Easy Authentic Arroz con Pollo Recipe – Latin Chicken & Rice
Authentic arroz con pollo made with recaito, tender chicken, and seasoned rice. A flavorful, one-pot classic perfect for weeknight dinners.
Ingredients
For the rice:
- 1 cup long grain rice rinsed
- 1 ¾ cups water
- ¾ tablespoon olive oil
- ½ teaspoon salt
For the chicken:
- 1 chicken breast split in half
- 1 tablespoon canola oil
- 2 carrots diced
- 1 onion small, diced
- 1 tablespoon olive oil
- 1 garlic clove minced
- ¼ teaspoon garlic powder
- 2 tablespoon recaito
- ¼ cup peas
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon oregano
Instructions
Prepare the rice:
- Rinse the rice in a strainer until the water runs mostly clear. In a sauce pan on medium heat place ¾ Tbsp. of olive oil and rice and stir until hot.
- Add the water and salt. Bring to a boil. Turn heat down to medium, cover. Cook for about 20 minutes. Remove cover and fluff. Leave uncovered until ready to use.
Prepare the chicken:
- While the rice is cooking: In a small dish, mix together salt, pepper, oregano and garlic powder. Sprinkle over split chicken breast. Allow chicken to absorb the seasonings for about 1 hour.
- In a skillet on medium heat add the canola oil once hot sauté the chicken until brown on both sides. Cover and cook for about 10 minutes on low.
- Once the chicken has reached an internal temperature of 165°F remove from the skillet and allow to rest for about 10 minutes on a cutting board. Once cooled slightly dice into ½ inch cubes.
- In the same skillet the chicken was cooked in, turn the heat to medium, place 1 Tbsp. olive oil, diced carrots, garlic, recaito and onion. Cook until onions are translucent.
- Add the diced chicken and toss until well blended. Cover and cook on low until the carrots are soft.
- Add the rice and blend thoroughly. Add the peas right before serving.
Notes
Top tips for perfect arroz con pollo:
- Long grain rice will produce a fluffy texture.
- Use a roaster chicken shredded or chicken breast.
- Get creative with the veggies, every house and country makes the dish differently.
- How long can I store this in the refrigerator? Once it has completely cooled you can store this in the refrigerator for up to 3 days. Reheat in the microwave on medium power until hot but stop and stir every 30 seconds to fluff it up.
- Can I freeze this dish? Yes, once it has completely cooled you can pack into zip top freezer bags packed flat to save space and expel all the air. This will keep for a month in the freezer. Thaw it completely and microwave is as described above.
- Can I use leftover rice to make this? Sure, this is a great way to use up leftover rice. Prepare the chicken and vegetables then stir in the rice. It is also a great way to use leftover chicken or even a store bought roaster chicken.
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Why is my rice soggy?
Too much liquid or stirring during cooking can cause that. Once it simmers, cover and resist lifting the lid. -
Can I make this with brown rice?
Yes, but increase the cooking time and liquid slightly; brown rice takes longer to soften. Use 2 cups of water for 1 cup of brown rice. Bring to a boil, then lower to the lowest heat setting for 40-45 minutes.
Nutrition
Calories: 176kcalCarbohydrates: 22gProtein: 8gFat: 6gSaturated Fat: 1gCholesterol: 18mgSodium: 339mgPotassium: 211mgFiber: 1gSugar: 2gVitamin A: 2598IUVitamin C: 4mgCalcium: 18mgIron: 1mg
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