Arroz con Pollo

Prep Time 15 minutes · Total Time 1 hours
Serves: 4

Arroz con Pollo


  • 1 onion chopped
  • 1 red bell pepper sliced into strips
  • 3 large garlic cloves minced
  • 2 1/2 cups chicken stock
  • 1/2 cup dry white wine
  • 1 can or jar of quartered artichokes
  • 1 tsp saffron
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp salt
  • Spanish sausage (or anything you like) sliced into 1 inch pieces
  • 4 Boneless skinless chicken thighs or you can use bone in, but will have to pick the chicken
  • 1 cup Bomba rice (I get mine on Amazon)
  • 1 packet Vigo Coloring/Seasoning packet
  • 2 tbs olive oil
  • Salt and Pepper


  • Paella pan (if you have one), else any other pan with a cover will do

I have been making this dish for 25+ years, taught to me by my Cuban Father-in-law. I usually make a large paella pan of this, but today I'm going to cut my original recipe by 1/3 and see how it goes. Also using the sausage I have in the freezer, turkey smoked sausage instead of Spanish chorizo. Really, you can use any type of sausage you like. I do think rice is important, and I wouldn't use anything but Bomba (I get mine on amazon and it's not cheap), or oddly enough Uncle Bens (if you can find it).

  • Preheat oven to 350F.
  • Salt/Pepper the chicken, put in a roasting pan, cover with tin foil and bake for 30 mins. If bone in thighs, heat 45 mins. Let cool, and take off the bone.
  • In a large bowl or Jar (I use a mason jar), combine chicken stock, wine, Saffron, Vigo Seasoning, chili powder, cumin, and 1 tsp salt. Shake and set aside.
  • Heat a large pan over medium head, add the olive oil, onions and peppers and sauté until onions are soft, add garlic and sauté another minute.
  • Add the rice and sauté for 2 mins.
  • Add the Chicken, artichokes, sausage and broth mixture and simmer or place in oven for 20 mins covered. Ensure all the rice is submerged.
  • Checking for moisture, if too dry add additional stock, and cover. If too wet, uncover and cook another 5-10 mins.
  • Serve !