Arroz con pollo is a popular, traditional Latin American dish that combines chicken and rice with onions, bell peppers, garlic, and various seasonings such as cumin, paprika, and oregano. It is popular in many Latin American countries including Cuba, Peru, Guatemala, Puerto Rico, Colombia, Panama, Ecuador, the Dominican Republic, Mexico, Argentina and Costa Rica. The name ‘Arroz con pollo’ translates simply to rice with chicken in Spanish.
The chicken is simmered in a broth or tomato-based sauce until it becomes tender and infused with the rich flavors of the spices. The rice is cooked separately and then combined with the chicken and its sauce. This allows the rice to absorb the delicious flavors from the chicken and the aromatic seasonings.
The result is a vibrant and aromatic one-pot dish with tender chicken, flavorful rice and a tasty blend of spices. Arroz con pollo is often served with garnishments such as peas, carrots and olives, which add color and texture to the dish.
Origin & Cultural Significance
Arroz con pollo has its roots in the culinary traditions of Spain and was brought to Latin America during the period of colonization. Although there is some debate about whether the dish originated in Puerto Rico because annatto oil is a key ingredient which is not used in Spain. Either way, the dish has since evolved and taken on regional variations, becoming an integral part of the cuisine in many Latin American countries.
It holds significance as a beloved comfort food and a common feature of family gatherings and celebrations, often prepared for special occasions and holidays, bringing people together. The dish showcases the fusion of indigenous, African, and European culinary influences that shape Latin American cuisine.
American Arroz Con Pollo Recipe
Arroz con pollo is a traditional Latin American dish that combines chicken and rice with onions, bell peppers, garlic, and various seasonings such as cumin, paprika, and oregano.
Ingredients
- Olive oil - 2 tbsp
- Onion (finely chopped) - 1
- Garlic (minced) - 3 cloves
- Red bell pepper (diced) - 1
- Green bell pepper (diced) - 1
- Boneless, skinless chicken breasts or thighs (cut into bite-sized pieces) - 2 cups
- Paprika - 1 tsp
- Ground cumin - 1 tsp
- Dried oregano - 1 tsp
- Turmeric - 1/2 tsp
- Long-grain white rice - 1 cup
- Chicken broth - 2 cups
- Diced tomatoes - 1 cup
- Frozen peas - 1 cup
- Chopped fresh cilantro - 1/4 cup
- Salt and pepper - to taste
- Lime wedges - for serving
Instructions
- Over medium heat, warm the olive oil in a big pan or Dutch oven. Add the minced garlic, diced bell peppers, and chopped onion. About 5 minutes of sautéing is sufficient to soften the veggies.
- The chicken pieces should be added to the skillet and cooked for about 5 minutes, until browned on both sides. Then, stir to thoroughly distribute the paprika, turmeric, cumin, and oregano over the veggies and chicken.
- Stir the rice into the chicken and seasonings in the pan after adding it. Rice should be cooked for about 2 minutes to lightly toast it.
- Add the diced tomatoes and chicken broth. Stir well and boil the mixture. Cook the rice for 20 minutes, or until it is cooked and the liquid has been absorbed, on low heat with the skillet covered.
- Add the chopped cilantro and frozen peas and stir. To taste, add salt and pepper to the food. Place the lid on the skillet again and cook the peas for five more minutes, or until well cooked.
- Remove from heat and let the Arroz Con Pollo sit, covered, for 5 minutes to allow the flavors to meld.
- Serve hot, garnished with fresh cilantro and lime wedges on the side. Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 214Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 46mgSodium: 481mgCarbohydrates: 20gFiber: 4gSugar: 5gProtein: 15g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.