As I sit down to write this recipe for Skillet Arroz Con Pollo, my mind immediately wanders to the bustling streets of Puerto Rico where I had the pleasure of trying some of the most delicious arroz con pollo dishes I’ve ever tasted. This dish is a true representation of both Latin American and Spanish cuisine, it’s hearty, flavorful, and best of all, easy to make.
In this particular recipe, we’ll be using a cast iron skillet to create a delicious one pot meal that is perfect for any weeknight dinner. There’s no need to spend hours in the kitchen, all you need are a few staple ingredients like chicken thighs, long-grain white rice, garlic cloves, and onions. But what makes this dish even more special is the addition of dry sherry and fresh herbs like cilantro and parsley. Trust me; it’s the perfect combination to elevate your chicken and rice game.
So grab your skillet and let’s get started. Whether you’re new to cooking or an experienced home chef looking for something different, this Skillet Arroz Con Pollo recipe will take you on a journey that transcends borders and brings you directly into my kitchen. The mesa de vida (table of life) awaits!
Why You’ll Love This Recipe
Step right up, folks, and let me tell you why this skillet arroz con pollo recipe is going to be your new favorite dish. If you’re a fan of Spanish cuisine or just chicken and rice, then you’re in for a real treat with this one.
First of all, this recipe is incredibly easy and flavorful. You’ll be amazed by how just a few simple ingredients can come together to create such a delicious and satisfying meal. With browned chicken pieces mixed in with long grain white rice, it’s the ultimate one-pot wonder that will have you coming back for more.
Not only is this skillet arroz con pollo recipe easy to make, but it’s also versatile. You can easily substitute ingredients based on what you have on hand or your personal preferences. Plus, it’s a low-carb option, perfect for those who are conscious about their carbohydrate intake.
But what really sets this dish apart is the combination of aromatics like garlic and onion with dry sherry, lemon peel, and fresh herbs like cilantro and parsley. Oh, and let’s not forget the squeeze of fresh lemon juice on top before serving, along with a lemon wedge on the side for added zing.
In conclusion, this skillet arroz con pollo recipe is exactly what you need in your life right now. It’s easy to make, versatile, low-carb, and bursting with flavor. So go ahead and give it a try – I promise you won’t regret it!
Here are the Ingredients you will need to gather in order to make this easy flavorful skillet Arroz con Pollo recipe.
- 1.5 lbs boneless skinless chicken breast or thighs, cut into 1 inch pieces
- 2 tbsp olive oil, divided
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1.5 cups long grain white rice, rinsed and drained
- 1/4 cup dry sherry (optional)
- 1/4 tsp salt
- 2 cups chicken broth
- 2 cups water
- 1 lemon peel
- Fresh cilantro or parsley, chopped, for garnish
– cauliflower, riced (for low carb version)
– lemon wedge, for serving
You will also need a large skillet, at least 12 inch, with a lid. Cast iron skillet works well for this dish.
The Recipe How-To
Once you have all of the ingredients prepped and ready, it’s time to start cooking. This Skillet Arroz con Pollo recipe is a one-pot dish, which makes the cooking process even easier! Follow these steps to create a delicious and satisfying meal.
Heat the Skillet
Using a large skillet or cast iron pan over medium-high heat, add olive oil and allow it to heat up. Once hot, add in chicken pieces and brown them on both sides for about 3 minutes per side. Once the chicken is browned, remove it from the skillet and set it aside.
Sauté Onion and Garlic
Add diced onion and minced garlic cloves into the skillet with the leftover oil from the chicken that just cooked. Allow them to sauté for about 2-3 minutes until they become fragrant.
Add Rice and Cauliflower
Mix in uncooked rice along with small bite-size cauliflower florets while continuously stirring for 3-4 minutes until everything is combined.
Add Broth and Sherry Wine
Incorporate water, chicken broth, and dry sherry wine into the skillet with the rice mixture. Sprinkle in salt to taste. Give everything a good stir before bringing your mixture to a boil.
Place Chicken Back into Skillet
Add back in your cooked chicken pieces right into the skillet. Lower the heat, cover your skillet with a lid slightly ajar, and cook until your rice fully cooks for around 20 minutes.
Check if your rice has fully cooked; if not, pour another half cup of water over it. If everything looks cooked through, remove it from heat completely, put chopped fresh cilantro or parsley (or even both) along with a bit of grated lemon peel atop—then serve! Enjoy this easy, flavorful and satisfying Arroz con Pollo recipe with a lemon wedge on the side.
