Cuban Arroz Con Pollo
The Best Cuban Arroz Con Pollo Recipe we’ve ever made! How To Make Easy Arroz Con Pollo Cubano (Cuban Chicken and Rice)… A rustic one-pot dish with comforting latin appeal!
Why I Love This Cuban Arroz Con Pollo Recipe
My mom is a great cook, and experimented a lot in the kitchen when I was a kid…
However, there are about 6 dishes that capture the essence of my childhood.
These are the meals I was raise on:
- Beef Stew
- Sunday Pot Roast
- Navy Bean Ham Bone Soup
- Spaghetti and Meat Sauce
- Taco Salad
- and Chicken and Rice
My mom became an expert on these dishes, based on repeated practice, and we loved eating them every time they were placed on the table. (Oh, and her potato salad needs to be an honorable mention as well!)
Therefore, as an adult, any recipe that reminds me of my mom’s signature dishes is near and dear to my heart.
Arroz Con Pollo is a simple Latin American dish comprised of chicken, rice, onions, herbs, and spices.
Although it’s not the same as my mom’s chicken and rice, it gives me the same nostalgic heart palpitations every time I taste it.
It’s like mom’s recipe… With a little added spice, bell peppers, and a touch of tomato paste. (Minus, the carrots and celery.)
I simply can’t get enough of it!
Arroz Con Pollo Cubano (AKA Cuban Chicken and Rice)
Arroz Con Pollo is a popular home-style dish all across Central America.
Each country has its own way of making it, and a list of must-include ingredients.
However, I love Cuban Chicken and Rice for its simplicity.
The grocery list is short, the flavor is ultra comforting, and the leftovers are fantastic!
The one key ingredient needed to make Arroz Con Pollo Cubano taste just right is Sazon Completa.
What Is Sazon Completa?
Sazon Completa, or Complete Seasoning, is a Cuban spice blend that incorporates all the important herbs and spices for Arroz Con Pollo (and many other Latin American dishes.)
Sazon Completa Generally Includes:
- Cumin
- Coriander
- Garlic
- Onion
- Oregano
- Cilantro
- Annatto
- Salt
- Pepper
It is found in the international section of most grocery store chains, but might also be found in the spice aisle. Some American spice brands label Sazon Completa as “Cuban Seasoning.”
If you can’t find it, you can make it with pantry staples, substituting turmeric for the annatto.
(Don’t worry… We’ve included a recipe below.)
Easy Arroz Con Pollo Ingredients
Here’s a list of everything you will need to make this recipe…
- Bone-in chicken pieces – I used thighs and legs, but you can use a whole cut-up fryer chicken, or even just bone-in chicken breasts.
- All-purpose flour – Or gluten-free baking flour.
- Sazon Completa – Cuban Complete Seasoning. Buy it or make it from scratch.
- Olive oil – To brown the chicken and sauté the veggies.
- Onion – Peeled and chopped.
- Red bell pepper – Seeded and chopped.
- Long-grain rice – White is traditional, but you can use brown.
- Chicken broth – Or vegetable broth.
- Tomato paste – For color and tangy flavor.
- Cilantro – For a fresh garnish at the end.
How To Make Arroz Con Pollo
- Mix the Dredge. Set out a large bowl. Add the flour and half the Sazon Completa to the bowl. Mix well. Then toss the chicken pieces in the flour mixture to fully coat.
- Brown the Chicken. Set a large 7-8 quart sauté pan (or dutch oven) over medium heat. Add the oil. Once hot, place the chicken pieces to the pan. Brown the chicken on all sides, rotating every 2-3 minutes. Then remove the chicken and set aside.
- Sauté the Vegetables. Place the chopped onions and peppers in the pan. Sauté for 2 minutes. Then add in the rice and remaining Sazon Completa. Stir and sauté the rice for 2 more minutes.
- All In! Stir in the chicken broth and tomato paste. Place the chicken pieces on top of the rice. Cover the pan with a heavy lid and bring to a boil.
- Simmer. Once the broth is boiling, turn the heat down to medium-low and continue simmering, until the rice is tender. Fluff the rice and stir in the chopped cilantro.
Get the Full (Printable) Cuban Arroz Con Pollo Recipe Below
Cuban Chicken and Rice FAQ
I Can’t Find Sazon Completa, What Do I Do?
We’ve got you! There is a simple recipe for Cuban Complete Seasoning below in the recipe card.
Is It A Good Make-Ahead (or Meal Prep) Recipe?
Yes, Arroz Con Pollo Cubano Can be made up to 5 days in advance. Therefore it’s a great make-ahead and leftover meal.
Is Arroz Con Pollo Gluten-Free And/Or Dairy-Free?
Gluten-Free: You can use gluten-free baking flour in place of the all-purpose wheat flour in this recipe, so that it is gluten-free. Be sure to check the Sazon Completa bottle as well. It should not have gluten in it, but it’s always best to double-check!
Dairy-Free: Yes, this recipe is naturally dairy-free.
Can You Freeze Arroz Con Pollo?
