Arroz con pollo, one of Spain's most beloved dishes, is a flavorful and colorful combination of chicken cooked in a tomato-based sauce with rice and vegetables. This traditional Spanish recipe makes for an easy weeknight dinner that the whole family will love.
To make this delicious arroz con pollo, you will need a large saucepan or Dutch oven, 1 tablespoon of olive oil, 1 small onion and bell pepper diced, 1 teaspoon of minced garlic, 1 cup of long-grain white rice, 2 cups of chicken broth, 2 cups of diced cooked chicken, 1⁄4 teaspoon of ground cumin, 1 (14.5 ounce) can of diced tomatoes with peppers and onions, 1⁄2 teaspoon each of kosher salt and freshly ground black pepper.
To complete the dish, you will also need 1 (4 ounce) can of diced green chiles and 3 tablespoons of chopped fresh cilantro leaves. Pre-heat your oven to 375°F (190°C). Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Stir in the garlic and rice and cook for 1 minute more. Pour in the chicken broth and bring to a light simmer over medium-high heat. Add the cooked chicken, cumin, tomatoes with peppers and onions, salt, pepper, green chiles and cilantro leaves to the pan; mix well. Bring back up to a light simmer then cover with a tight-fitting lid before transferring it all into your preheated oven. Cook for 25 - 30 minutes until all liquid has been absorbed by the rice. Fluff with a fork before serving warm from the pot!
In a small bowl, whisk together 1 tablespoon of olive oil and the minced garlic. Place the diced chicken in another bowl, pour the marinade over the chicken and stir to coat. Cover and let stand at room temperature for 20 minutes. This will ensure that your chicken is flavorfully infused and juicy when you add it to the dish later on.
Once the chicken has rested, mix together 1 teaspoon of cumin, 1⁄2 teaspoon of onion powder, 1⁄2 teaspoon of garlic powder, and 1⁄2 teaspoon of paprika in a small bowl. Sprinkle over the chicken and stir to coat evenly. Heat 1 tablespoon of olive oil on medium-high in a large pan or Dutch oven. Once hot, add the chicken and sauté for about 5 minutes until lightly browned. Remove from heat and set aside until ready to use in the recipe later.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and peppers, season with salt and black pepper, and cook until they begin to soften, about 3 minutes. Increase the heat to medium-high and add the rice. Cook, stirring constantly, for 2 minutes more. Pour in the chicken broth and tomato sauce and stir to combine. Bring to a boil then reduce the heat to low. Cover and simmer until all of the liquid is absorbed and the rice is tender, about 17 minutes.
When the rice is almost done, stir in a cup of frozen peas. Cover and simmer for an additional 3 minutes until tender. Uncover and fluff the rice with a fork before serving. Top with cilantro, lime wedges and hot sauce for extra flavor. Enjoy!
Uncover the skillet, sprinkle over the chicken, and season with more salt and pepper. Arrange the halved olives on top. Gently stir everything together then transfer to a preheated oven. Bake uncovered for 25-30 minutes, until chicken is cooked through and the rice is golden and crispy around the edges. Serve warm and enjoy!
Arroz con pollo ( rice with chicken ) is a wonderful one-pan meal that packs plenty of flavor and nutrition. The dish starts by sautéing aromatic ingredients in a large skillet. Then add in the diced chicken, tomatoes, and rice, before pouring in some beer or stock and simmering everything together until the liquids are nearly gone. Finish with a sprinkling of olives for an extra briny kick - then pop into the oven to bake until everything is cooked through. Finish with a few herbs like parsley or cilantro for an added touch of freshness, and you’ve got yourself an effortlessly delicious meal perfect for any occasion!
Once the arroz con pollo is cooked and ready to serve, it's time to enjoy a delicious traditional Spanish dish. Serve with fresh lime wedges, a side salad or vegetables, and some hot sauce for an extra kick! You can also top with freshly chopped herbs like cilantro or parsley for extra flavor and color. Enjoy!
To make arroz con pollo, start with cubes of chicken and sauté in a large pan with olive oil, onions, garlic, and spices. Next, add in the rice and combine until golden to begin forming a flavorful crust. Then add chicken stock, black olives, peas or other vegetables and simmer until the liquid has been absorbed by the rice. Once ready to serve top with freshly chopped herbs like cilantro or parsley for an extra hit of flav
