Hello, fellow food lovers! Today, I’m sharing one of my all-time favorite comfort foods – Arroz con Pollo, a classic Latin dish that brings warmth and flavor to any table. This simple yet delicious recipe combines chicken, rice, and a mix of vibrant spices, creating a dish that's not only satisfying but full of flavor.
Whether you're looking for a family dinner or a special meal for guests, Arroz con Pollo is a perfect choice. Let’s dive into how to make this classic dish at home!
Ingredients You'll Need:
- 4 bone-in, skinless chicken thighs (or chicken breast)
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 1/2 cups long-grain rice
- 3 cups chicken broth
- 1/2 cup frozen peas
- 1/2 cup diced carrots (optional)
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp saffron threads (optional for authentic color and flavor)
- 1/4 tsp turmeric (for color if you don't have saffron)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 cup green olives, sliced (optional)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
How to Make Arroz con Pollo:
Brown the Chicken: Start by heating 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season your chicken thighs with salt, pepper, cumin, and paprika. Add the chicken to the pot and brown it on all sides for about 5-7 minutes. Once browned, remove the chicken and set it aside.
Cook the Vegetables: In the same pot, add the remaining olive oil. Add the chopped onion, bell pepper, and garlic, and sauté for about 3-4 minutes until softened and fragrant. The veggies will add a wonderful base of flavor to the dish.
Add Rice and Spices: Now, it’s time to add the rice! Add the rice to the pot and stir it with the oil and veggies for about 2 minutes. This helps the rice absorb all the flavors. Then, stir in the saffron (or turmeric), cumin, and paprika, and let it all cook together for another minute.
Add Liquid and Chicken Back In: Pour in the chicken broth and bring it to a simmer. Return the browned chicken thighs to the pot, placing them on top of the rice. Add the frozen peas, diced carrots (if using), and sliced olives (if you like them). Stir gently to combine.
Cook the Rice: Cover the pot with a lid and reduce the heat to low. Let the rice cook for about 25-30 minutes, or until the rice is tender and the chicken is fully cooked through (the internal temperature should reach 165°F/74°C). Try not to stir too much during the cooking process to ensure the rice stays fluffy.
Garnish and Serve: Once your Arroz con Pollo is done, remove it from heat and let it sit, covered, for about 5 minutes. This allows the flavors to meld together. Finally, garnish the dish with fresh cilantro and serve it with lime wedges on the side for an extra burst of flavor.
Tips for the Perfect Arroz con Pollo:
- For Extra Flavor: You can add a splash of beer or white wine to the broth for an even deeper flavor.
- Side Dishes: This dish pairs wonderfully with fried plantains or a fresh salad on the side.
This comforting dish is packed with vibrant flavors and perfect for any occasion. Whether you’re sharing it with family or enjoying it on your own, Arroz con Pollo is sure to become a favorite in your kitchen.
Let me know how yours turns out! I’d love to hear any tweaks you make to this recipe or tips you have for making the dish even more delicious.