Classic Arroz con Pollo (One Pot Chicken and Yellow Rice) is the ultimate celebration of Latin comfort food.
This Arroz con Pollo is an easy one-pot meal full of Latin flavors, combining juicy chicken, fluffy yellow rice, and vegetables for a complete meal. With savory spices like cumin and paprika, plus smoky bacon, each bite bursts with flavor. It's perfect for busy weeknights and comes from my Venezuelan family.
In this recipe, I will show all the steps you need to know to create this fantastic one pot rice and chicken meal in less than one hour.
Arroz con Pollo isn't just a dish, it's a taste of childhood, bringing back memories of family dinners. It's a healthy dinner made with simple ingredients that the whole family will love. This traditional dish is cherished across Latin America, including by me.
I hope you enjoy this great recipe!
Jump to:
- 🌎Arroz con Pollo Versions Throughout Latin America
- ❤️Why you will love this recipe
- 🍽 Equipment you'll need
- 🥘Ingredients for Seasoning the Chicken
- 🥘Ingredients for the Rice
- 🍚 BEST RICE for Arroz con Pollo
- 🔪How to Make this One-Pot Venezuelan Rice and Chicken Dish (step-by-step guide)
- 💭Top TIP
- 🍴What to Serve with Arroz con Pollo
- 🍲Storing, freezing, and re-heating
- ⭐Leave a review!
- ❔Common Questions about Arroz con Pollo
- More Venezuelan Recipes you might like
- 🍰Dessert ideas to pair with Arroz con Pollo
- 📖 GET THE RECIPE! 🍽️
🌎Arroz con Pollo Versions Throughout Latin America
Arroz con Pollo is a dish with many faces, each region adding its own flair. Every Latin country has its authentic arroz con pollo recipe, and the variations are endless, with each version telling its own story.
There are variations from country to country, each with its preference for spices and ingredients. But no matter where you go in Latin America, you'll find this popular dish on menus and kitchen tables. It's a true rice dish superstar!
Each region adds its unique twist, from Puerto Rican chicken with sofrito, like this fantastic Puerto Rican Arroz con Pollo recipe from my friend Neyssa, to Mexican Arroz con Pollo with a mix of Mexican spices like this delicious recipe from Mexican blogger Isabel Eats.
There are as many arroz con pollo recipes as stars in the sky (or at least that's what it seems!). This Venezuelan recipe is a fantastic starting point, and you can always experiment with different ingredients to find your perfect version!
❤️Why you will love this recipe
This is the best one-pot chicken and yellow rice recipe you'll ever try and is about to become your new best friend. Here's why:
- Best One-Pot Chicken Dinner (quick and easy): We're all about easy weeknight meals, and this recipe is a champion. It comes together in under one hour, cooked in one pot, and with minimal cleanup.
- Full Meal and Healthy Dinner: This meal contains protein, vegetables, and grains. You can also control the amount of fat by removing the chicken skin. Add an Ensalada de Palmitos (Hearts of Palm Salad), and you're good to go!
- Meal Prep: Leftovers are fantastic for lunch or dinner the next day.
- Did I say Chicken and Rice are also healthy? Absolutely! This recipe is a healthy and satisfying way to get protein and carbs. Using skinless chicken and minimal fat makes this a healthy dinner option. Adding a bit of bacon provides extra flavor without compromising the health benefits. Speaking of Healthy, try this delish Shrimp Bowl!
- Beautiful and versatile, this dish is great for hosting. Double the recipe, and you will have a fantastic main course.
🍽 Equipment you'll need
- A cutting board for chopping all the veggies.
- What Kind of Skillet Should I Use?
- A cast iron skillet or any large skillet works great for this recipe. If you don't have one, any large pan, deep skillet, or even a large saucepan will do. I do recommend a nonstick pan.
- Do I Need a Dutch Oven?
- No, while a Dutch oven is an excellent kitchen tool for rice dishes, a large skillet will work fine for this recipe.
🥘Ingredients for Seasoning the Chicken
Here's what you'll need to season the chicken 🍗
See the Printable recipe card at the bottom of this post for quantities
- A mix of Skinless chicken thighs and skinless chicken breast cut into pieces. While we prefer the extra flavor and juiciness of bone-in chicken, you can use boneless thighs or even substitute completely with skinless chicken breasts.
- Extra Virgin Olive Oil – a neutral oil like avocado or canola are also suitable substitutes.
- Ground cumin, dry oregano, and sweet Spanish paprika provide delicious and savory flavors. Fresh oregano is a suitable substitute but double the amount in the recipe if you use it.
- Kosher Salt and Black Pepper for additional seasoning.
