Arroz Con Pollo Y Camarones Recipe: A Sassy, Savory Latin Classic You’ll Crave Weekly
Let’s get one thing straight—Arroz con Pollo is already iconic. But then someone thought, “You know what this needs? Shrimp.” And that, my friend, is how Arroz con Pollo y Camarones became my weeknight obsession.
If you’re sitting there thinking, “Wait, chicken and shrimp… together?”—yes. YES. It’s a full-on flavor explosion. This isn’t some bland rice dish you throw together with leftover meat. This is comfort food meets fiesta, and IMO, it’s seriously underrated.
I’ve made this recipe for family dinners, friend potlucks, even last-minute “I need to impress someone” meals. And guess what? It never flops.
If you’re ready to level up your dinner game with a dish that looks way more complicated than it actually is (you’re welcome), let’s get into it.
What Is Arroz Con Pollo Y Camarones?
Arroz con Pollo y Camarones is a Latin-inspired rice dish made with seasoned chicken, juicy shrimp, sautéed veggies, and fluffy rice simmered in a savory tomato-based broth.
Think of it as paella’s chill cousin—easier to make, just as flavorful, and doesn’t require you to buy a $60 pan. You’ll find versions of this across Latin America—from Puerto Rico to Colombia to the Dominican Republic. The core idea? Bold spices, layered textures, and no shortage of soul.
Why You’ll Love This Recipe (Like, Immediately)
Honestly, what’s not to love?
- One-pan wonder: Yup, fewer dishes = happier you.
- Loaded with protein: Chicken and shrimp? Double win.
- Flavor-packed: Garlic, onions, peppers, and all the sazón goodness.
- Weeknight-friendly: Surprisingly easy for how chef-y it looks.
Still on the fence? Ever tried eating plain rice after tasting this? Yeah, didn’t think so.
Ingredients You’ll Need
Before you grab a random pot and toss things in (please don’t), here’s the full breakdown. Make sure your pantry’s ready, or prepare for a last-minute grocery run.
Proteins
- 1 lb boneless chicken thighs (cut into bite-sized chunks)
- ½ lb shrimp (peeled and deveined)
Veggies & Aromatics
- 1 medium onion, diced
- 1 bell pepper, chopped (red or green—your call)
- 3 garlic cloves, minced
- 1 tomato, grated or finely chopped
- ½ cup frozen peas
- ¼ cup chopped cilantro (optional but recommended)
Pantry Staples
- 2 cups long-grain rice
- 3 ½ cups chicken broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- Salt and pepper, to taste
Spices (aka flavor bombs)
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp turmeric (for color + earthy notes)
- 1 packet of Sazón (or your homemade mix if you’re that person)
Let’s Cook: Step-by-Step Magic
I’ll walk you through it like we’re cooking side by side. Fair warning: your kitchen will smell incredible by step three.
Step 1: Season and Brown the Chicken
Start by seasoning the chicken with paprika, cumin, salt, and pepper. Heat olive oil in a large skillet or Dutch oven and brown the chicken pieces until golden on all sides. We’re not fully cooking them—just searing in flavor.
Remove the chicken and set it aside. Yes, patience. We’re building layers here.
Step 2: Sauté the Veggies
In the same pan, toss in your onions, bell pepper, and garlic. Sauté until soft and fragrant. If your kitchen doesn’t smell like something amazing is about to happen, you missed a step.
Add the tomato and tomato paste, and let it cook down until it thickens slightly—about 3–5 minutes.
Step 3: Toast the Rice
Now for the secret weapon move: toast the rice in the pan for 1–2 minutes. This adds a nutty, toasty flavor that sets this dish apart from your average “rice and stuff.”
Step 4: Simmer and Chill (Kind Of)
Add the chicken back to the pot, pour in the chicken broth, and throw in your Sazón and turmeric. Stir it all together, bring it to a boil, then lower the heat, cover it up, and simmer for about 15–20 minutes.
You’ll want to check occasionally to make sure it’s not drying out. If it is, splash in a little more broth or water.
Step 5: Shrimp Time
Once the rice is almost done (think 90%), add the shrimp and peas. Cover and cook for another 5–7 minutes until the shrimp turn pink and the peas are tender.
