There’s nothing quite like the combination of chicken and rice; it’s a classic dish that has been enjoyed in Latin America for generations. Arroz Con Pollo, or chicken and rice, is a staple in Puerto Rican cuisine, among others. This dish can be made in many different traditional ways, each with its own unique flair. Today, I want to share with you my favorite recipe for Arroz Con Pollo.
Made with tender chunks of chicken breast and flavorful grains of white rice, this dish is packed with both protein and carbohydrates to fuel your body for the day ahead. The peppers and garlic add a bold kick of flavor, while the green peas and pimento pepper give it a pop of color. The addition of cooking wine and beer also adds depth to the overall taste.
The best part about this recipe is that it can easily be made in one pot – perfect for those busy weeknights when you don’t have much time to prepare dinner. And if you’re not a fan of chicken breast, feel free to substitute for chicken thighs or even leave the skin on for added richness.
So let’s get started on making this delicious Arroz Con Pollo!
Why You’ll Love This Recipe
If you love comfort food, you’re in for a treat with this classic Latin American dish – Arroz con Pollo! This one-pot wonder will satisfy your cravings and warm your soul. The combination of juicy chicken, tender grain rice, and a medley of peppers and garlic will bring out the flavor in every bite.
But why should you choose this recipe over many others out there? First, it’s incredibly easy to make. You just need one pot and a few simple ingredients that you probably already have in your pantry. Second, it’s versatile. You can adjust the spice level to match your taste buds. And third, it’s a crowd-pleaser! Everyone will love it – from kids to adults.
Plus, this recipe is perfect for busy weeknights when you don’t have much time for cooking. Just add all the ingredients to the pot, let them simmer away for a while, and voila – dinner is ready! The best part is that it tastes even better the next day, so you can make a big batch over the weekend and enjoy it for days to come.
So what are you waiting for? Try this Arroz con Pollo recipe today and discover why it’s one of the most beloved dishes in Latin America. It’s guaranteed to become a staple at your dinner table!
Here are the ingredients you’ll need to create this delicious and hearty Arroz Con Pollo dish:
- 2 tablespoons of olive oil
- 3 garlic cloves, minced
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 pimento pepper, chopped
- 2 chicken bouillon cubes
- 1 teaspoon of adobo seasoning
- 4 cups of water or chicken broth
- 1 cup of white rice (you can also use medium-grain or long-grain rice)
- 2 cups of skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup of cooking wine or beer
- Salt and pepper to taste
- A pinch of Saffron (optional)
Note: For an extra touch of flavor, you can add green peas alongside the chicken. You can also use chicken breast rather than thighs, depending on your preference.
Make sure to have all your ingredients ready and prepared before starting to cook!
The Recipe How-To
Now comes the best part, let’s dive into making the mouthwatering dish!
First, gather all of your ingredients and prep them ahead of time. That makes the actual cooking process much easier and less stressful.
Dice the Onion and Bell Pepper
Begin by dicing one large onion and 1 bell pepper into small pieces. This will allow them to cook evenly in the dish.
Mince Garlic Cloves
Mince 3 garlic cloves and keep them aside.
Skinless Chicken Thighs
Cut the chicken into small bite-size pieces. Ditch the skin for a more healthier option. I prefer using skinless chicken thighs for this recipe, but boneless chicken thighs or even chicken breast can also be used.
You have plenty of options when it comes to selecting rice for this dish. Long-grain white rice, medium-grain white rice or short-grain white rice can be used. I recommend at least a 2 cups of rice for this recipe, although you can add more if you like.
Adobo seasoning is a staple in Latin American cuisine that adds an extra layer of depth to the dish. You can find it easily in grocery stores or online. If you are unable to find adobo seasoning, then use any other all-purpose seasoning you have on hand.
Once you have prepped everything, it won’t take long to make this one-pot wonder!
Heat olive oil in a pot.
Start heating olive oil on medium heat in a large pot.
Sauté onions and bell peppers
Add diced onions and bell peppers to the hot oil and sauté until they are soft which should take about 5 minutes.
Add Garlic Cloves
Add the minced garlic cloves to pot with onions and peppers, stirring constantly so that they do not burn.
Stir in the rice
Add 2 cups of rice to the pot and stir it well with the onions, peppers, and garlic.
Now add the chicken pieces to the pot with rice, mixing everything together.