🥘Ingredients for the Rice
- Bacon is optional but adds a nice smoky flavor (you won't regret it!)
- Olive oil works great for sautéing veggies and adds tremendous flavor.
- Fresh veggies such as onion, garlic, and red pepper are typical for making a sofrito for arroz con pollo and add delicious flavor. Yellow or Green pepper are suitable substitutes.
- Carrots and frozen green peas add color and texture. Green beans cut in small 1/2 inch are a suitable substitute for green peas. In a pinch, frozen mixed vegetables are a suitable substitute.
- Fresh Tomatoes and tomato paste (optional) give this dish a beautiful color and add to the creamy texture of the rice.
- Chicken broth (I like using a mix of water and "Better than Bouillon chicken base"). But Chicken Bouillons will also do the trick (that is what we used growing up in Venezuela)
- Sazon Goya con Culantro y Achiote (with with Coriander & Annatto) is optional but adds flavor and contributes to that beautiful yellow color. I highly recommend this ingredient. You can find it in the international aisle of most grocery stores. I've also found it at Wal-Mart and Target.
- Kosher salt and black pepper for seasoning.
- Green olives add mild acidity, saltiness, and an earthy flavor. Optional but highly recommended!
- Chopped Cilantro—I love to end my dishes with a little cilantro sprinkled in, and this recipe is no exception. Some people add it, some don't, but rest assured, most people in Venezuela do! 😊 Fresh parsley is a suitable substitute for cilantro in this recipe.
🍚 BEST RICE for Arroz con Pollo
- Long-grain parboiled rice works best for this dish.
- You can use plain white rice. Use quality rice, but no fancy rice is needed. Plain long-grain rice works fine.
- If you use Jasmine rice, rinse it 4-5 times before adding it to the cooking pot to minimize stickiness. Jasmine is a fragrant rice that adds a unique flavor. Basmati Rice is also a suitable substitute.
- Brown rice – I have not used brown rice for Arroz con Pollo. If you use it, I suggest pre-cooking it before adding it to the chicken mixture. Then reduce the broth added to the chicken mixture by half.
- Rice unsuitable: Short grain rice, Minute Rice, instant rice, Risotto or Paella Rice.
🔪How to Make this One-Pot Venezuelan Rice and Chicken Dish (step-by-step guide)
Here are the details that that will help you create your delicious Arroz con Pollo.
- STEP 1: Season the Chicken (2-3 minutes)
- Pat the chicken dry with a paper towel. In a large bowl, toss it with the olive oil, cumin, oregano, paprika, black pepper, and salt.
- Rub the spice mixture all over the chicken pieces and let it marinate for at least 15 minutes while you prepare the other ingredients.
- STEP 2: Brown the bacon and chicken (5-7 minutes)
- If you're using bacon, heat it in your large skillet over medium heat until it is cooked to medium-crispy. Make room in the middle of the pan and add the seasoned chicken pieces. Sear the chicken on all sides until golden brown.
- Don't worry about cooking the chicken all through now—it will finish in the following steps.
- STEP 3: Once browned, remove the chicken from the pan and set it aside on a plate.
- STEP 4: Sautee the vegetables:
- Reduce the heat to medium and add the olive oil to the pan (if you didn't use bacon, you might need a little more oil). Add the chopped onions, bell pepper, and garlic.
- Sauté for about 5 minutes or until the onions are softened and translucent.
- STEP 5: Add the carrots and tomatoes, and cook for another 2-3 minutes, until fragrant and a sofrito is formed.
- STEP 6: Prepare the chicken broth by diluting 2 teaspoons of chicken base (or 2 chicken bouillons) in two cups of hot water.
Final Steps
- Add the chicken broth, tomato paste, salt, and pepper.
Stir everything together to combine, scraping up any browned bits from the bottom of the pan. These browned bits add tons of flavor!
- Pour in the uncooked rice and the Sazon seasoning and stir to coat them with the oil and vegetables.
- Stir in the frozen peas, green olives, and cilantro. Mix well.
It’s cooking time! ♨️ (about 25 minutes)
- Incorporate the browned chicken back in. Nestle the chicken pieces on top of the rice mixture, ensuring they are mostly submerged in the liquid.
- Bring the pot to a medium boil. When most liquid is absorbed, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 18-20 minutes, or until the rice is cooked and the chicken is tender.
- If the rice is not entirely cooked after 20 minutes but all the liquid has been absorbed, add 1/4 cup of water or chicken stock, and cover again for 5 more minutes.
- You can also check for doneness by inserting an instant-read thermometer into the thickest part of the chicken thigh; it should reach an internal temperature of 165°F.
