There’s nothing more convenient for a weeknight dinner than a one pot recipe! Arroz con pollo is one of those recipes that’s super popular in Latin cuisine, but there’s so many different versions of it.

This one is made with chicken breast instead of bone-in chicken, so the preparation is a bit different than a traditional locrio de pollo Dominicano, but the cooking time is shorter and the flavors are all the same!

Pair it with a few crispy tostones and a side of ensalada verde for a quick and complete meal ready in under an hour! My favorite one pot recipes are the ones packed with protein and flavor, like locrio de longaniza and locrio de salchicha.

What kind of rice should you use?

I used basmati rice for this arroz con pollo recipe, but here are the measurements for other types of rice grains (comment any other ones you need answers to below!):

  • Jasmine rice. 1¼ rice to 1½ cups water + 2 tbsp water.
  • Extra long grain rice. 1¼ rice to 1¼ cups water + 2 tbsp water.
  • Brown rice. 1¼ rice to 2.5 cups water.
Arroz con Pollo Dominicano (One Pot Chicken Breast and Rice)

Arroz con Pollo (One Pot Chicken and Rice)

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Make a delicious one pot arroz con pollo Dominicano, using chicken breast for a faster cooking time while maintaining authentic Latin flavor!
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Cuisine Dominican
Servings 4 servings

Equipment

Ingredients
  

  • 1 chicken breast diced
  • 2 tbsp sofrito
  • ¾ tsp sazon
  • ¾ tsp adobo
  • ¼ tsp oregano
  • ¼ tsp allspice
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp olive oil
  • ¼ green bell pepper chopped
  • ¼ yellow onion chopped
  • 2 cloves garlic smashed
  • 1 spring onion chopped
  • 1 tbsp tomato paste or ¼ cup tomato sauce
  • cup basmati rice washed
  • cups water + 2 tbsp water
  • 4 sprigs cilantro

Instructions
 

  • In a bowl, combine diced chicken breast with 1 tbsp sofrito, ½ tsp sazon, ½ tsp adobo, oregano, allspice, ¼ tsp salt, and black pepper. Mix well and set aside.
  • Heat 1 tbsp olive oil in a large pot over medium heat and add the seasoned chicken to the pot. Cook until the chicken is browned on all sides, about 5-6 minutes. Remove the chicken from the pot. (If the chicken has left a crusty residue at the bottom of the pot, clean it before next step.)
  • Heat the remaining 1 tbsp olive oil in the pot and add the remaining 1 tbsp sofrito, green bell pepper, yellow onion, garlic, spring onion, and tomato paste. Saute until the vegetables are softened, about 3-4 minutes.
  • Stir in basmati rice and cook for 1 minute to lightly toast the rice, stirring constantly to prevent sticking. Season with the remaining ¼ tsp sazon, ¼ tsp adobo, and ¼ tsp salt.
  • Add water, cilantro, the remaining ¼ tsp sazon, ¼ tsp adobo, and ¼ tsp salt. Stir well and bring to a boil. Reduce the heat to low and let it simmer for 15 minutes covered, or until the rice is cooked and the liquid is absorbed.
  • Fluff the rice with a fork and remove the pot from heat. Let it sit, covered, for an another 15 minutes. Fluff before serving. Buen provecho!
Keyword Chicken, Rice
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