5 from 33 votes
Arroz Con Pollo Recipe
Arroz Con Pollo is a classic chicken and rice dish where browned chicken parts cook gently in chicken stock, and the rice is simmered with peppers, onions, garlic, tomatoes, olives, and spices like cumin and coriander. The combination creates a richly flavored one-pot meal with tender chicken and aromatic, colorful rice, accented by the slight tang of olives and fresh cilantro garnish.
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
Servings:
6
Calories:
882 kcal
Course:
Main Course
Cuisine:
Spanish, Mexican, Puerto Rican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 882
% 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.