Arroz con Pollo Recipe

Arroz con pollo means “rice with chicken” in Spanish, and it’s a one-pan meal of chicken and rice.

Equipment for Making Arroz con pollo at Home

• Skillet

Ingredients:

• 1 cup Long grain white rice
• 2 cups Chicken broth
• 1⁄2 cup Tomato sauce
• 1 cup Mixed vegetables (thawed if frozen or use canned)
• 1⁄2 Onion (chopped)
• 1 lb Chicken thighs (chicken pieces of choice)
• 1 tbsp Cumin (to taste)
• Olive oil

Instructions:

• Rinse rice in a sieve with cold water until water runs clear.
• In a large skillet over medium heat, add olive oil and onion. Cook for a couple of minutes and add garlic.
• Season chicken with salt, pepper, and cumin. Add chicken to pan and sear until browned on both sides. If the chicken doesn’t cook completely, don’t worry; it will continue to cook with the rice. Remove the chicken from the pan and set it aside.
• Add rice to the pan and cook with the onion and garlic until lightly toasted. Add in tomato sauce and vegetables. Pour in chicken broth and slightly stir the mixture. Add salt as needed.
• Place the chicken thighs back in the pan, on top of the rice. Cover with a lid and let it cook for about 30 minutes over medium heat. If there is still liquid after 30 minutes, continue cooking for an extra 5 minutes until it absorbs all the liquid. Turn off the heat and leave it covered for an additional 10 minutes.

Print Recipe

Arroz con Pollo Recipe

Author: recipeszip Cooking Method: Baking Cuisine: Mexican Courses: Dinner, Lunch, Main Course Recipe Keys: Mixing Slow Cooker Recipes

Difficulty: Beginner Prep Time 15 mins Cook Time 1 hr Total Time 1 hr 15 mins

Servings: 2 Calories: 662 Kcal

Best Season: Suitable throughout the year

Description

Arroz con pollo means "rice with chicken" in Spanish, and it's a one-pan meal of chicken and rice.

Ingredients

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Servings

• 1 cup Long grain white rice

• 2 cups Chicken broth

• ¹⁄₂ cup Tomato sauce

• 1 cup Mixed vegetables (thawed if frozen or use canned)

• ¹⁄₂ Onion  (chopped)

• 1 lb Chicken thighs (chicken pieces of choice)

• 1 tbsp Cumin  (to taste)

• Olive oil

Instructions

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1. Rinse rice in a sieve with cold water until water runs clear.

2. In a large skillet over medium heat, add olive oil and onion. Cook for a couple of minutes and add garlic.

3. Season chicken with salt, pepper, and cumin. Add chicken to pan and sear until browned on both sides. If the chicken doesn't cook completely, don't worry; it will continue to cook with the rice. Remove the chicken from the pan and set it aside.

4. Add rice to the pan and cook with the onion and garlic until lightly toasted. Add in tomato sauce and vegetables. Pour in chicken broth and slightly stir the mixture. Add salt as needed.

5. Place the chicken thighs back in the pan, on top of the rice. Cover with a lid and let it cook for about 30 minutes over medium heat. If there is still liquid after 30 minutes, continue cooking for an extra 5 minutes until it absorbs all the liquid. Turn off the heat and leave it covered for an additional 10 minutes.

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 662kcal

% Daily Value *

Total Fat 47g73%

Saturated Fat 11g56%

Cholesterol 226mg76%

Sodium 1077mg45%

Total Carbohydrate 16g6%

Dietary Fiber 3g12%

Sugars 6g

Protein 44g88%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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