This Chicken with Rice Spanish Style is a burst of mouthwatering flavors with each bite! It comes together in a flash and requires only one pot. Perfect weeknight meal that the whole family will love.
I’ve been eating “Arroz con Pollo” since I can remember. This dish is a classic of Latin America cuisine and has many versions. Even every family has their own way of cooking it. For example, in my family, we cook it with chicken breasts cut into small pieces, instead of bone-in chicken. This is just a personal preference.
I love this recipe because it is very easy to make and very convenient to eat also. If you think about it, all the yummy ingredients are already mixed and ready to go in your mouth; the chicken, the rice, all the veggies and the seasonings are perfectly married together by the time you sit down to eat. As you well know, I am a mother of two little ones so in my home convenience is always the key to happiness.
This meal is perfect!!!
You can have a complete balanced meal in just one bowl. You have protein, carbs, and veggies; 3 in 1. My daughter Andrea is always watching what she eats but every time I make “Arroz con Pollo” she can never have enough.
I hope you enjoy this recipe as much as I have my entire life.
Happy Cooking!!!
This Chicken with Rice Spanish Style is a burst of mouthwatering flavors with each bite! It comes together in a flash and requires only one pot. Perfect weeknight meal that the whole family will love.
- 4 tablespoons olive oil
- 1 cup onion, finely chopped
- 1 cup green pepper, chopped into small cubes
- 1 cup red pepper, chopped into small cubes
- 3 cloves garlic, finely chopped
- 1/4 cup green onion, finely chopped
- 3 boneless chicken breasts, cut into small pieces
- Salt and pepper to taste
- 1 1/2 cup rice
- 3 cups chicken broth
- 1 teaspoon saffron or 1 packet of seasoning with saffron (see notes)
- 2 cups frozen mixed vegetables (corn, carrots and green beans), unfrozen
In a large skillet over medium heat, heat 2 tablespoons of oil. Saute onion, peppers, garlic and green onion for 3-5 minutes, or until onion is translucent. Remove from pan and reserve.
- Season the chicken with salt and pepper to taste.
In the same skillet, add 1 tablespoon of oil and cook the chicken for 8 to 10 minutes or until chicken is lightly browned. Remove from the pan and reserve.
In the same pan, add 1 tablespoon of oil. Add the rice and toast for 1 minute, stirring constantly.
Add chicken broth, onion mixture, cooked chicken, saffron (or seasoning) and mix well.
When the saffron is well blended, add the vegetables; mix. Cook, over medium-high heat, until most of the liquid has evaporated.
- When the liquid has evaporated cover, reduce heat to low and cook for 15-20 minutes or until rice is tender.
- Serve hot.
If you do not find/have the saffron you can use an envelope of this seasoning mix that is easy, and cheaper, to buy in any grocery store.
If you want you can use bone-in chicken, but the cooking time have to increase to make sure the chicken is cooked through.
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- Wooden Spoon Set
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- Red Saffron
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- Classic Nonstick Pan
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- Seasoning with Saffron
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This looks delicious! How long does the step take to cook until the liquid evaporates? Thanks!
Hello Christine! About 8 – 10 minutes. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
I cooked this recipe for CHICKEN WITH RICE SPANISH STYLE last night, and we loved it. I used same veggies & peppers, but fresh from my garden instead of frozen veggies. I used the Sazon Goya seasoning packet from Amazon. Prep time was longer than I expected, but worth every chop & slice of the knife! Oh yeah, this recipe is so healthy and a keeper! Thanks for posting!
Hello Jan! Wow, what a compliment 🙂 I’m so glad you enjoyed it and thank you so much for taking the time to come back and let me know!
I want to make arroz can pollo but I prefer the chicken on the bone. I remember my grandmother pulling out of the oven too. How do I modify the recepie to do this?
Hello Nora! You can totally make it with bone-in chicken. You just need to cook the chicken longer until no longer pink, then follow the same steps. Thanks for your interest in my recipe.
What kind of rice do i get?
Hello Karen! I use Uncle Ben’s original rice.
How many servings is this? I’m cooking for six how much more would I have to use?
Hello Jiselle, if this will be your main dish I would recommend to double the recipe, just to make sure you have enough for everybody.
Oriana, I’m needing help with a recipe. My daughter is dating a Venezuelan young man of African descent. I asked his mother for one of his favorite meals. My Spanish is very slight, but I think I understand her basic ingredients: chicken breast fried in oil, sugar, peppers, onions, tomatoes, rice, and possibly curry (if I am interpreting correctly). Is their a Venezuelan recipe you might suggest that uses these ingredients?
Hello Richard,
Hope you’re well!
I am sorry but those ingredients does not ring any bell! I don’t think it’s a Venezuelan recipe. We don’t use curry at all. However, I do have some great venezuelan recipes that I know he would enjoy.
These are very tradicional:
https://mommyshomecooking.com/venezuelan-asado-negro/
https://mommyshomecooking.com/venezuelan-shredded-beef/
https://mommyshomecooking.com/chicken-with-rice-spanish-style-arroz-con-pollo/
https://mommyshomecooking.com/venezuelan-pasticho-pasticho-venezolano/
Wish you luck!!