Yes! Place the Cuban Chicken and Rice in an airtight container and freeze for up to 6 months. Then thaw at room temperature before reheating.
Reheat in the microwave, on the stovetop, or in the oven.
More Comfort Food Favorites
- Cuban Ropa Vieja
- Cajun Chicken and Rice Casserole
- Company Potatoes
- Homemade Chicken and Dumplings
- Chicken Enchiladas
- Ricotta Baked Ziti with Sausage
- Slow Cooker Brunswick Stew
- Easy Sausage Gravy and Biscuits
Cuban Arroz Con Pollo Recipe
Ingredients
- 4 pounds bone-in chicken pieces (I used thighs and legs.)
- 1/4 cup all-purpose flour (or gluten-free baking flour)
- 3 tablespoons Sazon Completa "Cuban Complete Seasoning"
- 2 tablespoons olive oil
- 1 large sweet onion, peeled and chopped
- 1 large red bell pepper, seeded and chopped
- 2 cups long-grain rice
- 3 1/2 cups chicken broth
- 1 tablespoon tomato paste
- 1/4 cup chopped cilantro (or parsley)
Instructions
- Set out a large bowl. Add the flour and 1 1/2 tablespoons Sazon Completa to the bowl. Mix well. Then toss the chicken pieces in the flour mixture to fully coat.
- Set a large 7-8 quart sauté pan (or dutch oven) over medium heat. Add the oil. Once hot, place the chicken pieces to the pan. Brown the chicken on all sides, rotating every 2-3 minutes. (About 10 minutes total.) Then remove the chicken and set aside.
- Place the chopped onions and peppers in the pan. Sauté for 2 minutes. Then add in the rice and remaining 1 1/2 tablespoons Sazon Completa. Stir and sauté the rice for 2 more minutes.
- Stir in the chicken broth and tomato paste. Place the chicken pieces on top of the rice. Cover the pan with a heavy lid and bring to a boil.
- Once the broth is boiling, turn the heat down to medium-low and continue simmering for 20-23 minutes, until the rice is tender. (Keep the pot covered.) Fluff the rice and stir in the chopped cilantro.
Video
Notes
- 2 tsp salt
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried cilantro
- 1/2 tsp ground coriander
- 1/2 tsp ground annatto (or tumeric)
Nutrition
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Excellent recipe. Just don’t forget the peas, sliced olives with pimento and fresh garlic. Thank you for the recipe. You can also substitute some of the broth with beer.
Are you supposed to remove the skin on the chicken thighs?
Hi Sarah!
I don’t remove the skins. I leave them on for flavor and texture. However, if you are trying to cut fat/calories, removing the skin would help.
I have made this recipe numerous times and each time I make it I am surprised at how CRAVE worthy it is. Our family, as well as our 100 year old friend, think its absolutely incredible!!! I have made Arroz con Pollo for years and tried to tweak the recipe to make an okay recipe taste great , to no avail ………until now. The secret is your seasoning recipe. SUPERB Thanks, Sommer!!!
P.S. We love the seasoning so much that this last time I put in an extra tablespoon ( 4 Tbl.) It was perfect for us and not too hot. Yum!
Thanks so much Pam, I’m so very glad you like it! :)
Holy cow !!! This was so hot , but delicious. I made the meal as directed in the recipe. I did NOT substitute or omit anything. Next time I may reduce the amount of Sazon but I will definitely make it again.
Thank you for sharing this recipe from your childhood .
Making it for the second time. My whole family loves this recipe. Even my picky son, who does not like chicken dishes, said it was good.
Your recipe sounds good, but Cubans don’t use coriander, nor cilantro. Most Cubans make arroz con pollo with Valencia rice. Thank you.
Made this following the recipe and instruction and the dish came out fab! Kids loved it! Husband is from Spain and said this didn’t taste Spanish, and that was a good thing! Thanks for the recipe!
My grandfather managed a sugar mill in Camaguey, Cuba from 1918 until 1950. My grandmother learned to make arroz con pollo while in Cuba. Sazon didn’t exist then. She used saffron as Cuban cooks did at that time. I use a heaping, packed teaspoon of saffron to 1 cup of raw rice. I also add 1 tsp. of salt to 1 cup of raw rice. I also add sliced ripe olives and a handful of frozen green peas. This is one of my favorite comfort foods. A childhood favorite.
If I use a whole chicken do I need to cut it up or can I cook it whole?
Hi Kiersten,
I would definitely cut it into pieces before cooking. Otherwise, it might not cook evenly. :)
Turned out amazing! This will definitely be a go to recipe in my house.
The sazon I found comes in cubes. How many do you recommend for this recipe?
Hi Claudia,
It depends on the size of the cubes… Does the package say how many grams per cube?
Man this looks delicious and full of flavor!
This is perfect for any night of the week! So delish!
This was a huge hit at my house! Can’t wait to make it again!
Simple to make and delicious! I just love your recipes!
This is so great! A slight difference from the original arroz con pollo, maybe even better than the original dish!