Main Course/ Recipes

Arroz con Pollo

This is my take on a very popular Latin American dish.

Arroz con Pollo, quite literally, translates to “rice with chicken” and if I had to eat one comfort meal for the rest of my life, this dish might just be that.

I grew up in South Florida, where the Cuban and Caribbean culture heavily influenced the food scene. Think rice and beans, sugary sweet plantains, pork with mojo sauce, fresh seafood and mojitos. Lots of mojitos. When I moved to California a few years ago, I was instantly homesick for good, authentic Latin American food and after one really bad “Cuban sandwich” at a local Puerto Rican restaurant, I knew it was time to start cooking. I say “Cuban Sandwich” in quotes because this sandwich was anything but a Cuban sandwich. Luckily, I also found Sol Food but it’s a little far for me to travel every time I get a craving. If you live in Northern California and you’ve never eaten at Sol Food well…go today. Please. Then, let’s talk.

But let’s get back to the dish at hand—Arroz con Pollo. When my brother passed away, it was all I ate for days on end. It seemed to just magically appear and every time I thought it was gone, more came. It was like Tampa’s official meal for the mourning. Honestly, I wasn’t sure if I could ever eat arroz con pollo again but then I did, and it was every bit as delicious and comforting as I remember it being. Funny how food is that way.

Trust me, you want to make this. It’s worth every single minute that you spend cooking it, and is the perfect meal for company or to take to a friend that’s had a crummy day.

To start, you need a whole chicken!

Don’t be scared of breaking it down yourself—it’s actually cheaper this way than buying all those separate chicken parts at the store.

If you’ve never done this before, here’s a handy dandy little slideshow that shows you how better than I can explain it. Basically, people will tell you that you should end up with eight parts but I only do six because I’m not a fan of the wings.

So, below you have two plump chicken breasts, two thighs and two drumsticks.

After you break down your chicken, wash your hands and make the marinade. It’s just fresh orange juice, lime juice, canola oil, garlic and salt.

Pour that right over your chickie and let her take a nice little bath for an hour in the fridge.

Now here’s where my variation on arroz con pollo is different than some. I LOVE using roasted grape tomatoes. It does require a bit more work, but the end result is so worth it because the tomatoes add sooooo much intense flavor. You’re gonna love it.

After marinating, you want to brown your chicken pieces then remove to a plate while you cook the vegetables. Lots of green peppers, garlic and onions in this!

And saffron! Oh saffron…how I love you. This is what gives this dish it’s authentic flavor and pretty yellow hue.

You prep everything on the stove then just pop it into the oven for twenty short minutes and that’s where the magic happens! The rice absorbs all the liquid and gets fluffy and flavorful. The chicken also finishes cooking and becomes so tender that it falls off at the bone.

Finally, sprinkle on some green peas and chopped olives and you’re good to go! Serve your arroz con pollo with plenty of hot sauce! And maybe a mojito (or two) on the side.

Arroz con Pollo

serves 6

Print this recipe!



1/4 cup fresh orange juice (about one orange)

2 tablespoons fresh lime juice

2 garlic cloves, minced

1 tsp salt

1 tbsp canola oil

for chicken and rice—

1 whole 4 – 4 1/2 lb chicken

1 tbsp + 1 tsp olive oil, divided

2 pints cherry tomatoes

2 green bell peppers, diced

2 cups diced yellow onions (about 1 1/2 small onions or 1 large onion)

1 cup canned diced tomatoes

2 garlic cloves

1/3 cup pimento stuffed green olives, roughly chopped

1/2 cup green peas

2 tsp cumin

1 tsp paprika

1/4 tsp saffron, crushed

1 bay leaf

1.5 tsp salt

1/4 tsp pepper

2 cups white rice, uncooked

3 cups chicken broth

hot sauce for serving


Preheat oven to 400 degrees.

Spread the cherry tomatoes out on a lined baking sheet and drizzle with a teaspoon of olive oil. Roast tomatoes for about 25 minutes, stirring occasionally until slightly charred and bursting. Remove from oven and set aside.

