Arroz con Pollo

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

Course Entree

Cuisine Best, Latin American

Level Intermediate

Main Ingredient Poultry, Rice

Diet Dairy-Free, Gluten-Free, Low Sugar

Prep Time 15

Cook Time 45

Total Time 2

Servings servings

Calories 481kcal

Ingredients

marinade chicken

1 tablespoon olive oil
½ tablespoon red wine vinegar
2 teaspoons chili powder
8 grams garlic (grated)
1 teaspoon salt
¼ teaspoon ground black pepper
920 grams whole chicken legs (cut into pieces)

sofrito

2 tablespoons olive oil
½ 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 ½ cups)
½ teaspoon Mexican oregano
1 bay leaf
180 grams tomatoes (chopped)
100 grams red bell peppers (chopped)
2 cups low sodium chicken stock
cilantro leaves (for garnish)

Grams + US Cups - US Standard

Instructions

Whisk the 1 tablespoon olive oil ½ tablespoon red wine vinegar, 2 teaspoons chili powder, 8 grams garlic, 1 teaspoon salt and ¼ teaspoon ground black pepper together and then toss the cut 920 grams whole chicken legs in the marinade. Let this marinate for at least 1 hour.
1 tablespoon olive oil, ½ tablespoon red wine vinegar, 2 teaspoons chili powder, 8 grams garlic, 1 teaspoon salt, ¼ teaspoon ground black pepper, 920 grams whole chicken legs
Heat a heavy bottomed pot, such as a dutch, oven over medium heat. Add the 2 tablespoons 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).
2 tablespoons olive oil
Remove the chicken from the pot and then add the ½ teaspoon 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.
½ teaspoon achiote seeds
Add the 200 grams onions, 100 grams green bell peppers, 12 grams garlic and 20 grams cilantro stems to the achiote-infused oil. Fry the aromatics until they start to brown and are very fragrant (about 15 minutes).
200 grams onions, 100 grams green bell peppers, 12 grams garlic, 20 grams cilantro stems
Add the 310 grams medium grain rice, ½ teaspoon Mexican oregano and 1 bay leaf and fry until the rice is well coated with oil. Flatten the rice so that it's evenly distributed in the pan.
310 grams medium grain rice, ½ teaspoon Mexican oregano, 1 bay leaf
Sprinkle the 180 grams tomatoes and 100 grams red bell peppers onto the rice and return the chicken to the pot along with any collected juices.
180 grams tomatoes, 100 grams red bell peppers
Add the 2 cups low sodium 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)
2 cups low sodium chicken stock
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.
Garnish the Arroz con Pollo with cilantro and serve.
cilantro

Nutrition