Cuban Chicken and Rice (Arroz con Pollo)
A one-pot Cuban classic with tender chicken, seasoned rice, and bold, savory flavor.
Equipment
- 1 Dutch Oven
Ingredients
- 4 bone-in skin-on chicken thighs
- Kosher salt and black pepper
- 2 tbsp olive oil
- 1 small onion finely chopped
- 1 bell pepper chopped
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- 1 cup long-grain rice
- 2 cups chicken stock
- ¼ cup dry white wine optional
- ¼ cup tomato sauce
- 1 tsp Goya Sazon with Achiote
- ½ cup green olives sliced
- 1 cup frozen peas
- Fresh cilantro or parsley for garnish
- Lime wedges for serving
Instructions
- Season chicken generously with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear chicken until golden on both sides; remove and set aside.
- Lower heat and sauté onion and bell pepper until soft. Add garlic, cumin, oregano, and bay leaf; cook until fragrant.
- Stir in rice, coating well in the aromatics.
- Add stock, wine (if using), tomato sauce, saffron, and olives. Bring to a simmer.
- Nestle chicken back into the pot, cover, and cook on low until rice is tender and chicken is cooked through (about 25–30 minutes).
- Remove bay leaf. Fluff rice, add in frozen peas, place lid on for about 5 minutes.
- Garnish with herbs, and serve with lime.
Notes
- If using boneless chicken, reduce cooking time slightly.
- Keep the lid on — steam is key for good rice.