Arroz con Pollo
(Latin chicken with rice)
Image 
by kochtopf
4 to 6 servings
Ingredients
- Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
- Lemon or lime, juice only -- 1
- Garlic, minced -- 3 to 5 cloves
- Salt and pepper -- to season
- Olive oil -- 3 tablespoons
- Onion, chopped -- 1
- Green or red bell pepper, chopped --1
- Garlic, minced -- 3 to 5 cloves
- Ham (optional), chopped -- 1 cup
- Rice -- 3 cups
- Tomato, seeded and chopped -- 1 cup
- Chicken stock or water -- 3 1/2 cups
- Green olives -- 10 to 15
- Peas -- 1 cup
- Oregano -- 2 teaspoons
- Salt and pepper -- to taste
- Cilantro chopped -- 1/2 bunch
Method
- In a large bowl, toss the chicken pieces with the lemon or lime juice, garlic, salt and pepper and marinate for at least 1 hour or overnight.
- Heat the olive oil in a large, heavy bottomed pot over medium flame. Pat the chicken pieces dry and sauté then in small batches to brown on all sides. Remove to a platter and set aside.
- Add a little more oil to the pot if needed and sauté the onion, peppers, garlic and optional ham until the onion is translucent but not browned.
- Stir in the rice and tomatoes and cook for another 1-2 minutes. Then add the stock or water, olives, peas, oregano, salt and pepper. Lay the browned chicken pieces over the top. Bring to a boil, reduce heat to low, cover tightly and simmer for about 30 minutes.
- Remove from heat and let rest, covered, 10 minutes. Toss all the ingredients gently with a fork, garnish with the chopped cilantro and serve.
Arroz con Pollo Variations
- Optional Additions: When sautéing the onions, add 1-2 tablespoons of paprika. When adding the stock or water, stir in 1/2 cup pimentos, 1 tablespoon of capers or a pinch of saffron.
- Use a short-grain rice, like Valencia or Arborio, if you can find it.
- Substitute a little beer or white wine for some of the stock or water if you like.
- Use achiote oil instead of olive oil for a more authentically Caribbean dish. This gives the dish a yellowish hue.
Notes
- Peruvians also enjoy a similar dish — arroz con pato — that substitutes duck for the chicken.
Followed this recipe as far
Followed this recipe as far as measurements to the
"T",however i did add some sofrito when it was time to saute' and when i added water i added adobo, sazon,powedered chicken bouillon, bay leaf...(cant get anymore rican than this except for maybe some achoite oil but anywho)The dish came out GREAT!!! Plenty of rice for lunch next day.This was also my first time making this dish and i was so happy to see that it came together perfectly, this is a must add to your recipe book.Buen provecho!!
Cuban Arroz con Pollo
Guys, being a Cuban American, we have Arroz con Pollo twice a month & I make it Cuban and saucy (known as a la chorrera). Use 1 pkg Valencia Rice instead of 3 cups long grain rice, use canned or bottled pimientos morrones (with the liquid)instead of the red pepper, use 4 cups chicken broth instead of water, also add 1 cup cooking sherry, & add a bottle of light beer when you add the valencia rice. Also, to give it the distinctive yellow color, use a pinch or two of Bijol; I skip the Saffron all together and often substitute 2 small sliced chorizos for ham. The rice will be saucy & so delicious. To serve, I decorate the dish with white asparagus and sliced hard boiled eggs. YUMMY!!!!
sounds good
i have to do a report on Puerto rico and this looks very very yummy but i dont have time to saute it b/c i leave 4 skool at 730 ack help plz
It didnt come out like the picture
It didnt come out like the picture, it came complealty diffrient ... and I didnt really like it.... but then again I cooked it all in a crockpot sooo I guess I can try it again.... ugh! what a waste of food.
Arroz con Pollo
LUCKY YOU... I am puertorican and this recipie is NOTHING like it is supposed to be.... go to a real puertorican website. THERE IS NO LIME or LEMON juice in Arroz con Pollo. MY GOSH, how misleading...
not like the real thing
I agree with Molly!! This is nothing like the real thing. very misleading! I am making this again tonight.. but tweaking alot to it. soo hard to find true puerto rican recipes online. anyone know of an authentic website?
arroz con pollo
Hello Molly! I'm am looking for authentic puertorican recipes. You said this recipe is not like is suppoled to be and suggested we go to a real puertorican website. Can you suggest one? Thanks a lot.
Arroz con pollo
I think I can help you with arroz con pollo recipe, being a native of Puerto Rico.
first you need the right seasoning like "adobo goya", sazon accent or achiote, saffron capers and olives optional, peppers,oregano, cooking wine,(dry)chicken stock, garlic, onion,and sawtooth coriander(not cilantro), bay leaves and off course black pepper, salt, rice and chicken.
first slit the chicken and marinade overnight with some white wine,garlic,adobo,oregano, little sugar( this will brown the meat).
next day cook the chicken (half-way) in some oil. set aside.
then in a big pot pour olive oil and onions at low heat till they sautee, then add peppers( not spicy). and then add the herbs and spices, to sautee' then the chicken and chicken stock andd rinse rice check for salt 2 cups of liquid (water and stock) per cup of rice boil at med high till water dries out but rice looks mushy
cover and lower the heat. 15 min should be done.
Arroz con pollo
I like your receipe and want to try tonight. Do you cook the rice first?
Don't cook the rice first.
No, you do not cook the rice first. It cooks in the pot. Just follow the directions and it should turn out fine.
Achiote and Sazon
Great recommendations, Juan Carlos! Thanks much. The achiote is mentioned in the variations, and here is a recipe for homemade sazón. We have a recipe for adobo too.
Sawtooth coriander (culantro) is very hard to find in the U.S., so I always use cilantro instead.
And regarding Hazel's comment, this recipe does make too much rice. I think I'll cut down the amount in the recipe.
pimientos morrones which are
pimientos morrones which are canned piclked red bell pepper, or jarred add a very authentic taste I'm sorry I missed that! not a substitute for the fresh sauteed bell peppers.
arroz con pollo
I added the pimientos and followed the recipe minus cilantro or coriander but added a bay leaf - simply scrumptious! And no, it doesn't take a long time to sautee the veggies, 20 min. from prep to sautee is reasonable. Wonderful home cooking latin style - asi me gusta!
arroz con pollo
I liked the recipe a lot but it was missing something. I think next time I'll take a hint from what Juan just posted and use some adobo, sazon, and a bay leaf. The bay leaf would have picked it up a little. I followed the recipe in terms of rice and stock and it turned out perfectly but it made a lot of rice. I mean a lot!
Came out like the picture
Hi Jennifer. I made the recipe again last Friday doing something that I rarely do. I measured everything exactly according to the ingredients list and followed the instructions exactly too. And you know what? It was probably the best arroz con pollo I've ever made. I added ham and paprika, and it looked very much like the picture, only a little drier. I suppose you could add more water if you wanted.
Anyway, it seems like using your crockpot may have been the deciding factor.
Crock Pot Cooking
Yeah, a crock pot probably isn't the way to go with arroz con pollo. How long did it cook for? Too long and your rice is going to get waaaay gummy. Stick to the times listed in the recipe and it should be okay.
I'll go ahead and make it for dinner tonight to double check. I was trying to figure out what to make tonight. Thanks for figuring it out for me!
It is okay but it is really
It is okay but it is really helpful because it helped me because i am lookin for recipes to cook relatin to spain and this has really helped me