Arroz Con Pollo (Cuban Chicken)

Made This Recipe? Add Your Photo

Total Time
20 mins
40 mins

This has tons of flavor!

Skip to Next Recipe




  1. Sprinkle chicken with salt and pepper, and 1 tsp oregano.
  2. Heat oil in a large Dutch oven oven medium-high heat.
  3. Season chicken pieces with salt and pepper.
  4. Add in the chicken and brown on all sides.
  5. Remove the chicken from the pan; drizzle with lime juice, cover; keep warm.
  6. Add in the chopped onion, bell pepper, crushed chili flakes and chopped garlic to the pan, saute over medium heat until tender (about 5 minutes).
  7. Stir in 1/2 tsp oregano, tumeric and cumin; cook 1 minute, stirring constantly.
  8. Stir in the rice and ham, cook 1 minute; increase heat to medium.
  9. Add in the chicken broth and tomatoes (with the liquid); bring to a boil.
  10. Add in the chicken (nestling into the rice mixture); cover, reduce heat, and simmer for 18 minutes, or until the liquid is almost absorbed.
  11. Season with salt and pepper to taste.
  12. Stir in the peas; cover and cook for 3 minutes.
  13. Remove from the heat; let stand uncovered for 5 minutes.
  14. Sprinkle with olives.