Arroz Con Pollo Recipe

If you are looking for a great weeknight meal that is booming with flavor, then this authentic arroz con pollo recipe is exactly what you need to make! So, I was …


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About the Author: Chef Billy Parisi


  1. Hello, Chef. Your dishes are really delicious. I'm going to attempt to make it, but I'm going to make some substitutions. I believe that spinach and cilantro should be the primary ingredients in Arroz with Pollo.

  2. Am Panamanian & Arroz con Pollo is one of our national dishes. Thanks for your spin. I personally prefer to roast the chicken until done & shred it. I cook the sofrito the way you did it. Don't like to "boil" the chicken coz feel the juices remain in broth; I use chicken broth as you do for sofrito & rice.

  3. I lived in Puerto Rico for years and my family and I didnโ€™t cook it this way. We add salt, pepper, garlic powder, onion powder, chopped spiny coriander, turmeric powder, olives, red peppers, tomato sauce and pigeon peas. We cook the chicken with either oil or water and add the ingredients right in with the chicken, add rice after chicken is cooked and add water and salt. No annatto, no parsley, no cilantro. But your version looks good too. Thanks for sharing

  4. My dad was Sicilian and he was raised with Puerto Ricans in Florida and my mom learned how to make it Puerto Rican style however I really like it Mexican style best

  5. I think at least the basics come from Spain. To make a good paella, you need a good chicken stock and they also use a sofrito as a base. Of course, no achiote or olives, and the protein most commonly used is rabbit and pork. I'm referring to the authentic paella valenciana. And I'm with you Billy, most of the time whether making a soup or mole, I always caramelize first my chicken, gives a very nice flavor. Definitely worth a try.

  6. I absolutely love green olives, particularly pimento olives so I'm definitely going to love this dish. In addition its like a pilaf which is a reminder of home, I miss home thanks Chef.

  7. The Spanish version is awesome and there is no bell peppers until the end – roasted ones. Grew up on it. A little saffron goes a long way! ๐Ÿ™‚ Let's see your version from Spain!.

  8. You're so right Billy, you're quickly becoming one of my favorites chefs, thanks so much! Fb for me is totally dead, so hopefully you'll also take youtube and IG fans suggestions ๐Ÿ™. Keep the recipes and amazing vids coming, love everything. Have a great wknd

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