Arroz con Pollo

Chicken with Rice

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

This traditional Spanish dish is popular not only in the Spanish-speaking islands of the Caribbean, but throughout Latin America. The Caribbean version is slightly different from the parent recipe, but differs little from island to island. Sometimes French-cut green beans replace the traditional green peas.


  • 3-3½ chicken, cut into serving pieces
  • 2 cloves garlic
  • ½ teaspoon


Mix together the garlic, orégano, salt, pepper and vinegar and rub into the chicken pieces. Let them stand for about an hour. Heat the oil in a frying pan and sauté the drained chicken pieces until golden. Transfer to an earthenware* casserole. Add any remaining marinade. In the oil remaining in the pan sauté the onion and bell pepper until the onion is li