This recipe was a fixture at my family’s table, and now it can be at yours too.
What Is Arroz Con Pollo?
Arroz con pollomeans “rice with chicken” in Spanish.
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For instance, she might substitute chipotle chile powder or red chile powder for the paprika.
We never use saffron in our arroz con pollo, but many people do.
It’s an easy, stove-top, one pan dish, great for family meals.
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How To Freeze and Reheat Arroz Con Pollo
Frozen arroz con pollo freezes well.
Cool, then freeze in freezer-safe containers or zip top bags.
Defrost the arroz con pollo in the refrigerator.
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They can range from 1:1 to 2:1. you might skip the flour dredging part if you want.
It just makes a nicer coating for the chicken.
Dredge the chicken pieces lightly in the flour mixture and put them in the pan to brown.
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Cook a few minutes on each side, just enough so that the chicken has browned.
Use a slotted spoon to remove from pan and set aside.
Add the uncooked rice to the pan to brown.
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Stir to coat the rice with olive oil in the pan.
Add a little more olive oil if necessary.
Don’t stir too much or you will prevent it from browning.
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Let the rice brown and then stir a little to let more of it brown.
Add the onion and garlic to the pan.
In a separate bowl, mix together the stock, tomato, salt, and oregano.
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Pour the stock mixture over the rice and chicken.
Bring to a simmer, reduce the heat to low, and cover.
An instant-read thermometer inserted into the chicken should read at least 165F.
Fluff the rice with a fork.
If you want you’re free to sprinkle with some peas.
Add more salt and pepper to taste.
