Let me make one thing clear—chicken and rice is delicious. No sentimental attachment required. But like most comfort foods, this dish has a way of bringing up memories. Maybe it’s the person who first made it for you, the place where you ate it, or the simple joy of sharing it with someone special.
For me, arroz con pollo will always remind me of moving into my first apartment. It was a tiny fourth-floor walk-up, and after lugging in a mattress, art supplies, and a few boxes, I was starving. Lucky for me, a Cuban/Latin American restaurant, Mixto, was just next door. My first dinner in that apartment? A massive styrofoam container of arroz con pollo with sweet plantains, eaten cross-legged on the floor. Bliss. That spot later became a go-to date night for Ry and me—always with mojitos, caipirinhas, and their incredible ropa vieja.
I had a massive styrofoam container of Arroz con Pollo with sweet plantains sitting on the the floor of my empty apartment. It was pure bliss.
Arroz con Pollo (Chicken and Rice) – A Flavorful One-Pot Meal
Chicken and rice is everything I love in food. Bold flavors, there’s some spice, salt and plenty of carbs. My version of Arroz con Pollo is probably not totally authentic (and authenticity is a whole other subject I could get into), but it hits all the flavor notes I’m interested in, bright cilantro, spicy chorizo, and briny olives. This is one of those things where I’ll make enough for four, but it generally gets eaten by just the two of us…
I might also add that is a one pot meal, and it’s pretty simple to scale up or down, just keep your ratio of rice and liquid the same, but add more chicken if you want, or less. And, while I don’t always think about it, this can be a meal made with “pantry” items, I’m including frozen items here. I generally have just about everything I need to make this in the house, though you may need need to grab a fresh pepper, or cilantro, (but let’s not kid ourselves, I ALWAYS have fresh cilantro, I’m obsessed with the stuff).
Why You’ll Love This Chicken and Rice Recipe
Beyond the nostalgia, this one-pot arroz con pollo hits every flavor note I crave:
- Savory & Spiced – The chorizo infuses the rice with smoky paprika and garlic.
- Bright & Herbaceous – Fresh cilantro gives it a vibrant finish.
- Briny & Balanced – Green olives add the perfect punch of salt and acidity.
- Easy & Scalable – Adjust the chicken-to-rice ratio, and you’re set.
This is my take on classic arroz con pollo, and while it may not be 100% traditional, it’s deeply satisfying. The chicken is tender, the rice is perfectly seasoned, and the best part? You only need one pot to make it.
Ingredients for Arroz con Pollo
This chicken and rice recipe uses simple ingredients, many of which you probably already have on hand:
- Chicken – Bone-in, skin-on for the most flavor (I use thighs and breast).
- Spanish Chorizo – Adds a smoky, rich depth to the dish.
- Aromatics – Onion, garlic, and red bell pepper build the flavor base.
- Cilantro – Stems for cooking, leaves for garnish.
- Tomato Paste & Turmeric – Give the rice color and lots of savory umami flavors.
- Green Olives – I love the way these olives cook up in the rice. A must for that briny, salty kick.
- Rice – Medium-grain rice has the perfect texture and absorbs all the incredible flavors.
- Water – Keeps it simple, but you can swap in chicken broth for extra depth.
How to Make Arroz con Pollo
- Brown the Chicken
Season the chicken with salt and sear it in a large pan until golden. Remove and set aside. - Render the Chorizo
Cook the diced chorizo until crispy, then set aside with the chicken. - Sauté the Aromatics
Cook onions, red pepper, and cilantro stems with a pinch of salt until soft. Stir in garlic, tomato paste, and turmeric, cooking just until fragrant. - Toast the Rice
Add the rice and stir for 2–3 minutes until it’s slightly translucent and smells nutty. - Simmer Everything Together
Pour in water, season, and nestle the chicken, chorizo, and olives into the rice. Cover and simmer for 15–20 minutes, until all the liquid is absorbed. - Rest & Serve
Let the rice sit for at least 5 minutes before serving. Don’t forget to scrape up those crispy bits from the bottom—the best part! Top with plenty of fresh cilantro and dig in.
Tips for the Best Chicken and Rice
- Use bone-in chicken for the best flavor.
- Don’t skip the chorizo—it makes the rice insanely good.
- Check your seasoning before simmering. Make sure the cooking liquid is well seasoned so you don’t have bland chicken and rice.
