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Arroz Con Pollo

Rated as 4.74 out of 5 Stars

"Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!"
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Ingredients

2 h 10 m servings 535 cals
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
  3. Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
  4. Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  5. Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

Footnotes

  • Cook's Note:
  • You may substitute corn for the peas and use brown rice instead of white, too.

Nutrition Facts


Per Serving: 535 calories; 20.2 g fat; 36.3 g carbohydrates; 50.5 g protein; 142 mg cholesterol; 1105 mg sodium. Full nutrition

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Reviews

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  1. 54 Ratings

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Most helpful positive review

I made this yesterday and it was wonderful. I used butter (instead of oil)to brown 8 chicken thighs (instead of cutting up a whole chicken). When I make this recipe again, I will skin the thig...

Most helpful critical review

I was excited about this dish but the rice went to mush. I think it would have been better with brown rice perhaps.

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I made this yesterday and it was wonderful. I used butter (instead of oil)to brown 8 chicken thighs (instead of cutting up a whole chicken). When I make this recipe again, I will skin the thig...

Made this last night for dinner. Simple easy recipe that taste wonderful. Made a full recipe (for 8 servings) and my wife and I finished about half last night and had the left overs for lunch....

I made this for a fathers day dinner for my family. I didn't use raisins only because I and my father do not like them. Im sure it would have given it a sweet bite so I was thinking it was going...

I'm African American and my husband is Puerto Rican. I am always cooking recipes that my mother in law taught me. I decided to try this one tonight, and it's came out fantastico! My h...

OUTSTANDING! I used 5 extra-large chicken thighs (4 lbs.) and the result was heavenly. I used 2 14-oz. cans of chicken broth and 1/4 oil for browning. In the future, I plan to use less broth and...

This was quite good. I made 1/2 the recipe for just my husband and I. I used 1/2 a chicken bouillon cube with 1.5 c water to make the broth. I added 1/2 tsp ground cumin to the spices, which I k...

My Honduran husband didn't talk the whole time he was eating this! ant thats saying alot!!!

I have made this twice in the past 2 weeks. My husband is very picky and also on a health kick, and I feel this recipe fit the bill for him. I used chicken breasts and brown rice and cut the sal...

An absolutely delicious recipe! Such a comforting and hearty winter dish, and loaded with sweet/salty/garlicy flavor. I just used 1 1/2 lb boneless/skinless thighs, and the other ingredients a...