Arroz con Pollo Guatemalteco: Chicken and Rice

Arroz con pollo is the dish that brings Guatemalan families to the table on Sunday. It is a one-pot meal – chicken and rice cooked together with tomatoes, olives, and capers until the rice absorbs every bit of flavor from the broth and the chicken falls off the bone. Simple in concept, deeply satisfying in execution.

Every Latin American country has their version of arroz con pollo, and every country insists theirs is the best. The Guatemalan version stands out for its use of achiote, which gives the rice a vibrant orange-red color, and the olives and capers, which add briny pops of flavor throughout. The dish is often finished in the oven, which produces perfectly fluffy rice with a slightly crispy bottom layer – the pegado that everyone fights over.

This is weekday-friendly cooking despite being a Sunday tradition. The prep is 20 minutes, and then the oven does the work. It feeds six to eight people easily, scales up for larger gatherings, and the leftovers reheat beautifully the next day.

Ingredients

For the Chicken

• 8 chicken pieces (thighs and drumsticks preferred)
• 1 teaspoon ground cumin
• Salt and black pepper
• 3 tablespoons vegetable oil

For the Rice

• 2 cups long-grain white rice
• 3 cups chicken broth
• 4 large ripe tomatoes, blended
• 1 large white onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon achiote paste
• 2 bay leaves

Mix-ins

• 2 carrots, diced
• 1/2 cup green olives (aceitunas)
• 2 tablespoons capers (alcaparras)
• 1/2 cup green peas (fresh or frozen)

Garnish

• 1 red bell pepper, cut into strips
• Sliced hard-boiled eggs

Step-by-Step Instructions

Step 1: Brown the chicken. Season chicken pieces with salt, pepper, and cumin. Heat oil in a large oven-safe pot or deep skillet over medium-high heat. Brown the chicken on all sides until a deep golden crust forms – about 4 minutes per side. Remove the chicken and set aside. Leave the drippings in the pot.

Step 2: Build the sauce. In the same pot, saute the diced onion and garlic until translucent and fragrant, about 3 minutes. Add the blended tomatoes, achiote paste, and bay leaves. Cook for 5 minutes, stirring frequently, until the sauce darkens and reduces slightly. The achiote should dissolve and color everything a deep orange-red.

Step 3: Add the rice. Pour the dry rice into the pot. Stir for 2 minutes, coating every grain with the tomato-achiote sauce. This step toasts the rice slightly and ensures it cooks evenly. Add the diced carrots, olives, and capers. Stir to distribute.

Step 4: Add broth and chicken. Pour in the chicken broth. Stir once to distribute everything evenly. Nestle the browned chicken pieces on top of the rice – they should sit half-submerged. Bring the liquid to a boil.

Step 5: Bake. Preheat your oven to 350F (175C). Cover the pot tightly with aluminum foil and then a lid. Transfer to the oven and bake for 30 minutes. Do not open the lid during baking – the steam is cooking the rice.

Step 6: Rest and garnish. Remove from the oven. Scatter the green peas on top (the residual heat will cook them). Cover again and let rest for 10 minutes. Remove the lid, garnish with red bell pepper strips and sliced hard-boiled eggs. Serve directly from the pot.

Como Lo Hacemos en Guatemala (Local Tips)

The pegado is a feature, not a mistake. The slightly crispy rice that forms at the bottom of the pot is called pegado, and it is the best part. Some Guatemalan cooks intentionally leave the pot on low heat for a few extra minutes to develop a thicker crust.

Achiote is not optional. The color and flavor of authentic arroz con pollo comes from achiote. Without it, you have plain chicken and rice. Dissolve the paste in the tomato sauce until no chunks remain.

Olives and capers make it chapín. These briny ingredients are the colonial Spanish contribution to this dish. They punctuate each bite with little bursts of saltiness that contrast with the sweet tomato and rich chicken.

Serve with fried plantain. The classic accompaniment is platano maduro frito – sweet ripe plantain slices fried until caramelized. The sweetness of the plantain against the savory rice is a Guatemalan pairing you should not skip.

Find Ingredients in the US

Approximate Nutrition (per serving)

More Guatemalan recipes: Pollo en Crema (Chicken in Cream) | Pollo Guisado (Chicken Stew) | Pepian (National Dish)

Related: Guatemala Food Guide | Food Prices | Cost of Living