Toss in 2 chicken bouillon cubes or use bouillon powder, your choice of adobo seasoning, cooking wine (optional for zing!), and a little ‘sazón’ or Salt to taste . Stir everything well.
Add 3 cups of water to the pot and bring everything to a boil over high heat.
Lower Heat and Cover
Once boiling, reduce heat to low, cover the pot(important), and let it cook for about 20-25 minutes until the rice and chicken are cooked perfectly.
Peas & Pimento additions
While everything is cooking away, add some green peas for freshness and vibrant color along with chopped pimento peppers for a zingy flavor.
After 20-25 minutes, take
Substitutions and Variations
There are many different ways to customize this classic Arroz Con Pollo recipe to fit your personal taste preferences. Here are some exciting substitutions and variations that can add an extra layer of flavor to this delicious dish:
– Meat options: Instead of chicken, you can use pork or beef for a heartier dish. If you prefer a vegetarian option, you can use mushrooms or tofu instead.
– Rice options: This recipe calls for medium-grain white rice, but you could also use long-grain white rice, quinoa, or brown rice for a healthier twist.
– Vegetables: You can switch up the veggies in this recipe to include your favorites. Some other options include corn, carrots, diced tomatoes, or even butternut squash.
– Spices: Adobo seasoning is used in this recipe for a classic Latin American flavor, but if you don’t have it on hand, you can substitute with garlic powder or taco seasoning. You could also add saffron for a more Spanish-style twist.
– Broth: Instead of bouillon cubes, you could use chicken or vegetable broth for a richer flavor. You could even experiment with beer or cooking wine for an extra kick.
Adding your own twist to this dish can make it your own and perfect for your taste buds!
Serving and Pairing
When it comes to serving and pairing Arroz Con Pollo, there are many options to choose from. This classic Latin American dish can be enjoyed on its own or paired with complementary sides and beverages.
One option is to serve Arroz Con Pollo as a side dish alongside grilled meats or fish. The savory flavors of the chicken and rice complement the smoky notes of grilled dishes, creating a balanced and satisfying meal.
Another way to serve this dish is as a standalone main course. In this case, you can add some green peas or pimento pepper for extra flavor and color. Some toasted slices of bread or tortillas can also make a great accompaniment.
If you want to keep the Latin American theme going, consider pairing Arroz Con Pollo with a refreshing glass of beer or sangria. You can also opt for a crisp white wine if you prefer something lighter.
For those who like spicier foods, hot sauces or jalapenos can be added on top for an extra zing. And if you want to explore beyond the classic rice and chicken mixture, try adding some beans, vegetables or cheese to create your own personal twist.
Regardless of how you serve it, Arroz Con Pollo is always a crowd-pleaser that will satisfy your hunger with its bold flavors and comforting texture.
Make-Ahead, Storing and Reheating
As with many rice dishes, Arroz con Pollo can take some time to prepare. Fortunately, this classic Latin American dish is ideal for making ahead of time and storing for later.
To make ahead, simply prepare the recipe as instructed and allow it to cool to room temperature. Once cooled, store your Arroz con Pollo in an airtight container and refrigerate for up to three days.
When you’re ready to reheat, gently warm the dish on the stove or in the microwave, adding a bit of water or chicken broth to help revive the texture if needed. Be careful not to overheat the rice, though – you don’t want it to become mushy!
If you’re planning on meal prepping for the week, Arroz con Pollo is an excellent option. Simply divide the recipe into individual servings and store them in your refrigerator or freezer. When you’re ready to enjoy, thaw and reheat as needed.
As with all stored foods, it’s important to use your judgment when deciding if something is still fit for consumption. Check the smell and texture of your Arroz con Pollo before reheating or serving, and always err on the side of caution if something seems off.
Tips for Perfect Results
I have cooked this recipe more times than I can count, and over time, I’ve honed some tips that will help ensure your arroz con pollo comes out perfectly every time. Whether you’re a seasoned pro or a beginner cook, these tips will help make sure your dish is a success.
First, use the right kind of rice. For Arroz con Pollo, medium-grain or short-grain white rice is ideal. Avoid long-grain rice as it tends to be dryer and won’t absorb the flavors of the other ingredients as well.
To make sure your rice doesn’t turn out overly sticky or undercooked, measure the water carefully. The ratio of liquid to rice is 2:1, so for every cup of rice, add two cups of water.
