Welcome, my culinary comrades! If you’re looking for a delicious and filling one-pot meal packed with flavor, then look no further than this recipe for Arroz Con Pollo with sweet potatoes. This satisfying dish is a combination of rice, chicken, and sweet potatoes cooked together with a blend of fragrant spices, creating an explosion of taste in your mouth.
The name arroz con pollo translates to “rice with chicken” and is popular in many Latin American countries, including Puerto Rico and Cuba. It is often referred to as a comfort food and is perfect for any time of the year, whether it’s a cozy weeknight dinner or a family gathering.
What sets this recipe apart is the addition of sweet potatoes. The natural sweetness from the potato takes this dish to a whole new level. Sweet potatoes are also rich in essential vitamins and minerals that provide valuable nutrition to your body.
So why settle for boring plain rice when you can add some excitement to your dinner table? Trust me; your taste buds will thank you for trying out this delicious variation on a classic recipe.
Why You’ll Love This Recipe
As the famous saying goes, ‘food is love.’ And there’s no dish that epitomizes that more than Arroz Con Pollo or Chicken and Rice. This dish is a staple in Latin American cuisine, especially in Puerto Rico and Cuba. It’s a hearty and flavorful one-pot meal that’s perfect for feeding a crowd or a hungry family.
But why will you love this dish? Well first of all, it’s packed with ingredients that are not only delicious but also nutritious. We’ve got chicken thighs, which are high in protein and vitamins. Then there’s sweet potatoes, which add a beautiful color and sweetness to the dish while providing plenty of fiber, Vitamin A, and potassium. And of course, there’s the main star of the show – the rice! Cooked to perfection in chicken broth and Rotel tomatoes for added flavor.
Another reason to love this recipe is its versatility. You can make it on the stovetop or in your Instant Pot with no fuss! Plus, you can easily swap out ingredients like using chicken breast instead of thighs, or adding peas and carrots for extra veggies.
But let’s talk about the taste! This dish is absolutely bursting with flavor. The sweet potatoes absorb all the flavors from the chicken and spices to create a sweet and savory explosion in your mouth. The tender chicken thighs pair perfectly with the fluffy cooked-to-perfection rice. Every forkful is loaded with saffron-infused goodness that makes you want to lick the plate clean.
And lastly, eating arroz con pollo is an event in itself. It brings people together around the table to break bread and share stories. Whether you’re having lunch with family or throwing a dinner party for friends, this dish always fills people up with warmth – both literally and figuratively.
So why will you love this recipe? Because it has everything you want from a meal: it’s healthy, easy to make, versatile, packed with flavor, and brings people together. What more could you ask for?
Here are the ingredients you’ll need to prepare Arroz Con Pollo With Sweet Potatoes:
Chicken and Rice
- 1.5 lbs. boneless, skinless chicken thighs
- 2 cups of cooked rice
- 1 can of Rotel
- 1 large sweet potato, peeled and diced
- 1 teaspoon salt
- Some freshly ground black pepper
- 4 cups of chicken broth
- 1/4 teaspoon saffron rice spice (optional)
- 2 cloves of garlic, minced
- 1 large yellow onion, diced
Seasonings and Spices
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 bay leaf
Make sure to have these ingredients ready before you start cooking. All of them can be easily found in your local grocery store or supermarket.
The Recipe How-To
Now that you have all the ingredients ready, let’s start with the recipe. This Arroz con Pollo recipe is a one-pot meal and can be prepared using either a stovetop, oven or instant pot.
- Season chicken thighs with salt and pepper, then brown them in a large Dutch oven or heavy-bottomed pot over medium-high heat, about 4 minutes per side.
- Remove chicken on a plate and set aside
- In the same pot, add diced sweet potato and cook until softened, around 5-7 minutes. Then reduce heat to medium-low and add diced onions.
