Ever since I first tasted Arroz Con Pollo, Spanish for ‘Chicken with Rice’, I was intrigued. This popular Latin American dish, with its rich flavors, comforting warmth, and hearty ingredients, quickly became a favorite in my kitchen. Despite its simplicity, every bite of this dish is a delightful surprise. The blend of fresh vegetables, herbs, and succulent chicken, all simmered together, creates a meal that’s wholesome and satisfying, yet incredibly flavorful. What I love about Arroz Con Pollo is its versatility. It’s perfect for a cozy family dinner, a potluck with friends, or even a festive holiday meal. Plus, it’s a one-pot wonder, making cleanup a breeze! Over the years, I’ve tweaked and perfected this recipe, and I’m excited to share it with you. So, let’s explore the vibrant world of Latin American cuisine together, one delicious dish at a time.
Ingredients
- 1 (2 1/2 lb.) ready to cook chicken, cut up
- 2 chopped cloves garlic
- 2 tsp. salt
- 1 chopped green pepper
- 1 Tbsp. onion
- 1/4 c. olives
- 1 Tbsp. achiote coloring or Bijol
- 2 c. water or broth
- 1 c. peas
- 1/2 tsp. oregano
- 2 chopped tomatoes
- 1 chopped onion
- 1 Tbsp. capers
- 1 lb. rice
- 4 pimentos
- 1 can tomato sauce
Cooking Method
- Mix salt, garlic, oregano, tomato sauce, tomatoes, peppers, onion, achiote, olives and capers.
- Add the chicken and cook for a few minutes.
- Add the rice and water.
- Stir and cook until the water has been absorbed, then cover until the rice is done.
- Serve hot.
- Garnish with strips of pimentos and peas.
Calorie: 500
Total cooking time: 45 minutes
Difficulty level: Medium
The Unforgettable Journey with Arroz Con Pollo
It was a Saturday night, and I found myself staring into the fridge, looking for inspiration. Suddenly, I felt a strong craving for Arroz Con Pollo, a dish my grandmother used to make. And just like that, I started my journey of recreating her classic Chicken With Rice.
The Gathering of Ingredients
I pulled out 1 ready-to-cook chicken, 2 cloves of garlic, 2 tsp. of salt, 1 green pepper, 1 onion, 1/4 c. of olives, and 1 Tbsp. of achiote coloring. I had to squint at the achiote coloring – a spice more elusive than my teenage son on chore day. I also grabbed 2 cups of water, 1 cup of peas, 1/2 tsp. of oregano, 2 tomatoes, 1 Tbsp. of capers, 1 pound of rice, 4 pimentos, and a can of tomato sauce. The kitchen counter looked like a small vegetable market at this point.
The Mixing Ceremony
First, I had to mix the salt, garlic, oregano, tomato sauce, tomatoes, green pepper, onion, achiote coloring, olives, and capers. This step felt like a cooking dance, with me as the DJ spinning the culinary tracks. The medley of colors and aromas in the bowl was more captivating than the season finale of my favorite TV show.
The Chicken Dance
Next, I added the chicken to the mix. I always find it amusing how chickens are so unassuming on the farm, but turn into the divas of the culinary world. As I stirred, the chicken pieces were like, “Make room, veggies, the star of the dish has arrived!”
The Rice Romance
Then, it was time to add the rice and water. As I poured in the water, the rice grains looked like they were going for a refreshing swim. They paddled around, absorbing the water and the flavors, and then it was time to cover the pot. This part always feels like waiting for a kettle to boil, or for the WiFi to reconnect.
The Big Reveal
Finally, after what felt like an eternity (but was probably closer to 20 minutes), the rice was done. I lifted the lid, and the aroma that hit me was a mix of nostalgia and victory. It was like catching the whiff of your favorite childhood candy in a random store aisle.
The Final Touch
I served the Arroz Con Pollo hot, garnishing it with strips of pimentos and peas. The peas were like little green jewels adorning the golden rice, and the pimentos added a splash of vibrant red. The result was a dish that looked as good as it tasted, like a culinary beauty pageant winner.
So there you have it, folks, my Saturday night spent wrestling with chicken, dancing with rice, and creating a dish that would make my grandmother proud. And the best part? The kitchen didn’t erupt into flames.
Remember, cooking is about having fun and experimenting. Don’t be afraid to make mistakes. After all, it’s not a real cooking session if you don’t have to Google “how to fix burnt rice” at least once.
In the end, it’s all worth it when you take that first bite and realize that you’ve not just made a meal, but also a memory. And maybe, just maybe, a bit of a mess. But hey, that’s what dishwashers are for, right?
