Arroz con Pollo a la Cubana (chicken with rice)

Cuba • Regional Dish • Main Course

Arroz con Pollo a la Cubana

A Cuban one-pot chicken and yellow rice dish with sofrito, tomato, wine, peas and pimientos.

Servings6
Prep Time20 min
Cook Time50 min
DifficultyModerate
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Instructions

  1. Pat the chicken dry. Season with 1 teaspoon salt, black pepper and 1/2 teaspoon cumin.
  2. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the chicken for 4–5 minutes per side, then transfer to a plate.
  3. Reduce the heat to medium. Add the onion and bell peppers to the pot. Cook for 5–6 minutes, stirring often, until softened.
  4. Add the garlic and cook for 30 seconds, just until fragrant.
  5. Pour in the wine and scrape up the browned bits from the bottom of the pot.
  6. Stir in the tomato sauce, rice, stock, oregano, smoked paprika, bijol or annatto, bay leaves, remaining cumin and remaining salt.
  7. Return the chicken to the pot, nestling it into the rice. Bring to a gentle boil.
  8. Reduce the heat to low, cover tightly and cook for 25–30 minutes, until the rice is tender and the chicken reaches 165 F.
  9. Sprinkle the peas and roasted red peppers over the rice. Cover again and rest from the heat for 10 minutes.
  10. Remove the bay leaves. Fluff the rice gently around the chicken, then finish with cilantro or parsley and lime wedges if using.

Cultural Context

Arroz con pollo means “rice with chicken,” which is direct, useful and not especially poetic. The dish has Spanish and Latin American roots, with many regional versions across the Caribbean and beyond. Cuba’s version leans into sofrito, tomato, cumin, oregano and golden rice colored with bijol, annatto or sazón-style seasoning.

In Cuban homes, arroz con pollo often shows up for Sunday meals, family gatherings and practical weeknight dinners. Some versions are drier and fluffier, while arroz con pollo a la chorrera is looser and wetter. Either way, the appeal is the same: chicken and rice acting like they were meant to share rent.

Fun Fact

The yellow color in Cuban arroz con pollo usually comes from bijol, annatto or sazón-style seasoning rather than saffron. It gives the dish its sunny look without asking the grocery budget to make a formal sacrifice.

Cook’s Tip

Bone-in chicken thighs add a deeper flavor and stay juicy as the grains cook. Boneless thighs also work, but check them earlier so they do not overcook. Bijol or annatto gives Cuban arroz con pollo its familiar golden color. Sazón-style seasoning can work too, but watch the salt. If the rice looks dry before it finishes cooking, add a splash of stock and keep the heat low.

Trivia

Peas and pimientos are common finishing touches in Cuban arroz con pollo, adding color, sweetness and a little old-school party-dish flair.

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