Arroz con Pollo is a beloved traditional dish from Latin America that combines juicy chicken pieces with flavorful rice! This recipe is perfect for a busy weeknight or a relaxed Sunday afternoon, offering an easy full meal that will leave you more than satisfied!
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Our family loves Costa Rica! Paul served a 2-year mission for our church in Costa Rica and took me there on our honeymoon. We have been fortunate enough to go back many times since then and absolutely love the people and the country.
One of our very favorite Costa Rican dishes is this arroz con pollo, which just means “rice with chicken”. Lots of countries and cultures have a similar dish, but everybody does it just a little differently. So this is “Tico-style” arroz con pollo.
Arroz con Pollo has been a staple in Latin American cuisine for a very long time, particularly in Costa Rica, where its delicious flavor makes it a popular dish that everybody has to try at least once if they visit the country.
I worked long and hard on perfecting my arroz con pollo recipe because I wanted it to taste just like the very best versions I enjoyed while in Costa Rica. I even took a cooking class near the Arenal Volcano once where we made it and discussed the flavors and methods that go into this dish that every Costa Rican grandmother knows how to make.
It is incredibly flavorful, combining spices, vegetables, and tender chicken along with chicken broth, tomato paste, and a variety of spices ensures a rich and savory taste.
For more flavorful rice dishes to try, check out my recipes for Homemade Mexican Rice (aka Spanish Rice), Easy Cilantro Lime Rice, Easy Chicken Fried Rice, Easy Dirty Rice, and Cafe Rio Black Beans & Cilantro Lime Rice!
Why We Love This Recipe
- You can easily make it a one-pot meal by cooking everything in the same large Dutch oven, or a similar pot, meaning less cleanup and more time to enjoy with family or friends.
- It’s also a great way to use up leftovers, making it economical as well as delicious.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Long Grain White Rice – This is the base of the dish. Long grain rice is preferred for its texture and ability to absorb flavors.
- Chicken Broth, Chicken Stock, or Water – Adds depth of flavor to the rice.
- Achiote Paste – Provides a distinctive color and flavor.
- Salt – Enhances the overall taste.
- Vegetable Oil – For sautéing the vegetables. Olive oil can also be used.
- Chicken Breasts – Provides protein and richness.
- Mixed Vegetables – Adds color and nutrition.
- Celery Stalks – Adds crunch and flavor.
- Onion – A base for the sofrito.
- Garlic Cloves – Essential for the sofrito.
- Salsa Lizano – Adds a unique flavor.
- Red Bell Peppers – Adds sweetness and color. Use a green bell pepper for less sweetness.
- Cilantro – Freshness and flavor.
- Green Onion – Adds a mild onion flavor.
How to Make Arroz con Pollo
- Prepare the chicken. Start by boiling the chicken breasts in a large pot of water until cooked through. Once done, remove them from the pot, let them cool slightly, and then shred the meat. If using a rotisserie chicken, simply shred the meat and set it aside.
- Make the sofrito. In a large Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onion, diced celery, minced garlic, and diced red bell pepper. Sauté these ingredients until they are softened and fragrant. This forms the sofrito, a flavor base for the dish.
- Combine with rice, achiote paste, and salt. Add the rice, achiote paste, and salt, stirring everything together and ensuring the rice is evenly distributed.
- Add chicken, broth, vegetables, and cilantro. Then, add the shredded chicken, chicken broth, frozen mixed vegetables, and chopped cilantro to the sofrito, mixing well to combine. Make sure to scrape the bottom of the pan to incorporate any flavorful brown bits into the dish.
- Cook the dish. Bring the mixture to a boil, then reduce the heat to medium-low, cover the pot with a tight-fitting lid, and let it simmer. Cook until the rice is tender and has absorbed most of the liquid, about 20-25 minutes. If necessary, add more broth or water during cooking to ensure the rice cooks evenly.
Recipe FAQ’s
Yes, but the cooking time will be longer, and you may need more liquid.
Achiote paste adds a unique flavor and color, but you can substitute with paprika for color if needed.
You can use fresh green beans, diced carrots, green peas, or pigeon peas. Just make sure to sauté them until tender.
Store any leftover Arroz con Pollo in an airtight container in the refrigerator. It will keep well for up to 3-4 days. You can also make this dish ahead and store it the same way. Reheat gently to avoid drying out the rice, adding a splash of water or broth to maintain moisture if needed.
Yes, you can freeze the leftovers for longer storage. Place the cooled Arroz con Pollo in freezer-safe containers or bags. It will keep for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator and reheat as needed.
