Arroz con Pollo

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Arroz con Pollo simply translates to rice with chicken, and this recipe is one of my favorite Sunday dinners. Sundays in our house means one-pot wonders. We love to have on hand these recipes that call for little prep in the kitchen, but big flavor at dinner time. During football season, we have these recipes cooking on the stove top by kick-off and ready to enjoy by half-time. If family or friends decide to stop by, we have plenty to go around.

Ingredients:Arroz con Pollo

  • 6 chicken drumsticks, skin on
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • 2 tbsp butter
  • vegetable oil
  • 1 small yellow onion, finely diced
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 1 1/2 cups long-grain rice
  • 2 cloves garlic, finely diced
  • 1 1/2 cups chicken stock
  • 1/2 cup tomato sauce
  • salt and pepper


Pat the chicken dry and season well with salt, pepper, garlic powder, cumin and chili powder. Melt butter in a Dutch oven, heat over medium heat with a drizzle of vegetable oil. Add in drumsticks and brown on all sides. Remove chicken from the pot and set aside. Add the onions and peppers to the Dutch oven and season with salt and pepper. Sweat the veggies until softened and fragrant, about 7 minutes. Add the rice and garlic, and cook until the rice begins to turn gold in color and fragrant, about 1 minute. Pour stock, tomato sauce and ¼ cup of water to the pot and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender, and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.

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