Arroz Con Pollo Recipe - Spanish Style Dinner

Set the scene: you've had a hard workweek and want something meaty and tasty for dinner but don't want to spend the entire evening cooking and cleaning.

I understand – that's why the arroz con pollo recipe is the ideal evening supper option. It's a simple one-pot supper that doesn't taste like one (you might even eat the rice straight from the pan). What is the best part? It creates excellent leftovers, allowing you to enjoy it throughout the week. 

Arroz con pollo literally means “Mexican chicken with rice”. It's a typical meal in Spain and Latin America, and I grew up on it thanks to my Puerto Rican grandparents and mother! The chicken and rice are cooked together in a single skillet or pot, with a delicious spice combination and homemade sofrito.

P/s: Another delicious recipe for you: Camarones Al Ajillo 

Why You'll Love This Arroz Con Pollo

  • Bursting with flavor: Smoked Arroz with Pollo is delicious and full of flavor. Smoked Arroz with Pollo is a symphony of flavors. The smoky grilled chicken, aromatic sofrito spice, acidic diced tomatoes, and saline green olives combine to produce a delectable dish that will leave you wanting more.
  • Easy One-Pot Meal: This dish allows you to have a rich and fulfilling supper without spending hours in the kitchen. All of the ingredients are cooked together in a pan or casserole dish, which reduces cleaning time and maximizes taste.
  • Versatile and Customizable: Although the recipe includes a classic combination of ingredients, you may simply alter it to your liking. Serve it with cooked plantains and avocado for a filling and nutritious supper. 

Authentic Arroz Con Pollo Recipe

For 4 to 6 Servings
Author: Chris
Total time: 55 minutes

Ingredients

Ingredients

  • 3 lb. bone-in, skin-on chicken thighs and drumsticks
  • Kosher salt
  • Freshly ground black pepper
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1/2 tsp. cayenne pepper
  • 3 Tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 2 bell peppers, chopped
  • 4 cloves garlic, minced
  • 2 Tbsp. tomato paste
  • 1 c. long-grain rice
  • 1 1/4 c. low-sodium chicken broth
  • 1 (14-oz.) can diced tomatoes
  • 1 bay leaf
  • Freshly chopped cilantro, for garnish

Steps

  1. Pat the chicken dry with paper towels, then season with salt and pepper. In a small mixing bowl, add cumin, oregano, garlic powder, and cayenne. Rub the mixture into the chicken. 
  2. In a large skillet over medium-high heat, heat the oil. Cook the chicken for 5 minutes on each side, or until browned. Remove the skillet and place it on a platter.
  3. Heat the same skillet over medium heat, then add the onion and pepper. Cook for 5 minutes, or until soft. Cook until garlic is fragrant, about 1 minute, then whisk in tomato paste.
  4. Cook until the rice is fully covered and browned, about 3 minutes. Pour in the chicken stock, chopped tomatoes, and bay leaf, scraping up any pieces from the bottom of the pan.
  5. Bring to a boil, then return chicken to skillet. Reduce heat and simmer, covered, for 30 minutes, or until the chicken is cooked through and the rice is soft. Stir occasionally to prevent rice from sticking to the bottom of the pan. Add extra water or broth as needed.
  6. Remove the bay leaf and serve with cilantro.

Steps

Notes

  • Use chicken thighs for a richer flavor. Sauté the rice to enhance its texture and flavor before adding the broth. 
  • Don't rush – let the dish simmer until the rice is tender and fully absorbs the flavors.

Nutrition Facts (per serving)

  • Calories: 596
  • Fat: 29 g
  • Saturated fat: 7 g
  • Trans fat: 0 g
  • Cholesterol: 209 mg
  • Sodium: 1070 mg
  • Carbohydrates: 32 g
  • Fiber: 4 g
  • Sugar: 5 g

FAQs

Q: What kind of rice is best for Arroz Con Pollo recipes?
A: Long-grain white rice is commonly used, but you can also use medium-grain or even jasmine rice for a slightly different texture and flavor.

Q: Can I use other types of meat instead of chicken?
A: Yes, you can substitute chicken with other proteins like pork or shrimp, but chicken is the classic choice for this dish.

Q: What vegetables are typically included in Arroz Con Pollo recipe Mexican?
A: Common vegetables include peas, bell peppers, onions, and tomatoes, but you can customize them with your favorites.

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Arroz Con Pollo Recipe - Spanish Style Dinner

Arroz Con Pollo Recipe – Spanish Style Dinner

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  • Author: TalesOfaKitchen
  • Prep Time: 10 minutes
  • Inactive Time: 5 minutes (for marinating, if desired)
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 Servings 1x
  • Category: Main Dishes

Description

Try our Arroz Con Pollo Recipe for a comforting, flavorful chicken and rice dish. Perfect for any meal. Let’s discover this recipe at Tales Of A Kitchen today.


Ingredients

Scale
  • 1 tablespoon of olive oil.
  • ¼ cup butter.
  • ½ green bell pepper, sliced.
  • 1 large onion, sliced.
  • 10 cloves garlic, pressed.
  • 1 pound fresh large shrimp, shelled and deveined.
  • ½ cup tomato sauce.
  • 1 tablespoon dried parsley.
  • ¼ teaspoon crushed red pepper flakes (Optional).
  • Salt and ground black pepper to taste.

Instructions

  1. Clean and peel the shrimp, keeping the tail on if preferred. Season with ¼ teaspoon salt and black pepper.
  2. Heat the olive oil in a big, deep nonstick pan or wok over medium heat. Once the oil is heated but not smoking, add the garlic. Cook gently for 2 minutes, stirring virtually constantly, until the garlic is aromatic and turning a light golden color.
  3. Heat the skillet to medium-high, then add the shrimp. When the shrimp start to sizzle, reduce the heat to medium.
  4. Cook the shrimp, tossing and flipping regularly, for about 5-6 minutes, or until fully done. The cooking time will vary according to the size of the shrimp. When cooked completely, the shrimp will no longer be transparent but will curl and become a lovely pink hue. 
  5. Once the shrimp is done, remove it from the fire. Season with salt, black pepper, crushed red pepper, and parsley. Toss lightly. Squeeze 2 lemon or lime wedges over the prawns and mix.
  6. Place the shrimp on a dish or tray. Then, pour the remaining oil and garlic over the shrimp. Serve with toast to dip into the lovely garlic oil.

Notes

  1. This dish serves 4 to 6 people as a tapas or appetizer, with a side of crusty bread for dipping in the sauce.
  2. Even the largest shrimp cook quickly, so keep a close eye on them. The flesh should become opaque and glossy pink. Remember, even after you remove the pan from the heat, the warm sauce will continue to cook the shrimp.

Nutrition

  • Calories: 300 kcal
  • Sugar: 1g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 0g
  • Protein: 30g
  • Cholesterol: 150mg

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