Arroz con Pollo (Rice and Chicken)
Arroz con pollo (trans: rice with chicken) is a traditional dish common throughout Spain and Latin America especially in Cuba, Panama, Peru, Puerto Rico, Costa Rica, and the Dominican Republic. It resembles Spanish paella, both in its ingredients and cooking technique, and may very well be a New World adaptation of it.
- Prep
- 25 min
- Cook
- 1 hr 25 min
- Total
- 1 hr 50 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Season the chicken with two pinches of salt and a pinch of pepper.
Procedure
Pour enough olive oil into a large skillet to just barely cover the bottom.
Procedure
Sauté chicken in oil until brown. There are two ways to proceed from here: either remove the chicken from the skillet or keep it there.
Procedure
Sauté garlic until brown. Be careful, garlic burns easily.
Procedure
Add the onion, bell pepper, tomatoes and paprika. Sauté until the vegetables are tender.
Procedure
Transfer the ingredients to a large stewing pot.
Procedure
Add the cilantro, bouillon and saffron (or food coloring). Bring to a rolling boil.
Procedure
Add the rice and mix well. Simmer over medium heat until the rice is cooked and the liquid is absorbed. Add more broth or water if the liquid evaporates before the rice is cooked.
Procedure
Add the chicken to the pot (if you removed it previously) and cover it with rice. Wait two to three minutes to allow the chicken to warm.
Procedure
Sprinkle peas on top of the rice.
Photo: Kobako · CC BY-SA 2.5 · https://creativecommons.org/licenses/by-sa/2.5 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 10 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
