Delicious Arroz con Pollo Recipe for a Cozy Dinner
Welcome, food lovers! I’m excited to share with you a recipe that combines two delicious cuisines: Brazilian and American. Today, I’ll teach you how to make an Arroz Con Pollo With Peas recipe that will blow your taste buds away.
Filled with a variety of flavors, this hearty meal is perfect for family dinners, special occasions or just a lazy Sunday evening. The chicken infused with saffron and the fresh peas and parsley balance each other beautifully, making this dish something special.
But don’t take my word for it. Once you try this Arroz Con Pollo recipe, it will become one of your favorites!
Let’s dive into the exciting world of Brazilian and American cuisine with this authentic Arroz Con Pollo recipe.
Why You’ll Love This Recipe
Are you on the hunt for a delectable and easy-to-prepare meal that will impress your family and friends alike? Look no further than this Arroz Con Pollo with Peas recipe! With flavorful ingredients like saffron, stuffed green olives, and fresh parsley, this dish truly has it all.
Not only is this recipe packed with bold flavors, but it’s also incredibly versatile. You can use boneless skinless chicken breast or thighs depending on your preferences, making it a great option for even the pickiest of eaters. Plus, the addition of fresh peas adds a pop of color and nutrition that can’t be beaten.
Whether you’re looking to try something new or just want to add a little Latin American flair to your cooking repertoire, this arroz con pollo recipe is sure to exceed your expectations. So grab your apron and get ready to dive into this fantastic dish – I guarantee you won’t be disappointed!
Ingredient List
This arroz con pollo (chicken and rice) recipe combines aromatic flavors and colorful ingredients. Here’s what you’ll need to cook this dish:
Ingredients 1:
- Boneless, skinless chicken breast or thighs, cut into small pieces. You can also use bone-in chicken if you prefer.
- Kosher salt and black pepper to season the chicken
- 2 tablespoons of extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
Ingredients 2:
- 2 cups long-grain white rice, rinsed under cold water
- 2 cups chicken broth
- 1/2 cup dry sherry
- 1/2 teaspoon saffron thread (optional)
Ingredients 3:
- 1 1/2 cups fresh or frozen peas
- 1 large red bell pepper or a combination of mini peppers, diced
- 1/2 cup stuffed green olives
- Handful of fresh parsley, chopped
Make sure to gather all the ingredients before you start the cooking process for better workflow in the kitchen.
The Recipe How-To
Now that we have collected all the necessary ingredients, were ready to cook up a storm! This recipe can be cooked in a pressure cooker or on the stove top. I prefer using a pressure cooker because it is efficient and roasts the chicken perfectly.
Preparing The Chicken and Rice
Step One: Begin by cutting 1 lb boneless, skinless chicken into about 1-inch cubes.
Step Two: Season the chicken with salt to taste.
Step Three: In the pressure cooker, brown the chicken. You can use olive oil or any oil substitute of your choice.
Step Four: Add garlic and onions to the browned chicken.
Step Five: Add peppers, peas, and stuffed green olives to it. Mix everything thoroughly.
Step Six: Now, add 2 cups of long-grain white rice, fifteen saffron threads and toss everything together to coat well.
Step Seven: Pour in 2 cups of chicken broth along with 1/2 cup of dry sherry to deglaze your pan.
Pressure Cooking
Step Eight: Adjust the heat for medium-high heat until the cooker starts hissing.
Step Nine: After that, you can reduce it to medium low so that it cooks steady but not at high pressure.
Step Ten: Allow everything to cook for around 10 minutes, without stirring, under pressure.
Step Eleven: Turn off your cooker after that and let it sit unopened for another 10 minutes.
Garnishing Your Dish
After resting your food for ten minutes:
Step Twelve: Open your lid and slowly fold in some fresh herbs like parsley, making sure you’re gently mixing from the bottom to evenly distribute everything. If you like crispy skin on your chicken then you can finish it off under a broiler for few minutes.
Voila! Your one-pot Arroz Con Pollo With Peas Recipe is ready. You can serve it hot with some smashed black beans, warm tortillas, salad greens or steamed veggies.
Substitutions and Variations
Variety is the spice of life, and sometimes it’s fun to change things up. If you’re feeling adventurous and want to try a twist on the classic Arroz con Pollo recipe, here are some substitutions and variations that can add a new flavor to your meal:
– Vegetarian Version: Try using vegetable broth and substitute the chicken with vegetarian protein like tofu or tempeh.
– Seafood Version: Switch out the chicken for shrimp or other seafood. Cook them separately and add them back into the rice at the end.
– Cuban Style Version: Use yellow rice instead of white rice, and add sliced ham or chorizo to the chicken mixture.
– Pressure Cooker Version: For a quicker cook time, use a pressure cooker to prepare this dish. Follow the manufacturer’s instructions for cooking times.
– Goya Brand Variation: Goya offers ready-to-use Arroz Con Pollo seasoning and yellow rice mix that makes cooking this dish a breeze.
No matter which variation you choose, be sure to adjust cooking times and watch your ingredients to ensure they’re cooked through. And always remember that the key ingredient in any recipe is creativity–so feel free to experiment and make this dish your own!
Serving and Pairing
When it comes to serving arroz con pollo with peas, you can’t go wrong with a few simple accompaniments. The classic combination is to serve it alongside a crispy green salad, which provides a refreshing contrast of textures and flavors.
The dish itself is hearty and filling, so consider pairing it with lighter fare such as fresh fruits or grilled vegetables. You can also add a dollop of sour cream or guacamole on top for some extra richness.
