Delicious Arroz Con Pollo Recipe for Dinner
Welcome to the world of Latin flavors! Today, I am excited to share with you a classic Latin American dish that is sure to impress your taste buds: Arroz con Pollo, or Chicken and Rice. This delicious and hearty one-pan meal is a staple in Puerto Rican, Cuban, and Mexican cuisine, and for good reason.
Arroz con pollo is a comforting and filling dish that is perfect for any occasion, from a cozy night in with loved ones to a fun-filled family gathering. It’s also an excellent dish for those who love meal prepping, as it can be easily reheated throughout the week.
Not only is arroz con pollo flavorful and satisfying, but it’s also incredibly versatile. You can switch up the protein by using chicken breast or bone-in chicken thighs. You can add vegetables such as peas or carrots to make it even more nutritious. The possibilities are endless!
In this recipe article, I will guide you through every step of creating this classic arroz con pollo dish. So put on your apron and grab your favorite pot as we embark on a culinary journey full of bold flavors and rich textures. Get ready to impress your friends and family with this delicious Latin American favorite!
Why You’ll Love This Recipe
Are you looking for a delectable and hearty meal that bursts with flavor and aroma? Look no further than arroz con pollo, a classic Latin American dish that combines tender chicken pieces with seasoned rice. This recipe will tantalize your taste buds, leaving you craving for more!
One of the best reasons why you’ll fall in love with this dish is how versatile it is. The combination of spices, vegetables and protein used in this recipe can be easily modified or customized to meet your dietary needs or preferences. You can add more vegetables like tomatoes or carrots, swap out the protein for tofu, or even use brown rice instead of parboiled rice. These small tweaks can truly make this recipe a reflection of yourself and allow you to relish in the tastes of arroz con pollo that suit you best.
Additionally, this is a one-pot wonder! All the ingredients are cooked in one single pot, minimizing clean-up time and maximizing convenience. You also have the flexibility to cook it “stove top” or “baked” depending on your preference. This versatility makes it ideal for weeknights when time is limited but you still need a flavorful meal or for weekend gatherings when you want to impress guests with minimal effort.
This dish brings together the best of both worlds: it’s filling and comforting while still being healthy and wholesome that will satisfy hunger as well as provide nourishment. With ingredients such as garlic, green peppers, onions combined with chicken bouillon seasoning yet light on oil consumption, cooking arroz con pollo at home is both economical and practical to fit any budget.
In summary, whether you’re a Puerto Rican food enthusiast, a fan of Latin American cuisine at large or simply craving something comforting with savory flavors; I guarantee that you’ll fall head over heels for this delicious arroz con pollo recipe!
Ingredient List
Here are the ingredients you will need for Arroz con Pollo, a classic Puerto Rican and Latin-American style chicken and rice dish made in one pot. You will need:
- 1 1/2 cups of parboiled rice
- 3 cups of water
- 1 tablespoon of chicken bouillon
- 1 green pepper, chopped
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon of adobo seasoning
- 4 chicken pieces (skinless chicken thighs or chicken breast)
- 2 tablespoons of olive oil
Depending on where you are cooking from, some of these ingredients may be more familiar to you than others but don’t worry – it’s all part of what makes this recipe unique and delicious!
The Recipe How-To
Let’s get cooking! Here is my step-by-step guide for making the perfect Chicken & Rice (Arroz con Pollo).
Ingredients:
- 3 cups of parboiled rice
- 4 cups of water
- 1 cube of chicken bouillon
- 1 green pepper
- 1 onion
- 4 cloves of garlic
- 1 teaspoon of adobo seasoning
- 4 chicken pieces (skinless chicken thighs and/or chicken breast)
- 2 tablespoons of olive oil
Instructions:
-
Begin by preparing your vegetables. Cut the green pepper and onion into small pieces and finely chop the garlic.
-
In a separate pot, prepare the chicken broth by heating up 4 cups of water and adding the chicken bouillon.
-
Next, heat up the olive oil in a large pot over medium-high heat.
-
Season the chicken pieces with adobo seasoning and place them on top of the heated oil. Cook until golden brown on both sides.
-
Remove the chicken from the pot and set it aside.
-
In the same pot, add the chopped vegetables (green pepper, onion, and garlic) and stir until they are soft and fragrant, about 5 minutes.
-
Add the rice to the pot and stir until it is fully coated with the vegetable mixture.
-
Pour in the prepared chicken broth and stir everything together.
-
Place the chicken on top of the rice mixture.
