• Prep Time: 1.5-2 hrs (including marinating time)
  • Cooking Time: 1 hr
  • Serves: 6 servings

Arroz Con Pollo with Spanish Chorizo

  • Recipe Submitted by on

Category: Meat, Ecuadorean, Spanish, Central American, European, Poultry, Inexpensive, Colombian, Main Dish, Curries

 Ingredients List

  • Chicken:
  • 2 large garlic cloves
  • 2 teaspoons Salt
  • Freshly ground black pepper
  • 1 tablespoons distilled white vinegar
  • 1 teaspoons dried oregano, crumbled
  • 4 chicken breast halves with bone, halved crosswise
  • 2-4 chicken thighs or drumsticks
  • Rice:
  • 6 1/4-inch-thick slices of small or medium Spanish chorizo
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 2 large garlic cloves, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 2 teaspoons dried oregano
  • 2 teaspoons paprika
  • 2 bay leaves
  • 1 (14- to 15-oz) can diced tomatoes, including juice
  • 1 12-ounce. bottle beer (not dark)
  • 1 1/2 cups reduced-sodium chicken broth
  • 2 cups long-grain white rice (approx. 14 ounces)
  • 1/2 cup frozen baby peas (not thawed; 2.5 oz)
  • 1/4 cup drained bottled pimiento (2 oz)


Arroz con pollo means "Rice with Chicken" in Spanish. It is a traditional dish that is common in Spain, Latin America and the Carribean, with many different ways to prepare it, unique to the various countries.


1. Marinate chicken:
Mince and mash garlic to a paste with the salt, then transfer to a large bowl. Stir in vinegar, black pepper and oregano.

Remove skin and excess fat from chicken, then toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour.

2. Cook chicken and rice:
Begin by cooking the chorizo in olive oil in a large heavy pot over medium-high heat, stirring, until some of its fat is rendered, approx. 2-3 minutes. Add the onions, bell pepper, and garlic and cook, stirring until softened, about 5 minutes.

Add cumin, salt, oregano, paprika, 1 1/4 teaspoons salt, and cook, stirring, 1 minute.

Add the chicken with marinade to chorizo mixture. Cook, uncovered, over medium heat, stirring frequently, 10 minutes.

Remove the chicken parts from the pot and stir in tomatoes, beer, broth, rice and the bay leaf. Place the chicken on top, making sure rice is submerged. Bring everything to a boil.

Once the mixture is boiling, reduce heat to medium-low, then cover the pot with a tight fitting lid.

Cook, stirring occasionally, until the rice is tender, 20-30 minutes.

Remove from the heat. Discard bay leaves, then scatter peas and pimiento strips over rice. Let it stand covered and undisturbed for 5 minutes until peas are heated through.


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