Chef Daniella’s Arroz con pollo

Arroz con pollo literally translates to “rice with chicken” in Spanish. It’s a traditional dish in Spain and Latin America and is one that I grew up on thanks to my Venezuelan grandparents and Dad! The chicken and rice are cooked in one pan or pot with a wonderful blend of spices and a homemade sofrito.


  • For the chicken:
  • 2 tablespoon olive oil, divided
  • 1 ½ pounds boneless skinless chicken thighs
  • For the adobo seasoning:
  • 1 teaspoon cumin
  • 3/4 teaspoon paprika
  • 1/2 teaspoon chili powder
  • ½ teaspoon red cayenne pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon coriander
  • ½ teaspoon salt
  • Freshly ground black pepper
  • For the rice:
  • 1 tablespoon of Boochie’s Best Sofrito
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup fire roasted tomatoes
  • 1 can of chipotle sauce
  • 1 ¼ cups water
  • 1 cup basmati white rice 
  • cup frozen peas (or rinsed and drained pigeon peas)
  • OPTIONAL: ½ cup pitted green olives


    1. Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes.
    2. Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
    3. In the same skillet (it should be greased enough already for sauteing) you will add the sofrito..
    4. Saute for 2-3 minutes, then add in your spices (also known as homemade sazon spices): cumin, turmeric, coriander, garlic powder, oregano, salt and pepper and cook for 30 seconds. Then add in tomato’s and chipotle peppers and stir well to combine.
    5. Bring to a simmer then fold in the rice, peas and olive (if using) making sure they're evenly distributed. Add browned chicken on top. Cover with water.
    6. Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
    7. After 20-25 minutes, most of the liquid should be absorbed and chicken and rice  should be cooked. Serve immediately. Garnish with cilantro and serve with a squeeze of fresh lime juice.