Don’t you just love a well rounded meal that can be done in one single skillet? I do! This “Arroz con Pollo” has all the component for a satisfying a nurturing meal: Protein, grains and veggies. Not to mention is absolutely delicious! This is a very nostalgic dish for me because I grew up eating it and it reminds me of family. Every time I make it, I go back to the weekends at my grandfather’s house waiting for Arroz con Pollo to be served.
This is a very popular dish in all Latin America and every family has it’s own recipe and way to season it and making it. This is the way my family makes it. We make a sauce with very ripe roma tomatoes, onions and garlic and season it with chicken bullion, cumin, salt and pepper. Very simple but incredibly delicious.
This is what you need to make Arroz con Pollo
Bone-in, Skin-on Chicken thighs
Spices: Chicken bullion, cumin salt and pepper.
Long grain rice
Frozen peas and carrots
Cilantro for garnish
What you need to know before you make this recipe
I know some people don’t like to struggle with bone-in chicken (example A: my husband) so you can totally use boneless chicken thighs. You can also cut the chicken into bite size pieces and stretch this dish to feed a lot of people. My family did this all the time! it was too many of us to feed at once but Arroz con Pollo always saved the day.
Heat up a heavy bottomed skillet on medium high heat and add the oilve oil.
Season the chicken with salt and pepper on both sides and start browning the chicken skin side down first, for about 5 minutes on each side. Transfer to a plate. The chicken will not be cook through at this point, it will finish cooking with the rice.
While you are cooking the chicken blend the tomatoes, onions, garlic, chicken bullion and cumin until very smooth. You might need to add some water to make them easier to blend. Once you have the tomato sauce, add enough water to it to make a little over 2 cups of sauce. Set aside.
Remove the chicken from the skillet and drain most of the fat leaving about 1 tablespoon to brown the rice.
Add the rice to the skillet and cook for about 5 minutes stirring constantly. Once the rice has change its color turn the heat to the lowest setting. Return the chicken to the skillet and arrange it on top of the rice, skin side up.
Add the tomato sauce and vegetables scattering them around, making sure they are evenly distributed around the skillet.
Cover and let it cook undisturbed for 25 minutes until the rice is dry and fluffy and the chicken is completely done.
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.