Delicious Arroz Con Pollo Recipe for Perfect Dinner
Do you love the flavors of Puerto Rico, Cuba and Spain? Do you prefer one-pot meals that are easy to make and perfect for busy weeknights? Look no further than my easy arroz con pollo recipe! This delicious dish is a classic Latin American comfort food that combines fluffy yellow rice with tender chicken and a variety of tasty veggies. Whether you’re cooking for yourself or a family of picky eaters, this recipe can be easily customized to suit your tastebuds. So fire up that stove, grab your ingredients, and let’s get cooking!
Why You’ll Love This Recipe
As a chef specializing in Brazilian and American cuisine, I am always on the lookout for easy-to-make delicious recipes. That’s why I am excited to share with you my favorite easy arroz con pollo recipe that combines the rich flavors of Puerto Rican and Cuban cuisine.
This recipe is simple to make, requiring only a few ingredients that are readily available at any grocery store. You’ll love this recipe because it’s versatile and can be made in different ways, depending on your preference. You can use chicken thighs or boneless chicken breasts; mix it with green peppers, onions, garlic, and pimientos; switch out bell peppers with frozen green peas; or add extra spices to make it even more flavorful.
The best thing about this recipe is that it’s a one-pot meal that can easily serve a large family or group of friends. The combination of yellow rice, chicken, and vegetables make for a filling and satisfying meal. Not only is it an excellent option for dinner at home, but it’s also perfect for meal prep or hosting a dinner party.
With this recipe, you will be transported to the tropical flavors of Puerto Rico and Cuba without needing to leave your kitchen. Trust me; your taste buds will dance with every spoonful you take of this arroz con pollo dish. Don’t just take my word for it; try this recipe today and experience the magic yourself!
Ingredient List
Here is the ingredient list for this easy and delicious arroz con pollo recipe:
Ingredients 1:
- 2 tablespoons of extra virgin olive oil
- 1 medium yellow onion chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 3 garlic cloves minced
Ingredients 2:
- 4 cups of water
- 2 cups of yellow rice
- 2 teaspoons of garlic powder
- 1/2 teaspoon of black pepper
Ingredients 3:
- 4 boneless skinless chicken breasts cut into bite-sized pieces
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Frozen green peas (optional)
- Pimientos (optional)
This recipe requires yellow rice, which has a slightly different flavor compared to regular white rice. Along with the classic ingredients like garlic, yellow onion, and green pepper, this recipe also calls for optional ingredients such as frozen green peas and pimientos. The use of these two ingredients adds more texture, color, and flavor to the dish. The recipe yields about six servings, perfect for a small family dinner or meal prep during the week.
The Recipe How-To
Now, let’s get cooking for this Easy Arroz Con Pollo Recipe! It’s a one-pot meal that’s perfect for any occasion. In this section, I will guide you through the step-by-step process of making this delicious dish.
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 2 cups long-grain rice
- 4 cups water
- 1 can (14.5ounces) diced tomatoes, drained
- 2 teaspoons kosher salt
- teaspoon freshly ground black pepper
- 2 teaspoons garlic powder
- 3 boneless skinless chicken breasts, cut into bite-size pieces
- frozen green peas
- diced pimientos, drained
Directions:
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Firstly, heat a Dutch oven over medium heat and add the olive oil to it. Then add the onion, green bell pepper, and garlic cloves- sauté them for about 5 minutes until they become tender.
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Add the rice to the pot and stir it with veggies. Cook for around another 5 minutes, stirring often till rice becomes little brown in color.
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Pour water in the pot and then add diced tomatoes, salt, pepper & garlic powder. Stir to ensure they blend well with rice.
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Add chicken pieces to the mixture of rice and vegetables.
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Bring all ingredients to a simmer and cover gently with a lid.
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After covering simmer for around twenty-five minutes on low flame or until chicken and rice are fully cooked through easily.
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Uncover the pan/pot after twenty-five minutes have passed by & Sprinkle something green- like frozen peas and pimiento strips on top of the chicken-rice mixture.
