I grew up eating big pots of arroz con pollo on slow Sundays, when the whole house filled with the smell of garlic, cumin, and warm rice. This dish sits right at the heart of Cuban Chicken Recipes, and I keep coming back to it. When we talk about cuban recipes, this one always shows up first at our table. We serve it for family parties, weeknight dinners, and sometimes right next to cuban side dishes like black beans or sweet plantains. I have even paired it with a crusty cuban bread recipe and a few small cuban appetizers when friends stop by. It feels like one of those cuban food recipes that never lets you down. If you search for comforting cuban dinner recipes that feed a crowd and still taste better the next day, this is it. The rice turns golden from saffron and tomato, the chicken turns tender in the pot, and we all hover near the stove waiting for that first spoonful.

1) Key Takeaways
2) Easy Cuban Arroz Con Pollo Recipe
3) Ingredients for Cuban Arroz Con Pollo
4) How to Make Cuban Arroz Con Pollo
5) Tips for Making Cuban Arroz Con Pollo
6) Making Cuban Arroz Con Pollo Ahead of Time
7) Storing Leftover Cuban Arroz Con Pollo
8) Try these Main Course recipes next!
9) Cuban Arroz Con Pollo
10) Nutrition

1) Key Takeaways

I make this dish when I want comfort that feels honest and filling. This recipe sits right at the heart of Cuban Chicken Recipes, and it shows how simple pantry food turns into something rich and warm. We cook rice with chicken in one pot, let the grains soak up broth, and end with a meal that feeds everyone well.

If you love classic cuban recipes, this one gives you bold flavor without stress. It works for weeknights, family dinners, and casual gatherings. The rice cooks in seasoned broth, the chicken stays tender, and the whole kitchen smells like garlic and cumin.

You get protein, grains, and color all in one bowl. That is why I keep this in my list of trusted cuban dinner recipes and hearty chicken and rice dishes.

2) Easy Cuban Arroz Con Pollo Recipe

I grew up watching big pots of arroz con pollo simmer on the stove. The lid would rattle, steam would rise, and we would all peek inside like we had never seen rice before. This version lives on Nancy Cooks at https://www.nancycooks.com, where I share the meals we actually cook at home.

This recipe belongs in Cuban Chicken Recipes and in every stack of cuban food recipes you keep close. I use bone in chicken, long grain rice, tomato sauce, saffron, and broth. The rice turns golden and the chicken turns soft. We scoop it straight from the pot.

When I think of traditional Cuban chicken meals, this one leads the pack. It pairs well with cuban side dishes, crusty bread from a cuban bread recipe, and even small cuban appetizers for a full table.

3) Ingredients for Cuban Arroz Con Pollo

Chicken thighs and drumsticks bring deep flavor. I keep the bone and skin since they add richness to the rice as it cooks.

Long grain white rice holds its shape and absorbs broth without turning sticky. Each grain stays separate and fluffy.

Onion and green bell pepper form the base. When they soften in oil, the aroma fills the kitchen fast.

Garlic gives sharp warmth. I crush it fresh and stir it in once the onion turns soft.

Tomato sauce adds color and gentle acidity. It stains the rice a warm red gold shade.

Saffron gives that classic tone and light floral note. A small pinch goes far.

Chicken broth carries all the seasoning through the rice.

Peas and roasted red pepper add sweetness and color at the end.

4) How to Make Cuban Arroz Con Pollo

Step 1 Pat the chicken dry. Rub it with salt, pepper, cumin, and oregano. Let it sit so the spices cling well.

Step 2 Heat oil in a heavy pot. Brown the chicken on both sides. Remove it once the skin turns golden.

Step 3 Cook onion and bell pepper in the same pot. Stir in garlic and tomato sauce. Add saffron and mix.

Step 4 Stir rice into the sauce so each grain gets coated.

Step 5 Pour in broth. Bring it to a gentle boil. Place chicken back into the pot.

Step 6 Cover and cook on low heat until rice turns tender and chicken cooks through.

Step 7 Add peas and roasted red pepper. Let the pot rest, then fluff the rice and serve.

5) Tips for Making Cuban Arroz Con Pollo

Use a wide heavy pot so heat spreads evenly. Thin pans burn rice fast. I learned that the hard way years ago.

Rinse rice until the water runs clear. Clean grains cook lighter and fluff up better.

Let the dish rest before serving. That short pause helps the rice firm up. When I rush it, the bottom sticks.

If you explore more authentic Cuban chicken dishes, you will see that patience makes the best texture.

6) Making Cuban Arroz Con Pollo Ahead of Time

This meal works well for meal prep. I cook it in the morning, let it cool, and store it covered in the fridge.

The flavor deepens as it sits. The rice absorbs more broth and the spices blend well.

When I reheat it, I add a splash of warm broth to bring back moisture. It fits well in lists of family style Cuban chicken recipes that save time.

7) Storing Leftover Cuban Arroz Con Pollo

Store leftovers in a sealed container in the fridge for up to four days.

Reheat on the stove over low heat with a small splash of broth. Stir gently so the rice does not break.

I like to pack it for lunch. It holds up well and tastes rich the next day.

8) Try these Main Course recipes next!

9) Cuban Arroz Con Pollo