Arroz Con Pollo
Arroz Con Pollo, a classic Latin American dish, is a comforting one-pot meal that brings together tender chicken and flavorful rice infused with a medley of spices and vegetables. This dish is perfect for family gatherings, casual weeknight dinners, or any occasion where you want to impress with minimal effort. With its vibrant colors and delicious taste, it’s no wonder that Arroz Con Pollo is a beloved staple in many households.
Why This Arroz Con Pollo Stands Out
This Arroz Con Pollo recipe stands out for its balance of flavor and ease of preparation. Using just a handful of ingredients, you’ll create a dish that’s rich in taste and deeply satisfying. The combination of aromatic spices like sazon and adobo give the chicken and rice a delicious depth, while fresh vegetables add a delightful crunch. Plus, the use of boneless chicken thighs ensures that the meat remains juicy and tender.
What Goes In
To make this delicious Arroz Con Pollo, you’ll need the following ingredients:
- 8 boneless, skinless chicken thighs or bone-in drumsticks, skin removed
- 1 tablespoon white vinegar
- 2 teaspoons sazon, homemade or store-bought (such as Badia Sazon Tropical or Goya)
- 1/2 teaspoon adobo seasoning, such as Goya
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1/4 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 5 scallions, chopped
- 2 tablespoons bell pepper, chopped
- 1 medium vine tomato, diced
- 2 1/2 cups long grain white rice, such as Carolina
- 4 cups water
- 1 chicken bouillon cube, Maggi or Knorr
- 2 teaspoons kosher salt, or more to taste
Essential Tools for Success
Before diving into the cooking process, it’s essential to have the right tools on hand to ensure a smooth experience:
- Large pot or Dutch oven: Ideal for cooking the chicken and rice together.
- Wooden spoon: Perfect for stirring and preventing the rice from sticking.
- Measuring cups and spoons: To accurately measure your ingredients.
- Cutting board and knife: For chopping vegetables and prepping ingredients.
Cooking Arroz Con Pollo: The Process
Now that you have all your ingredients and tools ready, let’s walk through the steps to create this mouthwatering Arroz Con Pollo.
Step 1: Marinate the Chicken
Begin by marinating the chicken. In a large bowl, combine the chicken thighs with the white vinegar, sazon, adobo seasoning, and garlic powder. Mix well to ensure the chicken is evenly coated. Allow it to marinate for at least 30 minutes, or overnight in the refrigerator for maximum flavor.
Step 2: Sauté the Vegetables
In your large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onion, scallions, bell pepper, and minced garlic. Sauté for about 5 minutes, or until the onions become translucent and fragrant.
Step 3: Brown the Chicken
Add the marinated chicken to the pot, cooking for about 4-5 minutes on each side until browned. This step is crucial as it adds a layer of flavor to the dish.
Step 4: Add the Tomato and Rice
Next, stir in the diced tomato and the long grain white rice, ensuring the rice is well-coated with the oil and juices. This will enhance the rice’s flavor as it cooks.
Step 5: Add Water and Seasonings
Pour in the 4 cups of water, followed by the chicken bouillon cube and kosher salt. Stir well to combine. Bring the mixture to a boil.
Step 6: Simmer
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes. Be careful not to lift the lid too often, as this will release the steam necessary for cooking the rice properly.
Step 7: Finishing Touches
After the rice has absorbed the liquid and is tender, remove the pot from the heat. Let it sit, covered, for an additional 10 minutes. This resting period allows the flavors to meld beautifully. Before serving, fluff the rice with a fork and stir in the fresh cilantro.
Substitutions by Diet
If you’re looking to modify the recipe for dietary needs or preferences, consider these substitutions:
- Chicken: Substitute with firm tofu for a vegetarian option.
- Rice: Quinoa or cauliflower rice can be used for a low-carb alternative.
- Vegan option: Use vegetable broth instead of chicken bouillon and vegan chicken substitutes.
- Gluten-free: This recipe is naturally gluten-free but ensure all seasonings and bouillon are gluten-free.
Recipe Notes & Chef’s Commentary
This Arroz Con Pollo recipe is incredibly versatile. Feel free to add other vegetables you have on hand, such as peas or carrots, to enhance the nutritional value. Additionally, for those who enjoy a bit of heat, a dash of cayenne pepper or diced jalapeños can elevate the flavor profile.
Cooking with love is essential, and this dish is no exception. Take your time during the marinating step; the longer you allow the chicken to soak up the spices, the more flavor it will impart to your final dish.
Storage & Reheat Guide
Leftover Arroz Con Pollo can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave in 30-second intervals, stirring in between, until heated through. If the rice appears dry, add a splash of water to help steam it back to life.
FAQ
Can I use brown rice instead of white rice?
Yes, you can use brown rice; however, the cooking time will increase. Brown rice typically requires about 45 minutes to cook. Adjust the water accordingly, as brown rice may need a bit more liquid.
What can I serve with Arroz Con Pollo?
This dish pairs wonderfully with a simple green salad, fried plantains, or a side of black beans for added protein and fiber.
Can I make Arroz Con Pollo in advance?
Absolutely! This dish can be prepared a day ahead and stored in the refrigerator. The flavors will deepen and make for an even tastier meal when reheated.
What if I don’t have sazon seasoning?
If you don’t have sazon, you can make a simple substitute by combining equal parts ground cumin, coriander, garlic powder, and paprika. This blend will give a similar flavor profile to your dish.
Healthy-ish Favorites
- Quinoa Salad with Black Beans
- Baked Chicken Thighs with Herbs
- Vegetable Stir-Fry with Tofu
- Cauliflower Rice Burrito Bowl
That’s a Wrap
In conclusion, Arroz Con Pollo is not just a meal; it’s a celebration of flavors, culture, and togetherness. Whether you’re serving it at a family dinner or enjoying a solo meal, this dish brings warmth and joy to the table. As you savor each bite, you’ll appreciate the harmony of spices, the juiciness of the chicken, and the fluffy rice that soaks up all the deliciousness. Get ready to make this recipe your new go-to for comforting, home-cooked goodness. Enjoy!
Arroz Con Pollo
Ingredients
Equipment
Method
- Begin by marinating the chicken. In a large bowl, combine the chicken thighs with the white vinegar, sazon, adobo seasoning, and garlic powder. Mix well to ensure the chicken is evenly coated. Allow it to marinate for at least 30 minutes, or overnight in the refrigerator for maximum flavor.
- In your large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onion, scallions, bell pepper, and minced garlic. Sauté for about 5 minutes, or until the onions become translucent and fragrant.
- Add the marinated chicken to the pot, cooking for about 4-5 minutes on each side until browned. This step is crucial as it adds a layer of flavor to the dish.
- Next, stir in the diced tomato and the long grain white rice, ensuring the rice is well-coated with the oil and juices. This will enhance the rice’s flavor as it cooks.
- Pour in the 4 cups of water, followed by the chicken bouillon cube and kosher salt. Stir well to combine. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes. Be careful not to lift the lid too often, as this will release the steam necessary for cooking the rice properly.
- After the rice has absorbed the liquid and is tender, remove the pot from the heat. Let it sit, covered, for an additional 10 minutes. This resting period allows the flavors to meld beautifully. Before serving, fluff the rice with a fork and stir in the fresh cilantro.
Notes
- Feel free to add other vegetables like peas or carrots for extra nutrition.
- For heat, consider adding a dash of cayenne pepper or diced jalapeños.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
