Chicken with Rice (Arroz con Pollo)30 Reviews
- Prep: 20 min
- Cook: 1 hr 45 min
- Ready In: 2 hr 5 min
“I grew up with this recipe, it is a meal in itself. Serve with slices of buttered bread or corn tortillas. To complete this delicious Latin dish, serve with coffee.” - by STARKRAZI
Original recipe yields 6 servings
- Preheat oven to 325 degrees F (165 degrees C).
- Heat the olive oil in a Dutch oven over medium heat. Sear the chicken until golden, then set aside. Stir in the onion, garlic, and red pepper flakes; cook until the onions have softened, about 4 minutes. Add the rice, and season with salt, pepper, and saffron. Cook rice until golden, stirring constantly, about 10 minutes. Stir in the tomatoes, green chiles, and chicken broth. Place chicken thighs on top, then bring to a boil, cover, and place in the preheated oven.
- Bake for 1 hour in the preheated oven, then sprinkle the peas, pimentos, and olives on top. Pour in the water, but do not stir. Recover and continue baking until the chicken is fully cooked, about 20 minutes.
Amount Per Serving (6 total)
- 745 cal
- 40.6 g
- 65.2 g
Based on a 2,000 calorie diet
Reviews (30)Rate This Recipe
"Very very very good! There is this Cuban style place here in Corpus Christi called Havana Club and they serve tapas. Well, the food there is amazing and prepared by this awesome chef. They have arroz ..." See morecon pollo as one of the tapas, and it is my favorite thing to get there. It is so full of flavor like authentic arroz con pollo. Well, I found this recipe hoping to make it myself, and suprisingly it was very similar. Same great flavor and everything, except for this one had peas. I think the peas add a nice touch though. This is a very good recipe to make authentic arroz con pollo, so I suggest everyone give it a shot. You won't be disappointed."
"Delicious! My hubby loved it also and said it's the best of my many attempts at making Arroz con Pollo. I've been trying to duplicate the Arroz con Pollo that my friend's father made many years ago (..." See morehe was Puerto Rican and made absolutely the best!). This wasn't quite it, but it was delicious nonetheless. The only drawback was that, with the chicken just sitting on top of the flavorful rice, the chicken had no flavor. I recall that my friend's father simmered his on the stovetop with the chicken mixed in among the rice and flavorings so the chicken absorbed some flavor. I used frozen peas, thawed, instead of fresh peas. My husband asked what the "crunchy things" were - it was rice that needed more liquid, so next time I'll increase the amount of chicken broth. The rice would even be great without the chicken! Just the right amount of spiciness. Thanks so much!"
"This recipe was really yummy! I made a few changes and will make a few additional changes the next time I make it. I don't have a dutch oven so I let all the ingredients boil on the stove top and then..." See more added it to a casserole dish and then finally added the chicken back in. Also, I used chicken broth instead of water at the end. Next time I will incorporate the peas, pimentos, and olives into the rice (just my prefernce) instead of putting it on top. Also next time I will marinate the chicken (maybe in Mojo) before browning it. The chicken was cooked perfectly but lacking some flavor. Overall it was really good!"
Chicken Arroz Caldo (Chicken Rice Porridge)
Carol's Arroz Con Pollo
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