Arroz con Pollo - Hispanic Chicken and Rice Recipe Card
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Resting time:
10 mins
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Total Time
1 hr 5 mins
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Servings
8 servings
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Calories
176 kcal
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Course
Main Course
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Cuisine
South American
Arroz con Pollo - Hispanic Chicken and Rice Recipe Card
Description
Arroz con Pollo - Hispanic Chicken and Rice Recipe Card presents a preparation where long grain rice and chicken breast come together with vegetables and seasonings for a complete dish. The rice is rinsed and cooked with olive oil, water, and salt until tender and fluffy. Meanwhile, the chicken is seasoned ahead with salt, pepper, oregano, and garlic powder to infuse flavor, then sautéed until just cooked through and browned.
Once rested and diced, the chicken is combined with sautéed carrots, onions, peas, garlic, and recaito—a blend of herbs and aromatics common in Hispanic cuisine. The result is a dish with tender chicken pieces and rice imbued with the combined flavors of the spices and vegetables. The texture is tender and slightly fluffy with a soft bite from the vegetables.
This dish serves well as a main course for lunch or dinner, embodying a balanced plate of protein, starch, and vegetables. It is suitable for family meals and can be served with a side salad or steamed vegetables to complement the hearty rice and chicken.
The notes suggest that leftover rice and chicken make this dish a great option for using up ingredients, and it can be stored in the refrigerator for up to three days or frozen for up to a month. Reheating instructions help maintain texture and flavor. Adjustments with different vegetables or chicken cuts allow customization based on availability and preference.
Ingredients
For the rice:
- 1 cup long grain rice rinsed
- 1 ¾ cups water
- ¾ Tbsp olive oil
- ½ tsp salt
For the chicken:
- 1 chicken breast split in half
- 1 Tbsp canola oil
- 2 carrot diced
- 1 onion small, diced
- 1 Tbsp olive oil
- 1 garlic minced, clove
- ¼ tsp garlic powder
- 2 Tbsp recaito
- ¼ cup pea
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp oregano
Instructions
Prepare the rice:
- Rinse the rice in a strainer until the water runs mostly clear. In a sauce pan on medium heat place ¾ Tbsp. of olive oil and rice and stir until hot.
- Add the water and salt. Bring to a boil. Turn heat down to medium, cover. Cook for about 20 minutes. Remove cover and fluff. Leave uncovered until ready to use.
Prepare the chicken:
- While the rice is cooking: In a small dish, mix together salt, pepper, oregano and garlic powder. Sprinkle over split chicken breast. Allow chicken to absorb the seasonings for about 1 hour.
- In a skillet on medium heat add the canola oil once hot sauté the chicken until brown on both sides. Cover and cook for about 10 minutes on low.
- Once the chicken has reached an internal temperature of 165°F remove from the skillet and allow to rest for about 10 minutes on a cutting board. Once cooled slightly dice into ½ inch cubes.
- In the same skillet the chicken was cooked in, turn the heat to medium, place 1 Tbsp. olive oil, diced carrots, garlic, recaito and onion. Cook until onions are translucent.
- Add the diced chicken and toss until well blended. Cover and cook on low until the carrots are soft.
- Add the rice and blend thoroughly. Add the peas right before serving.
Notes
- Use long grain rice rinsed well for a fluffy texture in the cooked dish.
- Chicken breast or shredded roaster chicken can be used; marinate the chicken for about 1 hour for better flavor absorption.
- Adapt vegetables based on preference; common choices include carrots, onions, and peas.
- Store cooked dish in the refrigerator for up to 3 days; reheat in microwave stirring every 30 seconds for even warming.
- Can be frozen for up to 1 month; thaw completely before reheating as described.
- Leftover rice and chicken can be repurposed for this recipe by sautéing with fresh vegetables and seasonings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 339mg | 14% |
| Potassium | 211mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2598IU | 52% |
| Vitamin C | 4mg | 4% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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