Cut up your chicken into six parts (I don’t like to include the wings but you can if you want!). You should end up with two large breasts, two thighs and two legs. Place chicken parts in a large shallow dish.

Mix together the marinade ingredients and pour over chicken. Cover with plastic wrap and chill for an hour in the fridge.

After an hour, heat the remaining tablespoon of oil over high heat in a heavy 5 1/2-quart ovenproof pot (here’s the one I have). Once the oil is hot, add half of the chicken pieces and brown on both sides—this should take about six minutes—you just want to brown the chicken here, not actually cook it through. After that half of chicken is done, remove and set on a plate then brown the remaining pieces of chicken.

After all your chicken is done and on a plate, add the onions, diced green pepper and garlic to the hot oil. Saute veggies for about five minutes.

Add cumin, paprika, salt, pepper and crushed saffron to the veggies and mix well. Add roasted cherry tomatoes and diced tomatoes and mix. Add bay leaf.

Pour in chicken broth and bring to a boil. Then and add the rice, stirring well to combine.

Lay the chicken pieces in the pot, cover tightly with a lid and place in a 350 degree oven for 20-25 minutes. After baking, rice should have absorbed most of the liquid and be fluffy. The chicken pieces should be completely done.

When the arroz con pollo is done, stir in the peas and chopped olives and serve with lots of hot sauce on the side!

**don’t forget to remove the bay leaf before eating!


2 hours (includes time to marinate chicken)

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  • Lauren @ What Lauren Likes
    February 15, 2012 at 3:42 am

    I love how colourful this is! Looks great πŸ˜€

  • K @ The Chic Teach
    February 15, 2012 at 4:12 am

    I keep seeing this dish enter my news feed, time and time again! I think the universe is trying to tell me something here.

  • Julia Steele
    February 15, 2012 at 4:42 am

    That looks amazing. Maybe I can conquer my whole chicken phobia!

  • Molly @ RDexposed
    February 15, 2012 at 4:52 am

    This seems like the perfect rainy Saturday recipe. It may need to be snowy Saturday recipe in my case though.

  • Eileen @ The Marmite Bugg
    February 15, 2012 at 4:58 am

    This looks like something I would like. I know I need a comforting meal to help cheer up my shame of overeating every chocolate, cookie, and cake in sight for weeks on end. I’ve recently rediscovered white rice (it is awesome) and I’m also liking different cuts of chicken (like the drums and thighs) and I’ve always loved green peas.

  • Angela @ Eat Spin Run Repeat
    February 15, 2012 at 5:00 am

    This sounds awesome Jenna! I love Latin American food, and on top of being delicious, their words are just fun – mojo sauce and mojitos… bookmarking this one! πŸ˜‰

  • Sarah
    February 15, 2012 at 5:03 am

    yumm this needs to be added into my weekly meal rotation next week.

  • Sara
    February 15, 2012 at 5:23 am

    Yep, Im from Venezuela and we eat arroz con pollo at least once a week : )

    looks amazing.

  • Julie @ Table for Two
    February 15, 2012 at 5:24 am

    this looks so mouth-watering delicious..the flavors seem to just melt together in the pot and create an amazing dish!

  • Kristin @ FoodFash
    February 15, 2012 at 5:55 am

    I totally feel your pain! I made sure to eat as much Cuban bread as possible before moving to Austin from Tampa. I wouldn’t dare order a Cuban in Texas!

  • Heather Michelle @ A Sweet Simple Life
    February 15, 2012 at 5:59 am

    This looks amazing, Jenna! And I love how certain meals trigger memories, good and bad, and somehow becomes a part of who we are. :.)

  • Meghan
    February 15, 2012 at 6:04 am

    Looks delicious! Any modification suggestions for vegetarians?

    • jenna
      February 15, 2012 at 10:38 am

      Hmmm…I would say leave out the chicken, but that’s the whole point of the dish. If you’re a vegetarian, I would stick to rice and beans!

