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Arroz Con Pollo

Delicious Arroz Con Pollo: Your New Comfort Food Favorite

Experience the vibrant flavors of Arroz Con Pollo, a comforting one-pot Cuban dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Cuban
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Seasoning
  • 2 tablespoons Adobo Seasoning Use store-bought if in a hurry.
  • 1 teaspoon Kosher Salt Adjust to your sodium preference.
  • 1 teaspoon Granulated Garlic Fresh garlic brings a stronger punch.
  • 1 teaspoon Ground Cumin Infuses warmth and earthiness.
  • 1 teaspoon Granulated Onion Use fresh onion for a fresher taste.
  • 1 teaspoon Paprika Smoked paprika can elevate the flavor.
  • 1 teaspoon Black Pepper Fresh ground is ideal for intensity.
  • 1 teaspoon Turmeric Provides vibrant color and mild earthiness.
  • 1 teaspoon Dried Oregano Fresh oregano can be swapped in.
For the Vegetables
  • 1/2 cup Spanish Olives with Pimento Substitute with green olives if needed.
  • 1 medium Red Bell Pepper Green bell peppers also work as a substitute.
  • 1 medium Poblano Pepper Green bell pepper can replace if unavailable.
For the Main Ingredients
  • 4 pieces Chicken Thighs (Bone-in, Skin-on or Boneless/Skinless) Chicken breasts can be a lighter alternative.
  • 2 cups Long Grain White Rice Swap for brown rice, increasing cooking time by 20 minutes.
  • 4 cups Chicken Stock Vegetable stock serves as a great vegetarian alternative.
  • 1 cup Beer Replace with additional chicken stock and a splash of white wine vinegar.
  • 1 cup Frozen Sweet Peas Feel free to use other vegetables too.
For Cooking & Serving
  • 2 tablespoons Olive Oil & Chili Oil Omit chili oil for a milder flavor.
  • 4 cloves Garlic Freshly minced is always best.
  • 1/4 cup Fresh Cilantro For garnish; parsley can be a substitute.
  • 1 lime Lime Wedges Use lemon if limes aren’t available.

Equipment

  • large pot or Dutch oven
  • Small bowl
  • Cutting Board
  • Knife
  • Spoon or Spatula

Method
 

Preparation Steps
  1. In a small bowl, combine the adobo spices, kosher salt, granulated garlic, ground cumin, granulated onion, paprika, black pepper, turmeric, and dried oregano. Mix thoroughly and set aside.
  2. Dice the onion, red bell pepper, and poblano pepper into small pieces, and finely mince the garlic to prepare the sofrito.
  3. In a large pot, heat olive oil and chili oil over medium-high heat. Season chicken thighs with adobo mix and sauté skin-side down for 5-7 minutes until golden and crispy. Set aside.
  4. In the same pot, add the sofrito and reduce heat to medium. Sauté for 4-5 minutes until softened and fragrant.
  5. Stir in long-grain white rice, chicken stock, and beer. Return the sautéed chicken to the pot.
  6. Cover and simmer on low for 10-15 minutes, monitoring the rice to ensure it absorbs liquid and remains slightly firm.
  7. Add frozen sweet peas and fold them in. Cover and simmer for an additional 3-5 minutes until the peas are heated through.
  8. Remove from heat, garnish with cilantro and lime wedges, and serve warm.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 60mgCalcium: 30mgIron: 3mg

Notes

Customize with favorite vegetables. Store leftovers in an airtight container for up to 4 days.

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