If you’re feeling particularly adventurous, why not try serving it with a glass of dry sherry? This fortified wine adds an elegant touch and complements the saffron flavor in the rice perfectly.
Lastly, if you’re looking for a full Latin American meal experience, consider serving arroz con pollo with some traditional Puerto Rican or Cuban side dishes such as fried plantains or black beans and rice. Don’t forget the hot sauce!
No matter how you decide to pair it, this arroz con pollo with peas recipe is sure to impress your guests and provide a satisfying meal.
Make-Ahead, Storing and Reheating
Looking for a make-ahead meal that saves you time and effort? Look no further than this arroz con pollo with peas recipe! This dish can be prepared ahead of time so you can enjoy it whenever you want.
To make ahead, prepare the recipe as normal and allow it to cool completely before storing in an airtight container in the refrigerator. When you’re ready to serve, simply reheat in the microwave or on the stove. Just add a splash of chicken broth or water to loosen the rice and make it moist again.
This dish is also great for leftovers! Store any extra servings in the fridge or freezer for later consumption. To reheat, simply microwave or heat on the stove with a little extra liquid to revive the dish’s flavor.
One tip to keep in mind is that arroz con pollo tends to dry out over time. So when reheating, remember to add additional liquid as needed, such as chicken broth, water or olive oil or else your dish will be dry.
Overall, by preparing this dish ahead of time or storing leftovers you are sure to have your family delighted on the next mealtime without any additional effort!
Tips for Perfect Results
To ensure you get the most delicious result when making Arroz Con Pollo With Peas, here are some of my tried and tested tips:
1. Use Long-Grain White Rice
To achieve the perfect texture and consistency for your Arroz Con Pollo, use long-grain white rice. This type of rice is less sticky and absorbs the flavors of the other ingredients perfectly.
2. Season Your Chicken Well
Season your boneless, skinless chicken breasts or thighs well with kosher salt and pepper before browning them in a dutch oven or one pot. This step will enhance the overall flavor of your dish.
3. Don’t Overcook Your Rice
When cooking rice for your Arroz Con Pollo, keep a close eye on it to make sure you don’t overcook it or let it become too mushy. I recommend checking on it periodically, stirring gently and adding more liquid if necessary.
4. Toast Saffron Threads Before Adding Them
Toasting saffron threads before adding them to your recipe will help to bring out their natural flavors and aromas. Simply place them in a dry pan over low heat until they become fragrant and then crush them into the chicken broth.
5. Try Cooking it in a Pressure Cooker
For a quicker way to cook Arroz Con Pollo With Peas, opt for using a pressure cooker with similar ingredients as indicated in the recipe instructions. The high-pressure environment helps to lock in flavors and gets your dish ready in no time.
6. Let it Rest Before Serving
Once you’ve finished cooking your Arroz Con Pollo, allow it to rest for about 10 minutes before serving. This resting time allows the flavors to meld together even further and will give you that mouth-watering aroma that you’ll love.
7. Garnish with Fresh Parsley or Stuffed Green olives
Add pops of freshness by adding chopped fresh parsley or stuffed green olives as a garnish. These simple additions can enhance the presentation and taste of your classic Arroz Con Pollo recipe.
By following these tips, you’ll be well on your way to creating a Puerto Rican or Cuban-style dish that truly captures the essence of Latin American and Spanish cuisine. I hope you enjoy this delightful recipe and make it again and again!
Bottom Line
As a chef, there’s nothing more satisfying than creating a dish that is full of flavor and brings people to the table. That’s why I absolutely love this Arroz Con Pollo recipe.
With its combination of tender chicken, flavorful rice, and vibrant peas, this dish perfectly captures the rich flavors of both Brazilian and American cuisine. The recipe is easy to follow and adaptable, making it a great option for busy weeknights or relaxed weekend dinners.
Whether you’re an experienced cook or just starting out in the kitchen, this Arroz Con Pollo recipe is sure to impress your guests and leave them wanting more. With its classic ingredients and unique twist on traditional rice dishes, it’s the perfect way to explore new flavors and cultures.
So next time you’re looking for a delicious meal that is both simple to prepare and packed with flavor, give this Arroz Con Pollo recipe a try. Your taste buds will thank you!
Arroz Con Pollo With Peas Recipe
Ingredients
- 2 cups long-grain white rice
- 2 1/2 cups chicken broth
- 1/2 cup dry sherry
- 1/4 teaspoon crushed saffron thread
- 2 tablespoons extra virgin olive oil
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cups fresh peas (about 2 lbs in shell)
- 1 roasted red pepper, diced
- 20 pimento stuffed green olives, sliced
- 1/4 cup chopped fresh parsley
- salt and pepper
Instructions
- Place the rice in a sieve and set in a bowl. Run cold tap water over the rice until the rinse water runs clear. Drain well. Set aside.
- Combine the broth, sherry and saffron in a small saucepan and warm gently over low heat.
- Heat the oil in a large skillet over medium high heat. Add the chicken and saute for 2 minutes, until the chicken is partially cooked. Add the onion and garlic and continue to saute until the chicken is white and firm, 2 to 4 minutes. Add the rice and saute until the rice appears toasted, about 3 minutes.
- Stir the chicken broth mixture into the rice. Bring to a boil, cover and reduce heat to maintain a gentle boil. Cook for 3 minutes. Add the peas to the skillet (do not stir) and continue to cook until the liquid is absorbed and the peas are tender, about 10 minutes.
- Fluff the rice with a fork. Stir in the red pepper, olives and parsley. Season with salt and pepper. Serve at once.
Add Your Own Notes
Nutrition
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Dora
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.