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Then replace the lid and let it stand for around 5 minutes. This will help steam the peas and pimientos.
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Remove the lid after 5 minutes have passed and fluff up the chicken-rice mixture using a fork. Check whether there’s enough salt according to your taste, you may add salt at this point if needed.
Note:
You can also use chicken thighs instead of breasts, in fact puerto rican chicken often use chicken thighs for arroz con pollo. If you do so, you need to increase cook time until chicken pieces are fully cooked. One cup of bell pepper or quarter cup diced pimentos altogether can also be used for a Cuban-flavor recipe-inspired cuisine.
Substitutions and Variations
The beauty of this Easy Arroz Con Pollo Recipe is that there are endless substitutions and variations you can make to fit your taste buds. Here are some variations that I enjoy:
– Vegetarian Variation: Skip the chicken and replace it with mushrooms or extra vegetables, such as Bell Peppers, frozen green peas, pimientos, or green beans.
– Vegan Variation: Replace chicken broth with vegetable broth and skip the meat. Add more vegetables to give it a protein boost.
– Seafood Variation: Replace the chicken with shrimp or any other seafood of your choice.
– Spicy Variation: Add hot peppers, paprika, and cumin for an extra kick.
– Low-Carb Variation: Use cauliflower rice instead of regular rice.
– Gluten-Free Variation: Make the recipe with corn instead of rice, or use gluten-free rice.
– Dutch Oven Variation: Cook everything in a Dutch oven instead of a pot.
– Pressure Cooker Variation: This recipe can be adapted to work in a pressure cooker for quicker results.
What’s great about this recipe is that you can experiment with different spices and vegetables to create a dish that fits your preferences. Whether you decide to go for a spicy version or keep it classic with traditional ingredients, arroz con pollo is always a great way to warm up on cold days.
Serving and Pairing
This arroz con pollo recipe is a delightful mix of flavors, making it an ideal meal for a family dinner or even for special occasions. The dish is usually served warm, and its aroma can entice everyone’s senses. You can serve it as a standalone dish, especially if you’re looking for a one-pot meal.
One excellent serving suggestion would be to serve it with freshly sliced avocados on top, which will add an extra layer of creaminess and freshness to the dish. You can also sprinkle some fresh cilantro and squeeze some lime juice over the top to give it an extra zesty burst of flavor.
This recipe goes well with sides that can absorb the delicious sauce, such as refried beans or steamed vegetables such as broccoli or carrots. If you wish to include more carbs with this dish, serving it with warm dinner rolls or crusty bread can satisfy those cravings.
A perfect pairing for this tasty arroz con pollo would be a glass of sangria, which complements the Spanish and Puerto Rican flair of this chicken and rice recipe. Additionally, you could try pairing it with your favorite red wine, such as Rioja or Tempranillo.
Overall, this versatile recipe has many enjoyable serving options that can accommodate any dietary need or preference. Whether you tend towards simple preparations or lavish feasts, this easy arroz con pollo will be an excellent match!
Make-Ahead, Storing and Reheating
When it comes to make-ahead and storing options for this easy arroz con pollo recipe, there are a few key things to keep in mind. First of all, you can absolutely make this dish ahead of time if you want to get a head start on your meal prep. Cook up the rice and chicken as directed, then allow everything to cool completely before transferring it to an airtight container or freezer-safe bag.
This tasty meal will keep in the refrigerator for up to 4 days, or in the freezer for up to 3 months. When you’re ready to reheat it, simply transfer the arroz con pollo to an oven-safe dish and pop it into a preheated 350-degree oven until heated through. You may need to add a splash of water or broth to help loosen things up and prevent the rice from drying out.
Alternatively, you can reheat individual portions of the arroz con pollo in the microwave or on the stovetop. Just be sure not to overcook everything, as that can cause the chicken to become dry and tough. A gentle reheating is all that’s needed to bring this flavorful dish back to life.
