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Caribbean-Inspired Arroz con Pollo (Gluten-Free, Soy-Free, Dairy-Free)

Name: Caribbean-Inspired Arroz con Pollo (Gluten-Free, Soy-Free, Dairy-Free)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1½ lbs (680g) chicken thighs or breasts (boneless, skinless preferred); 1½ cups long grain white rice (rinsed well); 1 small onion, chopped; 3 garlic cloves, minced; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 cup carrots, diced; 1 small potato, peeled and diced; 1 cup green olives (pitted); 1 cup diced fresh tomato or 1 can (14 oz) diced tomatoes (no added preservatives); 1 tsp smoked paprika; ½ tsp ground cumin; ½ tsp turmeric or annatto (for color); 1 tsp sea salt (or to taste); ½ tsp black pepper; 3 cups chicken broth (gluten-free, soy-free) or water; 2 tbsp olive oil; Optional: 1 tsp capers for extra tang

Category:

Main Course

Difficulty: Medium

Serves:

6 people

Prep Time: 20 Minutes

Cook Time: 45 minutes

Rating:

(0.00/5)

June 25, 2025 by Chef Molly

A comforting, colorful one-pot dish made with tender shredded chicken, rice, vegetables, and briny green olives. This allergen-friendly version delivers big flavor without gluten, soy, or dairy.

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What You’ll Need:

1½ lbs (680g) chicken thighs or breasts (boneless, skinless preferred)
1½ cups long grain white rice (rinsed well)
1 small onion, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup carrots, diced
1 small potato, peeled and diced
1 cup green olives (pitted)
1 cup diced fresh tomato or 1 can (14 oz) diced tomatoes (no added preservatives)
1 tsp smoked paprika
½ tsp ground cumin
½ tsp turmeric or annatto (for color)
1 tsp sea salt (or to taste)
½ tsp black pepper
3 cups chicken broth (gluten-free, soy-free) or water
2 tbsp olive oil
Optional: 1 tsp capers for extra tang

Prepration for:Caribbean-Inspired Arroz con Pollo (Gluten-Free, Soy-Free, Dairy-Free)

Step 1/5

Sear the Chicken

Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken, season with salt and pepper, and sear both sides until golden (about 3-4 minutes per side). Remove and set aside.

Step 2/5

Build the Base

In the same pot, sauté onions, garlic, and peppers until soft (5 minutes). Stir in carrots, potatoes, and tomatoes. Cook another 3–4 minutes until slightly tender.

Step 3/5

Add Seasoning & Broth

Add rice, paprika, cumin, turmeric, and stir to coat. Pour in broth. Nestle the seared chicken into the pot. Add olives (and capers if using).

Step 4/5

Simmer

Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes until the rice is cooked and liquid is absorbed. Remove the chicken, shred it with two forks, and return to the pot. Mix well.

Step 5/5

Rest & Serve

Let the dish rest for 5 minutes off heat. Serve warm, garnished with fresh herbs if desired.

Chef's Tips & Notes

– Can be made in advance; flavors improve after a day.

– If using bone-in chicken, increase cook time and remove bones before serving.

– Optional spice: add ¼ tsp chili flakes for heat.

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