Arroz con Pollo (Cuban Yellow Rice and Chicken)
Recipe type: Meats, Soups, Stews and Chilis
Cuisine: Cuban
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Arroz con Pollo (Cuban Yellow Rice and Chicken) is a traditional dish of Spain and Latin America, closely related to paella. This recipe is based on a recipe handed down from my Abuela Mima and brings back memories of all the delicious flavors that were commonplace in her kitchen.
  • 2 cloves Garlic, smashed & minced
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • ½ tsp Oregano, dried
  • 1 tsp Goya Adobo seasoning
  • ¼ cup Vino Seco
  • 8 large Chicken pieces, preferably 4 legs & 4 thighs
Sauce and other ingredients
  • 1 large Onion, diced
  • 1 large Green Pepper, diced
  • 2 cloves Garlic, smashed & minced
  • 1 Roasted Red Pepper, sliced thin
  • 1 small (8 oz) can Mushrooms, liquid drained and sliced
  • 1 small (8 oz) can Le Sueur Very Young Small Sweet Peas, liquid drained
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 packet Vigo Flavoring & Coloring
  • 3 Bay Leaves
  • 3 cups Chicken Broth
  • 12 oz Beer
  • 1 small (8 oz) can Tomato Sauce
  • 3 tbs Olive Oil
  • 2 cups White Rice
Create marinade
  1. In a mixing bowl, add 2 cloves of minced garlic, 1 tsp salt, ½ tsp pepper, ½ tsp oregano, 1 tsp adobo seasoning, ¼ cup vino seco and mix thoroughly.
  2. Set aside till ready to use.
Marinate chicken
  1. Place the chicken in a large seal-able bag; pour the marinade over the chicken and shake well to assure an even coating.
  2. Refrigerate at least 2 hours or overnight if possible.
Mise en place
  1. Dice onions and green pepper.
  2. Smash & mince garlic.
  3. Slice roasted red pepper.
  4. Open cans of tomato sauce, mushrooms and peas.
  5. Portion salt, black pepper, bay leaves, chicken broth, olive oil and white rice.
Brown the chicken
  1. Take chicken out of the refrigerator and let it come to room temperature - about 15-20 minutes.
  2. In a large heavy pot with a good lid... Heat 3 tbs of olive oil and brown chicken pieces on all sides - about 10 minutes. Leave the skin on the chicken for flavor, you may remove skin after dish is completed if you like.
  3. When done browning chicken, remove to a separate plate. Do not put on paper towels.
Cook the sauce
  1. In the same pot over medium heat... Add onions, green pepper & ½ tsp salt to the oil already there and saute until onion and pepper are somewhat soft - about 5-7 minutes.
  2. Next, add remaining garlic and cook for 1-2 minutes.
  3. When you begin to smell the garlic, add tomato sauce, mushrooms, beer, chicken broth, packet of Vigo flavoring & coloring, bay leaves and stir well.
  4. Adjust salt & pepper to your liking.
  5. Cover sauce and simmer for about 5 minutes.
Put it all together
  1. After simmering sauce for 5 minutes... Bring to a boil, add rice and stir well making sure all ingredients are distributed evenly.
  2. Reduce heat to medium-low and add chicken pieces one at a time, making sure each piece gets covered with the sauce.
  3. Add peas and sliced red peppers on top.
  4. Cover tightly and cook undisturbed (without lifting lid) on medium-low heat for about 45 minutes, until the liquid is absorbed, the rice is tender and the chicken is cooked through.
  5. After 45 minutes of cooking, uncover and check the doneness of your rice and chicken. If necessary, you can add ¼ cup of water or chicken stock and continue to cook until rice and chicken are done.
  6. Serve hot with fried plátanos and buttered Cuban bread on the side.
Inspired by my Abuela Mima's Arroz con Pollo
Recipe by All Kinds of Recipes at