- For a richer taste, swap water for chicken broth.
FAQs
Can I Use Boneless Chicken?
Yes! Boneless, skinless thighs or breasts work too—just reduce the cooking time slightly.
What’s the Best Rice for Arroz con Pollo?
Medium-grain rice is ideal, but short-grain rice can work too. Avoid long-grain rice, it doesn’t have the right texture.
Can I Make This in Advance?
Absolutely! Arroz con pollo keeps well in the fridge for up to 4 days. Reheat with a splash of water or broth.
More One-Pot Comfort Food Recipes and Sides
If you love this chicken and rice recipe, try these next:
Baked Rigatoni – The perfect baked rigatoni with ricotta cheese and a quick meat sauce. it’s an easy weeknight meal that tastes like it took you all weekend.
Easy Italian Sausage and Beans (Salsicce e Fagioli) – This italian sausage and beans recipe is an easy one-pan meal, perfect for a cozy weeknight dinner. Simmered in a rich tomato sauce, it’s ready in 35 minutes!
Eggplant Parmigiana – The BEST Eggplant Parmesan. Baked and layered with crispy sage and fresh mozzarella.
Canoas (Stuffed Sweet Plantains) – These canoas, or stuffed sweet plantains, are filled with a savory beef picadillo filling with olives, and raisins, then topped with melty cheese. So easy and delicious!
Easy Baked Plantains – Make easy baked plantains with perfectly caramelized edges and a naturally sweet flavor in just 30 minutes!
Did you make this recipe?
Chicken and rice will always be one of my favorite comfort meals. It’s simple, packed with flavor, and just as good for a casual weeknight dinner as it is for a cozy, weekend meal. Whether you’re making this for yourself, a loved one, or a crowd, I hope you enjoy every bite.
Let me know in the comments—what’s your favorite way to make chicken and rice?
Did you try this Chicken and Rice recipe? Leave a comment and review below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Arroz con Pollo
Ingredients
- 1 lb chicken bone in and skin on – I used 2 thighs and 1 breast
- 1/4 lb spanish chorizo cubed
- 1 yellow onion diced
- 1/2 red bell pepper diced
- 1 bunch cilantro stems finely chopped, save the leafy bits for topping later
- 1 clove garlic crushed
- 1 tbsp tomato paste
- 1/2 tsp turmeric
- 1/4 C green olives stuffed with pimento are nice here
- 1 C rice medium grain
- 1 1/2 C water
Instructions
- First up, season your chicken with a good bit of salt and brown it in a large pan. Remember we are going for a 1 pot meal here, so make sure it’ll be large enough to hold the cooked rice too. Once the chicken is nicely browned, remove it from your pan and set aside. Remove any excess chicken fat from your pan, this will depend on what cuts you use, but those thighs I like, tend to give off a lot of fat.
- Next, add your chopped chorizo to the pan to brown and render out that delish garlicky, paprika flavored oil. Once browned, remove the chorizo from the pan and set aside with the chicken.
- Add in your onions, red pepper, cilantro stems, a good pinch salt and cook until translucent. Remember that the salt here is going to be used to season all the rice you add in, so be generous, you want this to taste good. And be sure to scrape up any browned bits from the chicken and chorizo that are left at the bottom of the pan. You want all that good stuff. Once all your aromatics are nice and soft you can go ahead and add in your crushed garlic, tomato paste and turmeric and cook till you can smell the garlic and your tomato paste is slightly brown, maybe 1-2 mins, not long, and make sure you don’t burn this.
- Now add in your rice and stir to coat each grain with the oil and aromatics in the pan. You also want to get the rice slightly toasted. This should only take about 2-3mins of continual stirring, no more. You’ll notice the rice gets slightly translucent and you’ll be able to smell it getting toasty.
- Then you are ready to add in your water and stir just to make sure there are no pockets of dry rice, and nothing is stuck to the bottom of the pan. I would recommend quickly checking your seasoning here and add more salt if needed. Then you can go ahead and add your chicken back to the pan along with the chorizo and add in your olives. Cover and let simmer for 15-20mins. Once all the liquid is absorbed, turn off the heat and let sit for at least 5 mins.
- Now you’re ready to plate up. I suggest you make sure to get some of the brown crispy bits of rice that will be at the bottom of the pan and definitely top with lots of cilantro. (Far more than the lame amount I used in these pics.) And, eat up!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
