Cuban Arroz Con Pollo



  • 3 tablespoons olive oil, divided
  • 1 lb chicken thighs, bone in, skin on
  • Pinch of salt, pepper, cumin for chicken thighs
  • 1/2 cup onion, chopped
  • 1/2 cup red bell pepper, chopped
  • 4 cloves garlic, minced
  • 3 cups uncooked long grain white rice, rinsed (you can use Valencia rice too)
  • 3 cups low-sodium chicken stock
  • 8 ounces tomato sauce
  • 1/2 teaspoon annatto powder, (or turmeric) to color the rice
  • 1 bay leaf
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • Salt + pepper to taste
  • 1/2 cup frozen peas


  1. Season chicken thighs with salt, pepper, and cumin. In a large skillet, heat 2 tablespoons of olive oil. Over medium-high heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.
  2. In the same pan, add remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant.
  3. Add rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper. Bring to a boil. Add chicken. Cover and reduce heat to medium-low.
  4. Simmer until liquid is absorbed and rice is tender, about 45-60 min. Add frozen peas, stirring until warm. Fluff rice with fork, serve, and enjoy!

Nutrition Facts

Classic Cuban-Style Arroz Con Pollo

Amount Per Serving (1 serving)

Calories 422Calories from Fat 193

% Daily Value*

Fat 21.4g33%

Saturated Fat 4.6g23%

Cholesterol 90mg30%

Sodium 492mg21%

Potassium 533mg15%

Carbohydrates 36.3g12%

Fiber 2.5g10%

Sugar 4.1g5%

Protein 24g48%

Calcium 40mg4%

Iron 9.7mg54%

* Percent Daily Values are based on a 2000 calorie diet.

World Passage

Author World Passage

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