Arroz con Pollo (Spanish Chicken and Rice)

Arroz Con Pollo (spanish Chicken And Rice) Recipe

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Jane Cardoza


No big story behind this dish, just something I learned to make when I got married. Everyone in my family likes it, except my daughter. (But she's a picky little thing anyway...)

★★★★★ 3 votes


2 Tbsp
vegetable oil
fryer chicken cut up, or 4 drums and 4 thighs
1 c
diced onion
1 c
diced green pepper
2 clove
garlic, minced
2 c
rice, long grain
packets goya seasoning (in the orange box)
2 c
chicken broth
2 can(s)
diced tomatoes with juice (undrained)
bay leaves
1 pinch
red pepper flakes


1Preheat oven to 350 degrees. In a large frying pan,(preferably oven-proof) brown chicken pieces over med-high heat, in batches 3-4 min each side. When finished, put chicken aside, and keep warm.
2In same pan, saute peppers, onion and garlic until soft and translucent. About 5 min. Add rice. Stir 1 minute. Add Goya, stir to coat.
3Add chicken broth, tomatoes with juice, bay leaves and red pepper flakes.
4Push chicken pieces into the rice, cover and bake for 1 hour. Let stand about 5 min with the cover on, and enjoy!
5If you don't have an oven-proof fry pan, you can always use a casserole dish that's big enough and has a cover.

About Arroz con Pollo (Spanish Chicken and Rice)

Course/Dish: Chicken
Other Tag: Quick & Easy