Tips for Success
- Whenever possible, use fresh vegetables and herbs for the best flavor. Fresh cilantro and bell peppers make a noticeable difference.
- Cook the chicken until just done to ensure it remains tender when added to the rice. Overcooked chicken can become dry and tough.
- Taste the dish before serving and adjust the seasoning as needed. A little extra salt or a squeeze of lime can enhance the flavors.
- You can make one-pot Arroz con Pollo by using the large Dutch Oven to boil the chicken before sautéing the vegetables.
What To Serve With Arroz Con Pollo
A fresh green salad with a light vinaigrette complements the richness of Arroz con Pollo. The crisp vegetables add a refreshing contrast to the warm, savory rice dish.
Fried or baked plantains are a traditional side dish that pairs perfectly with Arroz con Pollo. Their sweetness balances the savory flavors of the dish.
Creamy avocado slices are a simple yet delicious accompaniment. They add a rich, buttery texture that complements the rice and chicken.
Substitutions and Variations
- Substitute chicken thighs for a juicier texture, or use leftover rotisserie chicken.
- Fresh green beans, carrots, and peas can replace the frozen mixed vegetables.
- Add a pinch of cumin or smoked paprika for extra depth of flavor.
- If you don’t have garlic cloves, garlic powder can be used in a pinch.
More Easy Chicken Recipes You’ll Love
- Cheesy Chicken Broccoli and Rice Casserole
- Easy Chicken Fried Rice
- Creamy Chicken Noodle Casserole
- Chicken Stroganoff
- Poppy Seed Chicken Casserole
- Slow Cooker Crack Chicken
- Easy Creamy Chicken Marsala
- Best Homemade Chicken Pot Pie
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Cheesy Chicken Broccoli and Rice Casserole
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Arroz con Pollo (Costa Rican Rice with Chicken)
Ingredients
- 2 chicken breasts (can use 1 rotisserie chicken, shredded)
- 2 tablespoons vegetable oil
- 1 medium onion chopped
- 2 celery stalks finely diced
- 4 cloves garlic minced
- 1 red bell pepper finely diced
- 3-4 cups long grain white rice
- 2-3 tablespoons achiote paste
- 3 tablespoons Salsa Lizano
- 1 ½ teaspoons table salt
- 32 ounces chicken broth stock, or water (4 cups)
- 3 cups frozen mixed vegetables
- ½ bunch cilantro chopped + extra for serving
- Lays potato chips for serving
Instructions
- Start by boiling the chicken breasts in a large pot of water until cooked through. Once done, remove them from the pot, let them cool slightly, and then shred the meat. If using a rotisserie chicken, simply shred the meat and set it aside.2 chicken breasts
- In a large Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onion, diced celery, minced garlic, and diced red bell pepper. Sauté these ingredients until they are softened and fragrant. This forms the sofrito, a flavor base for the dish.2 tablespoons vegetable oil, 2 celery stalks, 1 medium onion, 4 cloves garlic, 1 red bell pepper
- Add the rice, achiote paste, salsa lizano, and salt, stirring everything together and ensuring the rice is evenly distributed.3-4 cups long grain white rice, 2-3 tablespoons achiote paste, 1 ½ teaspoons table salt, 3 tablespoons Salsa Lizano
- Then, add the shredded chicken, chicken broth, frozen mixed vegetables, and chopped cilantro to the sofrito, mixing well to combine.32 ounces chicken broth, 3 cups frozen mixed vegetables, ½ bunch cilantro
- Bring the mixture to a boil, then reduce the heat to medium-low, cover the pot with a tight-fitting lid, and let it simmer. Cook until the rice is tender and has absorbed most of the liquid, about 20-25 minutes. If necessary, add more broth or water during cooking to ensure the rice cooks evenly.
- To serve, scoop a portion into a rounded cup or bowl then invert onto a plate for a rounded mound for the most authentic presentation. I like to sprinkle with a little additional chopped cilantro and serve with thin Lays potato chips (not ruffled potato chips). It's common to see this dish served with either potato chips or french fries, but we like to crumble the potato chips and eat them with each bite of arroz con pollo for a little extra crunch and saltiness.Lays potato chips
Notes
- Make Ahead: Make the entire dish ahead of time and store in the fridge or freezer according to the instructions below.
- Store: Store any leftover Arroz con Pollo in an airtight container in the refrigerator. It will keep well for up to 3-4 days. Reheat gently to avoid drying out the rice, adding a splash of water or broth to maintain moisture if needed.
- Freeze: Place the cooled Arroz con Pollo in freezer-safe containers or bags. It will keep for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator and reheat as needed.
