Arroz Con Pollo - BigOven 179326

Arroz Con Pollo

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

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"Rice with Chicken" a traditional Latin American Dish common to Cuba and Puerto Rico.


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1 each chicken; cut 10 pieces
4 tablespoons olive oil; divided
1 salt; to taste
1 black pepper; to taste
4 teaspoons ground cumin
1 tablespoons dried oregano
2 teaspoons sweet paprika
1 ½ teaspoon cayenne pepper
1 pound dried chorizo sausages; cut 1" chunks
1 medium dice
2 cloves Garlic; minced
1 medium dice
2 each bay leaves
2 cups long-grain white rice, (Prefer Valencia Rice)
16 whole canned tomatoes; diced (with liquid)
3 cups chicken stock; warm
1 cup pimento-stuffed green olives

Original recipe makes 6 Servings



Preheat oven to 350 degrees.

In a small bowl, mix 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes.

In a rondeau, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin-side down, and brown on all sides, about 10 minutes. Remove from pan and set aside.

Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.

Add the tomatoes and stock, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover with aluminum foil and transfer rondeau to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.


Added on Award Medal
Calories Per Serving: 122 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Arroz Con Pollo

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ocheftim 4 years ago
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