💭Top TIP
Resist the urge to peek under the lid while the rice cooks! This lets the steam build up and cooks the rice evenly.
🍴What to Serve with Arroz con Pollo
This arroz con pollo is a complete meal, but you can always add a side dish or two to round out the table. Here are some great side dishes to serve with Arroz con Pollo.
Sweet Fried Plantain🍌: Try these fried sweet plantains, also known as maduros, they add a sweet touch in contrast to the savory rice dish.
Maduros are a must when eating Arroz con Pollo in Venezuela. Yum!
Green Salad 🥗: A simple green salad with a light vinaigrette is a refreshing accompaniment to the rich flavors of arroz con pollo.
This Hearts of Palm Salad is made with hearts of palm, avocados, tomatoes, and a light homemade avocado dressing, is a refreshing and healthy side dish.
This easy arroz con pollo is a classic chicken recipe that’s sure to become a new favorite in your home. It's comforting, packed with maximum flavor, simple to make, and perfect for a busy weeknight. Your new go-to recipe!
Enjoy your delicious Arroz con Pollo Venezolano! Buen Provecho! 🍽🥘
🍲Storing, freezing, and re-heating
Leftover arroz con pollo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop over medium heat, adding a splash of water or chicken broth to keep it moist.
Freezing: This dish also freezes well. Let the arroz con pollo cool completely, then portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
⭐Leave a review!
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❔Common Questions about Arroz con Pollo
This could be due to using a different type of rice. Minute rice, risotto rice, or paella rice will not work well in this recipe. Stick to long-grain parboiled rice or plain long-grain white rice or for the best results.
You may also have added too much liquid. The correct ratio is 1 cup of rice to 2 cups of water. Too much stirring can also cause the rice to become sticky.
This could be because you need to add more liquid. Ensure that you're using the correct ratio of rice to liquid.
You may also have lifted the lid too often while the rice was cooking. The steam helps the rice cook evenly, so resist the urge to peek!
The heat might have been too high. Use medium heat throughout the first part of the cooking process. Then low heat.
Or you may not have stirred the rice enough after adding the liquid.
We use skinless chicken and minimal fat making this a healthy dinner option. Adding a bit of bacon provides extra flavor without compromising the health benefits, but you could skip it.
More Venezuelan Recipes you might like
🍰Dessert ideas to pair with Arroz con Pollo
📖 GET THE RECIPE! 🍽️
Arroz con Pollo (Latin One Pot Chicken and Yellow Rice)
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 50 minutes
- Yield: one pot 1x
- Category: Main Course
- Method: Cooking
- Cuisine: Venezuelan
Description
Easy Venezuelan Arroz con Pollo, a vibrant one-pot dish from my Venezuelan family, is your weeknight answer to Latin comfort food. Savory spices, smoky bacon, and juicy chicken combined with fluffy yellow rice and delicious vegetables for a complete and flavorful meal in under an hour.
Ingredients
For the chicken:
- 2 skinless chicken thighs and 1 large skinless chicken breast
- 2 tablespoons of Olive Oil
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Dry Oregano
- 1 teaspoon of Sweet Spanish Paprika
- 1/4 teaspoon of Black Pepper
- 1 teaspoon of kosher Salt.
For the Rice:
- 2 strips of Bacon
- 1 cup chopped Onion (about 1 small onion)
- 4 Garlic cloves (crushed or finely chopped)
- 1/2 cup Red Bell Pepper chopped
- 1/2 cup Carrots (finely diced)
- 2 medium Tomatoes (finely diced)
- 2 cups of Water
- 2 teaspoons of Better than Bouillion Chicken base (or 2 chicken bouillons).
- 1 tablespoon of Tomato Paste (optional)
- 1/2 teaspoon of Kosher Salt
- 1/4 teaspoon of Black Pepper
- 1 cup Long Grain Parboiled Rice
- 1 envelope of Sazon Goya (with Culantro and Achiote) optional
- 1/2 cup frozen Green Peas
- 1/2 cup pitted Green Olives (or stuffed green olives with pimento)
- 2 tablespoons of chopped Cilantro.
Instructions
STEP 1: Season the Chicken (2-3 minutes): Pat the chicken dry with a paper towel. In a large bowl, toss it with olive oil, cumin, oregano, paprika, black pepper, and salt. Mix well. Let the chicken marinate for at least 15 minutes while you prepare the other ingredients.
STEP 2: Brown the bacon and chicken (5-7 minutes): If you're using bacon, cook it over medium heat until medium-crispy. Make room in the middle of the pan and add the chicken. Sear the chicken on all sides until golden brown. Once browned, remove the chicken from the pan and set it aside on a plate.