Substitutions and Variations
As a chef, I believe in the importance of creativity and flexibility in the kitchen. That’s why I wanted to provide some substitutions and variations for this skillet arroz con pollo recipe.
If you don’t have long grain white rice on hand, feel free to use brown rice or even cauliflower rice for a low-carb option. You could also substitute chicken breast for thighs if you prefer them.
For a different flavor profile, consider adding some diced tomatoes, bell peppers, or peas to the dish. You could also try using different herbs like thyme or oregano in place of the cilantro and parsley.
If you’re looking to make the recipe more Puerto Rican-inspired, swap out the dry sherry for a splash of rum and add a bay leaf to the chicken broth.
If you want to make this into a one-pot meal, try cooking the chicken first and then mixing in the uncooked rice with the broth and seasonings. Cook everything together until the liquid is absorbed and the rice is cooked through.
No matter what substitutions or variations you choose, this easy flavorful skillet arroz con pollo recipe is sure to be a hit at your next family dinner or gathering with friends. Experiment with different ingredients and see what combinations you come up with that suit your taste preferences!
Serving and Pairing
When it comes to serving and pairing this Skillet Arroz Con Pollo Recipe, there are countless options. This easy and flavorful chicken rice dish can be served as a main course or as a side dish alongside your favorite Puerto Rican or Mexican cuisine.
To keep things simple, I like to serve Arroz Con Pollo on its own with a fresh squeeze of lemon wedge and a sprinkle of fresh cilantro or parsley on top. The tang and freshness of the citrus and herbs complement the savory flavors of the chicken and rice perfectly.
For those who love spicy food, add a dash of hot sauce or red pepper flakes to the top of your Arroz Con Pollo to amp up the heat factor.
If you’re looking for more substantial pairings, consider serving with a side salad, black beans, or fried plantains. The sweetness of the plantains perfectly balances out the savory flavors in this classic Spanish rice dish.
And let’s not forget about drinks! A classic, refreshing margarita is always an excellent option when enjoying any type of Mexican-inspired cuisine. If you’re looking for something non-alcoholic, try serving with homemade lemonade or iced tea.
No matter how you choose to serve and pair this Skillet Arroz Con Pollo Recipe, one thing is for sure: it’s sure to be a crowd-pleaser at your next dinner party.
Make-Ahead, Storing and Reheating
Great news! This skillet arroz con pollo recipe can be made ahead of time and reheated for a delicious, convenient meal. Just follow these simple steps:
– Cook the recipe as instructed in a large skillet.
– Once finished, let it cool to room temperature.
– Transfer the arroz con pollo to an airtight container and store in the refrigerator for up to 3 days.
– Heat a large skillet over medium heat and add the arroz con pollo from the refrigerator.
– Add 1/4 cup of water or chicken broth to help rehydrate the rice.
– Cover the skillet with a lid and heat until warmed through, stirring occasionally.
Storing in individual portions can also make meal prep easier. Simply divide the arroz con pollo into single servings in microwave-safe containers and store in the freezer for up to 3 months. To reheat from frozen, remove from the freezer and either thaw overnight in the refrigerator or microwave on a low setting until it’s thawed.
Quick and easy reheating is just one of many reasons why this dish is so great – it’s versatile, delicious, and perfect for busy weeknights or lazy weekends. Give it a try and see how easy it is to make this delicious recipe work around your busy schedule while still enjoying all its wonderful flavors!
Tips for Perfect Results
It is essential to keep in mind some tips that can help you achieve the perfect skillet Arroz con Pollo. After all, you do not want your dish to be too dry or overcooked. Here are some tips for ensuring a delicious outcome.
First and foremost, it is vital to season the chicken well and brown it completely before adding the rice. This step not only adds extra flavor but also helps ensure that the chicken stays moist during cooking.
Another key tip is to use long-grain white rice instead of short-grain rice. Long-grain rice will not become gummy, mushy or sticky like short-grain rice when cooked.
Additionally, to prevent the rice from drying out or burning, it’s important to use enough liquid. A 2:1 ratio of water and chicken broth works best for this recipe.
When cooking the rice in the skillet, avoid constantly stirring it as this can result in a mushy texture. Instead, leave the rice to cook undisturbed with an occasional gentle shake or two of the skillet to redistribute the ingredients.
