Recipe: Yummy Arroz con Pollo / Rice with Chicken

Arroz con Pollo / Rice with Chicken. The Best Arroz Con Pollo (One Pot Chicken and Rice) Panamanian Style. Mama's Puerto Rican Chicken and Rice also known as Arroz con Pollo. This one pan dinner is made with homemade adobo seasoned chicken, sofrito and savory rice.

Arroz con Pollo / Rice with Chicken Great all in one chicken and rice dish with peppers and olives- great Winter comfort food! Turn to packaged saffron rice blend for intriguing flavor for this classic Mexican chicken dish, made even easier with frozen mixed vegetables. Arroz con Pollo is a popular staple in the Caribbean kitchen. You can have Arroz con Pollo / Rice with Chicken using 16 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Arroz con Pollo / Rice with Chicken

  1. It's 2 tsp of EVOO.
  2. Prepare 2 tsp of Sofrito.
  3. It's 1/3 cup of Chopped Red Onions.
  4. Prepare 1/2 of Chopped Roasted Sweet Red Pepper.
  5. It's 1 of Spanish Olives (optional).
  6. It's 1 envelope of Chicken Bouillon.
  7. You need 1 envelope of Sazon.
  8. It's 1 dash of Cumin.
  9. It's 1 of Salt and Pepper to taste.
  10. Prepare 1 of Bay Leaf.
  11. It's 4 oz of Tomato Sauce.
  12. It's 1 can of Corn (with water).
  13. You need 1/2 bunch of Chopped Cilantro.
  14. You need 2 cup of Uncooked White Rice.
  15. You need 2 1/4 cup of Water.
  16. You need 1 small of Chicken chopped in medium sized chunks.

Our chicken and rice is extra special with the addition of Sazón GOYA® with Azafrán, which adds color and flavor derived from our unique saffron spice blend. Make Arroz con Pollo tonight—everyone loves an easy rice and chicken dish. Bring to a boil, then lower to a simmer. Authentic Arroz Con Pollo, or Latin chicken and rice, is the ultimate one-pot meal.

Arroz con Pollo / Rice with Chicken instructions

  1. Cut the chicken in medium chunks (leave wings for another meal), and season with adobo or salt and pepper to taste. *Boneless chicken breast is fine..
  2. Cook the chicken in a little olive oil or butter on medium to low heat..
  3. Once chicken is cooked, remove from pan and add sofrito and onions. (add more oil if needed). On medium heat cook until onions are translucent..
  4. Add tomato sauce, olives, red pepper, cumin, chicken bouillon, sazon, corn and bay leaf. Cook covered for 5 minutes..
  5. Add chicken, rice, water, cilantro and salt and pepper to taste. Cook uncovered until most of the water evaporates. ( About 10-15 minutes depending on your stove).
  6. Once water evaporates, stir from the bottom up ONLY 2-3 times. Reduce heat to low and cook for 20 minutes..
  7. After 20 minutes, stir from the bottom up and rice should be nice and fluffy. If still uncooked cover again and cook for 10 minutes at a time..
  8. Enjoy :-).

It's a classic Colombian dish that I grew up on that I now love to cook for my family. There are many variations on the classic arroz con pollo. It is a traditional Latin American and Spanish chicken and rice recipe. An arroz con pollo you find in Cuba may be quite different than one you find in Peru. Please read the comments at the end of this recipe to see some wonderful classic What follows is my mother's basic arroz con pollo recipe, which she adjusts depending on her mood and what she has on hand.

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