Step 6: Finish with Flair
Turn off the heat, sprinkle with chopped cilantro, and let it sit covered for 5 minutes. This lets the flavors marry, and IMO, makes a huge difference.
Pro Tips for the Best Arroz Con Pollo Y Camarones
Want to feel like a kitchen wizard? Here’s how to make your dish go from “good” to “Did you go to culinary school?!”
- Use chicken thighs, not breasts. Way juicier and more forgiving.
- Don’t overcook the shrimp—they cook fast and get rubbery real quick.
- Add a splash of lime juice before serving for a zesty kick.
- Swap in sofrito if you’ve got it—authentic and packed with flavor.
- Serve with tostones or avocado slices to complete the plate.
What to Serve With It (If You Even Need Sides)
TBH, this dish is already a meal on its own. But if you’re feeling extra—or feeding a crowd—here are a few sides that won’t steal the spotlight:
- Fried sweet plantains (yes, please)
- Avocado salad with red onions and lime
- Black beans with garlic and cumin
- Corn on the cob—slathered with butter and a dash of chili powder
You really can’t go wrong here. Unless you serve it with plain bread. Just… no.
Can You Make It Ahead?
Absolutely. In fact, this dish tastes even better the next day. The flavors intensify overnight, which is a fancy way of saying “leftovers slap.”
Reheat gently with a splash of broth or water so it doesn’t dry out. And FYI: it also freezes like a dream.
Common Mistakes to Avoid (Trust Me, I’ve Been There)
Overcrowding the pan
Give your chicken and shrimp space. Don’t pile them in like a game of Tetris.
Using the wrong rice
Stick with long-grain rice. Short-grain gets mushy, and no one wants that soggy vibe.
Overcooking the shrimp
I know I said this already, but it’s that important. Shrimp go from perfect to rubber in a blink.
Is This the Same as Paella?
Oh, you fancy, huh? Not quite. While both dishes have Spanish roots and share a love for rice and seafood, paella is more structured and requires specific equipment (like that giant paella pan you use once a year).
Arroz con Pollo y Camarones is more relaxed, forgiving, and perfect for weeknights when you want restaurant-level flavor without the extra drama.
Final Thoughts: Why You Need This in Your Weekly Line-Up
So here’s the deal—Arroz con Pollo y Camarones hits all the right notes. It’s savory, it’s filling, it’s got protein for days, and it looks like something you’d pay $18 for at a trendy restaurant downtown.
And yet, you made it in one pan while wearing pajama pants. Goals?
Next time you’re craving comfort food with a twist—or you want to impress someone without losing your mind—this recipe has your back.
Go grab that shrimp. Chicken’s waiting. Your skillet’s about to be famous.
FAQs
Q: Can I use brown rice instead of white?
Sure, but you’ll need to adjust the cooking time and add more liquid. Brown rice takes longer and tends to be fussier. You’ve been warned.
Q: Can I skip the shrimp?
Of course. Then you’re just making Arroz con Pollo—which is still delicious. But why skip the shrimp unless you’re allergic? Just saying.
Q: What if I don’t have Sazón?
No prob. Just mix equal parts garlic powder, ground coriander, cumin, and a bit of annatto or turmeric for color. Boom—DIY Sazón.
Arroz Con Pollo Y Camarones Recipe: A Sassy, Savory Latin Classic You’ll Crave Weekly
Ingredients
1 lb boneless chicken thighs (cut into bite-sized chunks)
½ lb shrimp (peeled and deveined)
Veggies & Aromatics
1 medium onion, diced
1 bell pepper, chopped (red or green—your call)
3 garlic cloves, minced
1 tomato, grated or finely chopped
½ cup frozen peas
¼ cup chopped cilantro (optional but recommended)
Pantry Staples
2 cups long-grain rice
3 ½ cups chicken broth
2 tbsp tomato paste
2 tbsp olive oil
Salt and pepper, to taste
Spices (aka flavor bombs)
1 tsp paprika
1 tsp ground cumin
½ tsp turmeric (for color + earthy notes)
1 packet of Sazón (or your homemade mix if you’re that person)
Instructions
Step 2: Sauté the Veggies
Step 3: Toast the Rice
Step 4: Simmer and Chill (Kind Of)
Step 5: Shrimp Time
Step 6: Finish with Flair
