Arroz con Pollo (Rice and Chicken) (Edit recipe)

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Arroz con Pollo is a classic Latin American dish that translates to "rice with chicken." It typically consists of chicken and rice, which are cooked together and flavored with ingredients such as onions, garlic, tomatoes, and spices like cumin, oregano, and saffron or sazón. Various vegetables like bell peppers, peas, and carrots can also be added to create a colorful and flavorful meal. Arroz con Pollo is a comfort food enjoyed in many countries, including Spain, Cuba, Mexico, and Peru.

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PREP TIME

15 minutes

COOK TIME

33 minutes

INGREDIENTS

Serves: 4-5

Ingredients

2 cups Jasmine Rice
4 whole Boneless Skinless Chicken Thigh
2 Tbsp Extra Virgin Olive Oil
1 whole Onion, chopped
1 whole Green Bell Peppers, chopped
1 whole Red Bell Pepper, chopped
3 cloves Garlic, minced
0.25 bunch Cilantro, chopped
1 cup Tomato Sauce
2 tsp Healthy Rican Adobo, Or Healthy Rican Savory Spice Mix
2 tsp Healthy Rican Sazón
3 cups Chicken Broth
0.25 cup Frozen Peas
0.25 cup Carrots, chopped
0.5 cup Stuffed Manzanilla Olives, optional
2 pieces Bay Leaf, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Rinse the rice thoroughly in cold water and drain. Set it aside.
Season the chicken thighs with adobo (or savory spice mix).
In a large saucepan, heat the olive oil over medium heat. Add the chicken thighs and cook for about 6-8 minutes, until browned on both sides. Remove the chicken from the pan and set aside.
Add the onion, garlic, green bell pepper, and red bell pepper to the pan. Add ½ of the chopped cilantro, and reserve the rest to add at the end and garnish. Cook for 3 to 5 minutes, stirring occasionally, until the vegetables are soft.
Add tomato sauce and sazón. Stir to combine and let it cook for about 2-3 minutes.
Add the rice to the pan and stir to coat. Cook the rice for about 2-3 minutes until it begins to turn opaque.
Add the chicken broth, bay leaves, and chicken thighs. Stir to combine and bring the mixture to a boil over high heat. Reduce the heat to low, cover the pan, and simmer for about 20-25 minutes, or until the rice is tender and the chicken is cooked through.
Add the peas, carrots, remaining cilantro, and green olives if desired, to the pan and stir to combine. Cover and cook for an additional 5 to 10 minutes or until the peas are cooked through.
Remove bay leaves from the pan and serve the Puerto Rican rice with chicken hot.

Notes

Enjoy with a small side of beans (habichuelas guisadas), side salad, and a slice of avocado for a healthy delicious balanced meal.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	993
Fat:	15 g
Carbohydrates:	102 g
Protein:	39 g
Cholesterol:	0 g
Sodium:	1090 mg
Fiber:	5 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated for total recipe.