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Chicken rice {Arroz con pollo}

Arroz con pollo, or chicken rice, is a delicious Latin American dish of chicken and rice cooked with onions, tomatoes, peppers, celery, garlic, achiote, cumin, cilantro, among other ingredients.
Course Main dish
Cuisine Ecuadorian, Latin, Latin fusion, South American
Keyword Arroz con pollo, Chicken, Chicken rice, Rice, Rice with chicken
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8


  • 3 lbs chicken assorted pieces
  • 1 tbs achiote powder
  • 1 tbs ground cumin
  • ½ tbs ground coriander
  • 10 garlic cloves crushed
  • 2-3 tbs oil or butter
  • 1 white onion diced, about 2 cups
  • 2 celery stalks finely diced
  • 4 roma tomatoes peeled and diced
  • 1 bell pepper diced
  • 1 cup beer or white wine
  • 1 ½-2 cups water or broth adjust as needed (in altitude or with a larger grain rice you will need more liquid)
  • 2 cups rice
  • 2 medium carrots diced
  • 1 cup peas fresh or frozen
  • 3 tbs finely chopped cilantro
  • Salt and pepper


  • Mix the crushed garlic, achiote, cumin, coriander and salt together.
  • Rub the garlic seasoning on the chicken pieces.
  • Heat the oil or butter on medium high heat in large sauté pan, add the chicken pieces (skin side down) and cook until browned on each side.
  • Add the diced onions, tomatoes, bell pepper, and celery, mix well and cook for 10 minutes, stirring occasionally.
  • Add 1 cup of beer or white wine, cook for about 20-25 minutes over medium heat until the liquid is reduced by half, stir frequently.
  • Add the broth or water, rice, peas and carrots, mix well.
  • Cover and cook over medium heat for about 20 minutes.
  • Reduce the heat to very low and cook for an additional 10-15 minutes or until the rice is tender.
  • Stir in the chopped cilantro.
  • Serve with maduros fritos, a small salad or lime pickled onions, avocado slices, and hot sauce on the side.