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Arroz con Pollo


  • To make the spice rub, combine the ground cumin, dried oregano, sweet paprika, cayenne, cinnamon and seasonings with enough oil to moisten.
  • Then rub the mixture all over the chicken and set aside for about 20 mins, turning now and again.
  • When ready, heat a little oil in a heavy-bottomed pan and fry the chorizo until crispy. Remove and drain well on kitchen paper towels. 
  • Brown the chicken all over in the hot oil, skin side down first, and then remove.
  • Add the onion, capsicum and garlic to the pan. Stir and cook until very soft, continually stirring. 
  • Then add the rice and cook, continually stirring until well coated with the juices.
  • Add the stock, tomatoes and bay leaves. Turn the heat up, stir well and bring to the boil.
  • Then turn the heat down and return the chicken and chorizo in one layer. Cover and gently cook for about 20-30 mins until the chicken is ready and the rice is tender, adding the olives for the last 5 mins. Taste for seasoning.
  • from "Real Kitchen" by Tyler Florence


  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 2 tspn sweet paprika
  • 1 tspn cayenne
  • 1 tspn ground cinnamon
  • sea salt & freshly ground pepper
  • vegetable oil
  • 1 whole chicken, portioned
  • 450 gm chorizo, sliced & then halved
  • 1 large red onion, diced
  • 1 large red capsicum, diced
  • 2 garlic cloves, crushed
  • 2 cups long grain rice
  • 1.2 litres chicken stock
  • 2 cans diced tomatoes, drained a little
  • 2 bay leaves
  • 1 cup pimento stuffed green olives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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