Arroz con Pollo

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  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 pounds chicken pieces (bone-in legs, thighs, breasts)
  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced carrots
  • 1 jalapeno, seeded and diced (or 1/4 cup green bell pepper)
  • 1/2 cup tomato
  • 1 tablespoon minced garlic
  • 1 tablespoon tomato paste
  • 1 teaspoon turmeric
  • 1 cup long grain white rice
  • 1 1/2 cup water


  1. Mix spices together and coat chicken pieces.
  2. Heat oil in a large skillet over high and brown chicken on all sides. Remove.
  3. Soften onion, carrots, jalapeno and tomato in remaining oil over medium heat for about 5 minutes.
  4. Add garlic and tomato paste and a tablespoon or two of water if it’s sticking. Cook the vegetables, stirring, until tomatoes have broken down and mixture is thick.
  5. Add the turmeric and cook 30 more seconds.
  6. Add rice and stir to get grains coated. Add the water and stir.
  7. Nestle chicken pieces skin side up into the rice. Pour any accumulated juiced from the bowl into the skillet.
  8. Increase heat to high and bring to simmer.
  9. Cover and reduce heat to low. Cook 30 minutes. Turn off heat and allow to sit 10-20 minutes.
  10. Garnish with parsley, lemon or lime wedges, hot sauce or cheese

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