Servings
Font
Back
5.0 from 12 votes

Arroz con Pollo (chicken with rice)

Experience the flavors of Latin cuisine with this arroz con pollo recipe - a perfect blend of savory chicken, aromatic spices, and fluffy rice!

Total Time
1 hr 20 mins
Servings: 8 servings
Calories: 551 kcal
Course: Dinner
Cuisine: South American

Ingredients

  • 8 chicken legs (about 2 - 21/2 pounds)
  • 3 Tbsp olive oil
  • 1 medium onion, rough chopped
  • 5 cloves garlic
  • 1 green pepper, seeded and rough chopped
  • 1 jalapeño, rough chopped
  • large handful cilantro leaves and stems
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 2 bay leaves
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika
  • 1/2 tsp anatto
  • 2 Tbsp tomato paste
  • 2 cups long grain rice (uncooked)
  • 1/2 cup smoked ham, cut in small cubes
  • 3 cups hot chicken stock or broth
garnish
  • 1/2 cup pimento stuffed green olives
  • 1 Tbsp capers
  • 1/2 cup cooked peas

Instructions

    Cup of Yum
  1. Preheat the oven to 350F
  2. Season the chicken well with salt on all sides.
  3. Heat the oil in a large pan until hot but not smoking. Brown the chicken, in batches, for 5-7 minutes, turning so all sides of the legs get browned. Set the legs aside on a plate. Note: when the pan is hot enough you'll hear a sizzle when the chicken hits the oil, if you don't hear that sizzle, let the pan heat up a little longer.
  4. Meanwhile make the sofrito in a food processor (you can also finely chop everything by hand if you prefer.) Put the onion, garlic, peppers, cilantro, salt, pepper, and oregano in the processor.
  5. Pulse until fairly finely chopped. Scrape down the sides of the machine as necessary. You will end up with about 3 cups, give or take.
  6. Saute the sofrito in the same pan that you browned the chicken in for about 3 minutes. Than add the bay leaves, paprikas, anatto, and tomato paste. Stir well and saute for 3 more minutes, stirring constantly.
  7. Add the rice and stir well. I like to toast the rice for a minute or two, stirring constantly.
  8. Add the smoked ham and the hot stock, mixing well. Taste the sauce and adjust the seasoning, if necessary.
  9. Nestle the chicken legs back into the pot, leaving the browned skin just above the sauce. Bring the whole pot back up to a bubble, then cover, and put the pot in the oven for 20 minutes.
  10. Remove the pot from the oven and let rest, covered, for 15 minutes. Fluff up the rice around the chicken with a fork. Garnish with olives, capers, and peas just before serving.

Notes

  •  
  •  

Nutrition Information

Calories 551kcal (28%) Carbohydrates 44g (15%) Protein 29g (58%) Fat 28g (43%) Saturated Fat 7g (35%) Cholesterol 128mg (43%) Sodium 692mg (29%) Potassium 543mg (16%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 500IU (10%) Vitamin C 17mg (19%) Calcium 37mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 551

% Daily Value*

Calories 551kcal 28%
Carbohydrates 44g 15%
Protein 29g 58%
Fat 28g 43%
Saturated Fat 7g 35%
Cholesterol 128mg 43%
Sodium 692mg 29%
Potassium 543mg 12%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 500IU 10%
Vitamin C 17mg 19%
Calcium 37mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

Report Abuse
Login to Continue
Forgot password?
Don't have an account? Register