Arroz Con Pollo (Cuban Chicken) Recipe

Name: Arroz Con Pollo (Cuban Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken drumsticks (skin left on or off); 6 chicken thighs (skin left on or off); salt and pepper; 1 -2 teaspoon dried oregano, divided; 2 teaspoons dried chili pepper flakes (or to taste); 2 -3 tablespoons oil; 2 tablespoons fresh lime juice; 2 large onions, chopped; 1 small green bell pepper, chopped; 2 tablespoons chopped fresh garlic; 1 -2 teaspoon ground turmeric; 3/4 teaspoon cumin; 1 1/2 cups rice, uncooked; 1 cup diced cooked ham; 2 1/4 cups chicken broth; 1 (14 ounce) can diced tomatoes, undrained; 1/2 cup frozen green pea, thawed; 1 cup chopped pimento stuffed olive

Servings: persons

6 chicken drumsticks (skin left on or off)
6 chicken thighs (skin left on or off)
salt and pepper
1 -2 teaspoon dried oregano, divided
2 teaspoons dried chili pepper flakes (or to taste)
2 -3 tablespoons oil
2 tablespoons fresh lime juice
2 large onions, chopped
1 small green bell pepper, chopped
2 tablespoons chopped fresh garlic
1 -2 teaspoon ground turmeric
3/4 teaspoon cumin
1 1/2 cups rice, uncooked
1 cup diced cooked ham
2 1/4 cups chicken broth
1 (14 ounce) can diced tomatoes, undrained
1/2 cup frozen green pea, thawed
1 cup chopped pimento stuffed olive

1
Sprinkle chicken with salt and pepper, and 1 tsp oregano.
2
Heat oil in a large Dutch oven oven medium-high heat.
3
Season chicken pieces with salt and pepper.
4
Add in the chicken and brown on all sides.
5
Remove the chicken from the pan; drizzle with lime juice, cover; keep warm.
6
Add in the chopped onion, bell pepper, crushed chili flakes and chopped garlic to the pan, saute over medium heat until tender (about 5 minutes).
7
Stir in 1/2 tsp oregano, tumeric and cumin; cook 1 minute, stirring constantly.
8
Stir in the rice and ham, cook 1 minute; increase heat to medium.
9
Add in the chicken broth and tomatoes (with the liquid); bring to a boil.
10
Add in the chicken (nestling into the rice mixture); cover, reduce heat, and simmer for 18 minutes, or until the liquid is almost absorbed.
11
Season with salt and pepper to taste.
12
Stir in the peas; cover and cook for 3 minutes.
13
Remove from the heat; let stand uncovered for 5 minutes.
14
Sprinkle with olives.

1716

kcal

Calories

Fat

101

Carbs

146

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 chicken drumsticks (skin left on or off), 6 chicken thighs (skin left on or off), salt and pepper, 1 -2 teaspoon dried oregano, divided, and more.

Yes, Arroz Con Pollo (Cuban Chicken) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Arroz Con Pollo (Cuban Chicken)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions