How to Make Arroz Con Pollo - A Step-by-Step Guide

Arroz con pollo, meaning "rice with chicken" in Spanish, is a classic and beloved dish in many Latin American countries. This hearty and flavorful one-pot meal is a staple in countries such as Spain, Cuba, Puerto Rico, and Colombia, with each region putting its own unique twist on the dish.

Arroz con pollo is a perfect example of comfort food, with its warm, aromatic, and satisfying flavors. The dish usually consists of chicken and rice cooked together with a variety of vegetables, he...

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Ingredients

  • ¼ cup vegetable oil
  • 1 (4 to 6 pound) whole chicken, cut into pieces
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 cloves garlic
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 cup rice
  • 2 teaspoons salt, or to taste
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • 1 bay leaf
  • 2 cups chicken stock, or as needed to cover
  • 1 cup green peas
  • ½ cup sliced black olives
  • ½ cup raisins
  • ¼ cup chopped pimento peppers

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 55 mins
  • Total Time: 2 hrs 10 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
  • Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
  • Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.
  • Nutrition

    535 cal.

    • Total Fat: 20g
    • Saturated Fat: 5g
    • Cholesterol: 142mg
    • Sodium: 1105mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 3g
    • Total Sugars: 10g
    • Protein: 51g
    • Vitamin C: 26mg
    • Calcium: 78mg
    • Iron: 5mg
    • Potassium: 683mg