Arroz con pollo

Arroz con Pollo, which translates to “rice with chicken” in Spanish, is a popular and beloved dish in many Latin American countries. It is a comforting and satisfying one-pot meal that combines tender chicken pieces with seasoned rice and an array of flavorful ingredients. The dish is known for its vibrant colors, aromatic spices, and delicious flavors that come together to create a wholesome and hearty meal. In this article, we will explore the art of making Arroz con Pollo, provide you with a basic recipe, and offer some variations to suit different tastes.

The Basics of Arroz con Pollo: Arroz con Pollo typically consists of bone-in chicken pieces cooked with rice, vegetables, and a blend of aromatic herbs and spices. The chicken is seared to develop a golden crust, then simmered with the rice and other ingredients to infuse the dish with rich flavors. The rice absorbs the flavors of the chicken and spices, resulting in a deliciously seasoned and fragrant dish. The addition of vegetables such as bell peppers, peas, and carrots provides color, texture, and added nutrition to the dish.

Recipe: Classic Arroz con Pollo

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 4 chicken drumsticks, bone-in and skin-on
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 bell peppers, diced (any color you prefer)
• 2 cloves of garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 cup frozen peas
• 1 carrot, diced
• Fresh cilantro or parsley, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Season the chicken thighs and drumsticks with salt and pepper.
2. Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion and diced bell peppers. Sauté until the vegetables are softened and lightly browned.
4. Add the minced garlic, ground cumin, paprika, and dried oregano to the skillet. Stir and cook for about 1 minute until the spices are fragrant.
5. Add the rice to the skillet and stir to coat it with the spices and vegetables.
6. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the skillet, and simmer for about 15 minutes.
7. After 15 minutes, place the browned chicken pieces on top of the rice. Add the frozen peas and diced carrot. Cover the skillet again and continue to cook for another 15-20 minutes, or until the chicken is cooked through and the rice is tender.
8. Once cooked, remove the skillet from the heat. Let it sit, covered, for a few minutes to allow the flavors to meld.
9. Serve the Arroz con Pollo garnished with freshly chopped cilantro or parsley. Offer lime wedges on the side for squeezing over the dish to add a burst of citrusy freshness.

Variations:

• Seafood Arroz con Pollo: Replace the chicken with a mix of seafood such as shrimp, mussels, and calamari for a delicious seafood twist.
• Vegetarian Arroz con Pollo: Omit the chicken and add extra vegetables like zucchini, corn, and mushrooms for a flavorful vegetarian Arroz con Pollo.