Arroz Con Pollo Recipe
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
1 hr
-
Total Time
1 hr 25 mins
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Servings
6
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Calories
882 kcal
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Course
Main Course
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Cuisine
Spanish, Mexican, Puerto Rican
Arroz Con Pollo Recipe
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This authentic arroz con pollo recipe is loaded with seasoned chicken cooked with rice, peas, spices, and olives.
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Ingredients
- 1 whole broken down into parts roasting chicken
- 3 tablespoons oil or rendered bacon fat
- 6 cups chicken stock
- 2 seeded and small diced red bell pepper
- 2 seeded and small diced yellow bell pepper
- 2 peeled and small diced yellow onion
- 8 to 10 finely minced garlic cloves
- 2 tablespoons annatto seeds
- 2 cups canned crushed tomatoes (1 15-ounce can)
- 1 cup Spanish pimento-stuffed olives
- ¼ cup chopped fresh cilantro + more for garnish
- 2 teaspoons ground cumin
- ½ teaspoon ground coriander
- 3 cups basmati or any long grain rice
- 1 cup peas
- sea salt and cracked fresh pepper to taste
Instructions
- Season the chicken parts on all sides with salt and pepper.
- Next, add 1 tablespoon of olive oil or bacon fat to a large rondeau over medium-high heat and brown the chicken for 3 to 4 minutes on each side or until well browned.
- Pour the chicken stock over the chicken and turn the heat down to low and cook for 25 to 30 minutes, or until done. Keep warm.
- In a separate large rondeau or saucepan, add the remaining 2 tablespoons of oil with the annatto seeds and cook over low for 30 seconds or until the color comes out.
- Discard the seeds and then add in the diced peppers, onions, and garlic and saute for 3 to 4 minutes, or until lightly browned.
- Add in the tomatoes and stew for 3 to 4 minutes before adding in the olives, cilantro, cumin, coriander, rice, peas, and the 6 cups of chicken stock that the chicken parts are braising in, along with salt and pepper, and stir until combined.
- Add the braised chicken parts over top, place a lid on and cook for 25 to 30 minutes over low heat until the rice is tender and has absorbed most of the liquid.
- Garnish with chopped cilantro and green onions and serve.
Notes
- Make-Ahead: You can make this up to 30 minutes ahead of time. Just keep it covered over low heat.
- How to Store: Place this covered in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.
- How to Reheat: Add the desired amount of Arroz con Pollo to a rondeau pot along with 1/2 cup to 1 cup of chicken stock and cook over low heat while frequently stirring until chicken stock is absorbed and the ingredients are hot
- When searing the chicken, be sure not to crowd the pan too much so you can get a good sear. If you need to sear it in batches, then please do it.
- If you do not have access to chicken stock, then vegetable stock or water will work.
Nutrition Information
Show Details
Calories
882kcal
(44%)
Carbohydrates
103g
(34%)
Protein
41g
(82%)
Fat
34g
(52%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
7g
Monounsaturated Fat
17g
Trans Fat
0.2g
Cholesterol
102mg
(34%)
Sodium
901mg
(38%)
Potassium
1158mg
(33%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Vitamin A
2008IU
(40%)
Vitamin C
147mg
(163%)
Calcium
123mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 882 kcal
% Daily Value*
| Calories | 882kcal | 44% |
| Carbohydrates | 103g | 34% |
| Protein | 41g | 82% |
| Fat | 34g | 52% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 102mg | 34% |
| Sodium | 901mg | 38% |
| Potassium | 1158mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 2008IU | 40% |
| Vitamin C | 147mg | 163% |
| Calcium | 123mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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