This Arroz con Pollo, or Chicken and Rice, is a vibrant and flavorful dish that’s a staple in many Latin American homes. It’s a comforting one-pot meal, packed with tender chicken, fragrant saffron-infused rice, and a medley of colorful vegetables. This recipe brings together the authentic taste of Latin cuisine with a simplified, quicker method, making it perfect for busy weeknights.
Why you’ll love this recipe:
- One-Pot Wonder: Minimal cleanup! Everything cooks together in one pot, making it a convenient and satisfying meal.
- Bursting with Flavor: The combination of spices, saffron, and fresh vegetables creates a complex and delicious flavor profile that will tantalize your taste buds.
- Quick and Easy: Forget spending hours in the kitchen. This recipe is designed to be ready in under an hour, perfect for busy weeknights.
- Customizable: Easily adapt the recipe to your liking by adding different vegetables, spices, or protein.
- Authentic Taste: Experience the true flavors of Latin American cuisine with this traditional dish.
Ingredients:
For the Chicken:
- 2 Chicken thighs, skinless
- 1 Chicken breast, skinless
- 2 tablespoons Olive Oil
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Dried Oregano
- 1 teaspoon Sweet Spanish Paprika
- 1/4 teaspoon Black Pepper
- 1 teaspoon Kosher Salt
For the Rice:
- 2 Bacon strips
- 1 cup Onion (about 1 small onion, chopped)
- 4 Garlic cloves, crushed or finely chopped
- 1/2 cup Red Bell Pepper, chopped
- 1/2 cup Carrots, finely diced
- 2 Tomatoes, medium size, finely diced
- 2 cups Water
- 2 teaspoons Better than Bouillon Chicken base or 2 chicken bouillons
- 1 tablespoon Tomato Paste (optional)
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper
- 1 cup Long Grain Parboiled Rice
- 1 envelope Sazon Goya with Culantro and Achiote (optional)
- 1/2 cup Green Peas, frozen
- 1/2 cup Green Olives, pitted or stuffed green olives with pimento
- 2 tablespoons Cilantro, chopped
Preparation:
Step 1: Season the Chicken (2-3 minutes):
Pat the chicken dry with a paper towel. In a large bowl, toss it with olive oil, cumin, oregano, paprika, black pepper, and salt. Mix well to ensure the chicken is evenly coated with the spices. The dry rub is fundamental for the chicken to gain a beautiful color and flavor, and letting it sit for a short time helps these flavor to settle. Let the chicken marinate for at least 15 minutes while you prepare the other ingredients. Marinating the chicken, even for a short time, allows the flavors to penetrate the meat, resulting in a more flavorful and tender final product.
Step 2: Brown the bacon and chicken (5-7 minutes):
If you’re using bacon, cook it over medium heat until medium-crispy. The bacon fat will add a rich, smoky flavor to the dish. Remove the bacon from the pan and set aside, leaving the rendered fat in the pan. Make room in the middle of the pan and add the chicken. Sear the chicken on all sides until golden brown. This step is crucial for developing a rich, savory flavor and creating a beautiful color on the chicken. Browning the chicken also helps to seal in the juices, keeping it moist and tender during the cooking process. Once browned, remove the chicken from the pan and set it aside on a plate.
Step 3: Sauté the vegetables:
Reduce the heat to medium and add the olive oil to the pan (if you didn’t use bacon, you might need more oil). Add the chopped onions, bell pepper, and garlic. Sauté for about 5 minutes or until the onions are softened and translucent. Sautéing the vegetables until they are softened and fragrant helps to release their natural sweetness and flavors. This creates a delicious base for the rice to cook in. The garlic should be fragrant but not browned, as burnt garlic can impart a bitter taste.
Step 4: Create the Sofrito:
Add the carrots and chopped tomatoes, and cook for another 2-3 minutes until fragrant and a sofrito is formed. The sofrito is a flavor base in Latin American cooking, and it’s essential for creating a rich and complex flavor in the Arroz con Pollo. The tomatoes will break down and release their juices, creating a flavorful sauce that coats the vegetables.
