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Arroz con Pollo

Arroz con Pollo

Updated January 22, 2026

Chicken and rice cooked together in tomato broth with vegetables. Latin American comfort food.

Cook time
1 hr 10 min
Rating
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Ingredients

Scale
Measurement units
  • 3 lb bone-in chicken pieces
  • 2 cups long-grain white rice
  • 4 medium Roma tomatoes
  • 1 medium white onion
  • 4 cloves garlic cloves
  • 3 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 3 tbsp vegetable oil
  • ½ cup green peas
  • 2 medium carrots, diced
  • ¼ cup fresh cilantro

Instructions

Brown the chicken
Season chicken with half the salt. Brown in 2 tbsp oil in Dutch oven over medium-high heat (375-400°F surface), 4 minutes per side. Remove.
Equipment
  • Dutch oven or large pot
Ingredients
  • chicken (3 lb)
  • oil (2 tbsp)
  • salt (½ tsp)
Toast the rice
Add remaining 1 tbsp oil to pot. Toast rice until golden, 3-4 minutes.
Equipment
  • Dutch oven or large pot
Ingredients
  • rice (2 cups)
  • oil (1 tbsp)
Make the sauce
Blend tomatoes, onion, garlic until smooth. Pour into pot with rice. Add broth, cumin, oregano, remaining salt. Stir.
Equipment
  • blender
  • Dutch oven or large pot
Ingredients
  • tomatoes (4 medium)
  • onion (1 medium)
  • garlic (4 cloves)
  • broth (3 cups)
  • cumin (1 tsp)
  • oregano (1 tsp)
  • salt (½ tsp)
Bring to a boil and simmer
Nestle chicken into rice. Add carrots. Bring to boil, reduce to low, cover. Cook 25-30 minutes until rice is tender and chicken is cooked through. Add peas last 5 minutes.
Equipment
  • Dutch oven or large pot
Ingredients
  • carrots (2 medium)
  • peas (½ cup)
Rest and garnish
Let rest 5 minutes covered. Fluff rice. Garnish with cilantro.
Ingredients
  • cilantro (¼ cup)

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