Arroz con Pollo
When you smell the aromas of Arroz con Pollo, a rice stew with chicken cooking in a clay pot, your mind wanders to a distant place, like a kitchen on a farm where a grandmother is cooking just for you. The juices that the chicken releases impart an incredibly delicious flavor to the rice. The vegetables you add (like carrots) also benefit from these wholesome flavors making the Arroz con Pollo an amazing meal.
The Clay Cooking Pot is from Ancient Cookware
Many Latin-American countries have their own version of Arroz con Pollo – Chicken with rice. In fact, I think it’s safe to say that every single home cook has their own version; some add red or green peppers, olives, and other local ingredients. The types of ingredients for the Arroz con Pollo can even depend on the economic situation, for example, my mother used to add hot dog sausages to her Arroz con Pollo recipe.
I think that chicken with rice has without a doubt one of the most harmonious combinations of ingredients out of all the one-pot dishes. Additionally, the arroz con pollo is easy to make and uses simple ingredients that can be found anywhere. I invite you to prepare this wonderful dish and enjoy it with your family.
This is my own version of Arroz con Pollo. I know that some of you might remember your mom’s or grandma’s versions, and if so, I hope you share them with me in the comments section!
How to make Arroz con Pollo – Chicken with rice
DIRECTIONS:
Arroz con Pollo Mexican Recipe
- Rinse the rice and place in a bowl. (Please check the ingredients list below)
- Season the chicken with salt and pepper. Heat the oil in a large cazuela or pot, add the chicken pieces and cook for 5 minutes per side.
- Drain the rice using a strainer. Before adding the rice to the cazuela, make sure that there is only about one tablespoon of oil in it. Stir in the rice and cook over medium-high heat for 3 minutes.
- Add the diced carrots and the chopped onions.
- Place the chopped tomato and garlic in your blender along with ¾ cups of warm water and process until smooth.
- Pour this mixture over the rice and let it cook for a couple of minutes. Once it starts boiling, reduces the heat, season with salt, adds the chicken pieces, and cover the arroz con pollo. Cook for 1 minute, then add the cilantro sprigs and the drained green peas.
- After you are done the cooking, remove the Arroz con Pollo from the heat and let it rest for 12-15 more minutes.
Arroz con Pollo
ARROZ CON POLLO - RICE WITH CHICKEN
This is my own version of Arroz con Pollo/ Chicken with rice. I know that some of you might remember your mom’s or grandma’s versions, and if so, I hope you share them with me in the comments section! The vegetables you add (like carrots) also benefit from these wholesome flavors.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4
Calories: 263
Ingredients
- 1 cup of rice*
- 4 pieces of chicken
- Salt and pepper
- 2 tablespoons of oil
- ½ cup carrots diced
- 1/3 cup onion
- ½ cup frozen green peas**
- 2 small garlic cloves or 1 large garlic clove
- 2 plum tomatoes about 8 oz., chopped
- Salt to taste
- 3 cilantro sprigs
Instructions
- Rinse the rice and place in a bowl. Cover with warm water and let it soak for 15 minutes.
- While the rice is soaking, season the chicken with salt and pepper. Heat the oil in a large cazuela or pot. Once the oil is hot, add the chicken pieces and cook for 5 minutes per side. Remove from the pot and set aside.
- Now it is time to cook the rice. Drain the rice using a strainer and shake to make sure it doesn’t have any excess moisture. Before adding the rice to the cazuela, make sure that there is only about one tablespoon of oil in it. If you see more oil or fat from the chicken in the cazuela, remove it, since too much oil will render a mushy rice. Now, stir in the rice and cook over medium high heat for 3 minutes.
- Add the diced carrots and the chopped onions. Cook for 3 more minutes.
- Place the chopped tomato and garlic in your blender along with ¾ cups of warm water and process until smooth.
- Pour this mixture over the rice and let it cook for a couple of minutes. Once it starts boiling, reduce the heat, season with salt, add the chicken pieces, and cover the pot. Cook for 1 minute, then add the cilantro sprigs and the drained green peas (see note above). Keep cooking for 6-8 more minutes.
- After you are done cooking, remove the Arroz con Pollo pot from the heat and let it rest for 12-15 more minutes. Some cooks cover the pot with a kitchen towel in order to absorb all the moisture from the rice.
(Check to see if your rice needs a little bit more water. If it does, add a couple of tablespoons of hot water at a time. Remember that the chicken will also release its own moisture. Just make sure to check the rice, and do not add too much liquid.)
Notes
• *I use long grain rice
• ** Place the green peas in a small bowl with warm water to defrost. Drain them then set aside until ready to use.
• You can use any part of the chicken, just make sure that all the pieces are roughly the same size so that they can cook evenly.
Nutrition
Serving: 8oz | Calories: 263kcal | Carbohydrates: 43g | Protein: 4g | Fat: 7g | Sodium: 23mg | Potassium: 241mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3070IU | Vitamin C: 13.4mg | Calcium: 29mg | Iron: 0.8mg
Buen provecho!
Mely Martinez,
Other recipes with Chicken: Pollo Pibil & Chicken Veracruz Style.
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Looks delicious….I think I will try this.
Where I live in Mexico we only have fresh peas. Are they OK to use? It looks amazing.
Hello Pam,
Of course you can use the fresh ones. Happy cooking!
Really very happy to say, your post is very interesting to read. I never stop myself to say something about it. You’re doing a great. The food looks delicious that makes me want to try the ARROZ CON POLLO.
I love your recipes and have made a couple others that worked great. This recipe took an extra 30 minutes and the rice did not turn out right at all. I wish there was a better way to troubleshoot this one! The flavor however was on point.
Hello Vanessa,
Did the chicken pieces were big and at room temperature when you started cooking the rice. That is something that I have to add to the recipe. Since some people use chicken that has been in the freezer and if not defrosted right, it will still release some of its own juices, and add more liquid to the rice. Making the rice mushy or the chicken takes longer to cook. I do hope you give the recipe another chance later one. Thank you for your comment, I appreciate the feedback. Happy cooking.