Step 5: Prepare the chicken broth:
Prepare the chicken broth by diluting 2 teaspoons of chicken base (or 2 chicken bouillons) in two cups of hot water. Ensure the chicken base is fully dissolved for an even flavor throughout the dish. Using chicken broth instead of plain water adds another layer of flavor to the rice. If you have homemade chicken broth, even better!
Step 6: Combine the ingredients:
Add the chicken broth, tomato paste (if using), salt, and pepper. Combine while scraping up any browned bits from the bottom of the pan. Those browned bits are packed with flavor and will add depth to the dish. Pour in the uncooked rice and the Sazon seasoning (if using) and stir until well combined. Sazon seasoning adds a vibrant color and a unique blend of Latin American spices to the rice. Stir in the frozen peas, green olives, and cilantro. Mix well to distribute the ingredients evenly.
Step 7: Simmer and Cook:
Incorporate the browned chicken back in, nestling on top of the rice mixture and ensuring it is mostly submerged in the liquid. Bring the pot to a medium boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 18-20 minutes until the rice is cooked and the chicken is tender.
Resist the urge to peek under the lid while the rice cooks! This lets the steam build up and cooks the rice evenly.
If the rice is not entirely cooked through after 20 minutes but all the liquid has been absorbed, add 1/4 cup of water or chicken stock and cover again for five more minutes. You can also check for doneness by inserting an instant-read thermometer into the thickest part of the chicken thigh; it should reach an internal temperature of 165°F.
Step 8: Rest and Serve:
Once the rice is cooked and the chicken is tender, remove the pot from the heat and let it rest for 5-10 minutes before serving. This allows the rice to absorb any remaining liquid and ensures it’s perfectly fluffy. Fluff the rice with a fork before serving to distribute the ingredients evenly. Enjoy!
COOKING Rating:
Easy
Serving Suggestions:
- Serve with a side of Maduros (sweet plantains) for a truly authentic Latin American meal.
- A dollop of sour cream or crema fresca adds a creamy tang to the dish.
- Garnish with extra cilantro for a fresh, vibrant flavor.
- Serve with a side salad of mixed greens and a light vinaigrette.
- For a spicier kick, add a pinch of cayenne pepper or a few drops of hot sauce.
Tips:
- For a richer flavor, use bone-in chicken thighs instead of boneless.
- If you don’t have Sazon seasoning, you can substitute it with a pinch of turmeric, annatto powder, and a blend of your favorite Latin American spices.
- Adjust the amount of salt and pepper to your liking.
- If you want to add more vegetables, consider adding corn, diced potatoes, or chopped squash.
- Make sure to use a tight-fitting lid to ensure the rice cooks evenly.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Nutritional Information (approximate, per serving):
Calories: 450
Protein: 35g
Sodium: 800mg
Conclusion:
Arroz con Pollo is more than just a recipe; it’s a celebration of Latin American flavors and culture. This one-pot dish is a perfect example of how simple ingredients can come together to create a truly memorable meal. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and guaranteed to impress. So, gather your ingredients, put on some Latin music, and get ready to enjoy a taste of the tropics!
5 Questions and Answers About This Recipe:
Q1: Can I make this recipe vegetarian?
A: Absolutely! To make this recipe vegetarian, simply omit the chicken and bacon. You can substitute the chicken broth with vegetable broth. Consider adding additional vegetables like mushrooms, zucchini, or sweet potatoes to add more substance to the dish.
Q2: Can I use brown rice instead of white rice?
A: While you can use brown rice, keep in mind that it will require a longer cooking time. You’ll need to adjust the amount of liquid and cooking time accordingly. Brown rice typically takes about 45-50 minutes to cook.
Q3: Can I make this recipe ahead of time?
A: Yes, you can make Arroz con Pollo ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or chicken broth to prevent the rice from drying out.
Q4: What if I don’t have Sazon seasoning?
A: If you don’t have Sazon seasoning, you can create your own blend by combining a pinch of turmeric, annatto powder, cumin, coriander, garlic powder, and onion powder.
Q5: Can I use different types of olives?
A: Yes, you can use any type of olives you prefer. Kalamata olives, Castelvetrano olives, or even black olives would work well in this recipe. Just make sure they are pitted!