  • AJ
    February 15, 2012 at 6:05 am

    I LOVE arroz con pollo! It would be great to see your genius ways convert this to a slow cooker meal…just an idea πŸ™‚

  • amy walters, aDESIGNdock
    February 15, 2012 at 6:11 am

    This looks so good. Love the simplicity of the ingredients…nothing sounds too scary! LOL. I like that.

  • Lindsay @ biking before bed
    February 15, 2012 at 6:24 am

    I think Latin food is the definition of comfort food. This brings me back to the service trips I took to Nicaragua in high school. My host mom would lovingly making arroz con pollo or gallo pinto (their version of rice and beans) almost every day.

  • elizabeth @ chronic venture
    February 15, 2012 at 6:31 am

    this dish looks absolutely beautiful! and delicious of course!

    I’ve never attempted to break down my own chicken, but will definitely have to give it a shot soon. Thanks for this recipe, Jenna!

  • Pippa@sundaysupperswithpippa
    February 15, 2012 at 6:31 am

    I made arroz con pollo for dinner this past Sunday. It is one of my favorites, thank you for sharing your recipe!

  • Margarita
    February 15, 2012 at 6:38 am

    My boyfriend went to Costa Rica with his buddy a kong time ago and said this was all he ate over there and he never tired of it. Maybe I can surprise him one night and make this… I don’t think he’s had it since that trip.

  • Melissa @ Journey to Marvelous
    February 15, 2012 at 6:52 am

    This is a popular recipe amongst food bloggers lately! Your version looks yummy…thanks for sharing!

  • Cait's Plate
    February 15, 2012 at 6:55 am

    Whole chickens scare me – it’s one of the things in the kitchen that I really need to overcome if the result can be a dish that looks this delicious!

  • Erica @ In and Around Town
    February 15, 2012 at 7:03 am

    I have a bunch of saffron at home and this seems like a great dish to use it in! the breaking down of a whole chicken could be a challenge though. Looks worth it

  • Kelli H (Made in Sonoma)
    February 15, 2012 at 7:11 am

    I’ve heard such great things about Sol. I need to get my butt down there!

  • Angela @ Happy Fit Mama
    February 15, 2012 at 7:22 am

    I’ve never had authentic Cuban food. This looks delicious. I’ll have to give it a try!

  • Amber
    February 15, 2012 at 7:31 am

    Holy Bateman! This looks so good. And I’m definitely the lazy type to buy just the chicken parts. Lame. I know. I’ll be off to the store this week to pick up a whole chicken or two.

  • Corrie Anne
    February 15, 2012 at 8:00 am

    I love the Latin comfort food. I really do. πŸ™‚

    I enjoyed reading two of your book suggestions while I was on flights this weekend. Girl in Translation was a one-flight book! πŸ™‚

  • Nicole @ Giraffelegs
    February 15, 2012 at 8:08 am

    Amazing. I visited Barcelona this past summer and this post reminds me of it!!

  • Katie
    February 15, 2012 at 8:12 am

    I want to dive in! It looks beautifully delicious.

  • Samantha
    February 15, 2012 at 8:21 am

    This looks so good ! I wish I could pull it out of my computer screen and eat it !

  • Moni'sMeals
    February 15, 2012 at 8:23 am

    so true…this dish would brighten up anyone’s day!

  • Krystina
    February 15, 2012 at 8:27 am

    Don’t take this the wrong way, but I have a question –

    How come you don’t ever source where you got inspiration for your recipes? Do you just know how to cook Latin food, Indian, Thai, etc? Because every time you’ve posted a recipe for an ethnic dish, you never cite your research or where your recipe is adapted from, so it makes it seem as if you just automatically know how to cook these types of cuisine, which I believe is inaccurate.

    • jenna
      February 15, 2012 at 8:45 am

      Fair question! I’ve formulated most of my recipes over years of trying them and seeing what works and what doesn’t. A lot come from my childhood and are adapted from recipes my mom made when I was a kid. Others are formulated after learning about recipe development in culinary school. The Thai curries I make on here are my own recipe and come about in a very trial and error way. When I post a recipe on this site, it’s never the first time I’ve made it–which is why I’ve recently cut back on the number of recipes I post a week…It’s so I can focus on the development end of it! πŸ™‚

      • Jen
        February 15, 2012 at 1:57 pm

        I think it’s great you’re focusing on the development and quality vs. quantity! There are so many recipes on the web that it can really become repetitive or expected at times.

