Arroz con Pollo Cubano

arroz con pollo (chicken and rice) on a plate.

5 from 5 votes

If you’re into Latin cuisine, you’re going to fall in love with this arroz con pollo Cubano recipe. Seasoned chicken is paired with delicious rice that’s flavored with white wine, sofrito, and sazon. A super easy, yet flavorful, filling, and comforting dish.

Prep Time5

Cook Time1

Total Time1 5

Course: Main Dish

Cuisine: Cuban, Latin

Servings: servings

Calories: 698kcal

Author: Julie Maestre

Ingredients

2 cups medium grain rice do not rinse
2 cups water cold
1 packet sazon
4 chicken thighs bone-in skin-on
1/4 cup sofrito store-bought or homemade
1 tbsp dry white wine optional
1 tsp oregano
1 tsp cumin
1 tsp paprika
1 bay leaf
1/4 cup green peas
1/4 cup green olives
1 1/2 tsp salt or to taste
1/2 tsp black pepper or to taste
2-3 tbsp oil

Instructions

In a small bowl, mix the cumin, oregano, and paprika. Season the chicken with salt and pepper to taste. Make sure to season under the skin as well. Sprinkle some of the spice mixture on top of the chicken and set aside.
Heat the oil in a heavy pot over medium-high heat. Add the chicken skin-side down and cook for 4-5 minutes on each side.
Remove the chicken thighs from the pot and set aside.
Add the sofrito, remaining spice mixture, sazon, and dry white wine. Cook for 15 seconds.
Stir in the rice and coat well. Cook for one minute.
Add the water, 1 1/2 tsp salt, 1/2 tsp black pepper, bay leaf, and green olives. Mix well. Place the chicken back into the skillet. Let the rice come up to a boil. This should take 5 minutes over medium-high heat.
Once the rice comes up to a boil, cover with aluminum foil and a lid. Reduce the heat to medium-low and cook for 45 minutes.
Once the 45 minutes are up, uncover the rice and remove the chicken from the pot. Turn off the heat. Use a fork to fluff the rice and stir in the green peas. Place the chicken back on top of the rice, cover, and let it sit for 5 minutes.
Garnish with fresh cilantro, if desired. Enjoy!

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