Basic Rice and Chicken Recipe
Arroz Con Pollo
Arroz con pollo is a traditional dish popular in many Latin American countries. It is a type of rice dish made with chicken, rice, and various vegetables and spices. The ingredients are cooked together in a single pot, usually with broth or a tomato-based sauce, to create a flavorful and satisfying meal.
There are many variations of arroz con pollo, but most recipes call for chicken pieces, rice, onions, bell peppers, tomatoes, and garlic. The chicken and vegetables are typically sautéed together before the rice is added, and the whole mixture is cooked until the rice is tender and the chicken is fully cooked.
The dish is often seasoned with cumin, paprika, and other spices to give it a unique and flavorful taste. Arroz con pollo is a hearty and flavorful dish that is easy to prepare and popular for family dinners and gatherings.
Arroz Con Pollo or Rice with Chicken
Ingredients
- 4 chicken thighs
- 1 tablespoon olive oil
- 1 onion diced
- 1 red bell pepper diced
- 1 cup long-grain white rice
- 1 cup chicken broth
- 1 cup water
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup frozen peas
- ½ cup green olives
- 1 tablespoon sofrito
- ½ teaspoon achiote
- 2 tablespoons cilantro chopped, more for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken thighs and cook until they are browned on all sides.
- Add the diced onion and bell pepper to the pot and cook until they are soft, about 5 minutes.
- Add the rice, chicken broth, water, cumin, paprika, salt, and black pepper to the pot. Stir well to combine.
- Add the sofrito, cilantro, and achiote to the pot and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 20 minutes or until the rice is tender and the chicken is fully cooked.
- Stir in the frozen peas, green olives and cook for an additional 5 minutes.
- Garnish the arroz con pollo with chopped fresh cilantro, if desired, and serve hot. Enjoy!
Similar Dishes to Arroz Con Pollo
| Entree | Similarity to Arroz con Pollo | Country of Origin |
|---|---|---|
| Paella Valenciana | High – rice and meat cooked together with saffron and vegetables | Spain |
| Jollof Rice with Chicken | High – tomato-based rice dish with chicken, often spicy | West Africa (notably Nigeria and Ghana) |
| Pollo a la Valenciana | High – Latin American version of paella, very similar to arroz con pollo | Various Latin American countries |
| Biryani with Chicken | Medium – layered rice and spiced chicken, richer in spice and technique | India/Pakistan |
| Hainanese Chicken Rice | Medium – poached chicken served with seasoned rice, simpler flavor profile | Singapore/Malaysia |
| Chicken Pilaf (Plov) | Medium – rice cooked with chicken, onions, and spices, often cumin-heavy | Uzbekistan/Central Asia |
| Dirty Rice with Chicken | Low to Medium – rice cooked with chicken giblets and spices, similar texture | Southern United States (Creole/Cajun) |
A Little History
Rice and chicken are staples in many cultures worldwide, and the combination of the two has likely been enjoyed for centuries. However, the origins of arroz con pollo need to be better documented.
The dish is thought to have evolved from various other rice and chicken dishes that have been popular in different parts of the world. For example, paella, a Spanish rice dish made with seafood or meat and vegetables, is similar to arroz con pollo in many ways.
It is likely that arroz con pollo was inspired by dishes like paella and was adapted over time to suit the ingredients and flavors of different regions. Today, arroz con pollo is enjoyed all over Latin America and beyond, and it is a popular choice for family dinners and gatherings.
Ingredients
Sofrito?
Sofrito is a sauce or condiment widely used in Latin American, Caribbean, and Spanish cuisine. It is made by sautéing a combination of aromatic ingredients, such as onions, bell peppers, and garlic, in oil until they are soft and fragrant.
Tomato paste or fresh tomatoes may also be added to the mixture. The ingredients are pureed or finely chopped, depending on the desired consistency. Sofrito is used as a base for many dishes and is often added at the beginning of the cooking process to give dishes a flavorful foundation.
It is used in various dishes, including stews, soups, rice dishes, and sauces. The ingredients and proportions used to make sofrito can vary significantly depending on the region and the specific dish being prepared. Still, it is a critical ingredient in many traditional Latin American and Caribbean recipes.
Achiote
Achiote is a spice commonly used in Latin American and Caribbean cuisine. It is made from the seeds of the annatto tree, which is native to the tropical regions of the Americas. The seeds are ground into a fine powder with a distinctive reddish-orange color.
Achiote has a slightly sweet and earthy flavor and often gives dishes a warm, slightly spicy flavor. It is also used as a natural food coloring and is responsible for the characteristic orange-red color of many Latin American and Caribbean dishes.
Achiote is used in various dishes, including stews, soups, rice dishes, and marinades. It is also used to make achiote paste, a popular condiment in many Latin American countries.
Cilantro
Cilantro is a herb commonly used in Latin American, Caribbean, and Asian cuisine. It is also known as coriander or Chinese parsley in some parts of the world. Cilantro has a distinctive, bright, fresh flavor often described as citrusy or sweet.
It is used in various dishes, including soups, stews, salads, salsas, and marinades. Cilantro is most commonly used fresh, as the flavor of the dried herb is less pronounced.
However, it is often added to dishes just before serving, as it can lose its flavor if cooked for too long. Cilantro is a popular herb in many cuisines and a key ingredient in many traditional dishes worldwide.
5 Responses
I am about to post a blog on a dish my mother-in-law always made for me when dating her son: Arroz Con Pollo, a recipe she got while living in Cuba. It is different than yours in that she used a condiment called ‘bijol’ along with saffron and a package of Knorr bouillon.
It was a much easier recipe and it took me a long time to find it again. I recently made it and it tasted every bit as good as I remembered. Just seeing this post has made me wish I had finished it and posted it…I will in three weeks.
Hi Natalie, I’m sure there are many, many variations of Arroz Con Pollo. Please let me know when you post your mother-in-laws. I’m sure it is delicious. – RG
Perfect timing – I was just thinking about what to make tonight – I love that Rice with Chicken.
I’m not sure if you just forgot to mention this, but you must peel poblano peppers before eating them. The skin is not realky considered edible. It won’t kill you, it just tastes bad. The traditional way is to roast then peel.
Hi Cristina, you don’t have to peel poblano peppers before eating them, but it’s usually a good idea if they’ve been roasted or charred. The skin can become tough and papery when cooked, so peeling improves the texture and helps the peppers absorb flavor better, especially in dishes like chiles rellenos, soups, or salsas.
If you’re using poblanos raw in salads or slaws, the skin is tender enough to leave on. To peel easily after roasting, cover the peppers and let them steam for a few minutes; this loosens the skin, making it rub off easily.