      • Jes
        February 16, 2012 at 9:11 am

        Which is also why, perhaps, every.single.time I make one of your recipes, it’s bursting with all kinds of wonderful. Thank you!

  • Averie @ Love Veggies and Yoga
    February 15, 2012 at 8:43 am

    The saffron and that bright green pop of pea color in the finished dish is so pretty, Jenna! I bet this is just packed with flavor!

  • Em (Wine and Butter)
    February 15, 2012 at 9:09 am

    Hi Jenna – touching and true story about eating the dish during a really difficult time. I remember going to Starbucks with my mum the morning after my dad passed away (we were in a daze)- and weirdly enough I think that’s why I still find Starbucks food so comforting, despite it totally not being in line with my wanna-be healthy outlook. I think sometimes we find foods even more comforting as a result of these things. In any case this dish looks delicious. Chicken IS comfort food. Wish I’d grown up in Florida sometimes! πŸ™‚

  • jane
    February 15, 2012 at 9:19 am

    going to make this Sunday night for dinner! my uncle was recently told he had a terminal illness and had weeks to live-and then just last week we were told it was a misdiagnosis and he can be treated!!!! we are all in need of some comfort food and i think this is just the ticket! thanks!!

  • Deanna B.
    February 15, 2012 at 9:50 am

    I love hearing about other people’s comfort foods, even though they tend to be eaten under sad circumstances. I feel like arroz con pollo has the same effect as a hug, but without me getting all awkward and uncomfortable…clearly I’m not a hugger.

  • Hilliary @Happily Ever Healthy
    February 15, 2012 at 10:07 am

    I love how full of color this dish is! Your pictures are beautiful as always!

  • Jaycie
    February 15, 2012 at 10:32 am

    I was curious where you went to culinary school? Was it the La Cordon Bleu in Florida?

    • jenna
      February 15, 2012 at 10:34 am

      Yep—in Orlando.

  • Meghan
    February 15, 2012 at 10:42 am

    Quick Question: Do you use quick cooking rice in this or jasmine rice? I didn’t know if I could still use the jasmine rice(LOVE the flavor). Thanks !

    • jenna
      February 15, 2012 at 10:44 am

      Regular white rice—jasmine rice would work fine!

  • Amanda @ Once Upon a Recipe
    February 15, 2012 at 11:05 am

    I actually had plans to make Arroz Con Pollo tonight (using a different recipe), but I think I might try this recipe instead. Looks delish!

  • Deborah
    February 15, 2012 at 11:27 am

    You make it look so easy!! I actually don’t think I’ve ever had arroz con pollo, but I think that needs to change asap!

  • Michelle
    February 15, 2012 at 11:46 am

    This looks so delicious! I can’t wait to make it!!

  • Kahea
    February 15, 2012 at 12:35 pm

    I love Sol Food! And arroz con pollo is one of my favorite foods (this was obv a win-win day), but I’ve yet to find a great recipe for it. Gonna try to make this one soon!

  • corey @ learning patience
    February 15, 2012 at 12:58 pm

    Love the link for cutting up the chicken…I still don’t have it down hard. Saving this recipe for sure – Thanks!

    xoxo from Trinidad

  • Cindy Robinson
    February 15, 2012 at 1:22 pm

    Rice, and beans, and plantains, oh my. Mojo, pork, olives…..mmm I love it all. God bless those Cubans, I’m so thankful to be a native Floridian, and to be able to have these influences in our food. Thanks Jenna. I love all of your recipes I’ve tried so far. Do you ever feel you have a food soul mate? Your recipes are always appealing to me. Will definitely keep coming back….always!
    Happy Cooking! Cindy

  • Grubarazzi (@Grubarazzi)
    February 15, 2012 at 1:58 pm

    This is one of my favorite dishes to make, and this recipe is really great! Beautiful photos, as usual πŸ™‚

  • Joelle (on a pink typewriter)
    February 15, 2012 at 2:20 pm

    This looks sooooooooo yummy, but scares me to think of chopping up that chicken myself!

