Chicken rice {Arroz con pollo}

Name: Chicken rice {Arroz con pollo}
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 serving
Ingredients: 3 lbs chicken; 1 tbs achiote powder; 1 tbs ground cumin; ½ tbs ground coriander; 10 garlic cloves; 2-3 tbs oil or butter; 1 white onion; 2 celery stalks; 4 roma tomatoes; 1 bell pepper; 1 cup beer or white wine; 1 ½-2 cups water or broth; 2 cups rice; 2 medium carrots; 1 cup peas; 3 tbs finely chopped cilantro; salt and pepper; Ripe fried plantains; Cebollas encurtidas pickled onions or side salad; avocado slices; Aji criollo

User Reviews

4.8

783 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
8
Course
Main Course
Cuisine
South American, American, Ecuadorian

Chicken rice {Arroz con pollo}

Iris Warren

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Arroz con pollo, or chicken rice, is a delicious Latin American dish of chicken and rice cooked with onions, tomatoes, peppers, celery, garlic, achiote, cumin, cilantro, among other ingredients.

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Ingredients

Servings

3 lbs chicken assorted pieces
1 tbs achiote powder
1 tbs ground cumin
½ tbs ground coriander
10 garlic cloves crushed
2-3 tbs oil or butter
1 white onion diced, about 2 cups
2 celery stalks finely diced
4 roma tomatoes peeled and diced
1 bell pepper diced
1 cup beer or white wine
1 ½-2 cups water or broth adjust as needed (in altitude or with a larger grain rice you will need more liquid)
2 cups rice
2 medium carrots diced
1 cup peas fresh or frozen
3 tbs finely chopped cilantro
salt and pepper

Side dishes:

Ripe fried plantains
Cebollas encurtidas pickled onions or side salad
avocado slices
Aji criollo

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Instructions

Mix the crushed garlic, achiote, cumin, coriander and salt together.
Rub the garlic seasoning on the chicken pieces.
Heat the oil or butter on medium high heat in large sauté pan, add the chicken pieces (skin side down) and cook until browned on each side.
Add the diced onions, tomatoes, bell pepper, and celery, mix well and cook for 10 minutes, stirring occasionally.
Add 1 cup of beer or white wine, cook for about 20-25 minutes over medium heat until the liquid is reduced by half, stir frequently.
Add the broth or water, rice, peas and carrots, mix well.
Cover and cook over medium heat for about 20 minutes.
Reduce the heat to very low and cook for an additional 10-15 minutes or until the rice is tender.
Stir in the chopped cilantro.
Serve with maduros fritos, a small salad or lime pickled onions, avocado slices, and hot sauce on the side.