Furthermore, to add extra depth of flavor to the dish, include dry Sherry and lemon zest in it. These ingredients complement each other impeccably while infusing a unique taste that will tantalize your taste buds.
Lastly, once your skillet Arroz con Pollo has finished cooking, allow it to rest for about 5 minutes before serving. This resting time allows all of the flavors to meld together, making each spoonful burst with flavor.
By following these tips, your chicken and rice recipe will be nothing short of magnificent. A perfect balance of flavors awaits you!
As a seasoned chef, I know that even the most detailed recipes may prompt questions from cooks of all skill levels. Therefore, I have compiled a list of frequently asked questions (FAQ) to address any lingering concerns you may have regarding this skillet arroz con pollo recipe. From ingredient substitutes to cooking suggestions and beyond, I welcome any and all inquiries you might have in order to ensure that you and your guests enjoy the most delightful outcome possible.
Why is my arroz con pollo mushy?
Looking for a delicious and easy one-pot dinner to try? Try making Arroz con Pollo, a popular dish that I like to serve with flavorful plantains. However, if you find that your Arroz con Pollo is coming out mushy, it may be because you added too much water or overcooked the dish. Don’t worry, I have some tips to help you achieve the perfect consistency.
What goes good with arroz con pollo?
Arroz con Pollo is a hearty and filling dish that I recommend pairing with some yogurt or sour cream, hot sauce, and a refreshing green salad drizzled with tangy Cilantro Lime Dressing. To take it up a notch, you could also serve it alongside some Corn Salad, Fruit Salad, or maybe even a tropical Pina Colada Salad if you’re really feeling adventurous.
Is paella the same as arroz con pollo?
A popular and traditional Latin American dish with similarities to paella is Arroz con pollo, which translates to rice with chicken. This dish usually includes chicken, rice, onions, saffron, and sometimes additional grains or vegetables.
Why does my arroz con gandules come out sticky?
Achieving the ideal texture for rice can be tricky, and adding too much liquid can lead to a sticky consistency. To avoid this, it is important to measure the proper ratio of medium grain rice and water. With equal parts of both, you can enjoy light and fluffy rice every time.
In conclusion, this skillet arroz con pollo recipe is perfect for anyone who loves flavorful and easy-to-make one-pot meals. With its combination of tender chicken, fragrant rice, and fresh herbs and vegetables, this dish is sure to impress your family and friends. Plus, with the variety of substitutions and variations available, you can customize this recipe to your liking or dietary needs, whether you’re looking for a low-carb option or a way to incorporate more veggies.
So the next time you’re looking for a delicious and satisfying meal that’s easy to make, try out this skillet arroz con pollo recipe. You won’t be disappointed! Just don’t forget to squeeze a lemon wedge over your plate before digging in – it’s the perfect finishing touch to this vibrant and flavorful dish.
Skillet Arroz Con Pollo Recipe
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 medium red pepper, cut into 1 1/2-inch pieces
- 1 cup long grain white rice
- 1 garlic clove, minced
- 1/8 teaspoon ground red pepper (cayenne)
- 1 strip fresh lemon peel (about 3 inch-x-1/2 inch)
- 1/4 teaspoon salt
- 1 (14 1/2 ounce) can chicken broth
- 1/4 cup dry sherry or 1/4 cup water
- 1 lb chicken breast tenders, cut into 2-inch pieces
- 1 cup frozen peas
- 1/4 cup pimento stuffed olive, drained and chopped (you can find them already chopped in the jar, they are called salad olives)
- 1/2 cup loosely-packed fresh cilantro or 1/2 cup parsley, chopped
- lemon wedge
- In a non-stick, 12-inch skillet, heat oil over medium heat until hot.
- Add onions and red peppers and cook until tender, about 12 minutes, stirring occasionally.
- Stir in rice, garlic, and ground red pepper; cook 2 minutes.
- Stir in lemon peel, salt, chicken broth and sherry; heat to boiling over medium-high heat. Reduce heat to low, cover, and simmer for 13 minutes.
- Stir in chicken tenders; cover and simmer 13 minutes longer or until juices run clear when chicken is pierced with the tip of a knife and rice is tender, stirring once halfway through cooking time.
- Stir in frozen peas, cover and heat through.
- Remove skillet from heat and let stand 5 minutes.
- To serve, stir in the olives and sprinkle with cilantro. Pass lemon wedges to squeeze over each serving.
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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.