Arroz con Pollo (Rice with Chicken)

Arroz con Pollo (Rice and Chicken)
Global Table Adventure
  • Yield: 10 servings

Use a Dutch oven if you don't have a paella pan. Ground annato seeds or achiote seasoning is typically used in Hispanic cooking.


2tablespoons olive oil
4 garlic cloves
1 onion, chopped
1 green bell pepper, chopped
1teaspoon ground annatto or achiote (may substitute saffron, if desired)
6 whole chicken legs (thighs included)
4cups reduced-sodium chicken broth
1 (15-ounce) can chopped tomatoes
2tablespoons vinegar
1/3cup green olives, plus more for garnish
1tablespoon capers, drained, plus more for garnish
1/2teaspoon dried oregano
Crushed red pepper flakes
1/2teaspoon salt
Freshly ground black pepper
3cups long-grain white rice
Lemon wedges
A large handful cilantro leaves, chopped


  1. Preheat oven to 350F.
  2.  Heat oil in a large shallow skillet. Add garlic, onion and bell pepper; cook until softened. Add ground annatto. Push onions and peppers to side. Add chicken and cook until browned. (You may need to do this in batches.) Add broth, tomatoes, vinegar, olives, capers, oregano, red pepper flakes, salt and pepper. Bring to a simmer, then stir in rice. Cover and bake about 30 minutes. Garnish with a handful of chopped cilantro and serve as is, or pull the meat off the bones and toss with the rice. (Pulling the meat off the bones will make it easier to share the chicken among up to 10 people.) Garnish with extra olives and capers, if using.

Recipe by Sasha Martin, Global Table Adventure

Nutritional Info *per serving

  • Calories 540
  • Fat 21g
  • Cholesterol 195mg
  • Sodium 650mg
  • Carbohydrate 47g
  • Fiber 1g
  • Protein 38g