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4.8 from 12 votes

Arroz Con Pollo

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By: Joanna Cismaru 28 Comments

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This is the best Arroz Con Pollo recipe! Featuring chicken, loads of veggies, beer and white wine, all made in one pot. Dinner doesn’t get any better than this.

Arroz Con Pollo in a skillet

First of all, I can’t resist a good chicken and rice dish, seriously. It’s one of my weaknesses. I’ll tell you what takes this recipe to a whole other level. This rice dish, are you ready for this… wait for it… has both beer and white wine! BAM!

What Is Arroz Con Pollo?

For those who don’t know what arroz con pollo means, it simply translates to rice with chicken. It’s traditionally a dish from Spain or Latin America closely related to paella.

There are different version of arroz con pollo, but this is my absolute favorite! I’m pretty sure every culture has their own version of chicken with rice. This dish is delicious, full of flavor, loaded with chicken, an assortment of veggies, plus the flavor from the beer and wine is unmatched.

process shots for making Arroz Con Pollo

How to Make Arroz Con Pollo

This really is a simple recipe to throw together! Start by heating olive oil in a large braiser. Add the chicken thighs, season with salt and pepper, and let them brown up. Don’t worry about cooking the chicken all the way through- they will be perfect after the whole dish comes out of the oven. I used bone-in chicken thighs with the skin to really bump up the flavor, but you can use any cut of chicken that you prefer!

After the chicken is done cooking, remove it from the pan. You’ll be left with extra oil from the skin and lots of delicious brown bits in the pan. Add the onion, and let it cook for a few minutes in that delicious chicken flavored oil. Then, add the peppers, garlic, the spices, remaining salt and pepper, and the tomato paste. Give everything a good stir until well combined.

Now you can deglaze the pan with the white wine. Let it cook down for a minute or so before adding the rice, bay leaves, peas, and corn. Now it’s time for a full bottle of beer (you can save yourself a few sips if you want) and the chicken broth. Stir everything together, add the chicken back to the braiser, and bake for 30 minutes. The hardest part of this recipe truly is waiting!

Arroz Con Pollo in a skillet

What Type of Beer Should I Use?

Any light mild flavored beer will work for this recipe. Your typical cheap lager will be best, as it won’t overpower the flavor of this dish. If you want to use a beer that you can taste more in this dish give an ale, pilsner, blonde, or wheat beer a try!

What Type of Wine Is Best?

For this dish I used a Chardonnay. I always use dry white wines for cooking, so the dish doesn’t become sweet. Other varieties that would be great for this recipe would be a Sauvignon Blanc or Pino Grigio.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. You can also store it in the freezer and it could last up to 2 months.

Arroz Con Pollo in a white plate

Try These Rice and Chicken Dishes:

  • Lemon Chicken Rice Bake
  • Chicken Enchilada Rice Casserole
  • One Pot Cheesy Chicken Broccoli Rice Casserole
  • Mexican Chicken and Rice Salad
  • One Pot Spanish Chicken and Rice

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of a serving spoon taking a scoop of arroz con pollo
4.75 from 12 votes

Arroz Con Pollo

Prep 20 minutes minutes
Cook 45 minutes minutes
Total 1 hour hour 5 minutes minutes
8
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This is the best Arroz Con Pollo recipe! Featuring chicken, loads of veggies, beer and white wine, all made in one pot. Dinner doesn't get any better than this.
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Ingredients

  • 1/4 cup olive oil
  • 2 pound chicken thighs (with skin and bone in (about 8))
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 1 large onion (chopped)
  • 1 bell pepper (chopped (I used 1/2 green and 1/2 red))
  • 6 cloves garlic (minced)
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin (ground)
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 1 tablespoon tomato paste
  • 1/2 cup white wine (I used Chardonay)
  • 2 cups rice (long grain, uncooked)
  • 2 bay leaves
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 12 ounce beer ((1 bottle))
  • 3 cups chicken broth (low sodium)
  • 1/4 cup cilantro (chopped for garnish)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Brown chicken: Add olive oil to a large oven safe skillet, preferably one with a cover and heat over medium heat. Season chicken thighs with salt and pepper. Place the chicken in the skillet and cook on each side just enough so that the chicken browns a bit. Remove chicken from skillet and set aside.
  • Preheat oven to 375 F degrees.
  • Saute veggies: Add onion to skillet and cook for a couple minutes until onion is translucent. Add bell peppers, garlic, oregano, smoked paprika, cumin, salt, pepper and tomato paste to the skillet and cook for about 5 minutes until the vegetables soften, stirring occasionally.
  • Deglaze pan and add rice: Deglaze the pan with the white wine and cook for about 1 minute until most of the wine has evaporated. Add rice and bay leaves to the skillet and stir and brown the rice for about a minute. 
  • Add remaining ingredients: Stir in the frozen peas and corn. Add the beer, chicken broth and stir. Add the chicken back to skillet by placing it over the rice.
  • Bake: Cover the skillet with a lid and transfer to the oven. Bake for 30 minutes until the rice is cooked through.
  • Garnish: Garnish with cilantro or parsley and serve.

Notes

  1. Use a long grain rice such as basmati or jasmine rice.
  2. Any light mild flavored beer will work for this recipe. Your typical cheap lager will be best, as it won’t over power the flavor of this dish.
  3. I used a Chardonnay white wine. Other varieties that would be great for this recipe would be a Sauvignon Blanc or Pino Grigio.
 

