Arroz con Pollo
The ultimate comfort food, Arroz con Pollo is a delightful blend of tender chicken, vibrant veggies, and flavorful rice. This easy weeknight dinner is perfect for family gatherings or cozy nights in. Trust me, you won’t want to miss out on making this tonight!
Equipment
- Wooden Spoon
- Peeler
- Mixing Bowl
- Chef's Knife
- Saucepan
- Cutting Board
- Blender
- Large Pot
Ingredients
- 2 cups white rice
- 1 1/2 pounds roma tomatoes halved
- 1 garlic clove
- 1/2 medium onion peeled
- 2 tablespoons vegetable oil (we used grapeseed)
- 1/2 teaspoon chili powder (mild)
- 1/2 cup diced carrots
- 1/2 cup corn (fresh or frozen)
- 1/2 cup peas (fresh or frozen - not canned)
- Salt
- 6 pieces chicken - legs and/or thighs
- 2 tablespoons chopped cilantro for garnish (optional)
Instructions
- Start by rinsing the rice well in a mesh colander. This step is crucial as it removes excess starch, ensuring your rice cooks up fluffy rather than sticky. Shake the colander to drain, and let the rice continue draining over the sink while you prepare the cooking liquid.
- In a blender, combine the roma tomatoes, garlic, onion, and 1 1/2 cups of water. Blend until the mixture is smooth to create a flavorful base for your dish.
- Pour the tomato mixture through another mesh colander or sieve into a large bowl. This step helps to extract as much flavored juice as possible while discarding the solids.
- Now, heat up 2 tablespoons of vegetable oil in a nonstick pot over medium-high heat. Add the rinsed rice to the pot and sauté, stirring almost constantly for about 10 to 15 minutes. You want to keep an eye on the rice as it turns golden, as it can burn quickly!
- Measure the reserved tomato liquid and add it to the pot. You will need a total of 6 cups of liquid. Pour in the tomato liquid first, which should be about 3 cups, and then measure out the remaining water needed.
- Stir in the diced carrots, corn, and peas along with 1 teaspoon of salt. The colors and textures start to come alive at this stage, making it a feast for the eyes.
- Next, sprinkle the chicken pieces with salt and chili powder. You can use up to six pieces of chicken in this dish. I prefer to take the skin off the chicken for a lighter meal, but feel free to leave it on for extra flavor.
- Place the seasoned chicken pieces on top of the rice and vegetables, ensuring they are covered in the tomato liquid. This will help the chicken stay moist throughout the cooking process.
- Bring the mixture to a slow boil. Once it reaches a boil, reduce the heat to a slow simmer over medium-low heat and cover the pot. Let it simmer for about an hour, allowing all the flavors to meld together.
- After 30 minutes, check if the pot looks too dry. If necessary, add more liquid and adjust the salt to taste. I found it helpful to add an additional cup of water midway through cooking.
- When you notice that all the liquid is absorbed and the rice, vegetables, and chicken are tender, remove the pot from heat. Serve the chicken over the rice, garnished with chopped cilantro for a pop of color and freshness.
Notes
- Tip 1: Make sure to check the rice at 30 and 45 minutes to ensure it doesn't dry out. Adding more liquid if necessary will help achieve the perfect texture.
- Tip 2: For more flavor, consider marinating the chicken in spices a few hours before cooking. This deepens the flavor profile.
- Tip 3: Feel free to add or substitute any vegetables according to your preference or what you have on hand. Bell peppers, green beans, or peas work beautifully.
- Tip 4: For a beautiful presentation, consider deboning the chicken and serving it sliced on top of the rice.