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Arroz Con Pollo

Delicious Arroz Con Pollo: A Comfort Food Classic You’ll Love

Experience the rich flavors of Arroz Con Pollo, a comforting classic that brings people together around a warm, satisfying meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Latin American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Chicken Use bone-in thighs for extra flavor or swap for chickpeas for a vegetarian twist
For the Base
  • 2 tablespoons Olive Oil Adds healthy fat for cooking and flavor; consider avocado oil as a substitute
  • 1 medium Onion Diced; provides a lovely base flavor; shallots can be used for a milder taste
  • 4 cloves Garlic Minced; fresh garlic is best, enhancing the overall flavor beautifully
  • 1 Bell Pepper Diced; introduces color and sweetness; feel free to experiment with your favorite sweet pepper
For the Sauce and Rice
  • 1 can Tomatoes Diced; adds moisture and brightness; fresh chopped tomatoes can elevate the dish if in season
  • 2 cups Chicken Broth Essential for moisture; replace with vegetable broth for a vegetarian option
  • 1.5 cups Rice Uncooked; white rice is preferred, though brown rice can be used with an adjusted cooking time
For the Zesty Flavor
  • 2 Lime Juice From 2 limes; infuses the dish with acidity and brightness; lemon juice can be a good alternative
  • 1 handful Jalapeño-Stuffed Olives Offers a delightful twist; substitute with capers if you prefer a different flavor
For Seasoning
  • 1 teaspoon Cumin Adds warmth and depth to the dish
  • 1 teaspoon Oregano Provides aromatic herbal notes, with dried being perfectly adequate
  • Salt and Pepper Adjust to taste for the perfect seasoning balance

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions for Arroz Con Pollo
  1. In a Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and 1 diced bell pepper, sautéing for about 5 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook for an additional minute until fragrant.
  2. Next, add 1.5 pounds of bone-in chicken pieces to the pot, cooking until browned on all sides, which should take about 5-7 minutes. Remove the chicken briefly.
  3. Return the chicken to the pot, then stir in 1 can of diced tomatoes, 2 cups of chicken broth, the juice of 2 limes, and 1.5 cups of uncooked white rice. Toss in a handful of jalapeño-stuffed olives along with 1 teaspoon each of cumin and oregano. Mix everything thoroughly.
  4. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the Dutch oven, and let it simmer for about 20-30 minutes.
  5. After simmering, remove the pot from heat and let it sit, covered, for an additional 5-10 minutes. Fluff the rice gently with a fork before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Enjoy crafting your Arroz Con Pollo and savor the comfort that comes with each delicious bite!

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