Pollo Criollo Rapido
A quick and hearty Latin-inspired chicken and rice casserole with vegetables and a flavorful tomato-chicken sauce, perfect for a comforting family meal.
Ingredients
- 3 cups cooked rice ⓘ
- 1/2 cup chopped green pepper ⓘ
- 1 medium onion chopped ⓘ
- 1/2 cup thinly sliced celery ⓘ
- 1 clove garlic mashed ⓘ
- 3 tablespoons butter or margarine
- 1 can condensed chicken soup ⓘ
- 1 pound can tomato wedges with juice drained
- 1 pound boned chicken diced ⓘ
- 1/4 teaspoon crumbled marjoram leaf ⓘ
- 1/4 teaspoon salt ⓘ
Instructions
- Place cooked rice in a lightly greased 8-cup baking dish.
- Saute green pepper, onion, celery, and garlic in butter until tender in a large saucepan.
- Stir in condensed chicken soup, drained tomato wedges with juice, diced chicken, marjoram, and salt.
- Pour the mixture over the rice, spreading evenly.
- Sprinkle with cheese.
- Cover and bake in a moderate oven (350°F) for 30 minutes until bubbly hot.
Tips & Substitutions
For added flavor, consider substituting the green pepper with red or yellow peppers for a sweeter taste. If you don't have marjoram, dried oregano works well too. You can also use leftover roasted chicken instead of diced chicken for a quicker prep. For a vegetarian version, replace chicken with sautéed mushrooms and use vegetable broth instead of chicken soup.
Serving Suggestions
Serve Pollo Criollo Rapido with a side salad or steamed vegetables for a complete meal. It pairs beautifully with Chicken Rice Caribe for a delightful family dinner. For a heartier option, consider serving it with crusty bread or garlic bread to soak up the delicious sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish, cover, and heat in 1-minute intervals until warmed through. You can also reheat in a preheated oven at 350°F for about 20 minutes, adding a splash of broth or water to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Pollo Criollo Rapido contains roughly 1514 calories, with 14g protein, 97g carbohydrates, and 119g fat. It is an excellent source of vitamin C (59% of the Daily Value), protein (28% of the Daily Value), and iron (23% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 2399mg per serving (104% 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 make this dish ahead of time?
Yes, you can prepare the dish ahead of time by assembling it in the baking dish and covering it tightly with plastic wrap. Refrigerate for up to 24 hours. When ready to bake, remove the wrap and add a few extra minutes to the baking time to ensure it's heated through.
What can I substitute for condensed chicken soup?
If you prefer a homemade option, you can make a simple cream sauce using 1 cup of chicken broth, 1 tablespoon of cornstarch, and 1/2 cup of milk. This will provide a creamy consistency similar to the canned soup.
Can I add more vegetables to this recipe?
Absolutely! Feel free to add vegetables like peas, corn, or even spinach to enhance the nutritional value and flavor of the dish. Just sauté them along with the other vegetables for the best results.
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).