Nutrition Information

Calories: 579kcal (29%)Carbohydrates: 52g (17%)Protein: 26g (52%)Fat: 26g (40%)Saturated Fat: 6g (38%)Cholesterol: 111mg (37%)Sodium: 486mg (21%)Potassium: 575mg (16%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 1215IU (24%)Vitamin C: 25.6mg (31%)Calcium: 48mg (5%)Iron: 2.4mg (13%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of a serving spoon taking a scoop of arroz con pollo

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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28 Comments
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Irene
Irene
Posted: 7 months ago

5 stars
Made this for company the other night and it was perfection. Everyone loved it. Had some leftover and it was even better the following day.

0
Reply
Christine Holland
Christine Holland
Posted: 2 years ago

4 stars
This was delicious!! I used medium-grain rice because I like it a lot better for arroz con pollo, but otherwise I didn’t alter anything. I’m giving it 4 stars only because it was too much for my 12″ cast iron frying pan so by the time I had it all put together and ready to go in the oven, I had to move it to a dutch oven. Otherwise, it’s really really good, just start with a REALLY big pan or else cut the recipe in half because it makes a LOT.

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Christine Holland
Posted: 2 years ago

That’s a great tip, thanks for sharing Christine!

0
Reply
George Baker
George Baker
Posted: 4 years ago

5 stars
Hi. Do you think I can adapt to replace the rice with quinoa? What changes would you recommend?
Thanks

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  George Baker
Posted: 4 years ago

You won’t need to change anything- 2 cups of quinoa will work well in this recipe.

1
Reply
George Baker
George Baker
Reply to  Nicole Beaulieu
Posted: 4 years ago

5 stars
Thanks Nicole! We’ll give it a try tonight. Recently discovered quinoa as a high in protein starch stand in for rice, and we love it! G.

0
Reply
Colleen
Colleen
Posted: 4 years ago

Hi Jo…I am not a beer lover. Don’t like the taste or smell…does it have to be in there? Can you taste it? The wine would be ok…do I just sub more broth?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Colleen
Posted: 4 years ago

You can’t taste, yeah more wine or broth should be just fine!

0
Reply
Vernice
Vernice
Posted: 4 years ago

Can I use skinless chicken thighs?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Vernice
Posted: 4 years ago

For sure!

0
Reply
Bruce Erickson
Bruce Erickson
Posted: 4 years ago

Could I adapt to an InstaPot?.

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Bruce Erickson
Posted: 4 years ago

Yes you can! Follow the first 5 instructions all on the saute setting of your Instant Pot. Reduce the beer and chicken broth by half, so only use 6 oz of beer and 1 1/2 cups broth. Cook for 12 minutes on high pressure.

0
Reply
irene
irene
Reply to  Nicole Beaulieu
Posted: 8 months ago

12 minutes on high and then do a quick release or does one have to wait?Also, the same amount of ingredients other than the broth and beer?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  irene
Posted: 8 months ago

You don’t have to wait, just do a quick release.

0
Reply
dinner4seven
dinner4seven
Posted: 4 years ago

do you think i could safely 1-1/2 or double this recipe?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  dinner4seven
Posted: 4 years ago

Yes you can, as long as you have a big enough braiser!

0
Reply
Angela
Angela
Posted: 9 years ago

5 stars
Hi Jo! Great site & I love this recipe – any suggestions on how to adapt it to for a slow cooker? I’m trying very hard to use mine more! Much appreciated!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Angela
Posted: 9 years ago

Hi Angela,
I’ve never tried rice in the slow cooker yet. I think I would still brown the chicken first and then throw all the ingredients in the slow cooker, and cook it for about 3 to 4 hours on high. It’s worth a try. 🙂

0
Reply
Abbe @ Abbe's Cooking Antics
Abbe @ Abbe's Cooking Antics
Posted: 9 years ago

I’m not always keen on Diners Drive-ins and Dives – Guy does my nut – though the food usually leaves me with drool everywhere… a bit like this dish. I just want to bury my face in it 😉

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Abbe @ Abbe's Cooking Antics
Posted: 9 years ago

Lol, come on over, still have some left. 🙂

0
Reply
Abbe @ Abbe's Cooking Antics
Abbe @ Abbe's Cooking Antics
Reply to  Joanna Cismaru
Posted: 9 years ago

I’ll bring wine 😉

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Abbe @ Abbe's Cooking Antics
Posted: 9 years ago

Deal! 🙂

0
Reply
Judy
Judy
Posted: 9 years ago

Ooh ooh! Do you know what rice is in Hebrew? No of course you don’t. Silly question. Well it’s OREZ. What do you think about that then huh?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Judy
Posted: 9 years ago

Well do you know what rice is in Romanian? It’s OREZ as well. Interesting, eh?

0
Reply
Judy
Judy
Posted: 9 years ago

Oh dear. I don’t use wine in cooking as I don’t drink so I don’t buy. Is there an instead-of?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Judy
Posted: 9 years ago

Judy, I would just use some extra chicken broth, it should be fine.

0
Reply
Lori @ Foxes Love Lemons
Lori @ Foxes Love Lemons
Posted: 9 years ago

5 stars
I hear about Triple D. Oh god, I can’t believe I just called it Triple D. I don’t even like Guy Fieri, but some of the food on that show looks AMAZING! This dish is exactly the kind of thing I would be drooling over on that show. I like that you used both beer and wine in it. A+ 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lori @ Foxes Love Lemons
Posted: 9 years ago

Yeah I don’t know how I feel about Guy. He annoys me but at the same time I can’t stop watching him, it’s the food! Yes beer and wine, gotta love it. 🙂

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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