Arroz con Pollo
(Latin chicken with rice)
Arroz con pollo, or "rice with chicken," originated in the Andalusia region of Spain. It shares similarities with several West African dishes such as jollof rice, and may in fact have origins there. The Spanish version as was introduced to the New World colonies, and arroz con pollo is very popular in the Caribbean, especially in Cuba and Puerto Rico.
4-6 servings
- Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
- Lemon or lime, juice only -- 1
- Garlic, minced -- 3-5 cloves
- Salt and pepper -- to season
- Olive oil -- 3 tablespoons
- Onion, chopped -- 1
- Green or red bell pepper, chopped --1
- Garlic, minced -- 3-5 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 -- 10-15
- 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.
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.
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
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.
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!
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.