Arroz con pollo, a traditional Spanish dish that's loved across the globe. It's a hearty one-pot meal featuring tender chicken, flavorful rice, and a medley of vegetables. This classic recipe is perfect for family dinners and special occasions alike, boasting a beautiful blend of colors and flavors.
Most of the ingredients in this recipe should be fairly common in most kitchens. However, if you don't regularly cook Spanish or Latin American dishes, you might not have chicken bouillon cubes on hand. They are used to boost the flavor of the dish, and can be found in the soup aisle of most supermarkets. Similarly, long grain rice is the staple in this dish; it holds up better to cooking and maintains a nice texture.
Ingredients for Classic Arroz Con Pollo
Chicken thighs: The main protein in this dish, adding a richness and depth of flavor.
Vegetable oil: Used for sautéing the rice and vegetables, contributing to the overall flavor.
Long grain rice: Chosen for its ability to maintain structure during the cooking process.
Garlic: Adds a classic aromatic flavor.
Yellow onion: Gives a sweet and slightly tangy flavor that balances the richness of the chicken.
Tomato sauce: Provides color, tanginess and a smooth texture.
Chicken bouillon cubes: Enhances the chicken flavor in the dish, making it more savory.
Peas: Adds color and a slight sweetness, contrasting the savory elements.
Carrot: A crunchy texture and sweet flavor to complement the other ingredients.
One reader, Crissie Lieberman says:
This classic arroz con pollo recipe is a winner! The flavors are rich and comforting, and the chicken is perfectly tender. The combination of rice, peas, and carrots creates a delightful texture. It's a dish that brings warmth and satisfaction to the table. Highly recommended!
Key Techniques for Making Classic Arroz con Pollo
How to boil chicken thighs: Boil the chicken thighs in a large pot of water seasoned with salt for approximately 40 minutes, or until fully cooked. Once done, drain the chicken and set it aside to cool before shredding.
How to shred chicken: After boiling and cooling the chicken thighs, remove the meat from the bones and shred it into small pieces using a fork or your hands. Set the shredded chicken aside for later use.
How to sauté rice: Heat vegetable oil in a large saucepan over medium heat. Add the rice and continuously stir until it turns a light brown color.
How to cook rice with tomato sauce: After sautéing the rice, add the garlic, onion, and salt. Stir until the rice turns golden, then add the tomato sauce, chicken bouillon cubes, and hot water. Increase the heat to medium-high and cover the saucepan, allowing the rice to simmer for 20-25 minutes until it is fully cooked and has absorbed the liquid.
How to check rice doneness: Occasionally check the rice to ensure it is not drying out too quickly and to verify that it is fully cooked and has absorbed the liquid.
How to mix in shredded chicken, peas, and carrots: Once the rice is cooked, mix in the shredded chicken, peas, and carrots, ensuring they are evenly distributed throughout the dish.
How to fluff rice: After mixing in the chicken, peas, and carrots, remove the rice from the heat and fluff it with a fork before serving.
How To Make Classic Arroz Con Pollo
This Peruvian classic Arroz con pollo is a deliciously hearty meal of seasoned rice simmered in tomato and served with a tender and juicy chicken.
Serves:
Ingredients
- 1tspsalt,plus more for water
- 6chicken thighs,bone in, skin on
- 3tbspvegetable oil
- 1cuplong grain rice
- 1garlic clove,finely minced
- ½yellow onion,finely chopped
- 8oztomato sauce,(1 can)
- 2chicken bouillon cubes
- 2cupshot water
- 6ozpeas,(1 can)
- 6ozcarrot,(1 can)
Instructions
-
Add the chicken thighs to a large pot, cover with water, and season with salt. Boil the chicken for 40 minutes, or until cooked through. Drain.
-
Shred the chicken from the bones and set aside.
-
Heat the oil in a large saucepan over medium heat, then add the rice and continually stir until the rice turns a light brown. Add the garlic, onion, and salt. Stir the rice until it turns golden.
-
Add the tomato sauce, bouillon cubes and hot water. Increase the heat to medium-high.
-
Cover and simmer for 20 to 25 minutes, until the rice is cooked and has absorbed the liquid. Check occasionally to make sure the rice is not drying out too quickly.
-
Mix in the shredded chicken, peas, and carrots.
-
Remove the rice from the heat and fluff with fork.
-
Serve and enjoy!
Nutrition
- Calories: 979.03kcal
- Fat: 59.47g
- Saturated Fat: 13.97g
- Trans Fat: 0.33g
- Monounsaturated Fat: 27.84g
- Polyunsaturated Fat: 12.16g
- Carbohydrates: 53.20g
- Fiber: 5.09g
- Sugar: 7.17g
- Protein: 55.07g
- Cholesterol: 284.02mg
- Sodium: 1454.06mg
- Calcium: 79.09mg
- Potassium: 1086.87mg
- Iron: 3.73mg
- Vitamin A: 450.30µg
- Vitamin C: 24.90mg
Crucial Technique Tip for Perfect Arroz con Pollo
When browning the rice, it's important to keep stirring it constantly. This will ensure that each grain gets evenly toasted and prevents the rice from burning at the bottom of the pan. The goal is to achieve a light golden color, which will give your arroz con pollo a delicious, nutty flavor.
