Arroz Con Pollo Recipe


Nutrition

Cal/Serving: 829
Daily Value: 41%
Servings: 4

Sugar-Conscious
Fat47g72%
Saturated12g59%
Trans0g0%
Carbs46g15%
Fiber2g8%
Sugars3g0%
Protein53g106%
Cholesterol241mg80%
Sodium399mg17%
Calcium76mg8%
Magnesium91mg23%
Potassium828mg24%
Iron3mg19%
Zinc4mg26%
Vitamin A930IU19%
Vitamin C10mg16%
Thiamin (B1)0mg17%
Riboflavin (B2)0mg21%
Niacin (B3)19mg93%
Vitamin B61mg65%
Folic Acid (B9)32µg8%
Vitamin B122µg25%
Vitamin D1µg0%
Vitamin E2mg11%
Vitamin K28µg35%
Fatty acids, total monounsaturated21g0%
Fatty acids, total polyunsaturated9g0%
Have a question about the nutrition data? Let us know.

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Arroz con pollo and salad
Valaer Murray

Once you've mastered the mechanics of this incredibly easy one-pot meal, you can change around the vegetables and spices to create seasonal, signature combinations, like mushrooms, peas, and thyme or carrots, broccoli, and ginger with a dash of soy sauce. Here, I chose more classic Mexican-inspired flavors to create one of Latin America's most popular comfort food dishes.

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Ratings66

INGREDIENTS

  • 2 chicken breasts and 4 chicken thighs (or 1 whole chicken, cut up)
  • Salt and pepper, to taste
  • ½ teaspoon paprika
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon finely minced of jalapeño
  • 3 Roma tomatoes, diced
  • 1 cup of long grain rice*
  • 1 ½ cups water
  • 1 tablespoon fresh oregano (or ½ tablespoon dried)
  • 2 bay leaves
  • ½ cup cilantro, chopped
  • Lime wedges, for garnish

DIRECTIONS

Cut the chicken breasts into 2 smaller pieces so that the chicken cooks evenly. Season the chicken with salt, pepper, and paprika. Heat olive oil in large skillet and brown the chicken pieces on both sides, then put aside. Pour off all but 1 tablespoon of the drippings.

Sauté the onions, garlic, jalapeño, and tomatoes, and then push to the outside edges of the skillet. In the middle of the skillet, sauté the rice for a couple minutes, then add the water, and bring it up to boil. Stir in the oregano and bay leaves. Once it reaches a boil, reduce the heat to a low simmer, and add the cilantro (reserving some for garnish) and the chicken. Cover and cook on low heat for 25 minutes.

Garnish with the remaining cilantro and lime wedges.

 

Recipe Details

Total time: 1 hour

*Note: Be sure to use long grain rice that isn't the quick-cooking kind.

Servings: 4

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5 Comments

tdm-35-icon.png

I lived in Cuba for seven years, and we ate this dish, but we cooked our chicken and rice in beer. We also added a pinch of saffron for flavor, but also for the yellow coloring- which enhances the dish presentation. No oregano and no celantro- but garlic si!

tdm-35-icon.png

No chili powder of any kind?... or hot sauce, and only the same amount of oregano as jalapeno?...

Valaer Murray's picture

This is not traditionally a spicy dish but there's a little bit of heat from the small amount of jalapenos. But if you like spicy food, by all means add more jalapenos! A little goes a long way for me.

tdm-35-icon.png

Once it reaches a boil, reduce the heat to a low simmer, and add the cilantro (reserving some for garnish) and the chicken. Cover and cook on low heat for 25 minutes.

you cook the chicken with the rest of it ... for the 25 mins ... or did you miss that ??

Valaer Murray's picture

Add the chicken back in after you've stirred in the cilantro.

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