When I first started to cook in my early 20’s (yeah I was a bit late to the game) I always avoided cooking arroz con pollo. The rice was always mushy, the chicken undercooked, the rice over cooked, burned, you name it. So my trick (which I thought was genius) was to buy a cooked chicken, cook some yellow rice, and put it all together.
Nowadays I can make a mean arroz con pollo from scratch, bone in and all. I just had to master it. However, I think this is a great cheat recipe. It’s delicious and very simple to prepare.
- 4-5 thinly sliced chicken breasts seasoned to taste
- 2 cups rice
- 3 cups chicken stock
- 1/4 cup dry white wine vino seco
- 1/4 cup tomato sauce
- 1 small onion
- 2 garlic cloves
- 1/2 red bell pepper
- 1/2 green bell pepper
- 2 tbsp capers
- 2 tbsp cilantro
- 1/4 cup peas
- 1 tsp sazon
- salt and pepper to taste
- lime juice *optional*
Season chicken on both sides with Cajun seasoning and squeeze
some fresh lime juice on both sides of the chicken.
In a large pot cook the chicken for 4-5 minutes on each side or until fully cooked through, set aside.
Add the onions and peppers to the pot and cook until translucent.
Add the dry white wine and let it reduce by half.
Stir in the fresh garlic and cook until fragrant.
Add the tomato sauce, bay leaves, and season with salt and pepper.
Stir in the rice and water.
Season with sazon, salt, and pepper.
Once the mixture comes up to a boil, lower the heat and then cover.
Cook the rice for 35-40 minutes or until fully cooked through.
Using two forks, shred the chicken and then add it to the cooked rice.
Simmer the rice and chicken for an additional 10-15 minutes or until the chicken is nice and warm.
Serve with lime juice, hot sauce, and enjoy!