-
Cover the pot tightly with a lid and reduce heat to low. Let it simmer for 25 –30 minutes or until all water has been absorbed and rice is fully cooked.
-
Once done, remove from heat and leave it covered for an additional 5 minutes to let everything settle.
-
Serve hot with your favorite side dish or garnish with fresh herbs.
Tips:
- For best results, use medium grain or short grain white rice.
- Feel free to add other vegetables such as peas or carrots.
- If you prefer a spicier flavor, add a little bit of crushed red pepper flakes while cooking your vegetables.
- This classic Puerto Rican dish can also be made with yellow rice or saffron rice for a Cuban or Spanish twist.
- If baked chicken is more your style, try placing the seasoned chicken on top of the rice mixture in a baking dish and baking it uncovered in the oven at 375°F for about 40 to 45 minutes.
Substitutions and Variations
One of the great things about cooking is that you can always switch things up and make substitutions to create new flavors and textures. This arroz con pollo recipe is no exception, and it can be easily adjusted to fit your preferences or what you have on hand.
If you want to make this dish more Puerto Rican-style, try adding saffron rice instead of white rice for an extra dash of color and flavor. You can also swap out the chicken for pork if you’re in the mood for something different.
For a Cuban-style twist, substitute yellow rice for the classic white rice. You could also use boneless chicken breasts instead of chicken thighs if you prefer leaner protein.
If you’re looking for Mexican-style arroz con pollo, consider adding corn or black beans to the mix. And if you’re feeling adventurous, experiment with different types of chilies to add some heat.
Spanish-style chicken and rice dishes often include chorizo sausage, so feel free to add some sliced chorizo along with your chicken.
If you’re a vegetarian or simply trying to eat less meat, swap out the chicken entirely and instead use vegetables such as mushrooms and carrots to create a flavorful one-pot dish.
Whichever variation you choose, be sure to keep the base ingredients of onion, garlic, green pepper, and chicken bouillon for a classic arroz con pollo flavor. The possibilities for this dish are endless!
Serving and Pairing
When it comes to serving and pairing arroz con pollo, there are plenty of options to choose from. This dish offers a medley of flavors and can be complemented by a variety of sides or drinks.
To start with, you can serve arroz con pollo alongside sliced avocados or a fresh green salad with a light citrus dressing. This will balance out the flavors in the dish and add some extra crunch.
If you prefer something more substantial, rustic roasted vegetables make an excellent pairing. Roasted bell peppers and zucchini mixed with garlic and olive oil bring a distinct sweetness and heartiness to the meal, while also providing essential nutrients.
A classic accompaniment for arroz con pollo is black beans either as a side dish or mixed into the rice. Black beans provide an earthy flavor that goes well with the savory notes in this dish.
As for drinks, opt for a refreshing mojito or sangria made with fresh fruits and herbs to complement the Latin-inspired flavors of arroz con pollo. If you prefer non-alcoholic beverages, chilled hibiscus tea pairs incredibly well with this comforting one-pan meal.
Remember that experimentation is key when it comes to pairing food and drinks. Let your taste buds guide you and try different combinations until you find the perfect match for your palate.
Dining on arroz con pollo provides an opportunity to immerse yourself in Puerto Rican culture or Latin-American flair, bringing some sunshine into your home.
Make-Ahead, Storing and Reheating
As someone who loves to host family dinners, I know that the key to a successful party is not just the enticing flavors of your food, but also how conveniently you can serve them. That’s why I’m ecstatic to say that this Arroz con Pollo recipe easily accommodates meal prep, with options for stashing leftovers or serving them warm with ease.
If you’re limited on time, consider making the pollo chicken and arroz con separately in advance. The chicken pieces stewed in the green peppers, onion, garlic, and adobo seasoning melds better as it sits in the refrigerator— simply let it cool and transfer it to an airtight container. The arroz con pollo mixture can be stored separately in a separate container as well. For both components, It keeps well in the fridge for up to four days; thus you have several meals worth of sticking around.
To reheat it back to life (evenly), you’ll want to place it on an oven-safe dish lined with foil and heat it at 350°F for at least 20 minutes or until warmed all over. If you’re short of time, reheating via microwave will do just fine— simply get the microwavable dish that accommodates your portion size, cover it with a lid or plastic wrap before nuking.
Arroz con Pollo Rice best served immediately after cooking but it’s still be tasty even days after (if still adequately stored). Therefore consider portioning it out so that you only get what’s enough instead of reheating some later (thus risking overcooking).
