Irresistible Arroz con Pollo: A Flavorful Delight

Arroz con pollo is not just a dish; it’s an experience that whisks you away to a sun-soaked kitchen filled with the tantalizing aroma of spices, succulent chicken, and perfectly cooked rice. Picture this: golden grains glistening under a warm blanket of saffron and spices, each bite bursting with flavor while tender chicken melds seamlessly into the mix. This delightful dish is like a party on your plate, ready to impress anyone lucky enough to join you at the table.

I remember the first time I made arroz con pollo for my family. The way their eyes lit up as they dug in was priceless! It was an instant hit; everyone had seconds (and maybe even thirds). Whether it’s a cozy family dinner or a festive gathering with friends, arroz con pollo sets the stage for unforgettable moments.

There’s something magical about arroz con pollo that brings people together. I once served it during a family reunion, and let me tell you, there were smiles all around as plates were filled to the brim!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust the amount depending on how many people you’re feeding.

• Long Grain Rice: Opt for long grain for fluffy rice that won’t clump together when cooked.

• Onion: A flavorful base ingredient; choose a medium onion for balance.

• Bell Peppers: Red or green add vibrant color and sweetness; slice them thinly for even cooking.

• Garlic: Fresh garlic cloves bring out rich flavors; use more if you’re feeling adventurous.

• Tomato Sauce: Adds moisture and depth; go with low-sodium options if preferred.

• Chicken Broth: Homemade or store-bought adds flavor depth; use low-sodium broth for better control over saltiness.

• Saffron or Turmeric: For that signature yellow hue and aromatic essence; saffron is luxurious but turmeric works well too.

• Cumin and Paprika: Essential spices that elevate flavor; smoked paprika adds an extra layer of complexity.

• Olive Oil: For sautéing; use high-quality extra virgin olive oil for the best taste.

• Salt and Pepper: Season generously to taste throughout the cooking process.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sautéing Aromatics: Start by heating olive oil in a large pot over medium heat. Once hot, toss in chopped onions and bell peppers until they soften and release their sweet aroma.

Browning the Chicken : Add your chicken breasts to the pot. Sear them on both sides until golden brown (about 5-7 minutes per side). This step locks in flavors!

Add Rice and Spices : Stir in the washed rice along with cumin, paprika, saffron or turmeric, salt, and pepper. Mix everything well so that every grain of rice gets coated in those fabulous spices.

Add Liquids : Pour in tomato sauce and chicken broth over the rice mixture. Bring everything to a gentle simmer while scraping up any browned bits from the bottom of the pot—those bits are pure gold!

Simmering Together : Cover the pot tightly with a lid and reduce heat to low. Let it cook undisturbed for about 20-25 minutes until liquid is absorbed and rice is tender—resist peeking!

Finishing Touches : Once cooked through, fluff up your arroz con pollo gently with a fork before serving. Garnish with fresh herbs like cilantro or parsley for a burst of color!

Enjoy this culinary adventure as you savor every bite of this comforting dish that feels like home!

Perfecting the Cooking Process

Start by marinating your chicken overnight for maximum flavor. Sear it until golden, then cook your rice with broth, spices, and veggies while the chicken simmers. This order ensures everything blends beautifully.

Add Your Touch

Feel free to swap out chicken for shrimp or add black beans for extra protein. You can also experiment with different spices like saffron or smoked paprika to elevate the flavor profile.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of broth to revive its moisture and flavor.

Every time I make arroz con pollo, my family gathers around, ready for seconds. One memorable dinner had everyone asking for my “secret ingredient,” which turned out to be love (and maybe a bit of spice).

FAQ

Can I use brown rice instead of white rice in arroz con pollo?

Yes, but be aware that brown rice takes longer to cook and may require more liquid.

Is arroz con pollo spicy?

It can be adjusted based on your preference; simply add less chili powder or omit spicy peppers.

Can I freeze leftovers of arroz con pollo?

Absolutely! Freeze in portions and thaw overnight before reheating on the stovetop for best results.

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Arroz con Pollo

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• Author: Rachel Lawson
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Arroz con pollo is a vibrant and flavorful dish that brings comfort to your dining table. This one-pot meal features tender chicken simmered with aromatic spices and fluffy long-grain rice, creating a delightful harmony of flavors. Perfect for family gatherings or cozy dinners, this recipe is easy to prepare and customizable based on your pantry staples. Impress your loved ones with this culinary gem that guarantees smiles all around.

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Ingredients

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• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup long-grain rice
• 1 medium onion, chopped
• 1 bell pepper (red or green), sliced
• 3 cloves garlic, minced
• 1 cup tomato sauce
• 2 cups low-sodium chicken broth
• 1/4 teaspoon saffron or 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onions and bell peppers until softened.
2. Add chicken breasts and sear both sides until golden brown (about 5–7 minutes per side).
3. Stir in washed rice, cumin, paprika, saffron (or turmeric), salt, and pepper until well-coated.
4. Pour in tomato sauce and chicken broth; bring to a gentle simmer.
5. Cover tightly and reduce heat to low. Cook undisturbed for about 20–25 minutes until the liquid is absorbed and rice is tender.
6. Fluff with a fork before serving; garnish with fresh herbs if desired.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: One-pot cooking
• Cuisine: Latin

Nutrition

• Serving Size: 1 plate (approximately 400g)
• Calories: 550
• Sugar: 6g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 90mg