Adobo Seasoning and Mexican Oregano create the authentic flavors in this classic dish. Arroz con pollo (rice with chicken) is comfort food in Spain, Mexico and many Latin American countries.

Prep time: 15 min

Cook time: 60 min

Total time: 75 min

Arroz con Pollo
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings

  • 1 (3-1/2 To 4 Lb.) Chicken , cut into 8 pieces

  • 2 3/4 Teaspoons Adobo Seasoning, divided

  • 3 Tablespoons Vegetable Oil, divided

  • 1/2 Cup Onion, chopped

  • 1/2 Cup Green Bell Pepper, chopped

  • 3 Cloves Garlic, chopped

  • 1/2 Cup Tomato Sauce

  • 1/4 Cup Pimiento-Stuffed Green Olives, sliced

  • 1 Teaspoon Greek-Cut Mexican Oregano

  • 2 Cups Basmati Rice

  • 3 Cups Chicken Stock


  1. Season chicken all over with 1 teaspoon Adobo Seasoning. Heat 1 tablespoon oil in large, heavy saucepan on medium heat. Add chicken pieces, and cook until golden brown all over. Transfer to plate.

  2. Place onion, bell pepper and garlic in food processor, and process until very finely chopped.

  3. Add remaining 2 tablespoons oil in saucepan, and reduce heat to medium. Add onion mixture, and cook, stirring, until onion is translucent and vegetables are all soft, about 10 minutes. Add tomato sauce, olives, Greek-Cut Mexican Oregano and remaining Adobo Seasoning. Cook, stirring, for 2 minutes.

  4. Add rice, and cook for 3 minutes, stirring, until rice is translucent around edges of grains. Add stock, and bring to a boil. Reduce heat to low to maintain a simmer. Return chicken to pan and cover pan. Simmer 20-30 minutes until the liquid has been absorbed.

  5. Remove pan from heat, and let stand 5 minutes. Fluff with fork. Serve rice topped with chicken pieces.