Arroz con Pollo: Spanish-Style Chicken and Rice

Arroz Con Pollo — tender chicken cooked with seasoned rice, olives, peas, and bright herbs — is a comforting dish that delights every time. There are many approaches to chicken-and-rice, but this Puerto Rican–inspired version stands out for its depth of flavor and that irresistible crispy rice at the bottom of the pot.

It’s all about the pegao

One of the most beloved textures in authentic arroz con pollo is the toasty, slightly crisp rice that forms on the bottom of the pot. In Puerto Rican cooking this is called pegao, and it adds a wonderful contrast to the soft, moist rice above it.

The pegao is not only flavorful but also a point of friendly contention at the dinner table — everyone wants the best portion of crispy rice. This recipe leans on sazon for color and seasoning, and the final dish has a warm orange hue thanks to the annatto commonly found in that spice blend.

This method is kid-approved: when the family hears I’m making arroz con pollo, they know it’s going to be a crowd-pleaser.

The ingredients are shown in the photo below. Notes beneath the image highlight substitutions and tips to help you prepare the dish with confidence.

• Chicken. Bone-in, skin-on chicken thighs give the best flavor and texture; drumsticks work well too. I do not recommend skinless pieces if you want maximum flavor from the rendered fat.
• Rice. Medium- or long-grain white rice is ideal. Avoid brown rice or short-grain varieties for best results.
• Marinade. The chicken is seasoned with sazon, adobo, and ground cumin. Sazon also seasons the rice and contributes color.
• Sofrito. A simple soffrito of garlic, onion, and bell pepper builds the base of flavor. A high-quality jarred sofrito can be used if you’re short on time.
• Chicken stock. Use low-sodium stock to control salt levels. Homemade or store-bought both work.
• Tomato sauce. Canned tomato sauce, passata, or crushed tomatoes add acidity and body.
• Peas and olives. Frozen green peas and pimento-stuffed green olives add sweet and briny notes that complement the seasoned rice and chicken.

Refer to the recipe card below for exact quantities and full ingredient details.

How to make it

The following steps outline the process. Read through them once before you start so timing and order are clear.

1. Pat the chicken pieces dry with paper towels and season thoroughly with sazon, adobo, and cumin. Refrigerate for at least 2 hours, or ideally overnight. Heat a large, wide pan or Dutch oven over medium heat with olive oil and add the chicken skin-side down to sear.
2. When the chicken is nicely browned on all sides, remove it to a plate with a slotted spoon, leaving the rendered fat in the pot.

3. Add the onion and diced bell pepper to the pot with a pinch of salt and sauté over medium heat until very soft, about 12–15 minutes. If the pan begins to stick or burn, add a few tablespoons of water and scrape up the browned bits.
4. Add the garlic and cook an additional 2 minutes until fragrant.
5. Stir in the rice and coat each grain with the oil and sofrito. Toast the rice for about 3 minutes to enhance flavor.
6. Pour in the tomato sauce and chicken stock, then add sea salt, dried oregano, sazon, chopped cilantro, and bay leaves. Bring the mixture to a gentle boil. Spread the rice evenly in the pot, then scatter the sliced olives and peas over the surface. Nestle the seared chicken pieces back into the pot and pour in any collected juices from the plate.

7. Reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 15–18 minutes, or until most of the liquid has been absorbed and the rice is tender.
8. Remove the pot from the heat and let it rest, covered, for 15 minutes. At this point you can serve directly, or create the prized pegao by returning the pot to a medium-high burner for 2–3 minutes to crisp the bottom layer of rice. If you detect a burning smell, remove the pot immediately. Taste and adjust salt and pepper as needed, garnish with cilantro, and serve.

More recipes you’ll love

If you enjoy arroz con pollo, try other one-pot or rice-forward dishes for variety and similar comfort.

• Jambalaya
• Mediterranean chicken and orzo
• Peruvian chicken with green sauce