  • Kristina LaRue
    February 15, 2012 at 2:26 pm

    this looks fantabulous! def. added to my menu next week.

  • Nicole
    February 15, 2012 at 2:32 pm

    Nice! My family is Italian and we have our own “Riso con Pollo”. Same idea, although without the spicy peppers and more Italian herbs. Its my FAVORITE dish and I make it once a week usually.

  • Alexa @ Simple Eats
    February 15, 2012 at 2:40 pm

    I’ve always wanted to make my own homemade arroz con pollo! My coworker is from the DR and makes her own and I’m always jealous when she brings it for lunch!

  • Caitlin Murphy
    February 15, 2012 at 2:59 pm

    Looks awesome! a Le Creuset has been high high high on my list. I’m not the biggest green pepper fan…is it bad if i leave them out?

    • jenna
      February 15, 2012 at 3:12 pm

      you can leave them out! Or maybe sub them with red bell peppers?

  • Aylin @ Glow Kitchen
    February 15, 2012 at 3:07 pm

    I love the colors of this dish!

  • Jessica @ Garden Gastronomy
    February 15, 2012 at 3:27 pm

    Sol Food is one of my favorite restaurants EVER. I hoard their hot sauce whenever I get a to-go order and hide it so I don’t have to share. πŸ˜‰

    This look delicious! I bet my boyfriend would love it.

  • Sharon
    February 15, 2012 at 6:24 pm

    Really love the looks of this, but since I don’t own a beautiful Le Creuset enameled french oven, and I am not sure if my non-stick cookware is oven proof, can I simply do all of the cooking on the stove? I’d probably skip the whole chicken and just get drumsticks and thighs also….so the pieces were smaller. Thoughts?

    • jenna
      February 15, 2012 at 6:28 pm

      You can…’ll need a pot with a very tight-fitting lid! I’m willing to bet you that you own a piece of cookware that is indeed ovenproof though. Check the bottom of your pot and it should say. Or you could google the brand and it will definitely say online. To make this on the stovetop, just follow the recipe instructions completely and cover the pot tight after adding the rice. It should take about 30-40 minutes..a little longer on the stove!

      • Sharon
        February 15, 2012 at 7:09 pm

        Thankyou! Of course, this could also just be the excuse I need to invest in a Le Creuset oven….or better yet…my birthday is only weeks away! lol…

        • Margarita
          February 15, 2012 at 8:35 pm

          Recently, I have seen Le Creuset stuff in TJMAXX… They even had this French oven that Jenna has for half the price… Still too expensive for me. Someday soon, maybe my birthday.

        • Margarita
          February 15, 2012 at 8:35 pm

          Recently, I have seen Le Creuset stuff in TJMAXX… They even had this French oven that Jenna has for half the price… Still too expensive for me. Someday soon, maybe my birthday.

          • jenna
            February 16, 2012 at 10:07 pm

            Good to know! I wonder if my TJ maxx has le creuset, too!

          • Sam
            February 17, 2012 at 5:11 am

            And don’t forget: Marshall’s and home goods is the same company as Tj maxx so they have Le Creusat products as well. They also often have knock off brands that would fairly well. That’s where I get about 95% of my cooking gadgets.

            And Jenna your recipe sounds so delicious. I have saffron just sitting my pantry (also purchased from Marshall’s) and this would be a great way to use it. The oven roasted tomatoes sound awesome!