- Stir in minced garlic and sauté until fragrant, around 1 minute
- Add one cup of cooked rice and stir well
- Pour one can of Rotel (diced tomatoes with green chilies) into the pot with a pinch of saffron rice and stir to combine
- Add two cups of low-sodium chicken broth to the mixture
- Nestle chicken back into the pot
- Simmer on low heat for about 35-40 minutes until chicken is cooked through
- Preheat your oven to 375°F.
- Follow steps 1-6 from the stovetop instructions above
- Cover the pot and place it in the oven for an hour
- Uncover the pot and continue cooking until the top of the chicken is slightly browned, this should take about 10-15 minutes
- Set instant pot to SAUTÉ mode
2.Season chicken thighs with salt and pepper and brown them in Instant Pot for around 3-4 minutes per side
3.Remove chicken on a plate and set aside.
4.Add diced sweet potato and cook until softened, around 5-7 minutes. Then add minced garlic and cook for an additional minute
5.Stir in one cup of uncooked rice and a can of Rotel
6.Pour two cups of low-sodium chicken broth into the Instant Pot and stir
7.Nestle chicken back into the pot
8.Set Instant Pot to MANUAL mode for 8 minutes followed by a natural release
Your Arroz con Pollo with Sweet Potatoes is now ready. Serve it hot garnished with freshly chopped parsley or cilantro.
Substitutions and Variations
As a chef, I understand that sometimes you might not have all the specific ingredients in your pantry. Or maybe you just want to try something new and different. Whatever the case might be, here are some substitutions and variations you can use in this arroz con pollo recipe.
Firstly, instead of using chicken thighs, you could also use boneless chicken breasts or even bone-in chicken pieces. This will slightly alter the texture of the dish, but it will still come out delicious.
If you don’t have Rotel tomatoes with green chilies, you can substitute them with 1 cup of diced tomatoes and 4 oz of canned diced green chilies. Alternatively, add a bit of spice to your recipe by using 1 can of diced tomatoes with habaneros.
Also, try adding some extra vegetables to your arroz con pollo with sweet potatoes recipe. You can include onions, bell peppers, or corn for extra flavor and nutrition.
For a vegetarian version of this dish, use vegetable broth instead of chicken broth and replace the chicken with chickpeas or lentils.
If you have any leftovers or want to meal prep for the week ahead, consider adding chopped vegetables like broccoli or cauliflower to make it a complete one-pot meal.
In conclusion, don’t be afraid to experiment with different substitutions and variations of this classic arroz con pollo recipe. Get creative and see what works best for you and your taste preferences!
Serving and Pairing
Once you have prepared this delicious Arroz con Pollo dish, it is time to think about how to serve it and what to pair it with. This Chicken and Rice recipe is quite versatile and pairs well with a variety of sides, sauces, and drinks.
Firstly, I find that serving this dish in a large bowl works best as it allows for easy scooping of the rice and chicken mixture. Adding a few sprigs of cilantro or parsley on top will not only make the dish look more appetizing, but it will also give a fresh taste to the final product.
For the sides, I recommend adding some sweet potatoes. These tasty little additions add a nice zing of sweetness that contrasts nicely with the savory chicken and rice mixture. Steamed broccoli, green beans or sliced avocado can also be added for added texture and nutritional content.
If you’re looking for an interesting variation to this traditional recipe try adding yellow Spanish rice or even saffron rice as they both complement the flavors of the dish perfectly.
As for beverage pairing options, I suggest serving this meal alongside either a fruity white wine or an ice-cold beer. This Arroz Con Pollo is also wonderful when paired with a ripe mango or pineapple salsa.
In conclusion, feel free to experiment with different sides, sauces, and beverages to find what combinations you enjoy best. The options are endless!
Make-Ahead, Storing and Reheating
This recipe for chicken and rice, also known as arroz con pollo, is perfect for meal prepping or for leftovers. When it comes to make-ahead meals, this recipe is a lifesaver. You can cook the entire dish ahead of time and store it in the refrigerator for up to three days or in the freezer for up to three months.
