Arroz con Pollo // Mexican Style Chicken and Rice
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Recipe Overview
Overview
Arroz con Pollo is a beloved dish that many people have grown up with, and this recipe captures the essence of home-cooked comfort food. The process begins with preparing the chicken, where the skin is removed to keep the dish from becoming too greasy. This thoughtful step ensures that the flavors of the spices and vegetables shine through without being overwhelmed by excess fat.
The rice is browned in canola oil, which adds a nutty flavor and a lovely golden hue. Rinsing the rice beforehand is crucial to remove excess starch, ensuring a fluffy texture once cooked. As the chicken sears in the pan, the aroma of spices fills the kitchen, making it hard to resist the anticipation of the final dish.
Incorporating a variety of vegetables, including onions, celery, and bell peppers, not only enhances the flavor profile but also adds vibrant colors to the dish. The use of fresh garlic and spices like cumin and peppercorns ground together creates a depth of flavor that is truly authentic. The addition of tomato sauce and canned tomatoes brings everything together, creating a rich and savory base for the chicken and rice.
As the dish simmers, the ingredients meld beautifully, and the final touch of cilantro adds a fresh note. This Arroz con Pollo is not just a meal; it’s a celebration of family traditions and flavors that evoke memories of home. Serve it with warm tortillas, and you have a comforting feast that everyone will love.
Recipe Details
Steps & Tips
Remove skin from chicken thighs and cut chicken legs in half.
Clean up the area before moving to the stove.
Add 1 and 1/2 tablespoons of canola oil to a skillet and add 1 and 1/2 cups of jasmine rice to brown.
Tip: Rinse your rice really well before cooking to avoid it being starchy.
Set the browned rice aside until ready to use.
Heat 2 tablespoons of canola oil in a brazer.
Add chicken to the hot oil and sear without covering.
Sprinkle salt on the chicken before flipping.
Flip the chicken after 3 minutes and season the other side with salt.
Tip: Remove skin from chicken to reduce grease in the dish.
Add 1/4 small onion and two green onions to the pan.
Add one large celery rib, 1/4 green bell pepper, and one medium-sized carrot to the pan.
Add one serrano pepper to the mixture.
Grind one teaspoon of cumin, one teaspoon of peppercorns, and three garlic cloves.
Tip: Freshly ground spices give the dish its authentic flavor.
Add half a cup of water to the ground spices and mix.
Add one can of tomato sauce to the pan and stir.
Add one cup of canned tomatoes to the mixture.
Tip: Add hot water to maintain the cooking temperature.
Add 1 and 1/2 tablespoons of chicken bouillon to the mixture.
Cover and let the mixture simmer on low for about 10 minutes.
Cut one medium-sized russet potato into pieces and add it to the pot.
Add the browned rice to the pot with the potatoes.
Set the heat to low and let it cook without a rolling boil.
Add cilantro or parsley to the pot.
Tip: Taste the dish before serving to adjust seasoning as needed.
Taste and adjust salt as needed.
Cover and let it cook for 15 to 20 minutes.
Remove the lid after 18 minutes and turn off the heat.
Cover and let it sit for 10 minutes before serving.
Tip: Let the dish sit covered for 10 minutes after cooking for better flavor.
Spread butter on corn tortillas and roll them up.
Tip: Spread butter on tortillas for added flavor.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Arroz con Pollo is a traditional Mexican dish that combines chicken and rice with various spices and vegetables.
- •Browning the rice before cooking enhances its flavor and gives it a beautiful golden color.
- •Using fresh spices, such as cumin and garlic, elevates the dish's authenticity and taste.
- •Adding vegetables like carrots, bell peppers, and onions not only adds flavor but also nutrition.