  • Lisa
    February 15, 2012 at 7:10 pm

    this looks wonderful! When do we get to hear about your vday dinner? Im so curious to see pics of what he made you πŸ™‚

    • jenna
      February 15, 2012 at 9:47 pm

      Adam cooked for me and I put his menu on Facebook…it was fabulous and such a treat! I didn’t take any photos though…the food was eaten too quickly πŸ˜‰

      • Lisa
        February 16, 2012 at 4:27 am

        You guys are so adorable! It sounds like he treats you wonderful πŸ™‚ So glad your happy πŸ™‚

  • Laura @ She Eats Well
    February 15, 2012 at 11:49 pm

    These photos are gorgeous and leave me craving this dish! I have to say, my roommate and I have a Le Creuset and we absolutely love it. It was expensive but worth every penny…we’ve gotten so much good use out of it. They really are the best pans ever!

  • Cat @Breakfast to Bed
    February 16, 2012 at 7:49 am

    that’s like a paella arroz con pollo. I like it.

  • Kristen @ Popcorn on the Stove
    February 16, 2012 at 8:18 am

    This makes me think of a quick and easy paella – and that is a wonderful thing in my book!

  • Liz
    February 16, 2012 at 8:57 am

    I know you might laugh, but having grown up in Maine, the first time I had plaintains was at a Pollo Tropical in Miami. I don’t know why that place doesn’t spread to northern parts of the country. I’m sure that if only people knew about it, they’d buy the food! I know it’s just “fast food,” but it’s freshly-made and reasonably healthy. But anyway, I have since had fried plaintains in Puerto Rico several times, but still love Pollo Tropical.

    Question, and I hope I didn’t miss this in the above comments: do you have to use a whole chicken for this to taste right? If you use something without bones, will the dish taste totally different? What about buying chicken already in pieces? (My preference is always for boneless skinless chicken.)

    • jenna
      February 16, 2012 at 10:06 pm

      Nope! You don’t have to use a whole chicken for it to taste good. I do recommend using a mix of white and dark meat though (as opposed to all chicken breasts) for flavor.

  • Liz
    February 16, 2012 at 8:59 am

    Sorry, I forgot my second question… what kind of “hot sauce” do you recommend? Is sriracha a total no-no? (Remember, I’m from Maine… I don’t know what “hot sauce” is. Taco sauce? πŸ™‚

    • jenna
      February 16, 2012 at 9:25 am

      For this, I used tabasco…but I really love Texas Pete’s!

      • Liz
        February 16, 2012 at 3:16 pm

        Thanks… I don’t know why I didn’t think of Tabasco. Duh, the original hot sauce (well, in my book.)

  • Jeanie
    February 16, 2012 at 9:41 am

    Jenna, I was already interested in making this recipe when I saw the title of it, but then when you mentioned Sol Food in San Rafael, I knew that your recipe will be very very good! I love that place. We used to go to there on the way back from our weekend jaunts from the Bay Area Discovery Museum back to the East Bay. Ohhh delicious. I can’t wait to try your recipe, and I’ll be sure to look for Texas Pete’s.

    Thanks so much for sharing!

  • karen
    February 16, 2012 at 10:21 am

    This recipe looks amazing, but for some reason cannot cut apart a whole chicken. For this reason I always have someone else wash and dress the turkey at Thanksgiving, and I’m not a vegetarian. Will try this with parts already done for me πŸ™‚ Your PF changs dish was a huge hit with chicken. I’ve never used cornstarch when flouring chicken, does this make it more crunchy, will def push aside flour in the future.

  • Sabrina@ Radioactive Runner
    February 16, 2012 at 10:56 am

    Oohh, thank you for sharing this recipe! Reading this post brought back memories of when I lived in Cuba. I think I would go crazy in South Florida because I lovvee Latin American Culture, food and love speaking Spanish. I have yet to get there though. Do you speak Spanish, Jenna?
    I made this recipe last night with what I had on hand so I had to tweak it a bit but it was still great. I can’t wait to try it when I have the ingredients you listed for something different!

  • Stephen @ Feeding My Folks
    February 16, 2012 at 1:58 pm

    Looks great! A fun twist to this recipe would be making it “orzo con pollo” haha, I love orzo….and word play!

  • Cara Craves...
    February 16, 2012 at 4:59 pm

    Looks so delicious!
    I would like it right now with some hot sauce on the side.

