Chicken rice {Arroz con pollo}
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8
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Course
Main Course
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Cuisine
South American, American, Ecuadorian
Chicken rice {Arroz con pollo}
Description
This recipe starts by rubbing chicken pieces with a spice mix of crushed garlic, achiote powder, ground cumin, ground coriander, and salt, which imparts an earthy and vibrant flavor. The chicken is browned in oil or butter before combining with diced onions, tomatoes, bell pepper, and celery, which cook down to form a rich base. Adding beer or white wine helps deglaze the pan and deepen the flavor while reducing the liquid.
The rice cooks in the seasoned broth with peas and carrots until tender, absorbing the infused flavors. The dish is finished by stirring in fresh chopped cilantro, adding brightness and herbaceous notes. The result is a hearty and comforting meal with moist chicken and flavorful rice.
Traditionally served with sweet fried plantains, pickled onions, avocado slices, and hot sauce, this dish suits family dinners and gatherings. The accompaniments add contrasting textures and flavors to balance the savory main.
Ingredients
- 3 lbs chicken assorted pieces
- 1 tbs achiote powder
- 1 tbs cumin ground
- ½ tbs ground coriander
- 10 garlic crushed, cloves
- 2-3 tbs oil or butter
- 1 white onion diced, about 2 cups
- 2 celery finely diced, stalks
- 4 Roma tomato peeled and diced
- 1 bell pepper diced
- 1 cup beer or white wine
- 1 ½-2 cups water adjust as needed (in altitude or with a larger grain rice you will need more liquid, or broth
- 2 cups rice
- 2 carrot diced, medium
- 1 cup pea fresh or frozen
- 3 tbs cilantro finely chopped
- salt
- black pepper
Side dishes:
- plantains ripe, fried
- pickled onions also known as cebollas encurtidas or side salad
- avocado slices
- aji criollo
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.
User Reviews
Overall Rating
4.8
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