Arroz Con Pollo Recipe (with Video)

Arroz Con Pollo Recipe: Arroz Con Pollo, which translates to “Rice with Chicken,” is a beloved dish across Latin America and Spain. It’s a comforting one-pot meal combining tender chicken, flavorful rice, and vegetables simmered in a rich broth. Known for its vibrant colors and bold flavors, this dish is often enjoyed during family gatherings and celebrations.

The beauty of Arroz Con Pollo lies in its versatility. It can be customized with regional spices, herbs, and vegetables, making it a staple in many households. Whether you’re preparing it for a casual dinner or a festive occasion, this dish is sure to impress.

Ingredients Needed for Arroz Con Pollo

Main Ingredients:

• Chicken – 6-8 bone-in, skin-on chicken thighs or drumsticks
• Rice – 2 cups of long-grain rice or medium-grain rice
• Chicken broth – 4 cups, preferably low-sodium
• Vegetables – 1 onion, 3 cloves garlic, 1 red bell pepper, 1 green bell pepper
• Tomatoes – 1 cup diced or 2 fresh tomatoes, chopped
• Peas – 1 cup frozen or fresh
• Carrots – 2 medium, diced

Seasonings and Spices:

• Salt and pepper – To taste
• Cumin – 1 teaspoon
• Paprika – 1 teaspoon
• Oregano – 1 teaspoon
• Bay leaf – 1-2 leaves
• Saffron or turmeric – For color and aroma

Optional Add-ons:

• Olives – ½ cup green olives, pitted and sliced
• Capers – 2 tablespoons for a tangy kick
• Cilantro or parsley – Freshly chopped for garnish
• Hot sauce or chili flakes – For spice lovers

Essential Tools and Equipment

1. Large skillet or Dutch oven – A heavy-bottomed pot to ensure even cooking.
2. Cutting board and knife – For chopping vegetables and chicken.
3. Wooden spoon or spatula – To stir ingredients without scratching cookware.
4. Measuring cups and spoons – For accurate measurements.
5. Lid or cover – To trap steam while cooking rice.

Preparing the Ingredients

1. Clean and Chop Vegetables:
   • Dice onions, peppers, and carrots into small, uniform pieces.
   • Mince garlic finely to distribute flavor evenly.
2. Marinate the Chicken:
   • Season chicken with salt, pepper, paprika, and cumin.
   • Let it sit for 20-30 minutes to absorb the flavors.
3. Rinse the Rice:
   • Wash rice under cold water until the water runs clear.
   • This step removes excess starch and prevents clumping.

Cooking the Chicken

1. Heat Oil:
   • Add 2-3 tablespoons of olive oil to a large skillet or Dutch oven over medium-high heat.
2. Brown the Chicken:
   • Place chicken pieces skin-side down and cook until golden brown, about 5-7 minutes per side.
   • Remove the chicken and set it aside.
3. Enhance Flavor:
   • Use the rendered fat in the pot to develop rich flavors.
   • Do not clean the pot, as the browned bits will add depth to the dish.

Sautéing Vegetables and Spices

1. Cook Onions and Garlic:
   • Add diced onions and garlic to the same pot. Sauté until softened and fragrant, about 3 minutes.
2. Add Bell Peppers and Carrots:
   • Stir in the bell peppers and carrots, cooking for another 5 minutes until slightly tender.
3. Spice It Up:
   • Mix in cumin, paprika, oregano, and turmeric or saffron.
   • Stir well to coat the vegetables evenly with spices.
4. Add Tomatoes:
   • Toss in the diced tomatoes and cook for 5 minutes, allowing them to soften and release their juices.

Adding Rice and Broth

1. Mix in Rice: Stir the rinsed rice into the vegetable mixture, coating each grain with the flavorful base.
2. Pour in Broth: Slowly add chicken broth, stirring gently to distribute ingredients.
3. Return Chicken to Pot: Nestle the browned chicken pieces back into the pot, skin-side up.
4. Add Bay Leaves and Peas: Drop in the bay leaves and sprinkle peas over the top.

Simmering and Cooking the Dish

1. Bring to a Boil: Increase the heat to high and bring the mixture to a boil.
2. Lower the Heat and Cover: Reduce to low heat, cover the pot, and simmer for 25-30 minutes.
3. Check Doneness:
   • Ensure the rice is tender and the chicken is cooked through.
   • Add more broth if needed to prevent drying out.

Garnishing and Serving

Once your Arroz Con Pollo is fully cooked, it’s time to add the finishing touches.

1. Fluff the Rice:
   • Use a fork to gently fluff the rice, ensuring it’s light and airy.
   • Be careful not to mash the grains.
2. Garnish for Freshness:
   • Sprinkle freshly chopped cilantro or parsley over the top for a burst of color and flavor.
   • Add sliced green olives or capers for a tangy twist.
3. Serving Suggestions:
   • Serve Arroz Con Pollo hot, straight from the pot.
   • Pair it with lime wedges for a zesty squeeze before eating.
4. Optional Toppings:
   • A dollop of sour cream or a drizzle of hot sauce can elevate the flavors even more.

