Arroz con Pollo
There’s something undeniably comforting about a warm, fragrant pot of Arroz con Pollo. This traditional Latin American dish, which translates to “rice with chicken,” brings together tender chicken, vibrant vegetables, and perfectly cooked rice in a symphony of flavor that makes it a staple in many households. Whether you are gathering around the dinner table with family or whipping up a cozy meal for yourself, this recipe is sure to impress. Let’s dive into what makes Arroz con Pollo so special and how you can create your own masterpiece in the kitchen.
What Makes This Recipe Special
Arroz con Pollo is not just a meal; it’s an experience. This dish is deeply rooted in cultural traditions, often served during celebrations and family gatherings. The blend of spices, the succulence of chicken, and the aromatic rice create a dish that dances on your palate. The addition of olives and peas adds a delightful twist, making it a well-rounded meal. Most importantly, it’s versatile; you can adapt it to fit your tastes and dietary needs, making it a beloved choice for many.
The Essentials
To make a delicious Arroz con Pollo, you will need the following ingredients:
- 2 teaspoons salt, divided
- 1 teaspoon ground black pepper
- 2 teaspoons ground cumin, divided
- 3 pounds bone-in, skin-on chicken thighs and/or drumsticks
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 cups long grain white rice (basmati works very well), rinsed
- 6 cloves garlic, minced
- 1/2 cup tomato paste
- 3 cups chicken broth (see note about measurement)
- 1 teaspoon dried oregano
- 1 teaspoon ground turmeric (may substitute with annatto powder or bijol)
- 2 teaspoons sugar
- 1/2 cup drained and halved pimento-stuffed green olives (from a 6-oz/170-g jar)
- 2 bay leaves
- 1 cup frozen peas, thawed
- 1/2 cup chopped fresh cilantro (optional)
- Lemon or lime wedges, as garnish (optional)
Appliances & Accessories
Before you get started, gather these essential tools and appliances:
- Large heavy-bottomed pot or Dutch oven – ideal for even cooking.
- Wooden spoon – perfect for stirring without scratching your cookware.
- Measuring cups and spoons – to ensure accurate ingredient amounts.
- Cutting board and knife – for chopping your vegetables and herbs.
- Serving spoon – for dishing out your delicious Arroz con Pollo.
Step-by-Step: Arroz con Pollo
Step 1: Prepare the Chicken
Start by seasoning the chicken pieces with 1 teaspoon of salt, ground black pepper, and 1 teaspoon of cumin. This step is crucial as it infuses the chicken with flavor right from the start.
Step 2: Sear the Chicken
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the seasoned chicken, skin-side down. Sear until the skin is golden brown and crispy, about 5-7 minutes. Flip and sear the other side for an additional 5 minutes. Remove the chicken from the pot and set aside.
Step 3: Sauté the Vegetables
In the same pot, add the chopped onion and green bell pepper. Sauté for about 3-4 minutes until the vegetables are soft. Add the minced garlic and cook for an additional minute until fragrant.
Step 4: Add the Rice
Stir in the rinsed rice, tomato paste, 2 teaspoons of cumin, oregano, turmeric, and the remaining salt. Cook for about 2-3 minutes, allowing the rice to toast slightly and absorb the flavors.
Step 5: Pour in the Broth
Carefully add the chicken broth to the pot, stirring to combine all ingredients. Return the seared chicken to the pot, nestling it into the rice mixture. Add the bay leaves and bring the mixture to a gentle boil.
Step 6: Simmer
Reduce the heat to low, cover the pot, and let it simmer for about 30-35 minutes. This allows the rice to cook and the chicken to become tender. Avoid lifting the lid during this time to ensure even cooking.
Step 7: Add the Finishing Touches
Once the rice is cooked and the chicken is tender, remove the bay leaves. Gently stir in the thawed peas and olives, allowing them to heat through for a couple of minutes. If desired, sprinkle chopped cilantro over the top for a fresh touch.
Step 8: Serve and Enjoy
Serve your Arroz con Pollo hot, garnished with lemon or lime wedges for an added zing. Enjoy the delightful combination of flavors and the comforting aroma that fills your kitchen!
Fit It to Your Goals
If you have specific dietary goals or preferences, here are some ideas to adapt this Arroz con Pollo recipe:
- For a healthier version, remove the skin from the chicken before cooking.
- Swap out white rice for brown rice or quinoa for a whole grain option.
- Add more vegetables like carrots, peas, or even sweet corn for extra nutrition.
- For a spicier kick, include diced jalapeños or a sprinkle of cayenne pepper.
Cook’s Commentary
- This Arroz con Pollo recipe is incredibly forgiving; feel free to adjust the spices to match your personal taste.
- Using bone-in, skin-on chicken adds flavor and moisture to the dish, but boneless chicken can also work well.
- Don’t skip on the resting time after cooking; letting the dish sit for a few minutes before serving helps all the flavors meld together.
- Experiment with different types of olives or even add some capers for a unique twist.
Best Ways to Store
To store your Arroz con Pollo, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. To reheat, simply thaw overnight in the fridge and warm on the stovetop, adding a splash of chicken broth to keep the rice moist.
Questions People Ask
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken, but the cooking time may need to be adjusted as boneless pieces will cook faster. Just ensure they are cooked through before serving.
What can I substitute for the olives if I don’t like them?
If olives are not your preference, you can either omit them or substitute them with capers or even diced green beans for added texture.
Is it necessary to rinse the rice before cooking?
Rinsing the rice is recommended as it removes excess starch, helping to prevent the rice from becoming gummy during cooking.
Can I make this dish in advance?
Absolutely! Arroz con Pollo tastes even better the next day as the flavors continue to develop. Just store it in the refrigerator and reheat when ready to enjoy.
Hungry for More?
If you’ve enjoyed this Arroz con Pollo recipe, be sure to check out other comforting Latin American dishes like enchiladas, tamales, or even a hearty pozole. Each recipe offers its own unique flavors and traditions that are sure to satisfy your cravings.
With the warmth and heartiness of Arroz con Pollo, you’ll create lasting memories around the dinner table, sharing delicious bites and stories with your loved ones. Happy cooking!
Arroz con Pollo
Ingredients
Equipment
Method
- Start by seasoning the chicken pieces with 1 teaspoon of salt, ground black pepper, and 1 teaspoon of cumin.
- In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the seasoned chicken, skin-side down, and sear until golden brown and crispy, about 5-7 minutes. Flip and sear the other side for an additional 5 minutes. Remove the chicken from the pot and set aside.
- In the same pot, add the chopped onion and green bell pepper. Sauté for about 3-4 minutes until soft. Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the rinsed rice, tomato paste, 2 teaspoons of cumin, oregano, turmeric, and the remaining salt. Cook for about 2-3 minutes, allowing the rice to toast slightly.
- Carefully add the chicken broth, stirring to combine. Return the seared chicken to the pot, add the bay leaves, and bring to a gentle boil.
- Reduce the heat to low, cover, and let it simmer for about 30-35 minutes.
- Once cooked, remove the bay leaves. Gently stir in the thawed peas and olives, allowing them to heat through for a couple of minutes. If desired, sprinkle chopped cilantro on top.
- Serve your Arroz con Pollo hot, garnished with lemon or lime wedges.
Notes
- For a healthier version, remove the skin from the chicken before cooking.
- Swap white rice for brown rice or quinoa for a whole grain option.
- Let the dish rest for a few minutes before serving to meld the flavors.
