Dive into this Arroz con Pollo recipe. This classic dish from Latin America and Spain marries seasoned rice with succulent chicken for a filling meal.
In this recipe
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What is Arroz con Pollo?
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My family’s recipe
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Make Arroz Con Pollo your own
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How to freeze and reheat
What is Arroz con Pollo?
Arroz with chicken Means “rice with chicken” in Spanish. It’s a classic Spanish and Latin American dish with many different traditional ways of cooking that are unique to different countries.
An arroz con pollo you find in Cuba can be very different than one you find in Peru. Please read the comments at the end of this recipe for some wonderful classic versions of this dish.
My family’s recipe for Arroz con Pollo
What follows is my mom’s basic Arroz con Pollo recipe, which she adapts based on her mood and supplies. For example, she could substitute chipotle chili powder or red chili powder for the paprika powder.
We never use saffron in our arroz con pollo, but many people do. You can also add chopped peppers (cook with the onions) or peas (mix in at the end). It’s an easy stovetop one-pot meal that’s great for family dinners.
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Check out this Arroz Con Pollo recipe
Here’s how to make Arroz Con Pollo your own
This recipe is flavorful as is, but since there are so many variations of arroz con pollo throughout Latin America and Spain, this recipe is also customizable.
- Use other rice, e.g. B. Jasmine or saffron flavored rice (check the packaging as the ratio of liquid to rice may vary).
- Make it with cauliflower rice.
- Add allspice, chopped olives or peas.
- Increase the garlic.
- Instead of fresh tomatoes, use regular canned diced tomatoes or those with green chillies.
- Replace tomatoes with picante sauce.
- Add a pinch of saffron.
- Add a pinch of smoked paprika powder.
- add corn.
- Top the dish with a Mexican cheese like queso fresco or queso crema.
- Replace the bone-in and skinless chicken thighs with boneless, skinless thighs or chicken breasts.
How to Freeze and Reheat Arroz Con Pollo
Frozen arroz con pollo freezes well. Let cool, then freeze in freezer-safe containers or zip-lock bags.
Thaw the arroz con pollo in the fridge. Cover and heat in an ovenproof bowl at 350°F until chicken and rice are heated through, about 45 minutes. Or heat on stovetop in a covered skillet over medium-high heat, stirring occasionally, until chicken and rice are heated through.
Fresh salads to go with Arroz Con Pollo
- Citrus cabbage salad with cumin and coriander
- Tomato cucumber purslane salad
- Spring vegetable salad with asparagus, peas and radishes
- Radicchio salad with citrus fruits
- No mayo slaw
From the editors of Simply Recipes
Arroz with chicken
Check the instructions on the rice package for the liquid to rice ratio. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, use 4 cups of broth for 2 cups of rice for this recipe.
You can skip the flour dredging part if you wish. It just makes a nicer coating for the chicken.
ingredients
Chicken
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3 tablespoon Extra virgin olive oil
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1 broiler fryer chicken, about 2 1/2-3 pounds, cut into portion pieces, or 2 1/2 to 3 lb Chicken thighs or breasts, with boneswith skin on, rinsed and patted dry
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1/2 Cup Flour, for digging
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Kosher salt
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Freshly ground black pepper
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paprika
rice
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2 tablespoon Extra virgin olive oil (can use up to 1/4 cup)
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1 Middle yellow onion, chopped
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1 garlic Clove, chopped
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2 cups medium or long grain white rice
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3 cups chicken broth (see note above for liquid to rice ratio)
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1 accumulate tablespoon tomato paste or 1 cup diced fresh or cooked tomatoes, strained
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prize oregano
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1 teaspoon kosher salt
method
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Fry chicken pieces:
Heat 3 tablespoons olive oil in a large 12-inch skillet with a lid over medium-high heat.
Place the flour in a large bowl, sprinkle generously with salt, pepper and paprika. Toss the chicken pieces lightly in the flour mixture and brown in the pan.
Fry a few minutes on each side, just enough for the chicken to brown. Remove from pan with a slotted spoon and set aside.
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Fry the rice:
Add the uncooked rice to the pan to brown. Stir to brush the rice with olive oil in the pan. If necessary, add a little more olive oil.
Don’t stir too much or you’ll prevent it from turning brown. Allow the rice to brown, then stir a little so more of it browns.
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Add onion and garlic:
Put the onion and garlic in the pan. Cook the onion, garlic, and rice mixture, stirring frequently, until the onions are tender, about 4 minutes.
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Lay the chicken pieces skin-side up on the rice.
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Add broth, tomato, salt, oregano:
In a separate bowl, combine the broth, tomato, salt, and oregano. Pour the broth over the rice and chicken.
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Simmer covered:
Bring to a simmer, reduce heat to low and cover. Cook for 20 to 25 minutes, depending on the type of rice and the directions on the packet of rice, until the rice and chicken are tender.
Fluff the rice with a fork. If you like, you can sprinkle with some peas. Add more salt and pepper to taste.
| nutritional information (per serving) | |
|---|---|
| 950 | calories |
| 41g | Fat |
| 66g | carbohydrates |
| 73g | protein |
