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
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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.
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Shred the chicken from the bones and set aside.
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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.
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Add the tomato sauce, bouillon cubes and hot water. Increase the heat to medium-high.
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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.
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Mix in the shredded chicken, peas, and carrots.
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Remove the rice from the heat and fluff with fork.
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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
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