Arroz con pollo (Chicken with rice)

    2 hours 10 min

    This one-pot chicken and rice dish is made with whole chicken pieces, but you can use a mixture of chicken thighs and drumsticks if you prefer.

    5 people made this

    Serves: 8 

    • 60ml vegetable oil
    • 1.8 to 2kg whole chicken, cut into pieces
    • 1 onion, chopped
    • 1 green pepper, chopped
    • 2 cloves garlic, minced
    • 2 cloves garlic
    • 400g tomato passata
    • 185g rice
    • 2 teaspoons salt, or to taste
    • 1 teaspoon dried oregano
    • 1/2 teaspoon freshly ground black pepper
    • 1 bay leaf
    • 500ml chicken stock, or as needed to cover
    • 150g garden peas
    • 70g sliced black olives
    • 70g raisins
    • 50g chopped pimento or piquante peppers

    Prep:15min  ›  Cook:1hr55min  ›  Ready in:2hr10min 

    1. Preheat oven to 180 C / Gas 4.
    2. Heat vegetable oil in a heavy-based casserole pot 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 pepper, minced garlic and whole garlic cloves in the same pot 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 cooked through and the juices run clear, about 1 hour and 30 minutes.
    5. Stir peas, olives, raisins and piquante peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

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    Reviews in English (44)


    Beautiful!  -  06 Apr 2017


    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. Tastes just like the Arroz con Pollo I used to get in Panama City and Colon.  -  19 Feb 2013  (Review from Allrecipes US | Canada)


    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 thighs and drain most of the drippings before cooking the onion mixture in them. I ended up with a lot of grease in the bottom of my dutch oven. I'd make this dish for guests. It was tasty and colorful!  -  10 Jun 2013  (Review from Allrecipes US | Canada)