STEP 3: Sautee the vegetables: Reduce the heat to medium and add the olive oil to the pan (if you didn't use bacon, you might need more oil). Add the chopped onions, bell pepper, and garlic. Sauté for about 5 minutes or until the onions are softened and translucent.
STEP 4: Add the carrots and chopped tomatoes, and cook for another 2-3 minutes until fragrant and a sofrito is formed.
STEP 5: Prepare the chicken broth by diluting 2 teaspoons of chicken base (or 2 chicken bouillons) in two cups of hot water.
STEP 6: Add the chicken broth, tomato paste, salt, and pepper. Combine while scraping up any browned bits from the bottom of the pan. Pour in the uncooked rice and the Sazon seasoning and stir until well combined. Stir in the frozen peas, green olives, and cilantro. Mix well.
STEP 7: Incorporate the browned chicken back in, nestling on top of the rice mixture and ensuring it is mostly submerged in the liquid. Bring the pot to a medium boil.
When most of the liquid is absorbed, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 18-20 minutes until the rice is cooked and the chicken is tender. Resist the urge to peek under the lid while the rice cooks! This lets the steam build up and cooks the rice evenly.
If the rice is not entirely cooked through after 20 minutes but all the liquid has been absorbed, add 1/4 cup of water or chicken stock and cover again for five more minutes. You can also check for doneness by inserting an instant-read thermometer into the thickest part of the chicken thigh; it should reach an internal temperature of 165°F. Enjoy!
Notes
BEST RICE for Arroz con Pollo
- Long-grain parboiled rice works best for this dish, but plain long-grain rice works fine.
- If you use Jasmine rice, rinse it 4-5 times before adding it to the cooking pot to minimize stickiness.
- Brown rice – I have not it for Arroz con Pollo. If you do, I suggest pre-cooking it before adding it to the chicken mixture. Then, reduce the broth added to the chicken mixture by half.
- Rice unsuitable: Short grain rice, Minute Rice, instant rice, Risotto or Paella Rice.
* Chicken: Bone-in thighs tend to be more flavorful. You can use boneless thighs or even completely substitute skinless chicken breasts.
* Fresh oregano is a suitable substitute, but double the amount if you use it.
* Sazon Goya is optional but highly recommended. It can be found in the international aisle of most grocery stores. I have also found it at Wal-Mart and Target.
Nutrition
- Serving Size: cup
- Calories: 411
- Sugar: 6.5 g
- Sodium: 732.6 mg
- Fat: 14.3 g
- Carbohydrates: 43.2 g
- Fiber: 4.3 g
- Protein: 27.2 g
Gofry Biszkoptowe says
I love the clarity and detail in your posts. Keep it up!
Juyali (ju-ja-lee) says
Thank you so much! That's what I aim for. ❤️😊 Thanks for your comment!
Lathiya says
I like one-pot dishes and this one is really great idea for lunch. Chicken and rice tasted great with some iced soda for our family lunch.
Juyali (ju-ja-lee) says
One-pot recipes are the best. No mess, yes comfort. Happy your family enjoyed the dish. Thanks for sharing your experience! ❤️😊
Criss says
Made this Arroz con Pollo, and it was so good! The one-pot method made it super easy, too. Definitely adding this to my weeknight dinner rotation!
Juyali (ju-ja-lee) says
Arroz con Pollo is a one-pot wonder and the ultimate Latin comfort food. Glad you loved it! This dish is perfect for busy weeknights too. Thanks for leaving your review!
Jacqueline Debono says
This is a super one pot chicken recipe. Although it has quite a lot of ingredients, it's easy to make and so so tasty. Will be making it again and again, I'm sure!
Juyali (ju-ja-lee) says
Don't be scared by the ingredients list! Arroz con Pollo is totally worth it. 🙂 So happy you loved it. Thanks for trying it! ❤️ 😊
DK says
Tried this classic Arroz con Pollo, and it’s the perfect comfort food! So easy to make in just one pot.
Juyali (ju-ja-lee) says
Thanks for trying the recipe! I'm glad you enjoyed it. 🙂
Alex says
I loved creating this recipe for tonight's girls night, it was definitely the star of the night!
Juyali (ju-ja-lee) says
Hi Alex,
I'm glad it was a hit! 🥘 🙂
Jacqueline Debono says
This arroz con pollo makes a such a delicious family meal and it's pretty easy to make too. I had plenty of leftovers for lunch the next day and I think the rice was even more flavourful a day later!
