How to Cook Delicious Arroz con pollo (rice with chicken)

Arroz con pollo (rice with chicken). 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. You'll make this recipe again and again!

Arroz con pollo (rice with chicken) Arroz con pollo, also known as Spanish rice with chicken is a Puerto Rican and in general Latin/Spanish classic dinner dish. How Long Do You Cook Arroz Con Pollo. Arroz con Pollo is a popular staple in the Caribbean kitchen. You can cook Arroz con pollo (rice with chicken) using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Arroz con pollo (rice with chicken)

  1. Prepare 3 cups of basmati rice.
  2. You need 6 of chicken pieces (preferably thighs and drumsticks).
  3. You need 500 ml of chicken stock.
  4. You need 4 tbsp of Sunflower/olive oil.
  5. You need of All purpose seasoning.
  6. It's of Salt.
  7. Prepare of Black Pepper.
  8. You need of Fresh Thyme (3 sprigs).
  9. You need 3 of bay leaves.
  10. Prepare 1 of medium onion (roughly chopped).
  11. You need 4 cloves of garlic (crushed).
  12. It's of Bell peppers- 1 red, 1 green (deseeded and thinly sliced).
  13. Prepare 2 of deseeded thinly sliced scotch bonnets.
  14. Prepare 4 cm of root ginger (finely chopped).
  15. Prepare 2 tsp of turmeric.

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. Turn to packaged saffron rice blend for intriguing flavor for this classic Mexican chicken dish, made even easier with frozen mixed vegetables. An arroz con pollo you find in Cuba may be quite different than one you find in Peru.

Arroz con pollo (rice with chicken) step by step

  1. In a bowl, wash rice until water runs clear.
  2. Season chicken pieces with all purpose seasoning, black pepper and salt. Heat oil in a heavy based frying pan and brown chicken on all sides. (Do not cook through).
  3. Remove chicken and set aside..
  4. Sauté garlic, onions and peppers in the pan. Add ginger, turmeric and scotch bonnet and stir for about 1min..
  5. Transfer chicken into a large oven dish (chicken pieces should all be on a single layer) add the sautéed ingredients above and pour the rice all over the chicken. Pour in the chicken stock and add bay leaves, thyme sprigs and season everything in the dish really well..
  6. Cover with foil and place dish in the oven..
  7. Cook on gas mark 4 for 40-45mins until all the stock has been absorbed, rice and chicken are cooked (pierce the chicken and if the juice runs clear then it's cooked!) no need to stir the rice during cooking..
  8. Remove the foil and allow the top to brown a little..

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. Authentic Arroz Con Pollo, or Latin chicken and rice, is the ultimate one-pot meal. 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.

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