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Dinner Meals Cooking Time : 1 hour Recipe Servings : 4 servings Recipe Dificult : easy 0.00

Ecuadorian Arroz con Pollo | Traditional Chicken and Rice

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Ecuadorian Arroz con Pollo is a comforting traditional dish made with tender chicken, seasoned rice, vegetables, and aromatic herbs. The rice is cooked with chicken broth, garlic, onions, peppers, cumin, and achiote, giving it a beautiful golden colour and a rich savoury flavour. Peas, carrots, and bell peppers add colour, texture, and natural sweetness to this satisfying meal.

Popular for family lunches, gatherings, and special occasions, this chicken and rice dish is often served with avocado slices, fried plantains, or a fresh tomato and onion salad. Its simple ingredients and balanced flavours make Ecuadorian Arroz con Pollo a delicious example of everyday Ecuadorian home cooking.

Cooking Method

Season the Chicken: Place the chicken pieces in a bowl. Add lime juice, cumin, coriander, salt, and black pepper. Mix well and set aside for 10 minutes.
Brown the Chicken: Heat vegetable oil in a large pot over medium heat. Add the chicken and cook until lightly browned on the outside. Remove and set aside.
Prepare the Vegetable Base: In the same pot, add the chopped onion, garlic, and bell peppers. Cook for 3–4 minutes until softened and fragrant.
Add the Seasonings: Stir in the achiote powder and remaining cumin. Add the diced carrot and mix well.
Add the Rice: Rinse the rice under cold water, drain, and add it to the pot. Stir for 1–2 minutes so the grains become coated with the seasonings.
Combine the Ingredients: Return the chicken to the pot. Pour in the chicken broth and add the green peas. Stir gently and bring to a boil.
Cook the Rice: Reduce the heat to low, cover the pot, and cook for approximately 18–22 minutes, or until the rice is tender and the liquid has been absorbed. Ensure the chicken is fully cooked.
Rest the Dish: Turn off the heat and let the covered pot rest for 5–10 minutes.
Finish and Serve: Gently fluff the rice with a fork and mix in the chopped cilantro. Serve warm with avocado, fried plantains, or fresh salad.