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Arroz Con Pollo Recipe Puerto Rican: A Delicious One-Pot Meal

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Arroz con Pollo (Puerto Rican Rice with Chicken) Recipe Emily Farris Food & Wine
Arroz con Pollo (Puerto Rican Rice with Chicken) Recipe Emily Farris Food & Wine from www.foodandwine.com

Description

Arroz con Pollo is a classic Puerto Rican dish that translates to "rice with chicken." It is a comforting one-pot meal that is perfect for family dinners or entertaining guests. This recipe features tender chicken, flavorful rice, and a mix of herbs and spices that will transport your taste buds to the Caribbean.

Prep Time

Preparation for this dish takes about 15-20 minutes.

Cook Time

Cooking time for this dish is approximately 45 minutes.

Ingredients

The following ingredients are needed for this recipe:
  • 1 1/2 lbs. bone-in chicken thighs
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 cups chicken broth
  • 1 cup long-grain white rice, uncooked
  • 1 cup frozen peas
  • 1/4 cup chopped fresh cilantro

Equipment

The following equipment is needed for this recipe:
  • Dutch oven or a large pot with a lid
  • Measuring cups and spoons
  • Knife and cutting board
  • Wooden spoon

Method

  1. Heat the Dutch oven over medium-high heat. Add the chicken and cook until browned, about 5 minutes per side. Remove the chicken from the pot and set it aside.
  2. Add the onion, bell pepper, and garlic to the pot. Cook until the vegetables are soft, about 5 minutes.
  3. Stir in the paprika, oregano, cumin, salt, and black pepper. Cook for 1 minute.
  4. Add the diced tomatoes and chicken broth to the pot. Bring the mixture to a boil.
  5. Stir in the rice and return the chicken to the pot. Reduce the heat to low and cover the pot with a lid.
  6. Simmer the mixture until the rice is tender and the chicken is cooked through, about 25-30 minutes.
  7. Stir in the frozen peas and cilantro. Cook until the peas are heated through, about 2-3 minutes.
  8. Remove the pot from the heat and let it sit for 5 minutes before serving.
  9. Serve hot with additional cilantro for garnish.

Notes

This recipe can be customized to suit your taste preferences. If you prefer spicier dishes, add some hot sauce or crushed red pepper flakes. You can also use different vegetables such as carrots, corn, or green beans.

Nutrition Info

The following nutrition information is provided for one serving of Arroz con Pollo:
  • Calories: 385
  • Protein: 29g
  • Fat: 11g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Sodium: 730mg

Recipe Tips

To make this dish ahead of time, cook the chicken and sauté the vegetables up to 2 days in advance. Store them separately in the refrigerator until ready to use. When ready to cook, reheat the chicken and vegetables in the Dutch oven, add the rice, broth, and tomatoes, and continue with the recipe as written. This recipe also freezes well. Simply cool the dish completely, portion it out into freezer-safe containers, and freeze for up to 3 months. To reheat, thaw the container overnight in the refrigerator and then heat it in the microwave or on the stove.

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