Adding adobo seasoning or chicken bouillon cubes to the cooking liquid can enhance the flavor of your dish. And if you want to add even more richness, replace one cup of water with chicken broth.
It’s important to cook the chicken evenly, so be sure to cut your chicken into uniform pieces before adding them to the pot. Also, don’t overcrowd the pan – this will cook the chicken quickly and evenly.
When it comes time to add the rice, make sure it’s rinsed first to remove any starch that might make it turn out gummy. After adding the rice to the pot, stir gently and let it cook for five minutes before adding in any additional ingredients like green peas or pimento peppers.
If you find that your arroz con pollo is too dry halfway through cooking, simply add in one more cup of water or broth. Conversely, if you’re used to making soupy arroz con pollo and want something thicker, reduce the amount of liquid you use by half a cup.
Finally, let your pot stand uncovered for at least five minutes after taking it off the stove. This will let the rice and chicken absorb any remaining liquid and steam, resulting in a perfectly cooked dish.
By following these simple tips, you’ll be able to make delicious and authentic arroz con pollo that will become a favorite dish in your home.
As we conclude this Arroz Con Pollo recipe article, let’s take a look at some frequently asked questions that might help you understand the dish a bit more, and guide you in making it the right way.
Why is my arroz con pollo mushy?
One of my go-to dinner dishes is Arroz con Pollo, which I love to pair with some delicious plantains on the side. However, sometimes the arroz con pollo can end up being a bit mushy in texture. This may be due to either adding too much water during cooking or overcooking the dish.
What goes well with arroz con pollo?
Arroz con Pollo is a versatile and hearty dish that can be enjoyed in various ways. To complement its flavors, we recommend serving it with a dollop of yogurt or sour cream, alongside hot sauce, fresh fruit, and a generously-sized green salad that has a zesty Cilantro Lime Dressing. For those who wish to go the extra mile, Corn Salad, Fruit Salad, or Pina Colada Salad are great options to pair with your Arroz con Pollo.
What ethnicity is arroz con pollo?
A classic Latin American dish named Arroz con pollo or rice with chicken, bears a resemblance to the famous Spanish paella. This culinary delight generally comprises of chicken and rice, alongside onions and saffron, with the inclusion of various grains and veggies.
What is arroz con pollo the national dish of?
A popular dish known as “arroz con pollo,” meaning rice with chicken in Spanish, is a traditional recipe enjoyed in Spain and various Latin American countries. Each country has its own way of preparing this classic dish.
In conclusion, this arroz con pollo recipe is a classic dish from Latin America that can be prepared in many different traditional ways. This recipe is made with chicken, rice, peppers, and garlic, and cooked in one pot to create a flavorful and hearty meal. Whether you prefer the Puerto Rican style, Cuban style or Mexican chicken arroz con pollo, this recipe can be easily customized to your taste preferences.
Not only is this dish easy to make, but it also offers a great opportunity for experimentation with ingredients such as saffron rice or chicken breast. With its combination of protein, vegetables and grains, this arroz con pollo recipe makes for a complete and nutritious meal that satisfies even the most discerning palate.
So next time you’re looking for a quick and delicious meal with a touch of Latin flavor, give this arroz con pollo recipe a try. I guarantee that you’ll enjoy every bite!
Arroz Con Pollo - Chicken and Rice Recipe
- 2 lbs chicken, -bone in
- 1 large beer
- 1 chicken bouillon cubes or 1 teaspoon better than bouillon
- 1/2 onion, chopped
- 1/2 small bell pepper, chopped
- 3 garlic cloves, minced
- 2 teaspoons adobo seasoning or 2 teaspoons complete seasoning
- 1/2 cup cooking wine
- 2 cups rice
- 1/2 teaspoon bijol seasoning
- 6 ounces red pimento pepper, drained
- 6 ounces green peas, canned
- 2 tablespoons olive oil
- Season chicken with Adobo or Complete Seasoning.
- Brown chicken in olive oil.
- Add onion, green pepper, garlic, the cooking wine and the chicken bouillon.
- Cover and cook until chicken is almost done.
- Add rice , bijou seasoning and large can of beer to equal liquid about 4 cups to ensure rice is not hard.
- Bring to boil, reduce to simmer, cover pot and cook for 20-30 minutes until rice is done.
- Slice up canned red peppers ( pimentos) and serve over chicken and rice, also add canned drained green peas.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.