Arroz con pollo (Chicken with rice) recipe
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- Meat and poultry
- Popular chicken
- Chicken and rice
This one-pot chicken and rice dish is made with whole chicken pieces, but you can use a mixture of chicken thighs and drumsticks if you prefer.
5 people made this
- 60ml vegetable oil
- 1.8 to 2kg whole chicken, cut into pieces
- 1 onion, chopped
- 1 green pepper, chopped
- 2 cloves garlic, minced
- 2 cloves garlic
- 400g tomato passata
- 185g rice
- 2 teaspoons salt, or to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 500ml chicken stock, or as needed to cover
- 150g garden peas
- 70g sliced black olives
- 70g raisins
- 50g chopped pimento or piquante peppers
MethodPrep:15min ›Cook:1hr55min ›Ready in:2hr10min
- Preheat oven to 180 C / Gas 4.
- Heat vegetable oil in a heavy-based casserole pot over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green pepper, minced garlic and whole garlic cloves in the same pot until onion is softened, about 5 minutes.
- Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper and bay leaf. Pour in enough chicken stock to cover all the ingredients.
- Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is cooked through and the juices run clear, about 1 hour and 30 minutes.
- Stir peas, olives, raisins and piquante peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.
Reviews & ratingsAverage global rating:(58)
Reviews in English (44)
Beautiful!-06 Apr 2017
by RonEagle Elk
Made this last night for dinner. Simple easy recipe that taste wonderful. Made a full recipe (for 8 servings) and my wife and I finished about half last night and had the left overs for lunch. Tastes just like the Arroz con Pollo I used to get in Panama City and Colon.-19 Feb 2013
I made this yesterday and it was wonderful. I used butter (instead of oil)to brown 8 chicken thighs (instead of cutting up a whole chicken). When I make this recipe again, I will skin the thighs and drain most of the drippings before cooking the onion mixture in them. I ended up with a lot of grease in the bottom of my dutch oven. I'd make this dish for guests. It was tasty and colorful!-10 Jun 2013
Arroz con Pollo (Chicken & Rice)
Boy do I have a treat for you. We all have a recipe that brings back special childhood memories. This one is a top 5 favorite for me.
I love this one pot dish! It’s one of my favorite versions of Arroz con Pollo.
- 4 skinless chicken breasts
- 2 cup medium-grain rice, rinsed
- 3 cups water
- 1 medium onion
- 1/2 red bell pepper
- 1/2 green bell pepper
- 3 garlic cloves, chopped
- 1 tablespoon capers
- 2 tablespoon green olives w/pimentos
- 4 cilantro leaves
- 1 can pigeon peas
- 2 large bay leaves
- Salt & Pepper to taste
Clean and cut chicken breasts. Sprinkle Adobo over the chicken and toss until evenly coated, set aside. This step can be done hours ahead or overnight.
Heat a 4-quart caldero or shallow heavy bottom pot over medium heat. Brown chicken on all sides in batches – about 4 minutes per side. Transfer chicken to a plate.
Raise heat to medium-high and add 3 – 4 tablespoons achiote oil. Sauté onions, peppers, cilantro, capers, olives and garlic until tender – about 5 – 8 minutes.
Stir in rice and toast for about 3-5 minutes.
Add chicken to the rice and stir to work the chicken into the rice. Add 3 cups of water, bay leaves thyme and season to taste. Make sure that the chicken and rice are covered by the water. Bring the pot to a boil and let the water reduce until the rice is just becoming visible. Cover with the foil and the lid, reduce heat to low and simmer until rice is cooked through, about 25 – 30 minutes.
Chicken with Rice (Arroz con Pollo)
Remove skin from chicken. Trim off and discard excess fat. Rinse chicken and pat dry. Rub chili powder all over pieces.
Set a 12-inch frying pan with 2-inch-tall sides or a 5- to 6-quart pan over medium-high heat. When hot, add oil and tilt pan to coat bottom. Add chicken in a single layer and turn as needed to brown on both sides, 10 to 12 minutes total (if necessary, brown in two batches, adding 1 more tablespoon oil if needed). Transfer to a plate.
Add onion, garlic, and jalapeño chiles to pan stir often until onion is limp, about 3 minutes. Reduce heat to medium and add rice stir often until rice is opaque, about 3 minutes. Add broth, tomatoes (including juices), corn, and 1/4 cup mint. Bring to a boil over high heat.
Lay chicken pieces slightly apart in pan. Reduce heat to low, cover pan, and cook until rice is tender to bite and chicken is no longer pink at the bone (cut to test), 25 to 30 minutes. Sprinkle with remaining mint and add salt to taste.
Homemade Mexican Arroz Con Pollo
This is my own version of arroz con pollo. I know that some of you might remember your mom’s or grandma’s versions, and if so, I hope you share them with me in the comments section!
Here is a list of ingredients you will need to make this dish.
- Salt and pepper
- Frozen green peas
- Garlic cloves
- Plum tomatoes
- Cilantro (optional)
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
- For this specific recipe, I recommend using long grain rice.
