried cumin, 1 tsp of garlic powder, and 2 tsp of salt. Pour the spices mixture into the plastic gallon bag. 

Step 2: Now you need to dry the chicken legs with a paper towel. Then keep them into the plastic bag. Zipping up the bag, shake it well so that the chicken is well coated with the spices mixture. Keep the bag aside in order to seasoning the chicken legs. 

Step 3: In a medium-sized saucepan, heat the 3 tsp of olive oil (make sure the oil is only hot, not smoking). Placing the chicken in the oil, brown the chicken on all sides. Each side takes approximately 5 minutes to get brown. Using tongs, change the side of the chickens. When done, expel from heat, and transfer the browned chicken to a shallow dish. 

Step 4: Now in that saucepan, add 1/2 cup of chopped yellow onion, 1 cup of green bell pepper, 1 cup of red bell pepper, yellow capsicum, and 1/2 tsp of salt. Over medium heat, cook the vegetables until they are tender enough. Also, you will notice the fragrant of vegetables. It takes not more than 7 minutes to soften the vegetables. 

Step 5: In the vegetable mixture, add 2 cups of long grain rice and chopped garlic. Stir the rice with a spatula until they turn into golden color. It takes about 1 minute to get the rice golden browned. 

Step 6: Then, add the tomato sauce, and 1 tsp of salt into the rice. Stir the rice in the tomato sauce for 2 minutes. 

Step 7: Now add the whole broth and cover the saucepan with a lid for 3 minutes. After 3 minutes, add 1 cup of water, cover the saucepan again, giving a good stir. You have to bring the rice to the boiling point. 

Step 8: When the rice is almost boiling, nestle the golden browned chicken in the rice. Make sure that you reduce the heat to simmer. Covering the saucepan, cook for 30 minutes. By this time, you will notice that your chicken is cooked, rice is tender and juicy with the flavor of tomato sauce, and the liquid of the recipe is absorbed entirely. Lastly, sprinkle chopped parsley on the top.  

It is time for removing the saucepan from heat. After that, let sit the arroz con pollo for 10 minutes before you serve it. Well, in the traditional way, they add water with chicken broth in the proportion of 1:3. You can also use full chicken broth or chicken stock as a substitute for chicken broth.

Mexican arroz con pollo recipe: 

The Mexican style rice and chicken are not juicy but the spicy flavor surely will win your heart. With different types of chilies and spices, this dish is perfect for spice lovers. Also, the recipe is beset with lots of vegetables. I call this item “Old granny spicy”. Almost Mexican restaurant-style this item, you will miss, if you are going to skip it. 


  • Boneless, skinless chicken thighs, cut into 1-inch pieces (1 lb.)
  • 2 tbsp. of vegetable oil
  • 1 cup long-grain rice
  • 1/2 cup of chopped onion
  • 1 Poblano chili, diced
  • 2 serrano pepper, diced
  • 2 carrots, minced
  • 3 Roma tomatoes, cut in 4 pieces
  • 2 Courgetti, sliced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 tsp of kosher salt
  • 1 tsp of garlic powder
  • 1/2 tsp of smoked paprika
  • 1/4 tsp of black pepper
  • 1/2 tsp of white pepper
  • 1 tsp of cumin
  • 3 cloves garlic, minced
  • 1 tsp of chicken flavored bouillon granules, you can use tomato flavored instead
  • Lemon wages for garnish


 Step 1: Like the previous recipe, season the chicken pieces with kosher salt, smoked paprika, black pepper, white pepper, garlic powder, and cumin, in a plastic gallon bag. If you don’t have the bag, just season the chicken by hand. 

Step 2: In a medium-sized saucepan, heat the vegetable oil over medium heat. Then place the chicken pieces. Brown the pieces stirring for not more than 5 minutes. Transfer the browned chicken in a bowl.

Step 3: In that saucepan, add rice for toasting. Then you need to add chopped onions, including vegetables: poblano chili, serrano peppers, minced carrots. Cook the vegetable with rice for 5 minutes. By this time the vegetables will be semi-tender. 

Step 4: Now, add tomato and garlic cloves and sauté for not more than 2 minutes. Then you need to add chicken broth and bouillon granules. Cover the saucepan with a lid and let the rice boil for 10 minutes. 

Step 5: Now evenly place the chicken pieces in the saucepan. Then pour the remaining serrano pepper for extra flavor. Reducing the heat to simmer, cook for 25 minutes. Then place the sliced courgetti carefully top of the rice, without disturbing the rice. A little liquid is in the saucepan. Cover and cook for 10 minutes or until the chicken broth is fully absorbed. 

Removing from the stove, let stand your Mexican easy arroz con pollo for 5-10 minutes. Before serving, fluff the rice with a spoon and mix up the courgetti.


Whether traditional style or Mexican style recipe, as per your taste, you can try. But I would suggest you try both recipes. If you are arranging a quick thanksgiving, these dishes go perfectly. You can prepare the dish within just 1 hour 30 minutes. Stay connected to get more traditional dishes.

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