Arroz con Pollo

My Arroz con Pollo recipe is influenced by a mixture of recipes and tips I have picked up along the way and is the result of trials and errors in the kitchen. Arroz con Pollo is a one pot dish that feeds a large group and is excellent to make on a Sunday afternoon for a late lunch/early dinner. Sometimes we have unexpected guests on weekends and we usually make this dish. Easy, simple and delicious. Everyone gathers around the kitchen area and is enthralled with the aromas that fill the house while this dish is being made. This Arroz con Pollo has a distinct flavor which makes it special and different.   The result is a “wet rice” similar to a Paella.  You may use a whole chicken or boneless chicken breasts.  It serves approximately 12  persons.


Arroz con Pollo


1/2 cup canola or vegetable oil

6 chicken breasts cut into 1×2 inch filets or 1 whole chicken (cut in pieces)

1 tsp of adobo

3 cloves of garlic minced

1 large onion finely chopped

1 cubanel pepper finely chopped

2 cans of whole pimentos pureed (7 oz each)

4 oz tomato sauce

2 tbsp juice of naranja agria (bitter orange) OPTIONAL

2 whole culantro (recao) leaves OPTIONAL

2 tbs salt

1/4 tsp pepper

2 bay leaves (hoja de laurel)

4  generous cups of extra long grain rice

2 cans of Pilsner or light yellow beer (12 oz each)

generous pinch of saffron threads (add to beer and allow to bloom for about 15 minutes) or 2 tbsp of annatto oil

2 cups chicken stock

8 oz petit pois (green peas)

1 can of asparagus spears 15 oz


1.  Season chicken pieces with adobo.  In a large caldero or heavy bottom saute pan heat oil (med-hi) and saute chicken to brown a little.

2.  Add onions, garlic and peppers and saute until trasluscent.

3.  Add bay leaves, salt, pepper, pureed pimentos, tomato sauce and bitter orange and saute for about 10 minutes.

4.  Add rice and mix with all ingredients.

5.  Add beer and saffron mixture along with boiling chicken stock and cook uncovered until liquid evaporates. Stir with a slotted spoon.

6.  Bring heat to low and cover to cook until done.  Once the rice grain is tender decorate with green peas, asparagus and slices of pimentos and cover again for about 5 minutes. Turn heat off and serve.

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7 Comments Add yours

  1. Aleida, that looks fantastic! Lots of new ingredients to me – bitter orange, cubanel pepper, adobo – but it does look like a recipe that will take substitutions?

    1. foodielady says:

      it is truly delicious and colorful. bitter orange is optional or can be substituted with normal orange juice. adobo you can find in my recipes but you may substitute with a mixture of salt and cumin. cubanel pepper can be substituted with green bell pepper. buen provecho!

  2. Ally Anzalotta DelVecchio says:

    WOW!! That picture is inspiring and brings back so many memories of growing up in Puerto Rico. Love the step by step pictures!!

    1. foodielady says:

      ally: this is a dish you can make for your numerous family that is easy, colorful and flavorful. enjoy!

  3. Teresin Frau says:

    Ya he preparado varias de tus recetas y son un “tiro”. Tus explicaciones son muy claras, y las fotos ayudan un montón. Todas las que he hecho me han quedado divinas.

    En anteriores ocasiones he intentado hacer arroz con pollo (que me fascina) pero nunca me salía bien; o se me “amogollaba”, o me quedaba crudo.
    Desde que leí tu receta, me propuse hacerla el sabado y me quedó “de película”. La hice exactamente como la receta excepto por unas hojas de culantro que le añadí.
    Fue un EXITO total. Gracias otra vez.

    Tu blog me encanta.


    1. foodielady says:

      hola teresin! me da mucha satisfaccion saber que te quedo rico y que disfrutas el blog. yo seguire fielmente posteando recetas para continuar motivando gente a meterse en la cocina y compartir con su familia y amigos. no dejes de seguir poniendo tus comentarios para mi y el beneficio de los demas lectores. abrazo.

  4. Glorimar Martinez says:

    Como puedo traducir esta receta arroz con pollo para 4 personas?

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