Arroz Con Pollo Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
1 hr
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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
Description
This Arroz Con Pollo recipe begins by browning seasoned chicken parts in oil or rendered bacon fat to develop a flavorful crust. The chicken then braises gently in chicken stock until cooked through and tender. Separately, annatto seeds are infused in oil to add a vibrant color and subtle flavor before being discarded. Diced red and yellow bell peppers, onions, and garlic are sautéed until lightly browned, then combined with crushed tomatoes and stewed briefly. The mixture is then combined with olives, fresh cilantro, ground cumin, coriander, basmati or other long-grain rice, peas, and the reserved chicken stock. The browned chicken parts are placed on top before covering and simmering until the rice is cooked and flavors meld together.
The resulting dish has tender braised chicken atop spiced rice infused with the sweetness of bell peppers, tang from tomatoes, and salty bite from Spanish pimento-stuffed olives. The use of annatto seeds gives the rice a warm orange hue. Fresh cilantro adds brightness to the finished dish.
Arroz Con Pollo can be served warm as a comforting main meal. The recipe can be made ahead and reheated gently with added chicken stock to restore moisture. Leftovers store well in the refrigerator for several days and freeze for up to three months.
Ingredients
- 1 chicken whole broken down into parts, roasting
- 3 tablespoons oil or rendered bacon fat
- 6 cups chicken stock
- 2 red bell pepper seeded and small diced
- 2 yellow bell pepper seeded and small diced
- 2 yellow onion peeled and small diced
- 8 to 10 garlic finely minced
- 2 tablespoons annatto seeds
- 2 cups crushed tomatoes canned, 1 15-ounce can
- 1 cup olives Spanish pimento-stuffed
- ¼ cup cilantro chopped fresh, plus more for garnish
- 2 teaspoons cumin ground
- ½ teaspoon ground coriander
- 3 cups basmati rice or any long grain rice
- 1 cup pea
- salt sea salt and cracked fresh pepper to taste
- black pepper 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
- This dish can be made up to 30 minutes in advance and kept covered over low heat.
- Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
- To reheat, add ½ to 1 cup chicken stock while warming over low heat, stirring until heated through.
- When browning chicken, avoid overcrowding the pan to achieve a good sear; brown in batches if necessary.
- If chicken stock is unavailable, vegetable stock or water can be used instead.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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