Time-Saving Tips for Preparing Arroz con Pollo
Prep ahead: Chop and measure all ingredients in advance to streamline the cooking process.
One-pot wonder: Use a single pot for both boiling the chicken and cooking the rice to minimize cleanup.
Shortcut seasoning: Substitute pre-cooked rotisserie chicken and pre-made chicken broth to cut down on cooking time.
Substitute Ingredients For Classic Arroz Con Pollo Recipe
salt - Substitute with sea salt: Sea salt has a slightly different flavor profile and can add a subtle briny taste to the dish.
chicken thighs - Substitute with chicken drumsticks: Chicken drumsticks can be used as a substitute for thighs, offering a similar flavor and texture.
vegetable oil - Substitute with olive oil: Olive oil can add a rich, fruity flavor to the dish and enhance the overall taste.
long grain rice - Substitute with jasmine rice: Jasmine rice has a fragrant aroma and a slightly sticky texture, which can complement the flavors in the dish.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a convenient alternative with a slightly milder flavor.
yellow onion - Substitute with white onion: White onions can be used as a substitute for yellow onions, offering a similar flavor and texture.
tomato sauce - Substitute with diced tomatoes: Diced tomatoes can be used as a substitute for tomato sauce, providing a chunkier texture and a fresher taste.
chicken bouillon - Substitute with vegetable bouillon: Vegetable bouillon can be used as a substitute for chicken bouillon, providing a savory flavor base for the dish.
hot water - Substitute with chicken broth: Chicken broth can add an extra layer of flavor to the dish and enhance the overall taste.
peas - Substitute with green beans: Green beans can be used as a substitute for peas, offering a similar texture and a slightly different flavor profile.
carrot - Substitute with bell pepper: Bell peppers can add a sweet and crunchy element to the dish, providing a colorful and flavorful alternative.
How to Present Arroz con Pollo
Elevate the plating: When presenting the classic arroz con pollo, focus on creating a visually appealing plate. Use a ring mold to shape the rice and chicken into a neat, compact mound at the center of the plate. This will give the dish a refined and elegant look.
Garnish with fresh herbs: Add a pop of color and freshness to the dish by garnishing with vibrant cilantro leaves. Sprinkle them delicately over the arroz con pollo to provide a beautiful contrast and a hint of herbal aroma.
Incorporate a sauce swirl: Elevate the presentation by drizzling a rich and flavorful adobo sauce in an artistic swirl around the rice and chicken. This not only adds a touch of sophistication but also enhances the overall flavor profile of the dish.
Use high-quality tableware: Choose elegant, minimalist ceramic plates to serve the arroz con pollo. The simplicity of the tableware will allow the vibrant colors of the dish to stand out, creating a visually stunning presentation.
Add a touch of edible flowers: Introduce a touch of whimsy and elegance by delicately placing a few edible marigold petals on the plate. The bright, edible flowers will add a touch of sophistication and a hint of floral fragrance to the dish.
Essential Tools for Making Arroz con Pollo
Large pot: A large pot is essential for boiling the chicken thighs and cooking the rice. It provides ample space for the ingredients to cook evenly.
Saucepan: A saucepan is used for sautéing the rice, onions, and garlic, as well as for simmering the arroz con pollo. It allows for even heat distribution and efficient cooking.
Fork: A fork is used to fluff the cooked rice, ensuring a light and fluffy texture before serving.
Knife: A knife is necessary for prepping the ingredients, such as chopping the onions and carrots, and shredding the cooked chicken thighs.
Cutting board: A cutting board provides a stable surface for chopping and prepping the vegetables and chicken, ensuring safety and cleanliness in the kitchen.
Stirring spoon: A stirring spoon is used for mixing and stirring the ingredients while cooking the arroz con pollo, ensuring even distribution of flavors.
Storing and Freezing Arroz con Pollo
- Let the arroz con pollo cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 4 days.
- To freeze, transfer the cooled arroz con pollo to a freezer-safe container or resealable plastic bag. Remove as much air as possible before sealing to prevent freezer burn.
- Label the container or bag with the date and contents for easy identification.
- Frozen arroz con pollo can be stored for up to 3 months.
- To reheat, thaw the frozen arroz con pollo in the refrigerator overnight.
- Transfer the thawed arroz con pollo to a microwave-safe dish and cover loosely with a damp paper towel. Microwave on high for 2-3 minutes, stirring occasionally, until heated through.
- Alternatively, you can reheat the arroz con pollo in a saucepan over medium heat, stirring occasionally, until heated through. Add a splash of water or chicken broth if needed to prevent the rice from drying out.
- For best results, consume the reheated arroz con pollo within 2 days.
- Note: The texture of the rice may change slightly after freezing and reheating, but the flavor should remain delicious.
