Arroz con pollo
Arroz con Pollo is a comforting Latin American dish featuring tender chicken breasts simmered with rice, spices, and vegetables. This recipe combines seared chicken with a flavorful broth and tomatoes for a hearty meal.
Cook time 30 min
Prep time 15 min
Ingredients:
8 chicken breasts1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
3 tbsp vegetable oil
1 red pepper
3/4 cup onion
1 tsp garlic
1 cup white rice
2 cups chicken broth
4 fl oz white wine
2 cups canned tomatoes
1 tbsp fresh parsley
Arroz con Pollo, translating to rice with chicken, is a popular dish in many Latin American countries. This hearty and comforting recipe features tender chicken breasts cooked with a flavorful mix of spices, vegetables, and rice. Let’s get started on creating this delicious meal for you and your family to enjoy!
Instructions:
- Season the chicken breasts with salt, black pepper, and paprika. Ensure the seasoning is evenly distributed.
- Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat.
- Once the oil is hot, add the seasoned chicken breasts to the skillet.
- Cook until the chicken is golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, add the diced red pepper and chopped onion.
- Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add the white rice to the skillet and stir to coat the rice with the oil and vegetable mixture.
- Cook the rice for about 2-3 minutes until it begins to turn translucent.
- Pour in the chicken broth, white wine, and canned tomatoes (including the juice).
- Stir well to combine all the ingredients.
- Return the seared chicken breasts to the skillet, nestling them into the rice and liquid mixture.
- Bring the mixture to a simmer, then reduce the heat to low.
- Cover the skillet with a lid and let it cook for about 25-30 minutes, or until the rice is tender and the chicken is cooked through. The internal temperature of the chicken should reach 165°F (75°C).
- Once cooked, remove the skillet from the heat and sprinkle the chopped fresh parsley over the top.
- Serve the arroz con pollo hot, straight from the skillet. Enjoy!
Arroz con Pollo is a wonderful dish that brings together some fantastic flavors and textures. Once you have cooked everything to perfection, you will have a delicious meal that can be enjoyed on its own or with a side of salad or plantains. Make sure to garnish with fresh parsley for an added touch of freshness. Enjoy your meal!
Arroz con pollo FAQ:
Cook the dish covered for about 25-30 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (75°C).
Yes, you can use chicken thighs or drumsticks instead of breasts for a richer flavor. Adjust cooking time as needed to ensure all pieces are cooked through.
A large, deep skillet or a Dutch oven works best, as it allows room for the chicken, rice, and liquids to cook properly.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
Yes, but you will need to adjust the cooking time and the amount of liquid, as brown rice typically takes longer to cook.
Tips:
- Ensure the chicken breasts are evenly coated with salt, pepper, and paprika for best flavor.
- Sauté the vegetables until they are soft and fragrant to build a strong base for your dish.
- Use a heavy-bottomed pan to ensure even cooking and to prevent the rice from sticking.
- Let the dish rest for a few minutes after cooking; this helps the flavors meld together and the rice to firm up.
Nutrition per serving
4 ServingsCalories 800kcal
Protein 110g
Carbohydrates 50g
Fiber 4.43g
Sugar 7g
Fat 24g
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