Juyali (ju-ja-lee) says
Leftovers that get better with age? We all love that. 🙂
This Arroz con Pollo is a one-pot win – easy, flavorful, and keeps getting better. Thanks for making it. So glad you loved it!
Sonja says
Lots of sneaky veggies, lean protein and rice, I mean, if that's not perfect diet and workout food, then what is?
I really loved the twist with the olives, that was totally new to me and gave it just the right briny, salty hit.
Juyali (ju-ja-lee) says
I know, right!? High fives for healthy eating. 🙂 Glad you loved the olive twist – it adds a great touch, doesn't it? Thanks for making it, and for sharing your experience, Sonja!
Ashley says
This arroz con pollo was so amazing! And your trick to use par-boiled rice instead of regular long-grain is life-changing. The texture was perfect--not mushy at all like I've experienced with other chicken and rice dishes I've made. This recipe's a keeper and one that I'll make again and again!
Juyali (ju-ja-lee) says
Hi Ashley!
Life-changing tip? That's a win-win! So glad that my recipe hit the spot! I am happy this recipe becomes a regular in your kitchen - enjoy! 🙂
Nora says
This chicken with rice turned out perfectly! It was very flavorful and the whole family was delighted! Thanks!
Juyali (ju-ja-lee) says
Hi Nora,
Sounds like this recipe became a family favorite. Happy it was flavorful and a hit with everyone at your home. I love that. Thanks for making it!
Claudia says
One Pot Chicken and Yellow Rice - a flavorful meal made easy! Perfect for busy weeknights or anytime you crave comfort food. Definitely adding this to my recipe list!
Juyali (ju-ja-lee) says
Hi Claudia,
That's music to my ears! Thanks for trying the recipe! and the review. 🙂
JC says
This was so delicious and flavorful. Plus - it made the best leftovers!
Juyali (ju-ja-lee) says
Sounds like a double win - delicious and keeps tasting great. 🙂 Warming up tasty leftovers and not having to cook again feels so good!
Thank you for trying the recipe and your review.
Erin says
I made this for dinner last night and loved it! It was much easier than I had thought it would be. I'll be making it regularly from now on! Thanks.
Juyali (ju-ja-lee) says
That's fantastic! This is what I love to hear – Arroz con Pollo that's delicious and surprisingly simple. Tasty doesn't have to be complicated, right!? 😉
Glad you enjoyed it and will be making it a regular. Thanks, Erin!
Gloria says
I am always on the lookout for some easy one pot dinners. This sounds delicious. Lots of great flavours. You can never have too many chicken recipes.
Juyali (ju-ja-lee) says
Hi Gloria,
Perfect for busy nights! You can't go wrong with more chicken recipes, right? Thanks for checking it out!
Liz says
Such yummy comfort food. It was a hit with my family!!!
Juyali (ju-ja-lee) says
Hi Liz,
Nothing beats a recipe that is comforting and pleases everyone. Win-Win. Sounds like this Arroz con Pollo is a keeper! Happy to hear. Thanks for making it and leaving your review! 🙂
Lathiya says
I loved this recipe. I tried arroz con pollo for our family weekend lunch and everyone loved it. The flavors and aroma are awesome.
Juyali (ju-ja-lee) says
Family lunch win! So happy everyone loved it! 🙂
Deb says
I made this with Gardein meatless chicken and veggie broth. So delish!!
Juyali (ju-ja-lee) says
Hi Deb!
Sounds like you just invented Arroz con Pollo 2.0! Love your creative twist on the recipe. Thanks for trying it. 🙂
Sonja says
This is such an easy and healthy dinner recipe, I even made it on a busy workday and it turned out great. The bacon really makes all the difference in the flavor. Everyone loved it.
Juyali (ju-ja-lee) says
Hi Sonja,
High five for conquering dinnertime on a busy workday!
We won't argue! This Arroz con Pollo recipe is a lifesaver for busy weeknights, and the bacon definitely gets a gold medal for flavor. 🙂
nancy says
this one pot chicken dinner was so delicious. I love latin recipes
Juyali (ju-ja-lee) says
Hi Nancy,
We're so glad you loved this Latin recipe. ¡Buen provecho!" (Enjoy your meal!) 🙂
Melinda says
This Arroz con Pollo was delicious! It's long been a favorite meal of mine at restaurants, but making it at home was even better. I didn't have chicken thighs so just used breasts, but next time I'll use both to get that variety of taste and texture.
Juyali (ju-ja-lee) says
Hi Melinda,
We love that you tackled this recipe at home! There's something extra special about restaurant-worthy meals made in your own kitchen. Buen Provecho!