If you're craving some comfort food, you've gotta check out these five best Arroz Con Pollo recipes! Whether you're a fan of the classic version or want to spice things up, there's a dish here just for you. Ever tried a saffron-infused twist or a quick one-pot meal? Trust me, you won't want to miss out. And for those who prefer plants over poultry, there's a veggie option that's just as delicious. Ready to find your new favorite?
Traditional Arroz Con Pollo
Arroz Con Pollo, or rice with chicken, is a classic Latin dish that brings together tender chicken and flavorful rice in a one-pot meal that's perfect for family gatherings or weeknight dinners.
This traditional recipe relies on a combination of spices, vegetables, and chicken to create a hearty, comforting dish that's both delicious and satisfying. The vibrant colors and aromas will fill your kitchen, making it an inviting place for everyone to gather around the table.
Ingredients:
- 4 chicken thighs, bone-in and skin-on
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper, to taste
- 1 cup frozen peas
- Chopped cilantro, for garnish
Cooking Instructions:
In a large, heavy-bottomed pot, heat the olive oil over medium heat.
Season the chicken thighs with salt and pepper, then add them to the pot, browning them on both sides for about 5 minutes per side.
Remove the chicken and set aside.
In the same pot, add the chopped onion, bell pepper, and garlic, sautéing until the vegetables are soft.
Stir in the rice and cook for another 2 minutes, allowing it to toast slightly.
Add the chicken broth, diced tomatoes, paprika, cumin, turmeric, and the browned chicken back to the pot.
Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 25-30 minutes, or until the rice is tender and the chicken is cooked through.
In the last few minutes of cooking, add the frozen peas, stirring them in gently.
Extra Tips:
For added depth of flavor, marinate the chicken in a mix of spices and lime juice for a few hours before cooking.
You can also experiment with different vegetables like carrots or corn to customize the dish to your liking.
If you prefer a bit of heat, consider adding diced jalapeños or a pinch of cayenne pepper.
To guarantee the rice cooks evenly, avoid lifting the lid while it simmers, as this can release steam and affect the cooking process.
Enjoy your Arroz Con Pollo with a side of avocado salad or warm tortillas for a complete meal!
Arroz Con Pollo With Saffron
Arroz Con Pollo with saffron is a vibrant and flavorful dish that brings together tender chicken, aromatic spices, and the rich golden hue of saffron-infused rice. This classic Latin American comfort food is perfect for family gatherings or a cozy dinner at home. The saffron not only raises the dish with its unique flavor but also gives it a stunning color that's sure to impress.
Prepare to indulge in this delicious one-pot meal that's as delightful to make as it's to eat.
Ingredients:
- 2 lbs chicken thighs, bone-in and skin-on
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup frozen peas
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon saffron threads
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Lemon wedges for serving (optional)
Cooking Instructions:
In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the pot, browning them on all sides.
Once browned, remove the chicken and set it aside. In the same pot, add the diced onion, red bell pepper, and garlic, sautéing until the vegetables are softened.
Stir in the rice and cook for an additional 2 minutes, allowing it to absorb the flavors. Next, dissolve the saffron threads in a small amount of warm chicken broth, then add it to the pot along with the remaining chicken broth, smoked paprika, cumin, turmeric, and the browned chicken.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the rice is tender and the chicken is cooked through. In the final 5 minutes of cooking, gently fold in the frozen peas.
Extra Tips:
For the best flavor, allow the chicken to marinate in the spices for a few hours or overnight before cooking. This will improve the depth of flavor in your dish.
Additionally, feel free to customize your Arroz Con Pollo by adding other vegetables like carrots or green beans. If you don't have saffron, you can substitute with turmeric for color, though the flavor will be different.
Finally, let the dish sit covered for about 5 minutes after cooking before serving; this will help the rice absorb any remaining liquid and improve the overall texture.
Enjoy your meal!
One-Pot Arroz Con Pollo
One-Pot Arroz Con Pollo is a delightful and comforting dish that combines tender chicken with flavorful rice, all cooked together in one pot for maximum convenience and minimal cleanup. This recipe is perfect for a family dinner or a gathering with friends, as it offers a hearty meal that's bursting with traditional Latin flavors. With the right spices and a few fresh ingredients, you'll have a delicious, aromatic dish that everyone will love.
Ingredients:
- 4 chicken thighs, bone-in and skin-on
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (red or green)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 ½ cups long-grain rice
- 4 cups chicken broth
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Lemon wedges for serving (optional)
To prepare this One-Pot Arroz Con Pollo, begin by heating the olive oil in a large pot or Dutch oven over medium heat. Season the chicken thighs with salt and pepper, then add them to the pot, cooking until they're browned on both sides, about 5-7 minutes per side.