How To Reheat Leftover Arroz con Pollo
Stovetop method: place the leftover arroz con pollo in a saucepan over medium-low heat. Add a splash of chicken broth or water to help moisten the rice and prevent it from drying out. Stir occasionally until the dish is heated through, about 10-15 minutes. This method allows you to easily control the moisture level and ensures even heating.
Microwave method: transfer the leftover arroz con pollo to a microwave-safe dish. Cover the dish with a damp paper towel to help retain moisture. Microwave on high for 1-2 minutes, then stir the dish. Continue microwaving in 30-second intervals, stirring between each interval, until the dish is heated through. Be careful not to overheat, as this can cause the rice to become dry and the chicken to become rubbery.
Oven method: preheat the oven to 350°F (175°C). Place the leftover arroz con pollo in an oven-safe dish and cover with aluminum foil. Bake for 20-25 minutes, or until the dish is heated through. Remove the foil for the last 5 minutes of baking to allow any excess moisture to evaporate and the top to crisp up slightly. This method is ideal for larger portions and helps maintain the original texture of the dish.
Skillet method: heat a large skillet over medium heat. Add a small amount of olive oil or butter to the skillet. Once hot, add the leftover arroz con pollo and spread it out evenly. Cook, stirring occasionally, until the rice is heated through and slightly crispy on the bottom, about 10-15 minutes. This method adds a nice crispy texture to the rice and helps revive the flavors of the dish.
Interesting Fact About Arroz con Pollo
Arroz con pollo is a traditional Latin American dish that has many variations across different countries. It is a popular comfort food that is often made for family gatherings and special occasions.
Is Making Arroz con Pollo at Home Cost-Effective?
This arroz con pollo recipe is highly cost-effective for a household. The combination of chicken thighs, rice, and vegetables makes it an affordable and filling meal. The use of simple and readily available ingredients keeps the cost low, making it a great option for budget-conscious families. The approximate cost for a household of 4 people is around $15. The overall verdict for this recipe is 9/10, as it offers a delicious and satisfying meal at an affordable price point.
Is Arroz con Pollo Healthy or Unhealthy?
The classic arroz con pollo recipe is a relatively healthy dish, but there are some aspects that could be improved to make it even healthier. Here's a breakdown of the recipe's nutritional pros and cons:
Pros:
- Chicken thighs are a good source of protein
- Rice provides complex carbohydrates for energy
- Peas and carrots add vitamins and minerals
Cons:
- Vegetable oil is high in saturated fats
- Bouillon cubes can be high in sodium
- The recipe lacks additional vegetables for added nutrients
To make this recipe even healthier, consider the following suggestions:
- Replace the vegetable oil with a healthier alternative like olive oil or avocado oil, which are rich in monounsaturated fats
- Use low-sodium chicken broth instead of bouillon cubes to reduce the overall sodium content
- Increase the variety and quantity of vegetables in the dish, such as:
- Diced bell peppers
- Chopped zucchini
- Sliced mushrooms
- Opt for brown rice instead of white rice for added fiber and nutrients
- Use skinless chicken thighs to reduce the overall fat content of the dish
By incorporating these changes, you can enhance the nutritional value of the arroz con pollo while still maintaining its delicious flavor profile. The added vegetables will provide a boost of vitamins, minerals, and fiber, while the healthier oil and low-sodium broth will help reduce the dish's saturated fat and sodium content. These modifications will make the recipe a more well-rounded and nutritious meal that you can feel good about serving to your family and friends.
Editor's Opinion on This Classic Arroz con Pollo Recipe
This classic arroz con pollo recipe is a delightful blend of flavors and textures. The tender chicken, aromatic rice, and vibrant vegetables create a harmonious dish that is both comforting and satisfying. The method of boiling the chicken thighs infuses them with flavor, while the addition of tomato sauce and bouillon cubes elevates the overall taste profile. The final result is a hearty and delicious meal that is perfect for sharing with family and friends. Buon appetito!
Enhance Your Classic Arroz Con Pollo Recipe with These Unique Side Dishes:
Similar Dishes to Classic Arroz con Pollo
Perfect Appetizers and Desserts for an Arroz con Pollo Meal
Why trust this Classic Arroz Con Pollo Recipe:
This classic arroz con pollo recipe is a timeless favorite, passed down through generations. The combination of tender chicken thighs, aromatic garlic and onion, and flavorful tomato sauce creates a rich and comforting dish. The use of long grain rice ensures a perfect texture, while the addition of peas and carrots provides a pop of color and freshness. With the careful attention to detail in each step, this recipe promises a delicious and satisfying meal that will surely become a staple in your home.
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
One Pan Crispy Arroz Con Pollo Recipe
Instant Pot Puerto Rican Arroz con Pollo Recipe
Fresas con Crema (Strawberries and Cream) Recipe
Chocolate Cookie Cheesecake-Stuffed Brownies Recipe
Salted Malted Cookie Dough Ice Cream Recipe
Eggplant and Fried Capers Spaghettini Recipe
Coconut Chocolate Candy Bars Recipe
Braised Pork with Pearl Onions and Grapes Recipe
Salted Pecan Cake Recipe
Strawberry Ice Cream Recipe
Pressure Cooker Whole Butternut Squash Recipe
