Arroz con Pollo

Marc Matsumoto

Hi! I'm Marc, and I want to teach you some basic techniques while giving you the confidence and inspiration to cook without recipes too!

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Here are my tricks for making the BEST Arroz con Pollo, an easy and delicious one-pot meal.

Arroz con Pollo, which literally means "rice with chicken" is a luscious one-pot meal that is as simple as it sounds, and yet when prepared well, it is greater than the sum of its parts. A feast for the senses, it's not only visually stimulating with brilliant hues of ochre and vermillion, Arroz con Pollo also has layers of tastes and flavors that synergize to make each bite more delicious than the one before it.

Arroz con Pollo is one of those dishes that has about as many ways to make it as there are cooks that prepare it and it's a dish that's eaten in some form or another in just about every Spanish-speaking country in the world. For my version I like to marinate the chicken with plenty of garlic, chili powder and a bit of vinegar. When browned, the marinated chicken creates a marvelous smoky layer of fond on the bottom of the pot that imbues the rice with a preposterous amount of flavor.

This Arroz con Pollo does take a bit of time to make, but for the extra effort you'll be rewarded with juicy marinated chicken atop a bed of incredibly flavorful rice.

I use the oil that's left in the pan after browning the chicken to extract color and flavor from Achiote seeds (a.k.a. annatto). The seeds looks like little reddish-orange pebbles and have a sweet peppery taste that's a bit like sarsaparilla (i.e. the flavoring in root beer). Aside from the earthy flavor it imparts, it gives the rice a stunning golden hue. While it should be available in any Latin American grocery store, if you can't find it, you could substitute turmeric or saffron for the color, if not the flavor.

A sofrito of onions, bell peppers, garlic and cilantro stems get caramelized in this achiote infused oil before the rice goes in. Then the chicken is layered on top of the rice along with some red bell peppers and tomatoes. Finally some good chicken stock is added before the pot is covered with a lid and whole thing is simmered until all the components have had a chance to mingle and coalesce into a mouth-watering pot of Arroz con Pollo.

Arroz con Pollo is a delicious one-pot meal that's easy and delicious. Here are my tricks for making it even better.

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Arroz con PolloArroz con Pollo, which literally means "rice with chicken" is a luscious one-pot meal that is as simple as it sounds, and yet when prepared well, it is greater than the sum of its parts. A feast for the senses, it's not only visually stimulating with brilliant hues of ochre and vermillion, Arroz con...

Summary

5250
  • Courseentrée
  • Cuisinelatin american
  • Yield4 servings 4 servings
  • Cooking Time45 minutesPT0H45M
  • Preparation Time15 minutesPT0H15M
  • Total Time1 hourPT1H0M
  • Passive Time1 hour

Ingredients

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marinade
Chicken
1 tablespoon
Olive oil
1/2 tablespoon
Red wine vinegar
2 teaspoons
Chili powder
8 grams
Garlic (grated)
1 teaspoon
Salt
1/4 teaspoon
Black pepper
920 grams
Chicken legs (cut into pieces)
Sofrito
2 tablespoons
Olive oil
1/2 teaspoon
Achiote seeds
200 grams
Onions (finely diced)
100 grams
Green bell peppers (finely diced)
12 grams
Garlic (minced)
20 grams
Cilantro stems minced
Rice
310 grams
Medium grain rice (about 1 1/2 cups)
1/2 teaspoon
Dried oregano
1
Bay leaf
180 grams
Tomatoes (chopped)
100 grams
Red bell peppers (chopped)
2 cups chicken stock
Cilantro leaves (for garnish)

Steps

  1. Chicken marinating with garlic, chili powder, vinegar and olive oil for arroz con pollo.
    Whisk the olive oil, vinegar, chili powder, garlic, salt and black pepper together and then toss the chicken pieces in the marinade. Let this marinate for at least 1 hour.
  2. Marinated chicken browning for making arroz con pollo.
    Heat a heavy bottomed pot such as a dutch oven over medium heat, and then add the olive oil and fry the chicken on one side until browned (about 5 minutes). Flip the chicken over and fry the second side until browned (another 3 minutes).
  3. Achiote oil for arroz con pollo
    Remove the chicken from the pot and then add the achiote seeds and fry until the oil starts to turn orange. You can remove the seeds at this point, but they will give the rice more flavor if you leave them in. Just be careful when you eat this as some of the seeds can be as hard as rocks.
  4. Caramelized sofrito for making arroz con pollo.
    Add the onions, green peppers, garlic and cilantro stems. Fry the aromatics until they start to brown and are very fragrant (about 15 minutes).
  5. Rice added to the pot for making arroz con pollo.
    Add the rice, oregano and bay leaf and fry until the rice is well coated with oil. Flatten the rice so that it's evenly distributed in the pan.
  6. Tomatoes and peppers layered on top for arroz con pollo
    Sprinkle the tomatoes and red bell peppers onto the rice and return the chicken to the pot along with any collected juices.
  7. Arroz con pollo ready to simmer with the chicken on top.
    Add the chicken stock and then turn up the heat to bring the liquid to a boil. If you use unsalted chicken stock you'll need to add some salt to taste (should taste like a mild chicken soup)
  8. Cover the pot with a lid, reduce the heat to low and cook the rice for 20-25 minutes or until the water has been absorbed and the rice is tender.
  9. Garnish the Arroz con Pollo with cilantro and serve.

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