Arroz con Pollo Cuban Rice and Chicken

I grew up eating a lot of Arroz con Pollo! Almost every cook in Miami has their own version that they enjoy. Every Latin restaurant has it on the menu. I ate it so much I kindof got tired of it for a bit.

Fast forward to having a husband and children and I rediscovered exactly WHY this dish is as popular as it is.

It’s EASY! It’s FAST! It’s COMFORT FOOD! and It’s FLAVOR town!

Receta Arroz con Pollo Cubano

It took several years of trial and error to figure out exactly how I like to prepare this dish. And I’ve included my tried and true recipe for you all to enjoy.

I like mine with Bone in, Skin on Chicken thighs, dried and cured Spanish chorizo, Dry White Wine and a home blended spice mix that is just right.

My version draws on Cuban, Puerto Rican and Spanish traditions in order to strike a flavor profile that hits all the right notes.

The method is simple. Here’s how you make it:

Step 1 Salt chicken thighs with 1 1/2 teaspoons regular table salt. You can use 4-6 thighs in this recipe. If you go for 6 thighs, remove some of the rendered fat from the pan after you brown the chicken so your rice isn’t swimming in chicken fat. Leave behind some fat for the sofrito!

Step 2 Brown thighs skin side down until golden brown and crispy. Flip and cook 3-4 minutes on the other side. Remove Thighs from pan.

Step 3 Throw in Onions, Peppers and Garlic. After 2 minutes, add Tomato Paste and Spices and Chorizo. Give it all a good Saute for 3 minutes.

Step 4 Add canned tomatoes and washed rice. Toast rice for 2 minutes.

Step 5 Add the liquids and nestle the chicken with skins removed over the rice.

Step 6 Allow the whole pot to come to a boil. Reduce heat to low and cook covered for 18 minutes.

Step 7 When the time is up, remove chicken thighs and shred. Fluff the rice with a fork and allow to rest, covered for 5-10 minutes.

Step 8 Add the shredded chicken back in to the rice. Garnish with Chopped Parsley if desired.

Leftovers are wonderful the next day!

Arroz con Pollo Cuban Rice and Chicken
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5 from 2 votes

Arroz con Pollo (Rice and Chicken)

Arroz con Pollo (Rice and Chicken) is the easy weeknight meal that I go back to again and again. The flavors are bold, the technique is simple and I know everyone will happily gobble it up. It's Cuban comfort food at its best. My version is kicked up several notches with chorizo, bone-in skin on chicken thighs and white wine. Enjoy! Receta para Arroz con Pollo Cubano.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Cuban


  • Dutch Oven
  • Flat Tipped Wooden Spoon
  • Tongs
  • Micro Grater


  • 4-6 Skin on, Bone in Chicken Thighs
  • 1 tbsp Olive Oil
  • 1 1/2 tsp Table Salt For the Chicken
  • 2 Links Dried and cured Spanish chorizo, 3-4 inches long each Chopped
  • 1 Yellow Onion Chopped
  • 1 Red Bell Pepper Chopped
  • 1 Green Bell Pepper Chopped
  • 6 Garlic Gloves Minced
  • 1 tbsp Tomato Paste
  • 1/2 14.5 oz Can of Diced Tomatoes
  • 1/2 cup White Wine such as Pinot Grigio
  • 4 cups Chicken Broth Low Sodium
  • 2 Bay Leaves
  • 2 tea Ground Coriander
  • 2 tea Cumin
  • 1/4 tea Black Pepper
  • 1 tea Salt For the Sofrito
  • 2 tea Dried Oregano
  • 1/4 tea Ground Turmeric
  • 2 cups Rinsed, Jasmine Rice


  • Rub Chicken thighs all over with 1 1/2 teaspoons table salt.
    Bone in, Skin on Chicken Thighs, Salted
  • Heat 1 tbsp olive oil in a dutch oven.
    Olive Oil in Dutch Oven
  • Add Chicken Thighs, skin side down and brown until skin is golden brown and crispy.
    Brown Chicken Thighs
  • Flip the thighs when they release easily and brown the other side. They do not need to be fully cooked at this point.
  • Add Onion, Green Pepper, Red Pepper and Garlic to Dutch oven and Saute for 4-5 minutes. Add Salt, Cumin, Coriander, Oregano, Black Pepper and Turmeric. Saute for 1-2 mins to allow spices to bloom. Add tomato paste and saute 1 min on the bottom of the pan.
    Add the Onion, Peppers and Garlic
  • Add the chorizo and saute for 1-2 mins. Add 1/2 can of diced tomatoes.
  • Rinse 2 cups of Jasmine rice in a fine mesh strainer and add to the Dutch Oven. Stir rice with sofrito for 2 mins. Add 1/2 cup White Wine to the rice and 4 cups of low sodium chicken stock and 2 Bay Leaves. Mix well.
  • Remove the Crispy Chicken Skin from the Thighs and set aside for serving later on. Nestle the Chicken Thighs on top of the rice and bring the whole pot to a boil on medium high heat.
  • Once the pot has reached a boil. Lower the heat to the lowest setting and cover the dutch oven. Set a timer for 18 mins and do not disturb the pot during this time.
  • Once the timer has rung, remove the lid and pull the chicken thighs out of the Dutch Oven. Take a large fork and gently fluff and mix the rice. Replace the lid and allow to sit with the heat turned off for 5-10 minutes. Shred the chicken and add back to the rice for serving.
    Arroz con Pollo Cuban Rice and Chicken


Garnish with chopped fresh parsley if desired. Serve along side a simple green salad. 



  1. Diana on March 10, 2020 at 5:11 pm

    5 stars
    Delicious 😋 This dish is a family staple.

  2. Katherine Sagre on May 13, 2020 at 9:42 pm

    5 stars
    love this dish.

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