Arroz Con Pollo (Chicken With Rice)

Total Time
15 mins
45 mins

A Sarah Jay recipe, from Fine Cooking, issue #37.

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  1. In a deep, heavy-based pot (such as a Dutch oven), heat the oil on medium high. Sauté the chicken, in batches if necessary, until golden on all sides, 7 to 10 minutes.
  2. Transfer the chicken to a platter.
  3. Sauté the sausage until browned, about 3 minutes.
  4. Transfer the sausage to the platter.
  5. Pour off and discard the excess oil, leaving about 1 Tbs. in the pan.
  6. Reduce the heat to medium and sauté the onion, pepper, and garlic until softened, about 5 minutes.
  7. Return the chicken and sausage to the pot and add the cumin, paprika, chili powder, and turmeric, if using, stirring to distribute the spices. Cook for 1 minute and then add the tomatoes, wine (or beer), and bay leaf.
  8. Increase the heat to medium high, stir, and cook for 2 minutes.
  9. Add the rice and water. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the rice is done and the liquid is absorbed, about 25 minutes. (If the rice is done but still very soupy, remove the cover and cook very gently until the liquid evaporates, taking care not to burn the rice.).
  10. Give a toss and then let sit for 5 minutes before serving.
Most Helpful

3 5

The chicken was nice and tender. The rice could use more flavoring, like stock rather than water, or maybe just more of the spices. Be conscious of your cooking time with the rice. A small amount on the bottom got slightly overcooked.

3 5

Although it tasted really good, my rice was crunchy. I added more water and cooked for another 15 minutes and it was still undercooked. I had 5 at my 2 guests loved it and had two family thought it was just OK. Sorry, but I don't think this will be a repeat!

4 5

Good dish! I cooked the sausage first then followed with the onion/garlic mix before adding the chicken so that it would pick up the flavors from the other ingredients. Very yummy. Thanks for sharing Evelyn.