Recipe: Arroz con Pollo (Rice with Chicken)

Arroz con Pollo is a true, warming and feel good meal.  I spent a lot of time cooking in the kitchen with my mother and grandmother growing up.  I also spent a lot of time cooking with friends and their families. I learned and tweaked this recipe from a family friend who hailed from Puerto Rico. Many families have their own take on this dish.  I have adjusted it to my liking. This is a true latin dish that I am pleased and honored to share with you all.

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Recipe: Arroz con Pollo (Rice with Chicken)
A traditional latin dish that is warming to the soul.
  1. Season chicken pieces with adobo and black pepper. Place a large cast iron skillet on stove set to medium heat. Add vegetable oil.
  2. Lay chicken pieces inside the skillet, skin side down. Allow the skin to brown. This typically takes 6-8 minutes. Flip chicken over and cook for 4 minutes more. Remove from skillet and set aside. Drain most of the oil from the skillet. Leave about 3 tbsps of oil.
  3. Add onions and garlic to the skillet. Cook until the onions are translucent and garlic fragrant. This takes about 5 minutes.
  4. Add in chopped tomato and stir often for about 5 minutes.
  5. Add wine and saffron. Let simmer for 3 minutes and stir often.
  6. Add rice, broth and olives. Arrange chicken inside the pan, skin side up. Allow the pan to come to a boil and reduce heat to low. Simmer uncovered for 20 minutes. Add 1 cup of water and stir. Simmer for an additional 20 minutes. Be sure that the chicken has an internal temp of at least 145 degrees.
  7. Remove the skillet from heat and allow to rest for 10 minutes and serve.
Recipe Notes

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