Arroz Con Pollo

Name: Arroz Con Pollo
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 serving
Ingredients: ¼ cup olive oil; 2 pound chicken thighs; ½ teaspoon salt; ½ teaspoon pepper; 1 large onion; 1 bell pepper; 6 cloves garlic; 1 teaspoon oregano; 1 teaspoon smoked paprika; 1 teaspoon cumin; ½ teaspoon salt; ½ teaspoon pepper; 1 tablespoon tomato paste; ½ cup white wine; 2 cups rice; 2 bay leaves; 1 cup frozen peas; 1 cup frozen corn; 12 ounce beer; 3 cups chicken broth; ¼ cup cilantro

User Reviews

4.8

39 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
8
Calories
579 kcal
Course
Main Course, Dinner
Cuisine
Spanish

Arroz Con Pollo

Joseph Powell

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This is the best Arroz Con Pollo recipe! Featuring chicken, loads of veggies, beer and white wine, all made in one pot. Dinner doesn't get any better than this.

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Ingredients

Servings

¼ cup olive oil
2 pound chicken thighs with skin and bone in (about 8)
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
1 large onion chopped
1 bell pepper chopped (I used 1/2 green and 1/2 red)
6 cloves garlic minced
1 teaspoon oregano
1 teaspoon smoked paprika
1 teaspoon cumin ground
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
1 tablespoon tomato paste
½ cup white wine I used Chardonay
2 cups rice long grain, uncooked
2 bay leaves
1 cup frozen peas
1 cup frozen corn
12 ounce beer (1 bottle)
3 cups chicken broth low sodium
¼ cup cilantro chopped for garnish

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Instructions

Brown chicken: Add olive oil to a large oven safe skillet, preferably one with a cover and heat over medium heat. Season chicken thighs with salt and pepper. Place the chicken in the skillet and cook on each side just enough so that the chicken browns a bit. Remove chicken from skillet and set aside.
Preheat oven to 375℉.
Saute veggies: Add onion to skillet and cook for a couple minutes until onion is translucent. Add bell peppers, garlic, oregano, smoked paprika, cumin, salt, pepper and tomato paste to the skillet and cook for about 5 minutes until the vegetables soften, stirring occasionally.
Deglaze pan and add rice: Deglaze the pan with the white wine and cook for about 1 minute until most of the wine has evaporated. Add rice and bay leaves to the skillet and stir and brown the rice for about a minute.
Add remaining ingredients: Stir in the frozen peas and corn. Add the beer, chicken broth and stir. Add the chicken back to skillet by placing it over the rice.
Bake: Cover the skillet with a lid and transfer to the oven. Bake for 30 minutes until the rice is cooked through.
Garnish: Garnish with cilantro or parsley and serve.

Notes

Use a long grain rice such as basmati or jasmine rice.
Any light mild flavored beer will work for this recipe. Your typical cheap lager will be best, as it won’t over power the flavor of this dish.
I used a Chardonnay white wine. Other varieties that would be great for this recipe would be a Sauvignon Blanc or Pino Grigio.

Nutrition Information

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Serving 1serving Calories 579kcal (29%) Carbohydrates 52g (17%) Protein 26g (52%) Fat 26g (40%) Saturated Fat 6g (30%) Cholesterol 111mg (37%) Sodium 486mg (20%) Potassium 575mg (16%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 1215IU (24%) Vitamin C 25.6mg (28%) Calcium 48mg (5%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 579 kcal

% Daily Value*

Serving	1serving
Calories	579kcal	29%
Carbohydrates	52g	17%
Protein	26g	52%
Fat	26g	40%
Saturated Fat	6g	30%
Cholesterol	111mg	37%
Sodium	486mg	20%
Potassium	575mg	12%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	1215IU	24%
Vitamin C	25.6mg	28%
Calcium	48mg	5%
Iron	2.4mg	13%