Remove the chicken and set aside. In the same pot, add the diced onion, garlic, and bell pepper, sautéing until soft, around 3-4 minutes. Stir in the cumin, paprika, oregano, and rice, ensuring the rice is well-coated with the spices.
Pour in the chicken broth and return the chicken to the pot, bringing everything to a gentle boil. Cover the pot and reduce the heat to low, allowing it to simmer for about 25-30 minutes, or until the rice is tender and the chicken is cooked through.
In the last few minutes of cooking, stir in the frozen peas and let them heat through. Serve hot, garnished with fresh cilantro and lemon wedges if desired.
When making One-Pot Arroz Con Pollo, it's essential to use a good quality chicken broth for maximum flavor. Feel free to customize the dish by adding other vegetables like carrots or corn, or by adjusting the spices to suit your taste.
Letting the dish rest for a few minutes after cooking allows the flavors to meld together beautifully. For an extra touch, consider marinating the chicken in the spices for a few hours beforehand to improve the taste even more.
Spicy Arroz Con Pollo
Spicy Arroz Con Pollo is a delicious and vibrant dish that brings the heat while delivering a hearty meal. This version of the classic Latin American favorite incorporates a blend of spices and chili peppers that infuse the chicken and rice with a fiery kick. Perfect for those who enjoy bold flavors, this dish isn't only satisfying but also a feast for the eyes with its colorful presentation.
Prepare to tantalize your taste buds with this spicy twist on a beloved comfort food.
Ingredients:
- 1 ½ pounds chicken thighs, skinless and boneless
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño, seeded and minced
- 1 cup arborio rice or long-grain rice
- 2 cups chicken broth
- 1 can (14 oz) diced tomatoes with green chilies
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Cooking Instructions:
In a large skillet or Dutch oven, heat the olive oil over medium heat. Season the chicken thighs with salt, pepper, and half of the smoked paprika. Add the chicken to the skillet and brown on all sides, about 5-7 minutes. Remove the chicken and set it aside.
In the same skillet, add the onion, garlic, and peppers, sautéing until softened, about 5 minutes. Stir in the rice and toast for another minute before adding the chicken broth, diced tomatoes, cumin, cayenne pepper, and the remaining smoked paprika.
Return the chicken to the skillet, cover, and simmer on low for about 25-30 minutes, or until the rice is cooked and has absorbed all the liquid. Fluff the rice with a fork, garnish with fresh cilantro, and serve hot.
Extra Tips:
For an even spicier kick, consider adding more jalapeños or using a hotter pepper like serrano. If you prefer a smokier flavor, feel free to add a dash of chipotle powder or smoked chili flakes.
Serve your Spicy Arroz Con Pollo with a side of avocado slices or a cooling cucumber salad to balance the heat. Leftovers can be stored in an airtight container in the refrigerator for up to three days, making it a great make-ahead meal option!
Vegetarian Arroz Con Pollo
Vegetarian Arroz Con Pollo is a delightful and flavorful twist on the traditional dish, using vibrant vegetables and aromatic spices to create a satisfying meal. This version maintains the essence of the original while catering to those who prefer a plant-based option.
With a colorful array of vegetables and fragrant rice, this dish isn't only delicious but also provides a wonderful opportunity to enjoy the rich flavors of Latin cuisine without the meat.
Ingredients:
- 1 cup long-grain rice
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (red or green)
- 1 carrot, diced
- 1 cup green peas (fresh or frozen)
- 1 can (14 oz) diced tomatoes, with juices
- 2 cups vegetable broth
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lemon wedges, for serving
Cooking Instructions:
In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until they're translucent and fragrant.
Next, add the bell pepper and carrot, cooking for an additional 5 minutes until they soften. Stir in the rice, followed by the diced tomatoes, vegetable broth, paprika, turmeric, cumin, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes or until the rice is tender and has absorbed the liquid.
Ultimately, add the green peas, stirring to combine, and allow it to cook for another 5 minutes. Once done, fluff the rice with a fork and serve hot, garnished with fresh cilantro and lemon wedges.
Extra Tips:
For an added depth of flavor, consider marinating the vegetables in a little lime juice and spices before cooking.
You can also incorporate other vegetables such as zucchini, corn, or mushrooms based on your preferences. To improve the dish further, adding a bay leaf while the rice cooks can impart a subtle aroma.
Finally, this dish can be made ahead of time and reheated, making it a perfect option for meal prep or gatherings. Enjoy your delicious vegetarian arroz con pollo!