Arroz Con Pollo (Latin Rice and Chicken)
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
8 servings
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Calories
410 kcal
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Course
Dinner
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Cuisine
South American, Spanish, Colombian
Arroz Con Pollo (Latin Rice and Chicken)
Description
Arroz Con Pollo (Latin Rice and Chicken) starts with chicken thighs marinated briefly in vinegar, sazon, adobo, and garlic powder to build a flavorful foundation. They are browned to develop a savory crust before being set aside. A sautéed blend of onion, cilantro, garlic, scallions, and bell pepper forms the aromatic base, enhanced by diced fresh tomato, creating a rich sofrito-like mixture.
Long-grain white rice is added and toasted briefly before simmering with water, chicken bouillon, and seasonings. The browned chicken returns to the pot, nestled within the rice as it cooks gently. The result is fluffy rice richly imbued with the essence of chicken and herbs, while the meat remains tender and juicy.
This dish pairs well with simple sides like avocado or a crisp green salad, and some enjoy it with hot sauce or Colombian aji picante to add heat. Variations exist across Latin America and Spain, including additions like olives or saffron, but this recipe keeps to a straightforward flavorful basic version.
Leftovers keep well frozen for up to six months and thawed portions can be reheated gently. Adjust salt levels to your taste during cooking, and if desired, substitute other proteins or brown rice, noting cooking times may vary.
Ingredients
- 8 chicken thighs or bone-in or drumsticks, skin removed, boneless, skinless
- 1 tablespoon white vinegar
- 2 teaspoons Sazon seasoning homemade or store bought such as Badia Sazon Tropical or Goya
- 1/2 teaspoon adobo seasoning (such as Goya)
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/2 medium onion
- 1/4 cup cilantro fresh
- 3 cloves garlic
- 5 scallions
- 2 tbsp bell pepper
- 1 medium tomato diced, vine
- 2 1/2 cups long grain white rice (such as Carolina)
- 4 cups water
- 1 chicken bouillon cube (Maggi or Knorr)
- 2 teaspoons kosher salt (or more to taste)
Instructions
- Season chicken with vinegar, 1/2 teaspoon sazon seasoning, adobo and garlic powder and let it sit 10 minutes.
- Heat a large deep heavy skillet on medium, add 2 teaspoons oil when hot.
- Add chicken and brown 5 minutes on each side. Remove and set aside.
- Place onion, cilantro, garlic, scallions and pepper in mini food processor. Add remaining teaspoon of olive oil to the skillet and sauté onion mixture on medium-low until soft, about 3 minutes.
- Add tomato, cook another minute. Add rice, mix well and cook another minute.
- Add water, bouillon (be sure it dissolves well) and remaining sazon, scraping up any browned bits from the bottom of the pot.
- Taste for salt, should taste salty enough to suit your taste, add more as needed.
- Add chicken and nestle into rice, bring to a boil. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line, then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape (You could place a piece of tin foil or paper towel in between the lid and the pot if steam escapes).
- Cook 20 minutes without opening the lid. Shut heat off and let it sit with the lid on an additional 10 minutes (don't peak!!!) Fluff with a fork and eat!
Notes
- Leftovers freeze well for up to six months; thaw in the refrigerator before reheating.
- Serve with avocado or a simple green salad, and add hot sauce or Colombian aji picante for extra flavor.
- This recipe is a basic version; regional variations may include olives, saffron, or other vegetables.
- You can substitute chicken pieces or brown rice, keeping in mind that cooking times may change.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Serving | 1cup rice plus 1 thigh | |
| Calories | 410kcal | 21% |
| Carbohydrates | 47g | 16% |
| Protein | 33.5g | 67% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 140mg | 47% |
| Sodium | 655mg | 27% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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