Experience the rich and savory flavors of Arroz con Pollo, a beloved Latin American dish that brings together succulent chicken, fragrant spices, and perfectly cooked rice. This comforting meal is perfect for family gatherings or a cozy dinner at home. Follow this recipe to create a colorful and delicious dish that will impress everyone at your table.
Ingredients
– 2 cups of long-grain rice
– 1 whole chicken, cut into pieces
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 bell pepper, chopped
– 1 cup of peas
– 4 cups of chicken broth
– 1 can (14 oz) of diced tomatoes
– 1 teaspoon of cumin
– 1 teaspoon of paprika
– Salt and pepper to taste
– Fresh cilantro for garnish
Servings and Cooking Time
Serves 4-6. Preparation time: 15 minutes. Cooking time: 45 minutes.
Nutritional Value
Each serving (about 1.5 cups) contains approximately 450 calories, 25g of protein, 15g of fat, and 60g of carbohydrates. This is for one person.
Step-by-Step Cooking Process
1. Rinse the rice under cold water and drain.
2. In a large pot, heat oil over medium heat.
3. Brown the chicken pieces on all sides, then remove and set aside.
4. In the same pot, sauté the onions, garlic, and bell pepper until softened.
5. Stir in the cumin and paprika, cooking for an additional minute.
6. Add the rice and toast for a few minutes, stirring frequently.
7. Pour in the chicken broth and diced tomatoes; season with salt and pepper.
8. Return the chicken to the pot, ensuring it’s submerged in the liquid.
9. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
10. Add peas in the last 5 minutes of cooking. Fluff with a fork before serving.
Alternative Ingredients
Feel free to substitute brown rice for white rice to add more fiber, or use vegetable broth instead of chicken broth for a vegetarian version. You can also add other vegetables like corn or carrots for added nutrition.
Serving and Pairings
Arroz con Pollo pairs beautifully with a simple green salad or fried plantains. A side of avocado slices can enhance the meal, adding creaminess that complements the flavors.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stovetop. This dish can also be frozen for up to 2 months; just ensure it’s fully cooled before transferring it to a freezer-safe container.
Cooking Mistakes
– Don’t skip rinsing the rice to remove excess starch.
– Avoid overcooking the chicken to prevent it from becoming dry.
– Make sure to let the dish rest after cooking for better texture.
– Don’t rush the browning stage; it adds flavor.
– Use a heavy-bottomed pot to avoid burning the rice.
– Adjust seasoning to your taste before cooking.
Helpful Tips
– Marinate the chicken overnight for enhanced flavor.
– Use fresh herbs for garnish to brighten the dish.
– Experiment with spices for a unique twist.
– Make it a one-pot meal by adding more veggies.
FAQs
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken, but adjust the cooking time to avoid overcooking.
How can I make arroz con pollo spicier?
Add diced jalapeños or a pinch of cayenne pepper to the dish for an extra kick.
Is this dish suitable for meal prep?
Absolutely! Arroz con Pollo stores well and can be easily reheated, making it great for meal prep.
What can I serve with arroz con pollo?
It’s excellent on its own, but you can serve it with a side of plantains, salad, or avocado slices.
Can I make this dish in a slow cooker?
Yes, you can adapt the recipe for a slow cooker; just adjust the liquid and cooking time accordingly.
Conclusion
Arroz con Pollo is a delightful dish that brings warmth and flavor to any table. With its combination of tender chicken, seasoned rice, and vibrant colors, it’s a satisfying meal that’s perfect for family gatherings or a cozy night in. Enjoy making and sharing this classic recipe!
Arroz Con Pollo
Ingredients
- 2 cups of long-grain rice
- 1 whole chicken cut into pieces
- 1 medium onion diced
- 2 cloves of garlic minced
- 1 bell pepper chopped
- 1 cup of peas
- 4 cups of chicken broth
- 1 can 14 oz of diced tomatoes
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the rice under cold water and drain.
- In a large pot, heat oil over medium heat.
- Brown the chicken pieces on all sides, then remove and set aside.
- In the same pot, sauté the onions, garlic, and bell pepper until softened.
- Stir in the cumin and paprika, cooking for an additional minute.
- Add the rice and toast for a few minutes, stirring frequently.
- Pour in the chicken broth and diced tomatoes; season with salt and pepper.
- Return the chicken to the pot, ensuring it's submerged in the liquid.
- Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- Add peas in the last 5 minutes of cooking. Fluff with a fork before serving.
