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.

5 from 1 vote

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Course: Al La Carte, Dinner, Lunch

Cuisine: American, Latin American, Spanish

Keyword: arroz con pollo chicken breasts, arroz con pollo white wine, chicken and rice recipes, How to make the best arroz con pollo, One Pan Recipes, spanish arroz con pollo

Prep Time: 10

Cook Time: 50

Resting Time: 10

Total Time: 1 10

Servings: people

Calories: 683kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 3 quart pot I use this Le Creuset Saute Pan

Ingredients

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.

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Instructions

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!

Nutrition