And that’s it! You can confidently make this Puerto Rican-style Chicken & Rice dish ahead of time then reheat it when guests arrive without worrying about loss of flavor or freshness. Trust me; everyone deserves a chance to enjoy such rich and nuanced flavors!
Tips for Perfect Results
Cooking a delicious and authentic arroz con pollo is easy when you have the right advice. I’ve learned quite a few tips over the years, having prepared this dish countless times, and I’m happy to share some that will help you perfect your recipe.
First things first, it’s important to use the right type of rice. Medium-grain rice or parboiled rice works best for Arroz con Pollo because it holds its shape well during cooking and absorbs the flavor of the chicken broth better than other types of rice. Stick to white grain rice, which works especially well in this dish.
Another thing to keep in mind is that controlling heat and moisture is key when making any type of rice dish. If you find that your rice is undercooked or mushy, then there’s probably something wrong with your water-to-rice ratio. You want two cups of water or chicken broth per one cup of rice.
It’s also best if you let the rice sit for at least five minutes once it’s done cooking. This will allow the grains to fully absorb all the liquid in the pot and become more tender.
When preparing the chicken pieces, make sure they do not touch each other or are overcrowded in the pot – otherwise, they will steam instead of brown. Therefore, make sure to cook your chicken pieces in batches if needed.
It’s also extremely important to season your chicken properly before adding it to the pot. Layering flavors is essential for creating depth in any dish, including arroz con pollo. That being said, use garlic, onion, adobo seasoning (or cumin), salt and pepper generously on both sides of the chicken pieces before placing them in the pot.
If you want your arroz con pollo to be a bit more flavorful or zesty, consider substituting lime juice instead of water or wine when scraping bits from bottom of pan after browning chicken. This will help to enhance the chicken flavor and add some freshness to the dish.
Additionally, you can also make this dish ahead of time and reheat it easily if you follow these tips. Store the cooked arroz con pollo in an airtight container in the fridge for up to three days or freeze it for up to two months. When reheating, add a splash of water or chicken broth and heat slowly over low heat until hot, stirring occasionally.
By following these tips, your arroz con pollo will turn out perfectly every time – perfectly seasoned, fluffy rice with golden-brown chicken pieces just waiting for you to dig in!
Bottom Line
:
In conclusion, arroz con pollo is not just any ordinary rice dish. It is a classic staple in Puerto Rican and Latin cuisine that has been passed down from generation to generation. Whether you are looking for a quick and easy one-pot meal or a dish to impress your dinner guests, this recipe is perfect for any occasion. With its flavorful combination of spices and succulent pieces of chicken, it’s no wonder why arroz con pollo is such a beloved dish.
So I urge you to give this recipe a try! It’s simple, delicious, and sure to become a new family favorite. Don’t be afraid to experiment with your own substitutions and variations. The possibilities are endless!
From my own experience, I can tell you that there is nothing more satisfying than cooking up a big pot of arroz con pollo and watching as my loved ones gather around the table to enjoy it. So go ahead and embrace the rich flavors and aromas of Puerto Rican cuisine – your taste buds will thank you!
In the end, if you follow my recipe with care and attention, you will see that even smaller details (like using the parboiled rice instead of other varieties) can make all the difference in achieving great results. Trust me when I say that nothing beats a home-cooked meal made with love and culinary knowledge.
So, what are you waiting for? Gather your ingredients, heat up your stove, and get ready to enjoy some delicious arroz con pollo!
Chicken & rice (Arroz con pollo) Recipe
Ingredients
- 3 tablespoons olive oil
- 4 -6 chicken pieces
- 2 tablespoons adobo seasoning
- 1 1/2 teaspoons minced garlic or 3 cloves garlic, minced
- 1 onion, diced
- 3/4 cup green pepper, diced
- 1 packet sazon goya
- 1 packet chicken bouillon
- 3 cups water
- 1 1/2 cups parboiled rice
Instructions
- Shake adobo on chicken parts.
- Heat oil on medium in a large pot and cook chicken pieces until brown.
- Stir in minced garlic and cook for 2 minutes.
- Stir in onion and green pepper and cook for 5 minutes until vegetables are tender.
- Stir in the Sazón and cubes.
- Raise heat, add water and bring to a boil.
- Add the rice and stir.
- Reduce heat to low and cover.
- Cook for 25 minutes or until rice is tender.
Add Your Own Notes
Nutrition
Recommended Recipes Just For You
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.