Arroz Con Pollo
User Reviews
4.8
26 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
8
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Calories
579 kcal
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Course
Main Course, Dinner
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Cuisine
Spanish
Arroz Con Pollo
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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
- ¼ cup olive oil
- 2 pound chicken thighs with skin and bone in (about 8)
- ½ teaspoon salt or to taste
- ½ teaspoon black 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 black pepper or to taste
- 1 tablespoon tomato paste
- ½ cup white wine I used Chardonay
- 2 cups rice long grain, uncooked
- 2 bay leaf
- 1 cup peas frozen
- 1 cup corn frozen
- 12 ounce beer (1 bottle)
- 3 cups chicken broth low sodium
- ¼ cup cilantro chopped for garnish
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
26 reviews
Excellent
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