Description
Arroz con pollo is a classic one-pot dish combining tender chicken, flavorful rice, and vibrant spices. This guide explores its rich history, essential ingredients, step-by-step instructions, and regional variations, making it approachable for home cooks while celebrating its cultural roots.
Ingredients
Scale
For the Chicken
- 2 pounds bone-in, skin-on chicken thighs or drumsticks
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (for searing)
For the Rice and Base
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 can (14 ounces) diced tomatoes
- 1 bay leaf
For Garnish
- Fresh cilantro, chopped (optional)
Instructions
Step 1: Season and Sear the Chicken
- Pat the chicken dry with paper towels to ensure a good sear.
- In a small bowl, mix cumin, oregano, garlic powder, cayenne, salt, and pepper. Rub this seasoning evenly over the chicken pieces.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Remove the chicken and set it aside.
Step 2: Sauté the Vegetables
- In the same skillet, add diced onion and bell peppers. Sauté over medium heat until softened, about 5-7 minutes.
- Stir in minced garlic and cook for an additional minute, or until fragrant.
Step 3: Build the Flavor Base
- Add tomato paste to the skillet and stir to combine with the vegetables. Cook for 2-3 minutes to deepen the flavor.
- Stir in the rice, ensuring it’s fully coated in the vegetable mixture. Toast the rice for 1-2 minutes to enhance its flavor.
Step 4: Combine and Simmer
- Pour in the chicken broth and diced tomatoes. Scrape the bottom of the skillet to loosen any browned bits for added flavor.
- Add a bay leaf and stir everything to combine.
- Nestle the seared chicken pieces into the skillet, ensuring they are partially submerged in the liquid.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 25-30 minutes, stirring occasionally to prevent sticking. Add more broth or water if the liquid reduces too quickly.
Step 5: Finish and Serve
- Check that the chicken is cooked through (internal temperature of 165°F/74°C) and the rice is tender.
- Remove the bay leaf and adjust seasoning with additional salt or pepper, if needed.
- Garnish with freshly chopped cilantro for a burst of freshness.
- Serve hot and enjoy your homemade arroz con pollo!
Notes
- Choose the Right Rice
- Long-grain white rice works best for this dish as it absorbs flavors without becoming mushy. Avoid using short-grain or sticky rice.
- Adjust Spice Levels
- For a spicier dish, increase the cayenne pepper or add diced jalapeños. For a milder flavor, reduce the cayenne or omit it entirely.
- Use Bone-In Chicken for Flavor
- Bone-in, skin-on chicken thighs or drumsticks provide more flavor during cooking. If you prefer boneless cuts, adjust the cooking time as they will cook faster.
- Prevent Sticking
- Stir occasionally while the dish simmers to prevent the rice from sticking to the bottom of the pan. If it starts to dry out, add a little more broth or water.
- Sear the Chicken Properly
- Searing locks in the juices and adds a deep, golden color. Ensure your skillet is hot before adding the chicken to get the best results.
- Customize the Vegetables
- While onions and bell peppers are traditional, feel free to add carrots, peas, or corn for added texture and flavor.
- Let It Rest Before Serving
- After cooking, let the dish sit covered for 5 minutes. This allows the rice to finish absorbing the flavors and ensures the perfect texture.
- Reheating Tips
- Add a splash of broth or water when reheating leftovers to keep the rice moist and flavorful.
- Garnishing Options
- In addition to cilantro, consider topping with a squeeze of lime or a sprinkle of green onions for added freshness.
- Serving Suggestions
- Pair with fried plantains, black beans, or a light salad to complete the meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Latin American
Nutrition
- Serving Size: 1.5 cups per serving
- Calories: 450 calories
- Sugar: 4 grams
- Sodium: 600-800 mg
- Fat: 18 grams
- Saturated Fat: 4.5 grams
- Unsaturated Fat: 12 grams
- Carbohydrates: 40 grams
- Fiber: 3-4 grams
- Protein: 30 grams
- Cholesterol: 120 milligrams
Keywords: arroz con pollo recipe, chicken and rice recipe, Latin American cuisine, Spanish dish, one-pot meal, traditional arroz con pollo, gluten-free dinner, easy chicken recipe, family dinner ideas, rice with chicken.