Cuban Arroz con Pollo

Ingredients

• Chicken – Bone-in, skin-on dark meat chicken (thighs and drumsticks) is best for this dish, as it stays juicy and flavorful during cooking. The skin renders fat that enhances the flavor of the rice.
• Oil – We use olive oil to sear the chicken and sauté the aromatics. Any neutral oil with a moderate smoke point can be substituted.
• Produce – Finely diced onion and minced garlic add depth and richness to the dish.
• Dried Herbs & Spices – A blend of dried oregano, paprika, turmeric, cumin, black pepper, salt, and a bay leaf enhances the flavor and gives the rice its signature color. If you don’t have turmeric, you can substitute Bijol or annatto.
• Tomato Paste – Adds richness and helps deepen the color of the rice.
• White Wine – Used to deglaze the pan, lifting all the flavorful bits from the bottom. Chicken broth can be used as a substitute.
• Rice – Long-grain white rice is ideal for this recipe, as it stays fluffy and absorbs the flavors beautifully. You can also use jasmine rice.
• Liquid – A mix of chicken broth and water (not pictured) is used to cook the rice, while light beer is added at the end to help steam the rice and achieve the dish’s signature consistency.
• Optional garnish – Sweet peas add a touch of sweetness and color. Canned pimentos are also a popular garnish that enhances the flavor and presentation.
• See the recipe card for quantities and preparation.

Prep work: tips and notes

• Things move quickly in this recipe and require your attention, so have all the ingredients gathered, prepped, and measured before you start cooking.
• Trim excess fat off the chicken. Thighs especially tend to have a lot.
• Finely dice the onion and mince the garlic to ensure even distribution throughout the dish.
• Rinse the rice under cold water until the water runs clear to remove excess starch and prevent it from becoming too sticky.
• If using canned pimentos or peas, drain them well so they don’t add excess liquid and salt to the dish.

How to make Cuban arroz con pollo

Trim excess fat from the chicken pieces and season with 1 teaspoon of salt.

1. Heat the olive oil in a large, heavy sauté pan or pot over medium heat. When the oil is hot but not smoking, add the chicken, skin-side down, and cook for 5 minutes.
2. Turn the chicken and cook for another 5 minutes. Remove the pan from the heat, transfer the chicken to a plate, and loosely cover with foil to keep warm.
3. Without washing the pan, return it to medium heat and add the onions. Cook for 2–3 minutes, stirring frequently.
4. Add the garlic, tomato paste, 1½ teaspoons salt, oregano, paprika, turmeric, cumin, and black pepper. Stir well and cook for 1–2 minutes, stirring frequently.

5. Carefully pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Cook for 1 minute, until most of the wine has evaporated.
6. Add the rice, chicken broth, water, and bay leaf. Stir well, raise the heat to medium-high, and bring to a boil, stirring frequently.
7. Return the chicken to the pan, arranging it in a single layer. Once boiling again, reduce the heat to medium and simmer for 8–10 minutes, stirring occasionally.
8. The rice should now be visible on the surface and no longer sink when stirred. Stir well, reduce the heat to low, cover, and cook for 20 minutes, stirring halfway through.

9. Ensure the chicken reaches 165°F. Taste the rice and add salt if needed. Stir well, raise the heat to medium-low, and slowly pour in the beer, stirring as you add it. Cover and cook for 5 minutes.
10. Reduce the heat to low and cook for another 10–15 minutes. Taste the rice—if it’s not fully cooked, cover and let it steam over low heat for an additional 15 minutes, or until done.

11. Garnish with sweet peas, if desired. Serve warm.

Substitutions and variations

• Chicken – White meat can be used, but it may become slightly dry due to the longer cooking time.
• Deglazing – If you prefer not to use wine, use chicken broth instead.
• Wine – Traditionally, this dish is made with vino seco, a dry white cooking wine used in Cuban and Spanish cuisine. It has a crisp, slightly acidic flavor. We use regular dry white wine as a substitute, but if you want to take the traditional route, you may find vino seco in the international aisle of your grocery store, at Latin markets, or online. Learn more about traditional ingredients in our Cuban Food Basics guide.
• Rice options – Long-grain white rice is ideal, but jasmine rice works well too. Medium-grain white rice is another option for a slightly creamier texture.
• Coloring the rice – To get the signature yellow color of arroz con pollo, we use turmeric. It’s not traditional, but it’s affordable and has a mild, earthy taste. For a more traditional take, use saffron, though it can be pricey. Another budget-friendly option is Bijol, a seasoning blend made from annatto and corn flour, commonly used in Latin cooking for color.

Storing and reheating instructions

• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• Freezer: To freeze, let the food cool completely, then transfer it to an airtight, freezer-safe container or zip-top bag. Label it with the contents and date, then freeze for up to 3 months.
• Reheating:
  • Thawing: If frozen, thaw the dish in the refrigerator overnight.
  • Stovetop: Place the desired amount in a non-stick skillet over medium to medium-low heat. Add a splash of water or chicken broth to maintain moisture, cover, and stir occasionally until heated through, about 5–7 minutes.
  • Microwave: Transfer a portion to a microwave-safe dish. Add a splash of water or chicken broth, cover loosely with a moist paper towel, and microwave on medium power, stirring every 30 seconds until hot.
• Reheating tip: Adding a splash of water or chicken broth while reheating helps retain moisture.
• Food safety: Don’t leave food out at room temperature for more than 2 hours; if the ambient temperature is above 90°F (32°C), reduce this time to 1 hour. Reheat leftovers to an internal temperature of at least 165°F (74°C). For more information on food storage and safety, visit the U.S. Department of Agriculture and foodsafety.gov.

What’s new in this recipe

This recipe was originally published on May 8, 2020, and we’ve made some exciting updates! We’ve refreshed the photos, numbered the instructions for easier following, and expanded the recipe tips and notes section to set you up for success. Plus, we’ve added a substitutions and variations section to offer more options, a prep tips section for smoother cooking, and convenient jump-to links for simple navigation.