  • Leann
    February 16, 2012 at 5:15 pm

    I love reading your blog. I have actually eaten at Sol Food! My oldest daughter lives in Mill Valley and her husband is Cuban ( he makes the best cafe con leche) you would be instant friends πŸ™‚

  • Annalisa
    February 16, 2012 at 5:59 pm

    I made this and it was sort of a flop — not enough flavor. I’m not sure what would have made it better. This is the 3rd recipe I’ve made of your’s recently that is not good. I just did the noodle bowls with tofu — it needed a lot more than what you suggested (I added rice wine vinegar, the tofu needed some marinade to not taste like cornstarch and canola oil). I also tried making baked beans you posted a few times and it needed a lot of tweaking.

    I’ve been reading your blog for a few years and I think your posts look great but they fall short somewhere…

    • jenna
      February 16, 2012 at 6:02 pm

      aww that’s a bummer! I’m sorry to hear that, annalisa—I’m eating the arroz con pollo leftovers as I type and really love it personally, but everyone is different! Hope you can find something you like in the near future πŸ™‚

  • Claye
    February 16, 2012 at 6:51 pm

    Made this for myself and my fiance for dinner tonight and we absolutely loved it!! the flavor was spot on and your right, roasting the tomatoes is so worth it. We have lots of leftover and Im actually thinking of having it reheated for breakast with some scrambled eggs and extra hot sauce ! Thanks for the recipe, I’ll be making it again soon πŸ™‚

    • jenna
      February 16, 2012 at 10:03 pm

      So glad y’all liked it!

  • Julia {The Roasted Root}
    February 16, 2012 at 7:29 pm

    I visited Florida for the first time this summer and was completely overwhelmed by all of the delicious food that I just had to try! Coming from California cuisine, I felt as though I was in a fairy tale land of yummy variety…I would love to go back there again, if not for the beautiful scenery, for the food of course! Thanks for the gorgeous recipe! I love anything that makes a large quantity for feeding my constantly hungry boyfriend, friends, and leftovers are always great in my book!

  • Mare
    February 16, 2012 at 8:31 pm

    This looks amazing! Although, this is more a Mexican version than a Hispanic one. I always use Achiote Oil (Annatto Oil) to color and flavor my rice. Definitely no hot sauce! I may have to add it in now & give it a try.

  • Mare
    February 16, 2012 at 8:32 pm

    Also some sofrito would be a nice addition!

  • Cristina
    February 16, 2012 at 8:42 pm

    This might be nit picky- but i noticed your article says roasted grape tomatoes, but your ingredients & directions says cherry tomatoes- do you use either kind?

    • jenna
      February 16, 2012 at 8:42 pm

      good question! Either kind is fine–thanks for catching that for me!

  • Andrea
    February 17, 2012 at 10:33 am

    I made this last night, it was delicious!

  • erin @WELL in L.A.
    February 17, 2012 at 10:56 am

    Making, making, making this weekend! Getting back in the cooking game after a week of crazy worklife! Thank you for the gorgeous photos to inspire!

  • Kelli
    February 17, 2012 at 4:18 pm

    This looks incredible! I love eating colorful dishes – it just makes the experience that much better. Buying and cutting up a whole chicken intimidates the heck out of me, but I may have to suck it up since this recipe definitely looks worth it!

  • Minerva
    February 20, 2012 at 9:17 am

    You kept me pretty busy in the kitchen this weekend. I visited my parents and made them the Arroz con Pollo on Saturday and your beef bourguignon on Sunday. Both were ridiculously good. Thank you!!

  • Megan Pence @ Country Cleaver
    February 21, 2012 at 4:17 pm

    I love a good arroz con pollo. But I’ve never made it at home. Guess I better give it a shot now!!

  • Heather
    February 22, 2012 at 10:10 am

    This dish is amazing. I didn’t have a heatproof dish with a lid, so I made it in my slow cooker. The flavors are wonderful! I have yet to make a dish of yours that I didn’t fully enjoy. Thanks!

  • Cardinal Cyn
    February 24, 2012 at 5:30 pm

    Hi. Lurve the blog! I made this dish from your recipe and loved it. So did the husband. Don’t know if it’s allowed, but I broke the rules and added a bit of chorizo (spicy sausage). Not exactly Cuban or Caribbean but it tasted wonderful. Will definitely make this again. Thanks.

  • susan
    February 27, 2012 at 10:39 am

    This is a household favorite and yours looks scrumptious. I had never put cherry tomatoes in mine, but with tomato season around the corner, this would be a welcome addition!

  • Kara
    March 5, 2012 at 10:23 am

    I can’t wait to try this!

  • Margarita
    March 11, 2012 at 12:43 am

    I made this and absolutely loved it! Just loved it! It took a lot of waiting, but was totally worth it!

  • Arroz con pollo (rice with chicken) | Oven Lovin'
    April 10, 2012 at 7:26 am

    […] I adapted this dish from Eat, Live, Run‘s recipe. […]

  • Β‘Arroz con Pollo! «
    April 24, 2012 at 2:41 pm

    […] ** Recipe inspired by Spark Recipes and image credit to Eat, Live, Run. […]

  • Nakia
    April 30, 2012 at 11:29 am

    Oh my gosh, this was delicious! And easy.

  • susan
    September 7, 2012 at 4:40 pm

    Great recipe. The roasted tomatoes made the dish. I used garden cherry tomatoes that were getting soft. Ultimate comfort food. Liked the dark chicken better. Couldn’t wait for leftovers.

  • Lauren L. @ Newest Obsession
    January 13, 2013 at 3:33 pm

    I am thinking of making this tomorrow, however, I want to use short grain brown rice because I have a TON of it. Do you think it will still work? How would it change the recipe? Would the cooking time at the end just be longer? Or should I make other modifications? Thanks for the inspiration!

    • Lauren V.
      November 6, 2013 at 10:37 pm

      I did a version with brown rice and kept it in the oven longer — though my oven’s running cool right now, so that might’ve been the issue there. Either way, it came out tasty and wasn’t hurt by my taking it out and checking it a few times!

  • New Years Eve Feast Ideas
    February 17, 2013 at 8:35 pm

    […] if you have more time to spend cooking and feel like getting a little fancy pancy, try this Arroz con Pollo! Change into your cutest black dress, red heels and bust out some good Spanish wine for the […]

  • Favorite Fall Recipes for Every Occasion
    February 18, 2013 at 9:05 am

    […] Arroz con Pollo […]

  • What I’m Reading Now: Cookbook Edition - Healthcare and Wellness News
    April 10, 2013 at 3:44 am

    […] kicked it off on Sunday by cooking Arroz con Pollo for about 300 people at the nonprofit I work with, then Jaden & her hubby arrived for a few […]

  • Lauren V.
    November 6, 2013 at 10:34 pm

    I just made a heavily-modified version of this to work around my food allergies and stuff, but it’s such a good base recipe that it worked perfectly! I just kept the volume of veg and liquid about the same. Thanks so much for sharing!

  • Samantha
    December 15, 2013 at 9:48 am

    I’m dying to try this recipe. I’ve never used saffron before, can you recommend a brand? I don’t want to get ripped off with an imitation. Thanks!

  • Katelynn G
    January 9, 2014 at 6:57 pm

    Mad this for supper tonight. I’m a vegetarian so no chicken and used vegtable broth, also used brown rice instead of white. It was amazing! Hubby went crazy for it!!

  • Rachel
    June 2, 2014 at 5:02 pm

    Just made this! Am slowly working my way through the recipes on your website while you’re on maternity leave and we aren’t getting new recipes. πŸ™‚ It’s delicious! I took out the can of tomatoes and added an extra cup of stock – wanted to concentrate on the roasted tomato flavors and not have the additional tomato taste. Wonderful!

  • Anne
    November 4, 2017 at 1:32 pm

    Thanks for the great recipe. Yes, I live close to Sol Food and eat there at least once a week……Amazing