Easy arroz con pollo recipe – Caribbean Chicken and rice

This Arroz con pollo Recipe features tender chicken, fluffy rice, and a medley of veggies, creating a blend of savory and aromatic flavors. Ready in about 30 minutes.

A red skillet with white teflon interior containing Arroz con pollo.

Every family probably has a back-pocket recipe for chicken and rice. Around my house, we have quite a few different recipes from our Lowcountry Chicken Pilau to this Arroz con Pollo Recipe. 

The Caribbean is famous for dishes using many combinations of vegetables, meat, fish, and seasonings. This recipe is from Puerto Rico and was first prepared for me by my Puerto Rican coworker, Jaime. It was delicious.

Like a mirepoix in cooking, also sometimes called the “trinity,” which contains onions, bell peppers, and celery, this dish starts with sofrito as it’s base.  Sofrito is a combination of tomatoes, onions, garlic and fresh herbs. I’ve seen this in jars at the grocery in the International foods aisle but it’s so easy to prepare and the brightness from the fresh herbs is just not comparable to any jarred sauce. This adaptation of Puerto Rican Arroz con Pollo can easily be made with ingredients easily found at your favorite market.

Your family will love this arroz con pollo recipe for its succulent chicken, aromatic spices, and fluffy rice. It’s a comforting, one-pan dish that brings everyone together with its rich, flavorful goodness. The tender chicken, perfectly seasoned rice, and vibrant veggies create a satisfying and delicious meal that appeals to both young and old taste buds.

Plus, it’s easy to make, saving you time in the kitchen while delivering a wholesome and hearty dinner for the whole family to enjoy. Share the joy of this classic dish and create lasting memories around the dinner table with arroz con pollo!

Ingredients

Gather simple yet flavorful ingredients for the arroz con pollo recipe: succulent chicken, aromatic spices like cumin, oregano and paprika, fresh veggies, and rice.

  1. Chicken: Provides succulent, flavorful protein.
  2. Cumin and Paprika: Infuse aromatic spices, enhancing the overall taste.
  3. Mexican Oregano: Introduces a distinct, earthy aroma, and a slightly citrusy flavor, enhancing the overall Mexican-inspired profile of the arroz con pollo recipe.
  4. Fresh Veggies (Onion, Bell Pepper, Tomatoes): Add texture, color, and a savory depth to the dish.
  5. Garlic: Introduces a robust, aromatic flavor.
  6. Rice: Serves as a hearty base, absorbing delicious chicken and vegetable juices.
  7. Pigeon Peas: Contribute a nutty flavor and firm texture, elevating the dish with added protein and a unique twist. They complement the overall richness of arroz con pollo, enhancing its taste and nutritional value.
  8. Olives: Infuse a briny, salty kick, balancing the dish with a burst of Mediterranean flavor and a satisfying texture.
  9. Pimientos: Offer a subtle sweetness and vibrant color, enhancing the visual appeal and adding a mild pepper taste to the ensemble.
  10. Capers: Contribute a zesty, tangy element, elevating the overall taste profile with their unique burst of flavor. Their pickled essence complements the richness of the dish, creating a harmonious blend.
  11. Chicken Broth: Infuses moisture, enriching the rice and chicken with savory goodness.
  12. Olive Oil: Enhances flavors and prevents sticking, ensuring a well-cooked dish.

How to make Arroz con pollo recipe

Sear seasoned chicken, sauté vibrant veggies, and simmer with rice for a flavorful one-pan feast. Uncover a simple yet rich culinary experience.

  1. In a large skillet, mix tomatoes, onions, and garlic over medium-high heat.
  2. Add chicken, salt, pepper, and oregano.
  3. Stir in water and rice. Bring to a boil, then simmer.
  4. Add pigeon peas, olives, capers, and pimentos.
  5. Cover and simmer until the rice is done.
  6. Garnish with cilantro and tomatoes.

Why this recipe works

This arroz con pollo recipe works because it combines flavorful elements like seasoned chicken, aromatic spices, and a variety of veggies. The one-pan method simplifies cooking, allowing the ingredients to meld, creating a rich, savory dish.

The addition of pigeon peas, olives, capers, and pimentos adds depth and a unique touch. The simmering process ensures a perfect rice texture, while the final garnish of cilantro and fresh tomatoes enhances freshness.

The balanced, easy-to-follow arroz con pollo recipe that delivers a delicious and satisfying meal.

