Chicken-Arroz Con Pollo
Hearty chicken and rice stew with tomatoes, garlic, and peas, simmered into a comforting one‑pot meal perfect for family dinners and cozy gatherings
Ingredients
Instructions
- Brown the chicken pieces in a skillet, skin on, for 10 minutes.
- Remove the chicken from the skillet and place it in a casserole dish.
- Cook the chopped onion and minced garlic in the skillet using the chicken drippings for 3 minutes, stirring occasionally, until softened.
- Add the water, chicken bouillon cube, whole peeled tomatoes, bay leaf, and dried oregano to the skillet.
- Bring the mixture to a boil.
- Stir in the uncooked long grain white rice.
- Cook for 15 minutes, then pour the mixture over the chicken in the casserole dish.
Tips & Substitutions
To enhance the flavor of Chicken-Arroz Con Pollo, consider marinating the chicken pieces in a mix of lemon juice, olive oil, and spices for a few hours before browning. If you prefer a slightly spicy kick, add some chopped bell peppers or jalapeños to the onion and garlic mixture. You can substitute brown rice for white rice; just adjust the cooking time accordingly.
Serving Suggestions
Serve Chicken-Arroz Con Pollo with a side of fresh avocado salad or crusty bread to soak up the delicious juices. It pairs beautifully with Mary'S Herbed Chicken And Shrimp for a hearty meal. For a refreshing contrast, consider a light citrusy coleslaw or a simple green salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and rice in a skillet over medium heat with a splash of water to prevent drying out. Cover with a lid and heat until warmed through, about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-Arroz Con Pollo contains roughly 721 calories, with 22g protein, 130g carbohydrates, and 17g fat. It is an excellent source of iron (128% of the Daily Value), dietary fiber (104% of the Daily Value), and calcium (69% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 623mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken breasts instead of whole chickens?
Yes, bone-in chicken breasts work well in this recipe. Just adjust the cooking time accordingly and ensure they are cooked through. The flavor will still be rich and delicious, giving you a great result.
Is it possible to make this dish in a slow cooker?
Absolutely! To make Chicken-Arroz Con Pollo in a slow cooker, brown the chicken first, then transfer everything into the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the peas during the last 30 minutes.
What can I do if I don't have a bay leaf?
If you don't have a bay leaf, you can substitute with a teaspoon of dried thyme or oregano for a similar aromatic flavor. Alternatively, simply omit it, and the dish will still be delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).