Arroz Con Pollo

An Easy One Pot Basic Middle Of The Line Tasty On Any Weeknight Arroz con Pollo

Growing up in a middle eastern home our version of chicken with rice was completely on the flip side of what my husband’s was… so when I met him and we  just got married and he asked me to make him Chicken with Rice what he got and what he asked for were two totally different things!!!  Not too familiar with Latin style foods, I slowly over time learned what worked and what didn’t!   So what is Arroz con Pollo exactly???

Arroz con Pollo or “Chicken with Rice” is a traditional & classic Latin American dish.   There are as many different variations on how to make it as there are Latin countries… for instance, in Spain it might be traditional to add saffron to it, but in Peru they might add Corriander it.   Some have onions & peppers (mine do) and some have peas.  It’s a traditional common dish with a twist depending on where you are.

 I like to call this recipe for it “ an easy one pot basic middle of the line tasty on any weeknight Arroz con Pollo.”

Arroz Con Pollo

4 Boneless/Skinless Chicken Thighs (or a whole chicken in pieces if you prefer)

½  EACH Red, Yellow & Green Bell Pepper finely diced

½ onion diced

2 cloves of garlic minced

3 Tbsp Olive Oil

1 Package Goya Culantro-

 IF YOU CAN’T FIND IT…. 

-This basically is a mixture of  Turmeric, Corriander, Cumin, Anise, Pepper, Pimento & Garlic… the main flavor being the Turmeric… so just sub a little Turmeric if you can’t get your hands on a package of this.

½ can plain tomato sauce or 1 can petite dice tomatoes

2 cups long grain rice

3 cups chicken broth

½ cup dry white wine

½ cup water

fresh cilantro (optional)

salt & pepper

In a deep pan add 1 tbs. olive oil and sauté the peppers & garlic until the onion get a little golden.  Remove from the pan and set aside.  In the same pan add the chicken and cook until golden brown on each side.  Add peppers onion & garlic back in to pan. 

In a large measuring cup combine all liquids & seasoning packet then pour onto rice, chicken & peppers mixture.  Add tomatoes.  Cook on high heat until it comes to a boil and then reduce to a simmer and cover.  Cook for 35-40 minutes.  Uncover and allow to site for 5 minutes open before serving.

** OPTIONAL **

½ cup frozen peas

1 Tbs. chopped cilantro

A few threads of saffron

Chopped fresh parsley

For a little extra heat a diced fresh Jalapeno

Go ahead and experiment with this dish… it’s practically no fail and is a ONE PAN wonder!  Less mess, easy, delicious and good for you too!  It truly is a favorite in our house!