Recipe tips and Kitchen Tricks

If you are short on time, you can simplify this recipe by employing any or all of these kitchen shortcuts:

  1. Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken for recipes like arroz con pollo.
  2. Frozen Veggies: Opt for frozen pre-chopped vegetables to skip the prep work without sacrificing nutrition.
  3. Instant Rice: Choose instant rice for a quicker cooking process.
  4. Jarred Sofrito: Use store-bought sofrito for a time-saving shortcut in flavoring your dishes.
  5. Canned Beans: Substitute canned pigeon peas for quicker preparation.
  6. Pre-minced Garlic: Save time by using pre-minced garlic from a jar.
  7. Pre-cut Ingredients: Take advantage of pre-cut onions, bell peppers, and tomatoes available at the grocery store.

Family Friendy Side Dishes

  1. Roasted Vegetables: Colorful and nutritious, roasted carrots with olive oil and herbs.
  2. Cucumber and Tomato Salad: Light and refreshing, a simple mix with a vinaigrette dressing.
  3. Steamed Broccoli with Cheese: Make veggies more appealing with a cheesy topping.

Storing, freezing, and reheating instructions

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.

frequently asked questions (FAQs)

Can I use a Rotisserie chicken?

Yes, you can use rotisserie chicken. Add it in towards the end of the cooking time to avoid drying out.

Is it okay to use regular oregano instead of Mexican oregano?

Yes, you can substitute regular oregano, but Mexican oregano offers a distinct citrusy note.

Can I use brown rice instead of white rice?

Yes, but adjust cooking times and add more liquid as brown rice requires longer cooking.

What can I use if I don’t have capers?

You can add more olives or omit the capers.

Can I make this recipe ahead of time?

Absolutely! The flavors often improve when allowed to meld, making it a great make-ahead dish. Simply reheat before serving.

List 3 family-friendly drink pairings

  • Agua de Jamaica (Hibiscus Tea): A refreshing, non-alcoholic option with a sweet-tart flavor that complements the savory arroz con pollo.
  • Homemade Lemonade: A classic choice that provides a perfect balance of sweetness and acidity to accompany the meal.
  • Fruit Punch: A vibrant and fruity punch, either homemade or store-bought, adds a fun and kid-friendly touch to the family dinner.

Wine, Cocktail, and Beer Pairings

Wine Pairings:

  1. Chardonnay: The buttery notes complement the richness of the dish, while the acidity balances the flavors.
  2. Rioja (Red): The earthy and fruity tones of a Rioja red wine pair well with the savory elements of arroz con pollo.
  3. Sauvignon Blanc: The crisp acidity and citrusy notes enhance the freshness of the dish.

Cocktail Pairings:

  1. Margarita: The zesty and citrusy flavors of a margarita complement the vibrant and savory notes in the dish.
  2. Paloma: A Paloma, with its grapefruit and lime flavors, adds a refreshing twist that pairs well with the meal.
  3. Cuban Mojito: The minty freshness of a Cuban Mojito can provide a delightful contrast to the savory and spiced flavors.

Beer Pairings:

  1. Pale Ale: The hoppy bitterness and maltiness of a pale ale can stand up to the bold flavors in arroz con pollo.
  2. Mexican Lager: A light and crisp Mexican lager complements the dish without overpowering it.
  3. Wheat Beer: The subtle sweetness and effervescence of a wheat beer can be a refreshing choice with this flavorful meal.
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Bursting with flavor, this Puerto Rican version of Skillet Caribbean Chicken and Rice is easy to make and ready in just about 30 minutes.

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
Prep Time 10 minutes
Cook Time 25 minutes
Course Dinner
Cuisine Hispanic
Servings 4 Servings
Calories 493 kcal

Ingredients
  

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
Tried this recipe?Let us know how it was!

5 thoughts on “Easy arroz con pollo recipe – Caribbean Chicken and rice”

  1. So, I made this last night. I see that I was one of the few prior commenters… I posted in 2019. I sounded whiney. Eww. I apologize.

    Anyway, I made again. This time, I used Goya’s jarred sofrito because I had it on hand. I added the jarred sofrito at the time I added the chicken because it wouldn’t work otherwise, not being from scratch. This time I used pimiento olives.
    Turned out as delicious as it did the last time. It’s quite a good recipe that is adaptable. Thank you.

    Reply
  2. The instructions about how to cook the rice were vague. As a person looking up recipes, I like to have specific times. Also, the olives were vague. So I could see in the picture that they were green olives with pimento inside, but I just used black sliced olives because I can buy them pre-sliced and I was feeling lazy. Got a whole jar of pimentos and that was perfect. Had the can of pigeon peas already, and those were great. I thought all this stuff would be too much, but it was good.

    My family loved it, although I had to guess on how long to cook the chicken and then the rice.

    Reply

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