|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 2g||8%|
|Total Sugars 6g|
|Vitamin C 18mg||89%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This classic dish appears throughout many regions of the Americas because of its universal appeal and the Iberian heritage shared among Latin American countries. Other dishes with similar distinction include picadillo, empanadas, and rice pudding.
Several countries produce a clearly differentiated version of arroz con pollo (ah-ROHS cohn POH-yoh). In Peru, for example, the rice contains plentiful cilantro, and the chicken comes in intact pieces; in Costa Rica, they use shredded chicken and serve the dish with potato chips.
This Mexican version of arroz con pollo includes large cubes of chicken and spicy green chilies. You can substitute mild green pepper if you prefer. This quick, easy, and flavorful preparation makes a great one-dish lunch or dinner.
3 tablespoons vegetable oil, or pork lard
1 small white onion, medium dice
1/2 cup chopped fresh green chilies (such as poblano), seeds and veins removed
2 cups long-grain white rice
2 pounds boneless, skinless chicken, cut into 1 to 1 1/2-inch cubes
2 cloves garlic, chopped
3 3/4 cups chicken broth, 2 (15-ounce) cans
2 cups tomato puree, or 1 (15-ounce) can tomato sauce
Kosher salt, to taste
Chopped onion, cilantro, diced chilies, for garnish
Gather the ingredients.
Heat oil or lard in a large pot or Dutch oven over medium-high heat. Saute onions and chilies for 2 to 3 minutes, or until they turn fragrant.
Add rice and cook, stirring frequently, for about 1 minute, until it turns translucent.
Add chicken and garlic and cook for about 2 more minutes, stirring once or twice.
Pour in broth, tomato puree, and salt and bring mixture to a boil. Reduce heat immediately until liquid barely simmers.
Cover pot and let simmer undisturbed for 25 minutes. Take pan off of heat and let sit, without lifting the lid, for an additional 5 minutes (or up to half an hour).
Serve arroz con pollo with a garnish of chopped onion, cilantro, or diced chilies.
- Add a handful of veggies (carrots, peas, green beans, etc.) when you add the broth for extra color, flavor, and nutrition.
- Use peeled and diced tomatoes instead of tomato puree if you prefer white rice with red specks.
- Add a little bit of achiote paste to your arroz con pollo to give it an appealing yellow color.
- Vary the type of chili pepper or bell pepper used—try a red pepper instead of a green one.