The first time I ever cooked arroz con pollo, it was an utter disaster. This is what happened, I cooked it in a rice cooker and used bone-in chicken. The rice was nice and cooked but the chicken was completely raw. Luckily it looked raw so I didn’t bite into it. Second time around, I cooked it on the stove top and I don’t know what happened (probably too much water and constant stirring) but the rice was complete mush.
The chicken was cooked completely so that was progress, I guess. I couldn’t call and ask my Cuban grandmother for the recipe because well lets face it, most Cuban grandmothers don’t have recipe cards. They eyeball everything. After many trials and errors, I mastered the arroz con pollo. And by master I mean cooked seasoned chicken with edible rice.
A lot of beginner cooks and even experienced cooks struggle with this dish. If you’re one of those people who struggle, look no further. This is the recipe for you. If you follow the steps accordingly you should have delicious, flavorful, edible, arroz con pollo.
Arroz con Pollo
This classic dish takes a little bit of practice to get right – but’s it’s so worth it!
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Main Dish
- Cuisine: Cuban
- 2 lbs bone-in chicken
- 1/2 orange
- 1/2 lime
- 1/2 tsp oregano
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cumin
- salt and pepper to taste
- 2 bay leafs
- 1 small shallot
- 1 green bell pepper
- 3 cloves garlic
- 1 cup tomato sauce
- 4 cups parboiled rice
- 8 cups chicken stock or water
- 1/2 cup dry white wine
- 1/2 cup peas
- 1/4 cup cilantro
- In a small bowl, combine the oregano, paprika, granulated garlic, granulated onion, cumin, salt, and pepper.
- In a separate bowl, season the chicken with 1/2 of the spice mixture, orange juice, and lime juice.
- Heat a large skillet over medium high heat with some vegetable oil and cook the chicken for about 6 minutes on each side then remove the chicken from the skillet.
- Reduce the heat and add the shallots, green peppers, and garlic to the skillet and cook for 1 minute.
- Add the wine and deglaze the skillet.
- Place the chicken back into the skillet and increase the heat to high
- Add the tomato sauce, water, the remaining spice mixture, Sazon, bay leaves, and check for seasoning.
- Let the mixture come up to a rapid boil and then stir in the rice and cook for an additional 10 minutes.
- Reduce the heat to low, slightly cover it and let it simmer for an additional 20 minutes or until the rice is fully cooked through.
- Add the peas and cilantro and let it cook for an additional 5 minutes uncovered.
- Serve with lime wedges and hot sauce and enjoy!