Arroz Con Pollo – Latin American Recipe

To those who are die had fan of non-vegetarian food, this one is for them. This is the simplest and one of the most delicious method of preparing chicken rice. The ingredients alike roasted peppers and saffron are used to make it aromatic. The short grain rice are preferred for the recipe as they absorb the liquid very well and become fluffy when done. The threads of saffron give it deliciously colorful red-orange appearance and enhance the flavor. Do go through the recipe and share how much you liked it.


Preparation Time: 30 Minutes
Cooking Time: 40 Minutes
Dish Ready In: 1 Hour And 10 Minutes
Servings: 8

Ingredients To Prepare Arroz Con Pollo:

One large pinch of saffron
Coarse salt
Freshly grounded pepper
Dry white wine : ½ cup
Chicken less, split – 4 whole
Extra virgin olive oil – 2 teaspoon
Minced onion – 1 medium
Bay leaves – 2 dried
Minced garlic cloves – 4-5 cloves
Thinly sliced, jarred roasted red pepper – 6
Short grain rice – 1 ½ cup
Frozen peas – ¾ cup, slightly thawed
Tomato juice – 1 teaspoon

How To Prepare The Arroz Con Pollo Recipe:

Step 1

Set the oven at 375 degrees. Take a big bowl and combine wine and saffron. Now take the chicken legs and pat them dry. Season the legs with salt and pepper.

Step 2

Take a large straight sided ovenproof skillet and add oil into it. Keep the setting of the heat to medium-high. Now add the chicken pieces and cook them with skin side down. Cook for 5-6 minutes. However, make sure that the chicken pieces have turned brown if not then cook for some more time. When one side has turned brown then reverse and follow the same with the other side. Once the desired result has been achieved, remove from the skillet.

Step 3

While removing the chicken form the skillet, don’t remove its fat from the skillet but add garlic, onion and pepper in it. Cook on medium to high setting until you don’t see the onion getting translucent. This might take some 3 minutes. Next, add onion paste and cook stirringly for 30 seconds more.

Step 4

It is time to add the rice into the mixture. Once added, stir the rice properly to coat it well with the fat and the toast. Keep stirring for 30 seconds. Now add the wine mixture that you have prepared in the second step 1 to the rice. Cook until you find the remaining wine evaporated completely. The time taken might be 30 seconds. Finally add broth, bay leaves and 1 ½ tablespoon of salt.

Step 5

Finally it is time to add the most important of all – chicken legs to the mixture. Allow the liquid in the mixture to come to the boil.

Step 6

Finally remove the mixture for the heat and cover it properly. Transfer into the all set oven and allow it to bake until it soaks up all the liquid of the mixture. The final appearance of the rice should be tender and the chicken should be fully cooked through. For all this part, you must keep placing it in the oven for 25 minutes. Finally remove from the oven and add peas to decorate. Cover the mixture to make the peas become tender and serve 15 minutes later.


In case you prefer it in the Chinese style, then you can replace the saffron, wine and onion with scallions, pepper, fresh shitake mushrooms and ginger. Simply skip the adding tomato puree step and final ingredients – peas with blanched broccolini.

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