Arroz Con Pollo, A Spanish Rice and Chicken cooked in one-potJump to Recipe Print Recipe
This version of a one-pot Arroz Con Pollo takes on a new twist. Flavor packed one pot Arroz Con Pollo is a classic dish in Latin American cuisine. What’s more, there are many variations of the dish and this one is sure the make it to the top of the list. Some may argue that the Arroz con pollo originated in Puerto Rico, while others may say it originated in Spain.
Whether the origin is Spain or Puerto Rico, there really is no argument about the flavor packed one pot gem. Everybody puts their own spin on the classic. Some variations use ingredients like saffron, beer, annatto to name a few.
What makes this version of the classic One-Pot Rice and Chicken Different?
Moreover, this version of the amazing One-Pot Arroz Con Pollo or Spanish Rice with Chicken utilizes chicken breasts. Most variations may use a whole chicken cut up or they use a lot of chicken thighs. For this recipe the bone-in, skin on breasts worked perfectly. For those who don’t want the fatty skin, use skin-less breast with the bone-in. This way the flavor is still amazing.
Further this One-Pot Arroz Con Pollo takes on a light and delicious flavor profile from white wine. A cheap white wine, like an inexpensive bottle of Chardonnay, adds acidity and light flavor to the dish. Additionally, using brown rice instead of white rice, makes the dish healthier. It is more nutritious. Equally important, choose a long grain brown rice. This basmati brown rice works best compared to other long grain brown rice. Basmati brown rice is easier to cook and the long grains absorbs the liquid perfectly. An alternative brown rice that also works well in the recipe is Jasmine Brown Rice.
Additionally, when cooking this One-Pot Arroz Con Pollo, choosing the right pot makes a huge difference. Choose a pot with a tight fitting lid. This Le Creuset Try-Ply Stainless Steel Sauté Pan works perfectly. The rice does not stick to the bottom of the pan. Therefore, it is not necessary to use a non-stick pan. Using the correct pot and the right heat, to slowly simmer the rice makes a big difference. The texture of the rice comes out perfect and the chicken is cooked to fork tenderness. I hope you enjoy this scrumptious and easy Arroz Con Pollo or Spanish Rice with Chicken. It is surely finger licking good. Happy Cooking.
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Easy Arroz Con Pollo
An easy one pot chicken and rice dish. It's a Latin American favorite. This super delicious version takes on Basmati Brown Rice, Chicken Breast and White Wine.
FOR THE CHICKEN:
- 2 pounds bone-in chicken breasts cut up into small portions.
- 1 1/4 teaspoon kosher salt adjust for your diet
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons ghee can substitute avocado oil or light olive oil
FOR THE RICE AND AROMATICS:
- 1 medium onion peeled and diced
- 1 medium red bell pepper seeded and diced
- 1 tablespoon freshly grated garlic
- 1/2 cup fresh cilantro roughly chopped
- 1 teaspoon ground coriander
- 1/2 cup chopped tomatoes (I used canned tomatoes). Can substitute 1 cup fresh tomatoes.
- 1/2 cup English peas frozen or fresh
- 1 cup basmati brown rice rinsed thoroughly
- 1 teaspoon kosher salt
- 1/2 cup white wine
- 1 3/4 cups chicken stock or broth
- 2 Habanero hot pepper whole (Optional)
- 1/2 cup green Spanish Olives pitted and sliced.
SEASON AND BROWN THE CHICKEN BREASTS:
Add the cut up chicken breasts to a medium bowl. Season with the salt and freshly ground black pepper.
In a 3 quart sauté pan or pot. Add the ghee. Heat using medium flame.
Brown the chicken, in batches if needed. 2 to 3 minutes per side. Remove and set aside.
LET'S COOK AROMATICS AND RICE:
In the same pan, add the onions and sauté for 2-3 minutes using medium heat.
Add the red bell peppers, cilantro, garlic and coriander. Mix and cook 30 – 60 seconds until fragrant.
Add in the chopped tomatoes. Stir. Cover and cook 3 – 5 minutes.
Add in the white wine. Stir. Au Sec. ie., cook until almost dry. Takes 2 to 3 minutes on medium high heat.
Add in the brown rice. Season with the salt. Add the peas. Mix to combine.
Add in the chicken stock or broth. Stir.
Add back the chicken pieces in a single layer. Don't stir. Add in the whole hot peppers if using. Cover the pan with a tight lid. Reduce heat to low and simmer 40 to 45 minutes until all liquid is absorbed.
Note: When the chicken is added back, don't disturb the rice. Stiring to mixing at this stage will prevent the rice from cooking properly.
The whole hot peppers will not make the dish spicy. Only when it's broken will the spiciness pop. So you can serve it on the side.
Once the rice is cooked and liquid is absorbed, turn off the heat. Quickly open the lid. Sprinkle in the olives. Don't disturb the rice. Cover the pan and rest for 10 minutes. This will allow the rice to continue to cook and dry up leaving it nice and fluffy.
Serve and enjoy!
2 Comments Add yours
Thank you for sharing this delicious recipe. I like that you provide the Nutrition Facts. I love spanish food. My favorite is Paella! Do you have a good paella recipe that you can share? Thanks Kindly.
Thanks a lot. I do have several paella recipes. Will do one or two soon. Best regards.