Arroz con Pollo
User Reviews
4.0
9 reviews
Good
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
2 hrs
-
Servings
6 servings
-
Calories
481 kcal
-
Course
Main Course
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Cuisine
Mexican
Arroz con Pollo
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My tricks for making the BEST Arroz con Pollo, an easy and delicious one-pot meal.
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Ingredients
marinade chicken
- 1 tablespoon olive oil
- ½ tablespoon red wine vinegar
- 2 teaspoons chili powder
- 8 grams garlic (grated)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 920 grams whole chicken legs (cut into pieces)
sofrito
- 2 tablespoons olive oil
- ½ teaspoon achiote seeds
- 200 grams onions (finely diced)
- 100 grams green bell peppers (finely diced)
- 12 grams garlic (minced)
- 20 grams cilantro stems (minced)
rice
- 310 grams medium grain rice (about 1 ½ cups)
- ½ teaspoon Mexican oregano
- 1 bay leaf
- 180 grams tomatoes (chopped)
- 100 grams red bell peppers (chopped)
- 2 cups low sodium chicken stock
- cilantro leaves (for garnish)
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Instructions
- Whisk the olive oil, vinegar, chili powder, garlic, salt and black pepper together and then toss the chicken pieces in the marinade. Let this marinate for at least 1 hour.
- Heat a heavy bottomed pot, such as a dutch, oven over medium heat. Add the olive oil and fry the chicken on one side until browned (about 5 minutes). Flip the chicken over and fry the second side until browned (another 3 minutes).
- Remove the chicken from the pot and then add the achiote seeds and fry until the oil starts to turn orange. You can remove the seeds at this point, but they will give the rice more flavor if you leave them in. Just be careful when you eat this as some of the seeds can be as hard as rocks.
- Add the onions, green peppers, garlic and cilantro stems. Fry the aromatics until they start to brown and are very fragrant (about 15 minutes).
- Add the rice, oregano and bay leaf and fry until the rice is well coated with oil. Flatten the rice so that it's evenly distributed in the pan.
- Sprinkle the tomatoes and red bell peppers onto the rice and return the chicken to the pot along with any collected juices.
- Add the chicken stock and then turn up the heat to bring the liquid to a boil. If you use unsalted chicken stock you'll need to add some salt to taste (should taste like a mild chicken soup)
- Cover the pot with a lid, reduce the heat to low and cook the rice for 20-25 minutes or until the water has been absorbed and the rice is tender.
- Garnish the Arroz con Pollo with cilantro and serve.
Nutrition Information
Show Details
Calories
481kcal
(24%)
Carbohydrates
50g
(17%)
Protein
21g
(42%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
81mg
(27%)
Sodium
502mg
(21%)
Potassium
516mg
(15%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1342IU
(27%)
Vitamin C
43mg
(48%)
Calcium
40mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 50g | 17% |
| Protein | 21g | 42% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 81mg | 27% |
| Sodium | 502mg | 21% |
| Potassium | 516mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1342IU | 27% |
| Vitamin C | 43mg | 48% |
| Calcium | 40mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
9 reviews
Good
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