Variations of Arroz Con Pollo

Arroz Con Pollo has many regional adaptations, each bringing its own twist.

1. Spanish-Style Arroz Con Pollo:
   • Uses saffron for vibrant color and flavor.
   • Often includes seafood like shrimp or mussels.
2. Puerto Rican Version (Arroz Con Pollo Boricua):
   • Incorporates sofrito—a blend of peppers, onions, garlic, and cilantro.
   • Annatto oil adds a rich orange color.
3. Mexican Arroz Con Pollo:
   • Features spicy jalapeños and cumin for a kick.
   • Often served with black beans and avocado.
4. Vegetarian Alternative:
   • Substitute chicken with tofu or mushrooms.
   • Use vegetable broth instead of chicken stock.
5. Seafood Version:
   • Add shrimp, mussels, or calamari for a coastal twist.
   • Enhance the broth with clam juice or fish stock.

Nutritional Information

Arroz Con Pollo is not only flavorful but also packed with nutrients.

Nutrient	Amount per Serving
Calories	400-500 kcal
Protein	25-30 grams
Carbohydrates	50-60 grams
Fats	10-15 grams
Fiber	4-6 grams
Sodium	500-700 mg

• Protein Power: The chicken provides lean protein, essential for muscle growth.
• Energy Boost: Rice offers carbohydrates, a primary source of energy.
• Rich in Vitamins: Vegetables add vitamins A and C, along with antioxidants.
• Low in Fat: Especially if you remove the chicken skin before cooking.

Pairing Suggestions

1. Side Dishes:
   • Black Beans – Adds protein and texture.
   • Plantains – Sweet fried plantains balance the savory flavors.
   • Avocado Salad – A creamy, refreshing contrast.
2. Drinks:
   • Sangria – A fruity wine-based drink complements the spices.
   • Horchata – A sweet, milky beverage for a traditional touch.
   • Lemonade – Perfect for keeping it light and refreshing.
3. Desserts:
   • Flan – A creamy caramel custard for a rich finish.
   • Tres Leches Cake – A moist, milk-soaked cake loved in Latin America.

Common Mistakes to Avoid

1. Overcooking the Chicken: Sear the chicken first but don’t fully cook it. It finishes cooking in the rice.
2. Undercooking or Overcooking the Rice: Measure liquid accurately and resist the urge to stir once covered.
3. Too Much Salt: Use low-sodium broth and adjust salt gradually.
4. Skipping the Sautéing Step: Browning the chicken and sautéing vegetables adds depth. Don’t rush this step.
5. Not Resting the Dish: Allow the dish to sit for 5 minutes after cooking for flavors to meld.

Tips for Meal Prep and Storage

1. Make Ahead:
   • Prepare the vegetable base and marinate the chicken in advance.
   • Store them separately in the refrigerator for up to 24 hours.
2. Storing Leftovers:
   • Transfer cooled Arroz Con Pollo into airtight containers.
   • Refrigerate for up to 4 days or freeze for up to 2 months.
3. Reheating Tips:
   • Add a splash of broth or water before reheating to keep the rice moist.
   • Heat over medium-low heat on the stovetop or microwave in intervals.

FAQs about Arroz Con Pollo Recipe

What is Arroz Con Pollo?

Arroz Con Pollo, which translates to “rice with chicken” in Spanish, is a popular dish in Latin American cuisine known for its vibrant flavors and hearty ingredients. It combines rice, chicken, and a variety of spices and vegetables, creating a one-pot meal that’s both filling and delicious.

What ingredients do I need for Arroz Con Pollo?

To make Arroz Con Pollo, you’ll need chicken (thighs or legs are commonly used), rice, onions, garlic, bell peppers, and peas. Spices like saffron or turmeric are essential for achieving the dish’s signature yellow color, while cumin and bay leaves add depth to the flavor.

How long does it take to cook Arroz Con Pollo?

The cooking time can vary, but generally, Arroz Con Pollo takes about an hour to prepare and cook. This includes time to brown the chicken, sauté vegetables, and cook the rice until it’s tender and flavorful.

Can Arroz Con Pollo be made in advance?

Yes, Arroz Con Pollo is an excellent dish for meal prep as it reheats well. Store it in an airtight container in the refrigerator and enjoy within 3-4 days. You can also freeze it for up to 3 months.

Is Arroz Con Pollo gluten-free?

Arroz Con Pollo can be gluten-free, depending on the chicken broth and other ingredients used. Always check labels to ensure that all components are free of gluten, especially if you’re cooking for someone with celiac disease or gluten sensitivity.

Conclusion

Arroz Con Pollo is more than just a dish—it’s a celebration of flavor, culture, and comfort. With its vibrant colors, rich aroma, and satisfying taste, it’s perfect for both casual meals and special occasions. Whether you stick to the traditional recipe or experiment with variations, this dish is guaranteed to delight.

Now that you have the complete step-by-step guide, gather your ingredients and create this mouthwatering masterpiece in your own kitchen!