Arroz con Pollo is a classic and comforting Latin American dish that translates to “rice with chicken.” Known for its rich flavors, tender chicken, and vibrant yellow rice, it’s a one-pot wonder. The dish is loved across various regions, including Mexico, Puerto Rico, and the Dominican Republic, with each area offering its own unique twist on the recipe.
Arroz con Pollo is a classic and comforting Latin American dish that translates to “rice with chicken.” Known for its rich flavors, tender chicken, and vibrant yellow rice, it’s a one-pot wonder. The dish is loved across various regions, including Mexico, Puerto Rico, and the Dominican Republic, with each area offering its own unique twist on the recipe. Arroz con Pollo is often served for family gatherings and special occasions due to its hearty nature and the simplicity of ingredients that deliver a satisfying and flavorful meal.
Here’s a traditional recipe for Arroz con Pollo:
Ingredients:
- 4 chicken thighs (bone-in, skin-on) or 2 chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 ½ cups long-grain white rice
- 1 can (14.5 oz) diced tomatoes
- 1 ½ cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric (or saffron, for a more authentic flavor)
- Salt and pepper, to taste
- 1 cup frozen peas
- 1 carrot, chopped (optional)
- 1 bay leaf
- Fresh cilantro for garnish (optional)
Instructions:
- Prepare the Chicken:
- Season the chicken with salt, pepper, cumin, and paprika. If using chicken thighs, you can leave the skin on to add extra flavor.
- Sear the Chicken:
- In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium heat. Once hot, add the chicken and cook for 5-7 minutes on each side until browned. Remove the chicken from the pan and set it aside.
- Sauté the Vegetables:
- In the same skillet, add the chopped onion and bell pepper. Cook for about 3-5 minutes, stirring occasionally, until the vegetables soften. Add the garlic and cook for another minute.
- Cook the Rice:
- Stir in the rice, letting it toast slightly in the oil and vegetables for about 2-3 minutes. Add the diced tomatoes, chicken broth, turmeric (or saffron), and bay leaf. Stir everything together and bring to a simmer.
- Simmer the Dish:
- Return the chicken to the skillet, placing it on top of the rice. Cover and reduce the heat to low. Let it simmer for 25-30 minutes, or until the rice is cooked and the chicken is fully cooked through (an internal temperature of 165°F).
- Add the Peas and Carrot:
- About 10 minutes before the dish is finished cooking, add the frozen peas and chopped carrot (if using). Stir them in gently to combine with the rice. Cover and continue simmering until tender.
- Finish and Serve:
- Once the rice is cooked and the chicken is tender, remove from heat and let it sit, covered, for 5 minutes. Garnish with fresh cilantro if desired. Serve warm and enjoy this classic, hearty meal!
Arroz con Pollo is perfect on its own or paired with a simple side salad or fried plantains for a complete meal.
