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4 from 2 votes

Shredded Chicken and Rice

This recipe is a staple in most kitchens and you can see why because it's so easy to prepare. Check it out and see how to make a chicken and rice dish that's easy to make and guaranteed to satisfy.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Entree
Cuisine: Cuban
Keyword: Chicken with Rice, Cuban Arroz con Pollo, Shredded Chicken and Rice
Servings: 6 servings
Calories: 470kcal
Author: Julie of


  • 4-5 thinly sliced chicken breasts seasoned to taste
  • 2 cups rice
  • 3 cups chicken stock
  • 1/4 cup dry white wine vino seco
  • 1/4 cup tomato sauce
  • 1 small onion
  • 2 garlic cloves
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 2 tbsp capers
  • 2 tbsp cilantro
  • 1/4 cup peas
  • 1 tsp sazon
  • salt and pepper to taste
  • lime juice *optional*


  • Season chicken on both sides with Cajun seasoning and squeeze
  • some fresh lime juice on both sides of the chicken.
  • In a large pot cook the chicken for 4-5 minutes on each side or until fully cooked through, set aside.
  • Add the onions and peppers to the pot and cook until translucent.
  • Add the dry white wine and let it reduce by half.
  • Stir in the fresh garlic and cook until fragrant.
  • Add the tomato sauce, bay leaves, and season with salt and pepper.
  • Stir in the rice and water.
  • Season with sazon, salt, and pepper.
  • Once the mixture comes up to a boil, lower the heat and then cover.
  • Cook the rice for 35-40 minutes or until fully cooked through.
  • Using two forks, shred the chicken and then add it to the cooked rice.
  • Simmer the rice and chicken for an additional 10-15 minutes or until the chicken is nice and warm.
  • Serve with lime juice, hot sauce, and enjoy!



Calories: 470kcal | Carbohydrates: 58g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 100mg | Sodium: 544mg | Potassium: 875mg | Fiber: 2g | Sugar: 4g | Vitamin A: 490IU | Vitamin C: 27.5mg | Calcium: 34mg | Iron: 1.7mg