One more thing to keep in mind: if you plan on freezing the leftover arroz con pollo for later, consider separating it into smaller portions before freezing. This will make it easier to defrost and reheat just what you need at any given time, without wasting any extra food.
Tips for Perfect Results
As a chef specializing in both Brazilian and American cuisine, I have learned some tips and tricks to help achieve the perfect results for arroz con pollo. Here are some tips that will help take your dish from good to great.
1. Use the right type of rice.
For this dish, it is important to use a long-grain white rice such as Basmati or Jasmine. The texture of these types of rice is perfect for absorbing the flavor of the chicken and vegetables. Avoid using short-grain or sticky rice since it won’t provide the desired texture for this recipe.
2. Sear the chicken first.
To get a rich flavor base, always sear the chicken in a Dutch oven or pressure cooker before adding the other ingredients. This will help create a flavorful crust that will add depth to the dish.
3. Cook the chicken with bone-in and skin-on.
For an extra layer of flavor, try using bone-in and skin-on chicken thighs instead of boneless skinless chicken breasts. The skin will add richness and enhance the flavor while preventing the chicken from drying out during cooking time.
4. Consistency is key.
When adding water or broth to your recipe, consistency is key. Make sure you add enough liquid to cook the rice without making it too watery, otherwise you risk ending up with mushy texture when done.
5. Use fresh onions, garlic, and bell pepper
Make sure you are using fresh onions, garlic, and bell pepper to create a vibrant taste with complex flavors in arroz con pollo recipe
6. Add herbs for added flavor
Try using fresh herbs like cilantro or parsley to boost your arroz con pollo flavors even further. These herbs pair perfectly with Latin American dishes such as arroz con pollo.
By following these simple tips on arroz con pollo recipe, you’ll take your dish from average to extraordinary!
Bottom Line
In conclusion, this easy arroz con pollo recipe is a delicious and simple way to enjoy the flavors of Latin American cuisine in the comfort of your own home. With its flavorful blend of rice, chicken, veggies and spices, this dish is sure to please both family and friends alike. Whether you’re a fan of Puerto Rican or Cuban-style food, this recipe can easily be adapted to suit your dietary preferences.
So if you’re looking for a quick and easy weeknight meal that’s sure to wow your taste buds, give this arroz con pollo recipe a try today. I’m confident that with its simple ingredients and step-by-step instructions, you’ll be able to whip up a perfectly seasoned pot of chicken and rice in no time. So what are you waiting for? Grab your ingredients and start cooking!
Easy Arroz Con Pollo Recipe
Ingredients
- 1 lb boneless chicken breast, cut into 1 inch pieces
- 1/2 teaspoon goya adobo all purpose seasoning with pepper
- 1 tablespoon extra virgin olive oil
- 1/2 medium yellow onion, finely chopped, about 1/2 cup
- 1/2 medium green pepper, finely chopped, about 1/2 cup
- 2 teaspoons garlic, finely minced
- 1 (8 ounce) box goya yellow rice
- 1 (4 ounce) jar fancy sliced pimientos, drained
- 8 manzilla olives stuffed with minced pimientos, thinly sliced, I use more
- 1/4 cup frozen green pea, thawed
- 2 cups water
Instructions
- Season chicken with Adobo.
- Heat olive oil in large skillet over medium high heat.
- Add chicken and cook until golden brown on all sides about 5 minutes.
- Transfer chicken to a plate.
- Add onions and peppers to pan.
- Cook until vegetables are cooked, about 5 minutes.
- Add garlic to pan.
- Cook until fragrant, about 30 seconds.
- Pour 2 cups water to pan with vegetables.
- Bring mixture to a boil.
- Add rice and chicken to pan.
- Bring mixture back to a boil.
- Boil for 1 minute.
- Lower heat to medium low.
- Simmer cover until water is absorbed, rice is tender about 25 minutes.
- Arrange pimentos, olives, and peas over chicken and rice.
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.