Latin American & Caribbean Chicken & poultrylunchdinnerGluten-freeDairy-freeNo added sugar

Arroz con Pollo (Rice and Chicken)

Name: Arroz con Pollo (Rice and Chicken)
Cook time: 60 min
Total time: 60 min
Yield: 12 servings
Cuisine: Latin American & Caribbean
Ingredients: 1 ea. (1.3–1.8 kg) chicken, cut into serving pieces; Salt to taste; Pepper to taste; Olive oil; 4 cloves of fresh garlic, minced; 1 medium onion, chopped; 225 g diced red bell pepper; 425 g (1 can) diced tomatoes; 7.5 g (½ tablespoon) sweet paprika; 14 g (½ oz) chopped cilantro; 1.4 liter (6 cups) chicken stock; 8 saffron threads or 1 teaspoon food coloring for yellow rice; 370 g (2 cups) medium or long-grain rice; 225 g (8 oz) canned peas (thoroughly drained)

Arroz con pollo (trans: rice with chicken) is a traditional dish common throughout Spain and Latin America especially in Cuba, Panama, Peru, Puerto Rico, Costa Rica, and the Dominican Republic. It resembles Spanish paella, both in its ingredients and cooking technique, and may very well be a New World adaptation of it. Common ingredients for arroz con pollo include rice, vegetables, fresh herbs and chicken.

From Wikibooks CookbookNo reviews yet· 0 comments1 hMedium0 made it

If you eat

serving

324kcal · 16% of your day

Protein: 20 g · 17% of 120 g
Carbs: 31 g · 14% of 220 g
Fat: 13 g · 21% of 65 g

3 g
Fibre: 3 g
Sugar: 614 mg
Sodium: 315 g
Serving size

Calculated from all 11 ingredients by weight.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 12 servings of about 313 g, the usual size for a main dish. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

1 ea. (1.3–1.8 kg) chicken, cut into serving pieces
Salt to taste
Pepper to taste
Olive oil
4 cloves of fresh garlic, minced
1 medium onion, chopped
225 g diced red bell pepper
425 g (1 can) diced tomatoes
7.5 g (½ tablespoon) sweet paprika
14 g (½ oz) chopped cilantro
1.4 liter (6 cups) chicken stock
8 saffron threads or 1 teaspoon food coloring for yellow rice
370 g (2 cups) medium or long-grain rice
225 g (8 oz) canned peas (thoroughly drained)

Ingredients for 12 servings (3.8 kg) · the original recipe

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Method

1
Season the chicken with two pinches of salt and a pinch of pepper.
2
Pour enough olive oil into a large skillet to just barely cover the bottom.
Stovetop
3
Sauté chicken in oil until brown. There are two ways to proceed from here: either remove the chicken from the skillet or keep it there.
Stovetop
4
Sauté garlic until brown. Be careful, garlic burns easily.
5
Add the onion, bell pepper, tomatoes and paprika. Sauté until the vegetables are tender.
6
Transfer the ingredients to a large stewing pot.
7
Add the cilantro, bouillon and saffron (or food coloring). Bring to a rolling boil.
Stovetop
8
Add the rice and mix well. Simmer over medium heat until the rice is cooked and the liquid is absorbed. Add more broth or water if the liquid evaporates before the rice is cooked.
Stovetop
9
Add the chicken to the pot (if you removed it previously) and cover it with rice. Wait two to three minutes to allow the chicken to warm.
10
Sprinkle peas on top of the rice.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.