Arroz Con Pollo

Arroz con pollo, the quintessential Latin meal. This is a staple in every Hispanic household as we always have rice and chicken in our kitchens. Growing up, my mother rarely made me arroz con pollo. It wasn't until I was a broke college student that I learned how cheap, easy and filling this meal is. 

While researching and experimenting with various recipes, I discovered that, while most were really tasty, a lot of them lacked a certain kick. And thus... my arroz con pollo recipe was born! What sets this recipe apart from any other arroz con pollo you will ever have are the layers of flavors! Nothing beats the little hint of smokey heat you get from the chipotle powder. It's insane what adding just a little bit does to this dish. 

Note:

I chose to use chicken thighs in this recipe because they are way juicier and pack more flavor than a chicken breast. However, you can also use shredded chicken breast in this recipe as a substitute. 

Arroz Con Pollo

Serve 4-6                 

Prep Time: 10 minutes             

Cook Time: 45 minutes

Ingredients:

  • 1 lb chicken thighs/drumbsticks

  • 1 tsp olive oil

  • 1/2 of spice blend

  • 1/2 cup white onion, diced

  • 1/4 cup pimento peppers, chopped

  • 2 garlic cloves

  • 1 cup crushed tomatoes

  • 1 1/2 cup white rice, washed

  • 2 1/4 cup chicken broth, low sodium

  • 1 package sazon seasoning

  • 6 Spanish olives

  • 1/4 cup peas

For Spice Blend

  • 1 1/2 tsp salt

  • 1 tsp oregano

  • 1 tsp chipotle powder

  • 1/2 tsp ground cumin

  • 1/4 tsp pepper

Directions:

Preheat a large skillet to medium high heat. Using a paper towel, pat dry the chicken and season with 1/2 of the spice blend. Add olive oil to the pan and place the chicken thighs, skin side down. Allow the chicken to cook for 5-7 minutes or until golden brown. Remove chicken from pan and set aside.

In the same pan over medium low heat, sautee the white onion and pimento peppers. Once onions are fragrant, add garlic and cook for an additional minute. Deglaze the pan with the tomato sauce, scrapping the browned bits from the bottom of the pan. Add rice and cook for 3 minutes, until most of the tomato sauce is absorbed. Add chicken broth, sazon, olives and peas. Stir to combine. 

Add the chicken back to the pan. Bring to a boil, reduce to a low simmer and cover. Cook for 20-30 minutes or until rice is tender. Add a few tablespoons of water at a time if more liquid is needed. 

Before serving, fluff rice and finish with lemon juice and cilantro.