Arroz con Pollo (Chicken with Rice)

Yield: 4 servings

This version of Arroz con Pollo, a simple yet beloved Latin chicken and rice dish, is made healthier with brown rice. If you don't know me very well than you'd...

12 Responses to “Arroz con Pollo (Chicken with Rice)”

  1. #
    Consuelo @ Honey & Figs — August 30, 2013 at 3:18 am

    We also have this in Spain, but your version with brown rice sounds much better! I love it and your pictures are stunning 😉

  2. #
    Tieghan — August 30, 2013 at 4:59 am

    I have never had arroz con pollo, but I no I would love it! The flavors sound so good and it’s chicken and rice. That is a staple meal around here! I would have never of guessed you were half Dominican. If fun to fin out these little things and I am so happy to have been reminded of this recipe. I have to try it!

  3. #
    Kathy E. — August 30, 2013 at 6:19 am

    Mmmm…looks and sounds delish! I’ve pinned it and will try it soon! Cooking with saffron threads will be a new experience for me, but I’m always open to new kitchen endeavors. Thanks!

  4. #
    Kelly Senyei | Just a Taste — August 30, 2013 at 10:21 am

    I can’t wait to try this, Tessa! Looks so hearty and perfect as we head into fall!

  5. #
    Pati L — August 30, 2013 at 12:51 pm

    This sounds good! Reminds me of cajun rice & chicken just with different seasonings, and not out of a box! I’ve added this to my things to make for dinner, Thank you!

  6. #
    Lindsey C — September 5, 2013 at 2:19 pm

    I spent 6 weeks in the Dominican Republic this summer and could not seem to get sick of Arroz con pollo when I ate it everyday! Dominican women know how to cook-no question! This looks delicious, can’t wait to try it. 🙂

    • #
      Tessa — September 5, 2013 at 7:25 pm

      I’m so jealous! I haven’t been in years. I have a great aunt who lives there and is the best home cook I know!

  7. #
    Beatrix — January 9, 2014 at 8:28 pm

    My husband and i have tried to make arroz con pollo, but the brown rice either doesn’t cook and or burns! Any tips?

  8. #
    Cat — February 21, 2015 at 1:31 pm

    No canola oil we use olive oil in Spain. No brown or long grain, cal rose rice or bomba. Pepper flakes? Nope. Cider vinegar? Use lemon for surge fixity or white wine,
    This is a good recipe, just definitely not from Spain.

    • #
      Tessa — February 23, 2015 at 3:02 pm

      Cat, I never claimed this to be a recipe traditional from Spain. In fact, I even specifically mention that it was inspired by my Dominican grandma’s variation and that there are many variations by country and even by family.

  9. #
    review — January 3, 2016 at 5:38 am

    Hello, i believe that i noticed you visited my blog so i got here to return the choose?.I am
    trying to to find issues to enhance my site!I guess its ok to make use
    of some of your ideas!!

  10. #
    Bridget Baxley — April 17, 2016 at 2:32 pm

    Tessa, if I increased the rice to 2 cups how much broth would I add?

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