Arroz Con Pollo
The ultimate comfort food, Arroz Con Pollo is a hearty combination of tender chicken and flavorful rice. This easy weeknight dinner is infused with spices and fresh vegetables, making it a dish everyone will crave. Don’t miss out on making this delicious meal tonight!
Equipment
- Chef's Knife
- Oven
- Wooden Spoon
Ingredients
- 4 tablespoons butter
- 4 large chicken breasts or 8 chicken thighs
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 tablespoon minced garlic
- 1 14.5-ounce can stewed tomatoes
- 1 cup rice
- 2 teaspoons salt
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon pepper
- 2 bay leaves
- 2 cups chicken stock
- 1 cup green peas
- ½ cup sliced green olives
- ¼ cup raisins
Instructions
- Preheat your oven to 350°F. This ensures that your dish cooks evenly and perfectly.
- In a heavy oven-safe pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Watch as it bubbles and fills your kitchen with a lovely scent.
- Once the butter is melted, add 4 large chicken breasts (or thighs) into the pot. Cook for about 5 minutes per side until the chicken is golden brown and deliciously fragrant.
- Remove the chicken from the pot and set it aside on a plate. This step allows the chicken to rest while we build the flavor in the pot.
- Add 1 medium onion, 1 green bell pepper, and 1 tablespoon of minced garlic to the pot. Cook them for about 7 to 10 minutes, stirring frequently until they soften and become fragrant.
- Now, return the chicken to the pot and add in 1 can of stewed tomatoes, 1 cup of rice, 2 teaspoons of salt, 1 teaspoon of oregano, 1 teaspoon of cumin, 1 teaspoon of chili powder, and ½ teaspoon of pepper. Stir everything together well to combine.
- Next, pour in 2 cups of chicken stock and add 2 bay leaves. This will create a rich broth as the dish cooks.
- Cover the pot and place it in your preheated oven. Let it cook for 1 hour, or until the rice is tender and the chicken is cooked through. The anticipation at this point is exhilarating!
- After an hour, carefully remove the pot from the oven. Stir in 1 cup of green peas, ½ cup of sliced green olives, and ¼ cup of raisins. Cover the pot again and return it to the oven for another 15 minutes until warmed through.
- Before serving, fluff the rice gently with a fork to combine all those delicious flavors.
Notes
- Tip 1: Store cooled leftover Arroz Con Pollo in an airtight container for 3 to 4 days.
- Tip 2: Make sure the container is freezer-safe. Freeze for up to 6 months.
- Tip 3: Allow the dish to thaw in the fridge. Preheat your oven to 350°F, place the food in an oven-safe dish, cover with a lid or foil, and bake until warm throughout.
- Tip 4: Try adding different vegetables or spices to personalize your dish!
- Tip 5: Pair it with a fresh salad or some crusty bread for a complete meal.