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Arroz Con Pollo


  • 4 each chicken thighs & legs
  • ½ each spanish onion, small diced
  • 2 cup long grain white rice
  • 1 cup water
  • 1 jar Saucy Classic Salsa
  • ½ cup fresh or frozen English peas
  • 1 cup sliced piquillo peppers
  • 3 Tbsp paprika
  • 3 Tbsp Olive oil
  • Black pepper to taste
  • Kosher salt to taste




  1. Season chicken with salt and pepper. Add oil and sauté in a medium Dutch oven or 12-14-inch sauté pan with lid. Cook until browned on all sides, remove and set aside.
  2. Add onions and slowly cook until tender and translucent. Add in the rice and stir to coat rice with onions and oil.
  3. Sprinkle in the paprika and cook for 2 minutes to coat well. Add the water, salsa and chicken back to the pot, stir together and then add in the sliced peppers and peas, bring to a simmer then cover for 20-30 minutes on low to medium heat.
  4. Remove lid and fluff with a fork, adjust seasoning with salt and pepper and fold in the sliced piquillo peppers, garnish with chopped cilantro