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Chef Tatiana Iglesias’ Arroz con Pollo


This recipe is passed down from my mother. Of course, we measure with the heart, but everything you need to know to make the best Arroz con Pollo is below!


  • Chicken: Use bone-in chicken breast for this recipe.
  • Seasoning: Cumin, sazón with azafran, bay leaf, salt & pepper.
  • Vegetables: Carrots, peas, green beans, onions, scallions, garlic, red and green bell peppers.
  • Flavor: Tomato paste, chicken broth, and chicken bouillon.
  • Oil: Olive oil, canola, or vegetable oil will work.
  • Rice: Use long-grain white rice.
  • Herbs: Cilantro


  1. Put the chicken breast, 5 cups of water, and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover, and reduce the heat to medium-low. Cook for 20 to 25 minutes. Turn off the heat and let the chicken rest in the pot covered for about 15 minutes. Let it cool, shred, and set aside. Strain the stock and measure 2 ½ cups, then set aside.
  2. In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic, and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.
  3. Add the rice, tomato paste, chicken bouillon, and sazon goya. Stir until the rice is well coated, about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots, and green beans and cook for an additional 7 minutes. Add the shredded chicken and cilantro, mix well with a fork, cover, and cook for 5 more minutes.