Arroz Con Pollo (Chicken With Rice)

"A Sarah Jay recipe, from Fine Cooking, issue #37."
photo by daisygrl64 photo by daisygrl64
photo by daisygrl64
photo by daisygrl64 photo by daisygrl64
Ready In:




  • 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.
  • Transfer the chicken to a platter.
  • Sauté the sausage until browned, about 3 minutes.
  • Transfer the sausage to the platter.
  • Pour off and discard the excess oil, leaving about 1 Tbs. in the pan.
  • Reduce the heat to medium and sauté the onion, pepper, and garlic until softened, about 5 minutes.
  • 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.
  • Increase the heat to medium high, stir, and cook for 2 minutes.
  • 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.).
  • Give a toss and then let sit for 5 minutes before serving.

Questions & Replies

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  1. 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.
  2. 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!
  3. 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.
  4. I really liked this dish, it was delicious. I used boneless breast and a bit less oil to lighten the dish a bit. I also used andouille sausage for a bit of heat. The white wine added a nice flavor. Good comfort food, will make again.
  5. Very tasty! I used 3 boneless chicken breasts, and minced Italian Sausage, which I cooked at the same time. I would definitally recommend using the Tumeric, it really makes the dish. And the rice is wonderful! Thanks!


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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