Recipe courtesy of Republica Empanada

Arroz Con Pollo

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 6 servings
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1/2 cup cooking oil

1 teaspoon minced garlic 

1/2 yellow onion, chopped 

5 Roma tomatoes, chopped 

3 carrots, diced 

2 stalks celery, chopped 

1 red bell pepper, chopped 

1 teaspoon ground cumin 

1 teaspoon dried oregano 


4 cups cooked shredded chicken 

1 cup pitted green olives 

1 tablespoon capers 

3 teaspoons achiote seasoning 

6 cups cooked white rice 

2 cups frozen green peas 

1/2 chopped fresh cilantro 

Tomato and avocado wedges, for garnish

Coleslaw and potato chips, for serving


  1. Heat a medium pot over medium heat and add the oil. Add the garlic and onions and saute for about 1 minute to infuse the oil. Add the tomatoes, carrots, celery and peppers. Then add the cumin, oregano and 1 tablespoon salt. Saute until the carrots are tender, about 5 minutes. Add 1 1/2 cups water, cover the pot and cook until the mixture develops into a sauce, about 15 minutes. Add the shredded chicken, olives, capers and achiote seasoning and stir well. Continue cooking to meld the flavors, about 10 minutes. Add the rice and fluff with a fork. Add the peas and cilantro and warm through. Garnish with tomato and avocado wedges. Serve with a vinaigrette-dressed coleslaw and potato chips.
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