Total Time
Prep 20 mins
Cook 40 mins

This has tons of flavor!

Ingredients Nutrition


  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.
Most Helpful

5 5

This was SOOOO good! I had never made Arroz con Pollo before, but this was outstanding! Just like you said - very flavorful! I made it in the crockpot, just threw everything in together, and it came out great! Hubby wants it on the weekly dinner rotation now. Thanks Kitten!

5 5

Easy and satisfying! We omitted the ham and peas and it was great. I don't like really spicy food but this was just fine with me - flavorful, not really spicy. Will definitely make it again!

5 5

Excellent recipe!! The whole family loved it! And it freezes well - too good to be true!