Easy arroz con pollo recipe – Caribbean Chicken and rice

Looking for a one-pan dinner that’s comforting, colorful, and packed with flavor?
This Easy Arroz Con Pollo (Caribbean Chicken and Rice) is the kind of meal that makes your kitchen smell amazing and your family ask for seconds.

Tender chicken, perfectly seasoned rice, olives, capers, and bright veggies all cook together in one skillet for a dish that’s bold, cozy, and ridiculously satisfying. It’s simple enough for busy weeknights but impressive enough for guests.

If you love easy dinners that taste like they took way more effort than they actually did… this one’s for you.

What Is Arroz Con Pollo?

Arroz con pollo literally means “rice with chicken.” It’s a classic dish found all across Latin America and the Caribbean, with each region adding its own twist.

This version is inspired by Caribbean chicken-and-rice flavors—savory, slightly tangy, and full of texture from olives, capers, tomatoes, and fresh herbs. Everything cooks together in one skillet, so the rice soaks up all that delicious chicken flavor.

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Why You’ll Love This Easy Arroz Con Pollo Recipe

• One-pan dinner – fewer dishes = happier cook
• Family-friendly – mild but flavorful
• Budget-friendly – simple pantry ingredients
• Meal-prep friendly – leftovers are even better the next day
• Customizable – add veggies, swap protein, or adjust spice

This is one of those recipes you’ll keep coming back to when you need something dependable, cozy, and crowd-pleasing.

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Ingredients for Caribbean Chicken and Rice

Here’s what you’ll need for this easy arroz con pollo:

• Boneless chicken (cut into small pieces)
• Long-grain white rice
• Diced tomatoes
• Onion and garlic
• Green olives
• Capers
• Pimientos
• Chicken broth or water
• Olive oil
• Seasonings (salt, pepper, oregano, cumin, or adobo)
• Fresh parsley or cilantro for garnish

Tip: Cutting the chicken into smaller pieces helps it cook evenly and blend into every bite of rice.

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How to Make Easy Arroz Con Pollo (Step-by-Step)

1. Build the Flavor Base – Heat olive oil in a large skillet. Sauté onion and garlic until fragrant, then stir in diced tomatoes. This is where the magic starts.
2. Add Chicken – Add the chicken pieces and season well. Let them cook just until lightly browned on the outside.
3. Stir in Rice – Add the rice and stir so every grain gets coated in those flavorful juices.
4. Pour in Liquid – Add chicken broth (or water) and bring everything to a gentle simmer.
5. Add the Caribbean Touch – Stir in olives, capers, and pimientos. These add that signature Caribbean flavor—salty, tangy, and bright.
6. Cover and Cook – Reduce heat, cover, and let the rice cook until tender and the liquid is absorbed.
7. Garnish and Serve – Finish with fresh parsley or cilantro and serve straight from the skillet.

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What Makes This Caribbean Chicken and Rice Special?

This version of arroz con pollo stands out because of its bold, layered flavors:

• Olives + capers bring briny depth
• Tomatoes add subtle sweetness
• Herbs and spices keep everything warm and savory
• One-pan cooking lets the rice absorb every drop of flavor

It’s comforting without being boring, and hearty without being heavy.

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Serving Ideas

This dish is a full meal on its own, but if you want to dress it up:

• Serve with a simple green salad
• Add fried plantains or sliced avocado
• Pair with lime wedges for brightness
• Finish with a drizzle of olive oil or a sprinkle of fresh herbs

It also works beautifully for potlucks, family dinners, and meal prep.

Make It Your Way (Variations)

Want to tweak your arroz con pollo? Here are some easy ideas:

• Spicy Version – Add diced jalapeños or a pinch of crushed red pepper.
• Veggie-Loaded – Stir in peas, carrots, or bell peppers.
• Bone-In Chicken – Use thighs or drumsticks for even deeper flavor (just increase cooking time).
• Garlic Lover’s – Double the garlic for extra punch.
• Bright Finish – Squeeze fresh lime over the top before serving.

Storage and Reheating

Refrigerator:
Store leftovers in an airtight container for up to 4 days.

