Arroz con Pollo, meaning “rice with chicken” in Spanish, is a comforting and flavorful dish that has been enjoyed for centuries across Spain and Latin America. Its origins can be traced back to the Moorish occupation of Spain in the 8th century, where the combination of rice and chicken became a staple food. Over time, the dish evolved to incorporate regional ingredients and cooking techniques, resulting in the diverse variations we see today.
Arroz con Pollo is more than just a meal; it’s an adventure in flavors and cultures. Each region has its own unique take on the dish, reflecting the local ingredients and culinary traditions. In Spain, saffron is a common ingredient, imparting a rich golden hue and a delicate aroma. In Latin America, the dish often features a vibrant blend of spices, such as cumin, paprika, and adobo, adding depth and complexity to the flavor profile.
Serve Arroz con Pollo hot with a side of green salad or roasted vegetables. You can also garnish with additional fresh cilantro, chopped scallions, or a squeeze of lime for extra flavor and zest.
Arroz con Pollo is a hearty and nutritious meal that provides a good source of protein, fiber, and complex carbohydrates.
Arroz con Pollo is a versatile and flavorful dish that is sure to please your taste buds. With its rich history, diverse variations, and simple preparation, it’s no wonder this dish has been a culinary staple for centuries. So gather your ingredients, fire up the stove, and
Arroz con Pollo Recipe
Ingredients
For the chicken
- 3 pounds bone-in skin-on chicken thighs and/or drumsticks
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
For the sofrito
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 green bell pepper finely chopped
- 1 red bell pepper finely chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
For the rice
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 14.5-ounce can diced tomatoes, undrained
- 1/4 cup chopped fresh cilantro
Instructions
- Prepare the chicken: Pat the chicken dry with paper towels and season generously with salt, pepper, and paprika.
- Cook the chicken: Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the chicken pieces skin side down and cook until golden brown and crispy, about 5-7 minutes per side. Transfer the chicken to a plate and set aside.
- Make the sofrito: Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the Dutch oven. Add the onion, garlic, bell peppers, oregano, and cumin and cook until softened and fragrant, about 5-7 minutes.
- Add the rice and tomatoes: Stir in the rice and diced tomatoes with their juices. Bring to a simmer, then reduce the heat to low and cover the pot.
- Return the chicken: Nestle the cooked chicken pieces back into the rice mixture.
- Simmer and steam: Cook undisturbed for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
- Fluff and garnish: Remove the pot from the heat and let it stand for 5 minutes, covered. Fluff the rice with a fork, then stir in the chopped cilantro.
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easy recipe