Arroz Con Pollo Recipe – Learn like a Pro

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Arroz Con Pollo Recipe – Learn like a Pro: A popular Latin American food called arroz con pollo is made with seasoned rice, tender chicken, and vegetables all in one big pot. It’s great for feeding a lot of people or just having a meal with your family.

 

Arroz Con Pollo Recipe – Learn like a Pro

Ingredients

  • 2¾ teaspoons salt, divided
  • ¼ teaspoon ground black pepper
  • 2 teaspoons ground cumin, divided
  • 3 pounds bone-in, skin-on chicken thighs and/or drumsticks
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, finely chopped
  • 1 medium green bell pepper, finely chopped
  • 2 cups long grain white rice (basmati works very well), rinsed
  • 6 cloves garlic, minced
  • ¼ cup tomato paste
  • Approximately 3½ cups chicken broth (see note about measurement)
  • ½ teaspoon dried oregano
  • ¼ tsp ground turmeric (may substitute with annatto powder or bijol)
  • ½ teaspoon sugar
  • ¾ cup drained and halved pimento-stuffed green olives (from a 6-oz jar)
  • 2 bay leaves
  • 1 cup frozen peas, thawed
  • ¼ cup chopped fresh cilantro (optional)
  • Lemon or lime wedges, as garnish (optional)

 

Instruction

Set a rack in the middle of the oven and heat it up to 350°F. Half a teaspoon of salt, half a teaspoon of pepper, and one teaspoon of cumin should all be mixed together in a small bowl.

Remove any extra fat from the chicken, but don’t touch the skin. Take a paper towel and pat the chicken dry. Then, season both sides with the spice mix.

 

Over medium-high heat, add the oil to a large (5 to 6 qt) Dutch oven or oven-safe pan with a heavy bottom and high sides. Brown the chicken in two batches so that it doesn’t get too crowded in the pan.

Sear the chicken legs for 5 to 7 minutes, until they are golden and crispy. Place the chicken skin side down. For an extra minute or two, flip the food over and cook the other side. For drumsticks, fry each side for two to three minutes, making sure the color is even all over.

 

Move the chicken to a large plate with tongs and set it away. If the pan still has a lot of oil in it, pour off all but about 2 tablespoons of it. Put the pot back on the stove and turn down the heat to medium-low.

Add the onion and bell pepper. Cook, stirring every now and then, for 6 to 8 minutes, until the vegetables are soft. As you stir, pick up any brown bits that are stuck to the bottom of the pan and add them to the veggies.

 

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Add the rice, garlic, tomato paste, and the last teaspoon of cumin. Cook for another two to three minutes, turning constantly, until the rice smells good. Put in the oregano, turmeric, sugar, olives, bay leaves, and the last ¼ teaspoon of salt.

Put the chicken on top of this mixture, and then pour any chicken juices that are left into the pan. Bring to a boil, then put the lid on top of the pot and move it right into the oven to bake for 35 minutes, or until a meat thermometer reads 175°F.

 

Cover the pan and set it on a wire rack or the stove for 10 minutes after taking it out of the oven.
Take the lid off the pan (remember it’s hot!) and move the chicken to a plate with tongs. Take out the bay leaves and fluff up the rice.

Make sure the rice is done by tasting it. Add ½ cup of water to the rice and mix it well. If it still tastes too hard, do this one more time. Put the pan on low heat on the stove and cook for another 5 to 10 minutes with the lid on.

 

Take the lid off and check the rice to make sure it’s done. If you need to, add more water and do it again. Add the parsley and peas to the rice, if you want to. Put the chicken back on top of the rice.

You could also take off the skin, pull the meat off the bones, shred it into small pieces, and mix it in with the rice. You can serve it right away or put a lid on the pan to keep it warm for up to 30 minutes. Comes with wedges of lemon or lime.

 

Notes

What amount of rice should you use with chicken broth? Look at the directions on the bag of rice. Different brands and types of rice need different amounts of liquid. For every cup of rice I use, I add 1½ cups.

 

Nutrition 

  • Per serving (6 servings)
  • Calories:662
  • Fat:47 g
  • Saturated fat:11 g
  • Carbohydrates:16 g
  • Sugar:6 g
  • Fiber:3 g
  • Protein:44 g
  • Sodium:1,077 mg
  • Cholesterol:226 mg

Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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