Reheating:
Reheat in a skillet with a splash of broth or water to loosen the rice. Microwave works too—just cover so it doesn’t dry out.

This dish tastes even better the next day. Trust me. 😉

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Helpful Cooking Tips

• Use a wide skillet: More surface area = evenly cooked rice.
• Don’t rush the simmer: Let the rice absorb the liquid slowly.
• Season as you go: Layering flavor makes all the difference.
• Let it rest: Give the pan a few minutes off heat before serving so the rice finishes steaming.

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Frequently Asked Questions

Can I use brown rice?

Yes, but you’ll need more liquid and a longer cooking time.

Can I make this ahead?

Absolutely. It reheats beautifully and is perfect for meal prep.

Is this spicy?

Nope! It’s flavorful but mild. You can always add heat if you like.

What cut of chicken works best?

Boneless chicken cut into small pieces works great for fast, even cooking.

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Final Thoughts

This Easy Arroz Con Pollo (Caribbean Chicken and Rice) is one of those recipes that just works. It’s warm, comforting, and full of bold flavor—without being complicated or fussy.

If you’re craving a simple one-pan dinner that tastes like a hug in a skillet, this one deserves a spot on your weekly menu.

Save it. Share it. And don’t be surprised when your family asks for it again next week.

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Skillet Caribbean Chicken and Rice

Ronda Eagle | Kitchen Dreaming

Bursting with flavor, this Puerto Rican version of Skillet Caribbean Chicken and Rice is easy to make and ready in just about 30 minutes.

4.67 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Dinner

Cuisine Hispanic

Servings 4 Servings

Calories 493 kcal

Ingredients

  

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For the Skillet

• 1 lb chicken , boneless & skinless breast, tenders or thighs cut into pieces
• Salt and pepper , to taste
• 1 medium yellow onion , very finely chopped
• 1 tbsp Garlic , finely chopped (2 cloves)
• 1 tsp. Mexican Oregano
• 1 can (15 oz.) stewed tomatoes
• 1 cup medium grain rice
• 2 cups water
• 1 can pigeon peas , drained and rinsed
• 1/2 cup olives drained and sliced
• 4 oz. Pimientos , (4 oz. jar) sliced pimientos, drained
• 1 tbsp capers

Garnish

• 2 tbsp. cilantro, chopped
• 1 small tomato, diced

Instructions

 

• In a 12-inch skillet over medium-high heat, form the sofrito base by adding the stewed tomatoes (with all the liquid), onions and garlic. Add the chicken pieces and season with salt, pepper, and oregano.
• Add the water and the rice and stir to combine. Heat to boiling and then reduce the heat to a simmer.
• When the rice is almost finished, add the pigeon peas, olives, capers and pimentos and stir to incorporate. Cover and simmer until the rice is fully cooked. Stir and garnish with fresh chopped cilantro and diced, fresh tomatoes.

Notes

Storing:

1. Store arroz con pollo in an airtight container in the refrigerator.
2. Consume within 3-4 days to ensure freshness.

Freezing:

1. Allow the dish to cool completely before freezing.
2. Portion the arroz con pollo into freezer-safe containers, leaving some space for expansion.
3. Label with the date and freeze for up to 3 months.

Reheating:

1. For refrigerated arroz con pollo, reheat in the microwave or on the stovetop.
2. Add a splash of water or broth to maintain moisture.
3. For frozen portions, thaw in the refrigerator overnight before reheating.
4. Reheat in the microwave, stovetop, or oven until thoroughly heated.
5. Stir occasionally and check for even reheating.
6. Garnish with fresh cilantro and tomatoes before serving for a burst of flavor.

Nutrition

Serving: 11/4Calories: 493kcalCarbohydrates: 77gProtein: 21gFat: 12gSaturated Fat: 3gCholesterol: 41mgSodium: 516mgPotassium: 892mgFiber: 10gSugar: 7gVitamin A: 1833IUVitamin C: 42mgVitamin D: 1µgVitamin E: 3mgVitamin K: 42µgCalcium: 116mgFolate: 241µgIron: 6mgZinc: 2mg

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