Cuisine :Arroz con Pollo- Rice with chicken dish in Latin America- How to make

 



Arroz con Pollo, meaning “rice with chicken,” is a beloved traditional dish enjoyed across Latin America, Spain, and the Caribbean. Fragrant, colourful and deeply satisfying, it combines juicy chicken, seasoned rice, vegetables, and aromatic herbs into one hearty meal. Each country has its own twist, but the essence remains the same: a flavour-packed one-pot dish perfect for family gatherings or everyday dinners.

Ingredients Needed

Chicken

  • 6–8 chicken thighs or drumsticks (bone-in preferred)
  • Salt and pepper to taste

Vegetables & Aromatics

  • 1 large onion, chopped
  • 3–4 garlic cloves, minced
  • 1 bell pepper (red or green), chopped
  • 1 cup green peas
  • 1–2 tomatoes, chopped (or ½ cup tomato puree)

Rice & Liquids

  • 2 cups long-grain rice, washed
  • 4 cups chicken stock (or water)

Seasonings

  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1–2 bay leaves
  • ½ teaspoon turmeric or a pinch of saffron (for colour)
  • Salt and pepper to taste

Other

  • 2–3 tablespoons oil
  • Fresh cilantro for garnishing
  • Lime or lemon wedges (optional)

How to Prepare Arroz con Pollo

1. Season and Sear the Chicken

  • Season the chicken pieces with salt, pepper, paprika, and cumin.
  • Heat oil in a large pot or deep pan.
  • Sear the chicken until golden brown on all sides. Remove and keep aside.

2. Prepare the Sofrito

  • In the same pot, add more oil if needed.
  • Sauté the onions, garlic, and bell pepper until softened.
  • Add chopped tomatoes (or puree) and cook until the mixture thickens slightly.

3. Add Rice and Spices

  • Add the washed rice into the pot and stir for 1–2 minutes to coat it with the aromatics.
  • Add bay leaves and turmeric/saffron.

4. Combine Chicken and Stock

  • Return the seared chicken pieces to the pot.
  • Pour in the chicken stock or water.
  • Add salt and pepper as needed.
  • Bring to a boil.

5. Cook Until Tender

  • Reduce heat to low, cover the pot, and let it cook for about 20–25 minutes.
  • Add green peas during the last 5 minutes of cooking.
  • Cook until the rice is fluffy and the chicken is fully tender.

6. Garnish and Serve

  • Remove bay leaves.
  • Garnish with fresh cilantro.
  • Serve with lime or lemon wedges for brightness.



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