To make the most out of your leftovers, store the chicken and rice separately. The chicken and sweet potatoes should be stored in one container, while the cooked rice should be stored in another container. This way, you’ll have more versatility when it comes to reheating your leftovers.
When reheating the chicken and sweet potatoes, I recommend using the microwave or oven. To use the oven, simply preheat your oven to 350°F, place the chicken and sweet potatoes in an oven-safe dish, cover with foil, and bake for 15-20 minutes. For a quicker option, microwave the mixture in a covered microwavable container for 2-3 minutes.
When reheating the rice, add a splash of water to the rice before microwaving to prevent it from drying out. Simply reheat in one-minute intervals until heated through.
Now that you know how to properly store and reheat your leftovers, you can enjoy this delicious arroz con pollo recipe any day of the week without sacrificing flavor or quality.
Tips for Perfect Results
To achieve perfect results in cooking an Arroz con Pollo with Sweet Potatoes, there are some key tips to keep in mind. After following the recipe correctly, these tips will ensure that your dish turns out flavorful and delicious:
Firstly, always cook the chicken thighs until they are slightly browned on both sides before setting them aside for later. This step will allow the chicken to cook fully and evenly when added back into the dish later on.
Secondly, make sure to use a good quality chicken broth. The broth will provide the main flavor of the dish, so it’s important to use one with a rich flavor profile. Avoid using low-sodium or no-salt-added broths as this will result in a bland taste.
Thirdly, take care not to overcook the sweet potatoes. They should be soft but still hold their shape when added to the rice mixture. Overcooked sweet potatoes will turn mushy and lose their natural sweetness.
Fourthly, allow the rice to soak up the liquid before adding any additional water. This will prevent uneven cooking of the rice and create a consistently tender and fluffy texture.
Fifthly, be mindful of the type of rice used in your dish. Long-grain white rice is recommended for this recipe as it’s less starchy than short-grain varieties like Arborio or sushi rice.
Lastly, let the dish sit covered for 5-10 minutes after it’s finished cooking. This allows the flavors to fully meld together and ensures that each bite is packed with flavor.
By following these tips, you can trust that your Arroz con Pollo with Sweet Potatoes will be a hit at any dinner table!
In conclusion, this chicken and rice with sweet potatoes aka arroz con pollo recipe is a delightful way to experience both Brazilian and American cuisine. It’s a one-pot meal that combines robust flavors and captures the essence of Latin America. Not only is it effortless to put together, but it is also filling, nutritious, and delicious. With just a few ingredients and some straightforward cooking techniques, you’ll have dinner on the table in no time.
No matter the occasion, this arroz con pollo recipe is an excellent addition to your recipe index or repertory. Whether you’re feeding a family or entertaining friends, or just cooking for yourself, it’s a dish you won’t regret trying. Trust me; your taste buds will thank you. So go ahead and enjoy this Puerto Rican-rice-inspired comfort food and make sure to share it with others—the more people try it, the more reasons there are to celebrate global cuisines!
Chicken and Rice Aka Arroz Con Pollo With Sweet Potatoes Recipe
- 1 1/2 cups cooked chicken, cubed
- 1 large sweet potato
- 1 (10 ounce) can rotel
- 2 cups cooked rice
- 1 cup shredded cheddar cheese
- Preheat oven to 350.
- Use leftover roasted sweet potatoes or: Peel and cut sweet potatoes into bite size cubes, Roast at 400 for 20 minutes, cool.
- Mix everything together except cheese,, do not drain Rotel. Place in individual dishes or an 8x8 casserole dish. Cover with aluminum foil. Bake 15 to 20 minutes, remove foil and cover with cheese. Bake additional 10 to 15 minutes. Allow to cool and enjoy.
- hint, if using leftover rice, add a bit of chicken broth to moisten.
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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.