Arroz Con Pollo – It’s a simple one-pot meal. It has juicy chicken, fragrant saffron rice, and delicious vegetables. This dish is easy to make.
Cuba is in the Caribbean, where the Gulf of Mexico, the Atlantic Ocean, and the Caribbean Sea meet. Havana is the capital, and it is a city pulsing with music, colonial architecture, and revolutionary spirit. Approximately 10 million people live in Cuba, making it the third-most populous country in the Caribbean.
My entry into #ComidaCubana is Arroz con Pollo—literally “rice with chicken”—which is one of Cuba’s most beloved comfort dishes.
And of course, no Cuban meal would be complete without a Mojito to enjoy with your meal. Espero que disfrutes de mi receta de arroz con pollo. (I hope you enjoy my recipe for Arroz con pollo)
Arroz con Pollo—literally “rice with chicken”—is one of Cuba’s most beloved comfort dishes. It is far more than just a one-pot meal. It’s a celebration of flavor, family, and tradition.
🍗 What Makes Cuban Arroz con Pollo Special
- Sofrito Base: Like many Cuban dishes, it starts with a sofrito. This is a sauteed mix of onions, garlic, bell peppers, and tomato sauce. The seasonings are cumin, oregano, and paprika.
- Golden Hue: The rice gets its signature color from bijol (annatto) or saffron, giving it a warm, golden glow.
- Beer or Wine: A splash of beer (yes, even Miller Lite in some family recipes!) or white wine adds depth to the broth and a subtle richness.
- Chicken: Bone-in thighs or drumsticks are best because of their flavor and tenderness. Sear the chicken first, then simmer with the rice until everything melds beautifully.
🥘 Arroz con Pollo Texture & Variations
- Classic vs. A la Chorrera: Some prefer it dry and fluffy, while others love it a la chorrera—a slightly soupy, risotto-like version.
- Add-ins: Peas are common, but optional. Some families toss in olives or pimentos for extra flair.
🧡 Arroz con Pollo Cultural Significance
This dish is a Sunday staple in many Cuban households. It’s the meal that brings everyone to the table. It is often cooked in a caldero (large pot). It is served with sides like tostones or a simple salad.
If you’re itching to try it yourself, try a healthier version with cauliflower rice. You also consider a fusion take with Peruvian ají Amarillo.
Here’s how to make a classic Cuban Mojito:
The Mojito is Cuba’s most iconic cocktail—refreshing, minty, and steeped in history. It’s said to have evolved from a 16th-century drink called El Draque. This drink was named after Sir Francis Drake. It was later refined in Havana’s vibrant bars. Even Ernest Hemingway was a fan, famously declaring, “My mojito in La Bodeguita, my daiquiri in El Floridita.”
🍹 Ingredients for a Mojito
- 2 oz white rum (Havana Club 3 Años is traditional)
- 1 oz fresh lime juice
- 2 tsp white cane sugar
- 6–8 fresh mint leaves
- Club soda (to top)
- Ice cubes
- Mint sprig and lime wedge for garnish
🧊 Instructions
- Dissolve the sugar: In a highball glass, mix sugar and lime juice until the sugar dissolves.
- Muddle the mint: Gently press the mint leaves to release their oils—don’t pulverize them.
- Add rum: Pour in the rum and stir to combine.
- Ice & soda: Fill the glass with ice, top with club soda, and stir gently.
- Garnish: Add a mint sprig and lime wedge for that final flourish.
The result? A drink that’s crisp, citrusy, and herbaceous—like a Caribbean breeze in a glass.
Arroz Con Pollo
Materials
- Saffron threads
- ¼ cup dry white wine
- 4 pieces bone-in skin-on chicken thighs
- Salt and pepper for seasoning
- 2 tbsp extra virgin olive oil
- 1 medium finely chopped onion
- 1 chopped green bell pepper
- 2 tsp minced garlic
- 8 oz tomato sauce
- 1 packet Sazón Goya
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2 bay leaves
- 2 cups chicken broth
- 1 cup short-grain Arborio rice
- 2 tbsp chopped parsley
- 1 cup frozen green peas
Instructions
- Combine the wine and a small pinch of the saffron threads in a bowl. Let it sit until you are ready to use.
- Sprinkle with salt and pepper to season the chicken thighs on all sides.
- Heat extra-virgin olive oil in your pan over medium-high heat, and cook the chicken pieces with the skin side down until browned. about 5 min
- Flip the chicken and cook until golden brown and transfer the chicken out from the pan to another plate. Leave it on the side.
- Reduce the heat from to medium. Cook bell pepper, onion and two tsp of minced garlic, stirring until the vegetables are tender, about 5 to 7 min.
- Stir in the white wine and saffron mixture into the pan with salt, pepper, 8 oz tomato sauce, packet Sazón Goya, oregano, cumin and bay leaf.
- Cook on medium heat until the wine is almost evaporated, about 5 to 10 minutes. Add the chicken thighs, broth, and 1 cup of rice. Bring it down to low heat, and let it simmer.
- Cover the pan and cook for 30 minutes.
- After 30 min, stir peas into the rice
- Sprinkle with parsley, and serve piping hot!
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If you like this recipe for Cuban recipe for Chicken with Rice, you will also enjoy trying another one. It is our recipe for Nepalese Momo Sauce with Steamed Dumplings. Or maybe this Baked Gnocchi recipe would interest you.
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Easy and tasty
This is a perfect dish! I’m not familiar with the seasoning. I’ll go check on Amazon!
Charlie, this Arroz Con Pollo from Cuba looks amazing. Can’t wait to try it out!