Arroz Con Pollo
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
8
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Calories
261 kcal
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Course
Main Course
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Cuisine
Mexican
Arroz Con Pollo
Description
This Arroz Con Pollo recipe begins by browning chicken breasts or thighs in butter to develop flavor. Aromatic vegetables including onion, bell pepper, and garlic cook in the same pot, forming a fragrant base. Stewed tomatoes, herbs, and spices like oregano, cumin, chili powder, salt, and pepper are added along with rice and chicken stock to create a richly seasoned mixture.
The covered pot is baked in the oven for about an hour, allowing the rice to absorb flavors and become tender while the chicken finishes cooking. Afterward, peas, sliced green olives, and raisins are stirred in, adding varied textures and subtle sweetness to balance the savory elements.
The dish is fluffed gently before serving, delivering a comforting meal with layers of savory, sweet, and slightly tart notes from the olives and raisins. It is suitable as a satisfying main course.
Leftover Arroz Con Pollo can be stored airtight and refrigerated for 3-4 days or frozen up to 6 months. Reheat in a covered oven-safe dish at 350°F until warmed through, allowing gradual thawing if previously frozen.
Ingredients
- 4 tablespoons butter
- 4 chicken breast or 8 chicken thighs, large
- 1 onion chopped, medium
- 1 green bell pepper chopped
- 1 tablespoon garlic minced
- 1 (14.5-ounce) can stewed tomatoes
- 1 cup rice
- 2 teaspoons salt
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoons black pepper
- 2 bay leaf
- 2 cups chicken stock
- 1 cup green peas
- ½ cup green olives sliced
- ¼ cup raisins
Instructions
- Preheat the oven to 350°F. Melt the butter in a heavy oven-safe pot or Dutch oven over medium heat. Add the chicken breasts and cook 5 minutes per side, until browned. Remove the chicken from the pot to a plate. Add the onion, bell pepper, and garlic to the pot. Cook, stirring frequently, until softened and fragrant.
- Add the chicken back into the pot and stir in the stewed tomatoes, rice, salt, oregano, cumin, chili powder, and pepper. Pour the chicken stock into the pot and add the bay leaves. Cover the pot and place it in the preheated oven. Cook 1 hour, or until the rice is tender and the chicken is cooked through.
- Remove the pot from the oven and stir in the peas, olives, and raisins. Cover the pot and return to the oven for 15 minutes, or until warmed through. Fluff the rice gently before serving.
Notes
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Freeze portions in freezer-safe containers for up to 6 months.
- To reheat frozen leftovers, thaw overnight in the refrigerator, then warm in a covered oven-safe dish at 350°F until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 261kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 17g | 34% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 792mg | 33% |
| Potassium | 447mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 472IU | 9% |
| Vitamin C | 22mg | 24% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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