Arroz Con Pollo

Arroz Con Pollo

I was in heaven over our Thanksgiving in California watching the Food Network at my parent’s house. The hubs and I got rid of our cable since we don’t watch tv much if at all and I must say Food Network and the Cooking Channel are one thing I miss. I can honestly watch it ALL DAY LONG and then want to cook EVERYTHING! Anyway, Guy Fieri from Diners, Drive-Ins, and Dives was at some local cuban joint in Queens, NY. They made Arroz Con Pollo (Chicken and Rice for those of you non-Spanish speakers) and it looked heavenly. I knew I needed to re-create it, so when we got home, I did! 

I tried to find the recipe, but unfortunately Food Network didn’t give one, so I made up my own. Traditional Arroz Con Pollo uses bone-in chicken thighs, but my husband isn’t a thigh man chicken thigh guy, so I used chicken breasts instead. It is sort of cuban and Arroz Con Pollo sacrilegious but what can you do? This dish was honestly AMAZING. So flavorful and the perfect amount of heat. 

Arroz Con Pollo
Serves 6
a traditional chicken with rice dish, cuban style
Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
  1. 1 1/2 lbs. chicken breast, sliced into 1 1/2 - 2 inch chunks
  2. To taste salt, pepper, and cumin for chicken
  3. 1/4 cup olive oil
  4. 1 large onion, chopped
  5. 1 large green bell pepper
  6. 4 cloves garlic, minced
  7. 3/4 cup white wine
  8. 1 12-ounce bottle beer
  9. 3 1/2 cups chicken broth
  10. 1 (8-ounce) can tomato sauce
  11. 1 teaspoon paprika
  12. 1 teaspoon tumeric
  13. 1/2 teaspoon cayenne pepper
  14. 1 bay leaf
  15. 2 teaspoons oregano
  16. 2 teaspoons ground cumin
  17. 1 1/2 teaspoons salt
  18. 1/2 teaspoon black pepper
  19. 3 1/2 cups parboiled rice
  20. 1/2 cup frozen green baby peas
  1. Preheat oven to 375 F degrees.
  2. Add olive oil to a large dutch oven or skillet with a lid. Heat over medium-high heat. While the oil is heating, season chicken with salt, pepper, and cumin.
  3. Place the chicken in the skillet and brown well. Remove chicken from skillet and set aside.
  4. Add onion to skillet and cook for a couple minutes until onion is translucent. Add garlic and bell pepper. Add white wine. Let cook for several minutes.
  5. Add beer, chicken broth, tomato sauce, paprika, tumeric, cayenne, oregano, cumin, salt, pepper, and the bay leaf.
  6. Add the rice and chicken back to skillet and stir.
  7. Cover the skillet with a lid and place in the oven. Bake for about 20-25 minutes.
  8. Add peas, stir to combine. Cover and bake for another 5-10 minutes.
  9. Garnish with roasted bell pepper & enjoy!
Adapted from Three Guys from Miami
Prairie Californian
 I am also super excited to have received a box FULL of citrus from California!! I have awesome friends! I’ve got meyer lemons, blood oranges, kumquats, and a buddha’s hand!

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I will be playing around with some citrus-related recipes this weekend and need some inspiration! Feel free to share your favorite recipes using citrus below!! Jenny Dewey Rohrich


  1. January 6, 2015 / 2:27 pm

    Your recipe looks delish! My husband isn’t a chicken guy at all (we live on a cattle ranch, and try to eat beef – since it is the industry that supports us) but when I saw your citrus, I instantly thought of this cake recipe! (I think it’s actually a Pampered Chef recipe…but not sure.) Sorry for the long comment – but I haven’t blogged it, so this was the easiest way to share. 🙂

    Darcy @


    1 lemon
    1 orange
    1 small carrot finely grated (1/2 cup)
    3 eggs
    1 container (16 oz.) sour cream (I use light, but fat free should work too.)
    1 package (18.25 oz.) yellow cake mix
    1/4 cup powdered sugar
    1 pint blueberries (optional)

    Lightly spray a bundt pan with PAM. Zest lemon and orange using short strokes. Juice lemon and orange over a bowl, to measure 1/2 cup juice; set aside. Grate carrot. In a batter bowl, combine eggs, sour cream, carrot, lemon zest and orange zest. Whisk until smooth. Add cake mix and mix about one minute. Batter will be thick. Pour batter into pan, spreading evenly.

    Bake in a pre-heated 350* oven for 25-35 minutes, or until it springs back.

    Let stand 10 minutes. Loosen cake from sides of pan; invert onto serving plate. Using pastry brush, brush reserved citrus juices over top and sides of warm cake. Sprinkle powdered sugar over cake or top with a powdered sugar glaze (mix juice & powdered sugar together until desired consistency). If desired, fill center of cake with fresh blueberries. Serve warm. Yield: 12 servings

  2. Christie
    April 24, 2015 / 10:45 pm

    I watched the same episode with my son over the holidays and we tried to replicate this dish as well. I scoured the web looking for the exact recipe but to no avail. I’m so glad you figured it out! Thank you!! I can’t wait to try it! 🙂