- Place the green peas in a small bowl with warm water to defrost. Make sure to drain them and then set them aside until you are ready to use them in this recipe.
- You can use any part of the chicken, just make sure that all the pieces are roughly the same size so that they can cook evenly. I recommend using boneless chicken thighs or chicken breasts.
- To cook this chicken with rice, I used the clay cooking pot from Ancient Cookware.
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- 3 large red, orange, and/or yellow bell peppers, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 (15 ounce) can no-sodium-added tomato sauce
- 1 (15 ounce) can no-sodium-added diced tomatoes, undrained
- 1 ½ cups reduced-sodium chicken broth
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 teaspoon salt, divided
- ½ teaspoon ground pepper
- ½ teaspoon ground cumin
- ½ teaspoon saffron or 1/4 teaspoon ground turmeric
- 2 pounds boneless, skinless chicken thighs
- 2 cups instant brown rice, such as Minute Rice
- 1 cup frozen peas
- ½ cup chopped green olives with pimientos
- ¼ cup chopped fresh cilantro (Optional)
Combine bell peppers, onion, garlic, tomato sauce, diced tomatoes, broth, chili powder, paprika, 1/2 teaspoon salt, pepper, cumin, and saffron (or turmeric) in a 6-qt. slow cooker. Nestle chicken into the mixture until submerged. Cover and cook on Low for 5 1/2 hours.
Stir in rice, peas, and the remaining 1/2 teaspoon salt. Cover and cook until the rice is tender and most of the liquid is absorbed, about 30 minutes more.
Using 2 forks, shred the chicken in the slow cooker. Top each serving with 1 tablespoon olives and garnish with cilantro, if desired.
Arroz con Pollo (chicken and fried rice) is one of the country's most popular dishes served for lunch and dinner. You'll find it at nearly every restaurant served with french fries, potato chips or a salad.
Cooking Time: 1 hour Yield: 12 servings Level: Intermediate
1 lb chicken parts (drumsticks, thighs, wings, and breast halves)
2 tablespoons vegetable oil
2 cloves garlic
1 rib celery
Salt, pepper, oregano, and cumin to taste
1 lb uncooked long grain rice, rinsed and dry
2 tablespoons vegetable oil
2 carrots, cut in fine slices
1 teaspoon annatto
Salt to taste
1 (15 oz.) can peas, drained
1/2 cup onions, finely chopped
1/2 cup red bell pepper, finely chopped
1 ripe tomato
2 tablespoons cilantro, finely chopped
2 teaspoons Salsa Lizano
1 (15 oz.) can tomato paste
Reviews ( 5 )
Awful. Requires expertise in rice cooking. I modified it for the amount of liquid by adding an extra cup of rice and it still took too long to cook all the rice evenly and came out mushy (mogoyao, in Spanish). All the gentle stirring needed to cook the rice made some of the chicken fall off the bone. It also needed more seasoning: bay leaf, oregano, sazon and adobo. Chicken broth would have added more flavor than just water. This is definitely NOT Puerto Rican Arroz con Pollo.
Ok, he is, but I am being a little more dramatic then need be (I know Mom, Drama Queen, you don’t have to say it). He is leaving me for 3 to 9 months for a job and will be 4 hours away from me…so to remind him of how great he has it here at home, I decided I would take on what he has asked for me to make forever…Puerto Rican Chicken and Rice and beans. Now, notice you do not see beans here today. That’s because I ruined them. Don’t even begin to ask me how I ruined them…but they turned out bitter and just…funky. But now the rice? I totally rocked it! It was SOOO good! When I finally opened the pot and tried a bite, I did the happy dance! Getting rice right might seem silly and easy, but between all the special flavors and over cooking the rice, I was quite nervous!
So when I decided to try and conquer this…I skipped the internet and went straight to the island. I called one of my best friends, and greatest cooks, Christina. And this was one of those recipes where she said a pinch of this, a handful of that, boil until it looks right, and don’t mess it up. Umm…great. But in all honesty, my darling Xtina called me while I was shopping, while I was prepping, during the final taste test, and after to make sure it went ok. You couldn’t ask for a better friend! And now she promised that when she comes to visit in a few weeks she is going to make beans with me so I can learn how to get those right too! Either way, with or with out the beans, this was delicious and really thrilled Jorge. He was so excited that I made this for him and that it was so dang tasty! So don’t be scared, it’s not as scary as I thought it was!
1 tablespoon vegetable oil
1 pound boneless, skinless, chicken breasts cut into thick strips
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 clove garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon saffron or turmeric
1 cup uncooked rice
1 medium tomato, seeded & chopped
2 cups chicken broth
Heat oil in large skillet over medium heat. Cook chicken 8 to 10 minutes or until brown on all sides. Remove from pan.
Add onion, green pepper, red pepper, garlic, chili powder, cumin, salt, pepper and saffron (or turmeric). Cook 2 to 3 minutes or until vegetables are tender.
Add rice and tomatoes stir until rice is lightly browned. Add broth bring mixture to a boil, place chicken pieces on top of mixture. Cover and simmer 20 minutes. To serve, fluff with fork stirring in chicken pieces.