Single Serving Arroz con Pollo
User Reviews
5
16 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Servings
1 (you!)
-
Calories
641 kcal
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Course
Main Course
Single Serving Arroz con Pollo
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Single Serving Arroz con Pollo features a seasoned chicken breast cooked with rice, roasted tomato, onion, garlic, jalapeño, and Mexican oregano. This combination results in a savory one-pot meal where the rice absorbs the flavors of the braised chicken and aromatic spices. A touch of cumin and fresh cilantro add depth and brightness to the dish, making it suitable as a simple, comforting meal for one.
Description
The Single Serving Arroz con Pollo recipe centers around a chicken breast gently cooked with rice and a blend of flavorful components including roasted tomato, onion, garlic, jalapeño, and Mexican oregano. Brining the chicken beforehand adds moisture and seasoning, though it can be skipped for convenience. Browning the chicken first enhances the dish's flavor and color. The rice simmers in stock alongside the spices and vegetables, allowing each grain to soak up the rich juices. Cumin adds an optional earthy note. Once cooked, fresh cilantro provides a fresh herbal finish.
The dish yields a balanced texture with tender chicken and fluffy rice infused with savory and slightly spicy elements. Though suited for a solo meal, it can be scaled up for larger groups as referenced in the original recipe notes.
Optional braising and roasting steps contribute richness but can be adapted or shortened depending on time constraints. Seasoning adjustments like salt and pepper are tailored to personal taste during cooking.
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Ingredients
- 1 chicken breast
- 1/2 cup rice uncooked
- 1 cup stock or water
- 1 Roma tomato or 2 smaller tomatoes
- 1/4 onion small
- 1 garlic clove
- 1/4 jalapeño
- 2 teaspoons Mexican oregano
- pinch of cumin optional
- 0-1/4 teaspoon salt to taste
- black pepper freshly cracked
- cilantro freshly chopped
- olive oil
Instructions
- I usually brine the chicken, but keep in mind this step is optional if you want a faster version. Add 1 quart cold water to a mixing bowl along with 1/4 cup Kosher or sea salt. Mix well to dissolve the salt and then add the chicken. Cover and let it brine in the fridge for 30-60 minutes.
- Rinse and de-stem the tomato. Roast the tomato in the oven (400F) for 30 minutes or until you need it. This step is also optional if you want a faster version.
- Remove the chicken from the brine and pat dry. Pre-heat a saucepan over medium-high heat and add a glug of oil. Once the oil is hot you can add the chicken, browning both sides for a few minutes each. I usually start with the skin side down, cook until the skin is browning, then flip and cook the underside for another few minutes. Once browned, you can remove the chicken from the pan and set aside. Note: if using a boneless chicken breast you won't need to brown it as long, just a quick sear on both sides will be enough to improve its flavor.
- Add 1/2 cup uncooked rice to the pan that you used to brown the chicken (the chicken has been set aside for now). There should be some oil and fat leftover to cook the rice, but you can always add another glug of oil if necessary. Cook the rice for a few minutes over medium heat, stirring regularly.
- As the rice is cooking, add the following ingredients to a blender: the roasted tomato, 1/4 small onion, 1 peeled garlic clove, and 1/4 jalapeno. Combine well. You can add a splash of water if it's not combining readily. Using 1/4 jalapeno will give your dish a subtle heat and I prefer that for Arroz con Pollo. For a fiery version you can add additional slivers of the jalapeno.
- When the rice is turning opaque and light brown in color you can add the blended tomato-jalapeno mixture. Cook for a couple minutes, stirring regularly. Then add the remaining ingredients: 1 cup stock, 2 teaspoons Mexican oregano, pinch of cumin (optional), freshly cracked black pepper, and salt (optional). Bring it up to a boil and do some taste testing. The exact level of salt to be added will depend on which stock you use. If using store-bought stock you may not need to add much salt at all. If using water you'll probably need to add 1/4 teaspoon of salt. Taste test and add pinches of salt until this mixture tastes good to you.
- Add the browned chicken to the pan. Bring it up to a boil, then reduce heat, cover, and let simmer for 20-25 minutes. I use 'low' on my stove for simmering.
- Once all the liquid is absorbed by the rice (usually somewhere around the 20 minute mark) you can remove it from the heat and let it sit in its own steam for a few minutes, covered. If there is still liquid in the pan when you check it just let it cook a couple minutes longer.
- Serve up your chicken over a bed of the awesome rice and optionally top with freshly chopped cilantro.
- If you have leftover rice, store it in the fridge where it will keep for a few days. This rice is dee-licious and a great option for burritos, tacos, or even just mixed with some black beans for a quick meal.
Notes
- Brining the chicken for 30-60 minutes improves moisture and flavor but can be omitted for quicker preparation.
- Roasting the tomato enhances its sweetness and depth but can be skipped to reduce cooking time.
- Browning the chicken on each side adds color and flavor prior to simmering.
- This recipe serves one but can be increased proportionally for multiple servings following the original Arroz con Pollo recipe.
Nutrition Information
Show Details
Calories
641kcal
(32%)
Carbohydrates
85g
(28%)
Protein
56g
(112%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.03g
(2%)
Cholesterol
145mg
(48%)
Sodium
1212mg
(51%)
Potassium
1189mg
(25%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1191IU
(24%)
Vitamin C
17mg
(19%)
Calcium
114mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1(you!)
Amount Per Serving
Calories 641 kcal
% Daily Value*
| Calories | 641kcal | 32% |
| Carbohydrates | 85g | 28% |
| Protein | 56g | 112% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 145mg | 48% |
| Sodium | 1212mg | 51% |
| Potassium | 1189mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1191IU | 24% |
| Vitamin C | 17mg | 19% |
| Calcium | 114mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
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