Recipe: Appetizing Arroz con Pollo / Rice with Chicken

Arroz con Pollo / Rice with Chicken. How to make Arroz Con Pollo! Great all in one chicken and rice dish with peppers and olives- great Winter comfort food! Turn to packaged saffron rice blend for intriguing flavor for this classic Mexican chicken dish, made even easier with frozen mixed vegetables.

This one pan dinner is made with homemade adobo seasoned chicken, sofrito and savory rice. You'll make this recipe again and again! Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Spain and Latin America, closely related to paella. You can cook Arroz con Pollo / Rice with Chicken using 16 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Arroz con Pollo / Rice with Chicken

1. You need 2 tsp of EVOO.
2. It's 2 tsp of Sofrito.
3. Prepare 1/3 cup of Chopped Red Onions.
4. You need 1/2 of Chopped Roasted Sweet Red Pepper.
5. Prepare 1 of Spanish Olives (optional).
6. Prepare 1 envelope of Chicken Bouillon.
7. You need 1 envelope of Sazon.
8. Prepare 1 dash of Cumin.
9. Prepare 1 of Salt and Pepper to taste.
10. It's 1 of Bay Leaf.
11. It's 4 oz of Tomato Sauce.
12. You need 1 can of Corn (with water).
13. You need 1/2 bunch of Chopped Cilantro.
14. You need 2 cup of Uncooked White Rice.
15. You need 2 1/4 cup of Water.
16. Prepare 1 small of Chicken chopped in medium sized chunks.

In the Dominican Republic it is alternately called locrio de pollo. Arroz con Pollo is a classic Latin American dish, with each country—and each family, for that matter—having its own unique recipe. For mine, I like to use whole pieces of chicken (legs or thighs) that I season with chile powder, cumin, and oregano before adding the rice. Make Arroz con Pollo tonight--everyone loves an easy rice and chicken dish.

Arroz con Pollo / Rice with Chicken instructions

1. Cut the chicken in medium chunks (leave wings for another meal), and season with adobo or salt and pepper to taste. *Boneless chicken breast is fine..
2. Cook the chicken in a little olive oil or butter on medium to low heat..
3. Once chicken is cooked, remove from pan and add sofrito and onions. (add more oil if needed). On medium heat cook until onions are translucent..
4. Add tomato sauce, olives, red pepper, cumin, chicken bouillon, sazon, corn and bay leaf. Cook covered for 5 minutes..
5. Add chicken, rice, water, cilantro and salt and pepper to taste. Cook uncovered until most of the water evaporates. ( About 10-15 minutes depending on your stove).
6. Once water evaporates, stir from the bottom up ONLY 2-3 times. Reduce heat to low and cook for 20 minutes..
7. After 20 minutes, stir from the bottom up and rice should be nice and fluffy. If still uncooked cover again and cook for 10 minutes at a time..
8. Enjoy :-).

The Classic Caribbean and Spanish Meal--Arroz con Pollo--is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazon GOYA® with Azafran, which adds color. Authentic Arroz Con Pollo, or Latin chicken and rice, is the ultimate one-pot meal. It's a classic Colombian dish that I grew up on that I now love to cook for my family. There are many variations on the classic arroz con pollo.