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Arroz Con Pollo Puerto Rican Style Recipe

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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 traditional dish from Puerto Rico that combines chicken, rice, and a variety of flavorful ingredients. This delicious one-pot meal is perfect for a family dinner or a party. It's easy to make and always a crowd-pleaser.

Prep Time

Preparation time for this recipe is about 30 minutes. It includes cutting the vegetables, marinating the chicken, and measuring the ingredients.

Cook Time

The cooking time for this recipe is about 45 minutes. It includes sautéing the vegetables, browning the chicken, and simmering the rice until it's cooked.

Ingredients

  • 1 whole chicken, cut into pieces
  • 2 cups of long-grain rice
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 can of diced tomatoes
  • 2 cups of chicken broth
  • 1 tsp of cumin
  • 1 tsp of oregano
  • 1 tsp of paprika
  • 1 tsp of salt
  • 1/4 tsp of black pepper
  • 2 tbsp of olive oil

Equipment

  • A large skillet or Dutch oven
  • A wooden spoon
  • A sharp knife
  • A cutting board
  • A measuring cup and spoons

Method

  1. In a large bowl, combine the chicken pieces, cumin, oregano, paprika, salt, and black pepper. Mix well and let it marinate for at least 30 minutes.
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and brown them on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set it aside.
  3. Add the chopped onions, green and red bell peppers, and minced garlic to the skillet. Sauté for about 5 minutes or until the vegetables are soft.
  4. Add the can of diced tomatoes to the skillet and stir well. Add the rice to the skillet and stir until it's coated with the tomato mixture.
  5. Add the chicken broth to the skillet and stir well. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
  6. Let the rice simmer for about 20-25 minutes or until it's cooked and the liquid has been absorbed.
  7. Add the browned chicken pieces to the skillet and stir well. Cover the skillet with a lid and let it simmer for an additional 10-15 minutes or until the chicken is cooked through.
  8. Remove the skillet from the heat and let it rest for 5 minutes before serving.
  9. Serve the arroz con pollo hot with a side of salad, avocado, and lime wedges.

Notes

  • You can use boneless chicken thighs or breasts instead of a whole chicken.
  • You can also add peas, olives, or diced carrots to the dish for more flavor and color.
  • If you like your rice crispy on the bottom, let it cook for an additional 5-7 minutes without stirring.

Nutrition Info

  • Calories: 487
  • Protein: 29g
  • Carbohydrates: 49g
  • Fat: 18g
  • Saturated Fat: 4g
  • Cholesterol: 82mg
  • Sodium: 834mg
  • Potassium: 607mg
  • Fiber: 2g
  • Sugar: 3g
  • Vitamin A: 1354IU
  • Vitamin C: 54mg
  • Calcium: 48mg
  • Iron: 3mg

Recipe Tips

  • Make sure to marinate the chicken for at least 30 minutes to infuse it with flavor.
  • Use a long-grain rice like basmati or jasmine for the best results.
  • If you don't have chicken broth, you can use water and a chicken bouillon cube.
  • Be careful not to overcook the rice, as it can become mushy.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Enjoy this delicious arroz con pollo Puerto Rican style recipe with your family and friends. It's a classic dish that's sure to please everyone's taste buds!


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