Description
Sizzling Latin flavors dance through this classic arroz con pollo recipe, bringing Puerto Rican comfort straight to your kitchen. Juicy chicken nestled in fragrant rice promises a delicious journey that will transport you to sun-drenched Caribbean streets with each savory bite.
Ingredients
Scale
Protein:
- 1 (3 to 4-pound) chicken, cut into 8 serving pieces
- 6 garlic cloves, roughly chopped
Vegetables and Herbs:
- 1 medium yellow onion, quartered
- 1/2 yellow onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 2 medium carrots, finely diced
- 1 cup fresh or frozen peas
- 8 ounces (226 grams) green beans, trimmed and quartered
- 1 cup fresh chopped cilantro leaves
Liquid and Seasonings:
- 4 cups (946 milliliters) chicken broth (homemade or low-sodium)
- 1 cup (237 milliliters) light beer (such as lager)
- 3 tablespoons adobo seasoning
- 1 teaspoon salt
- 3 tablespoons Worcestershire sauce
- 1 cup ketchup
- 3 tablespoons unsalted butter
- 1 cup pimento-stuffed olives
- 3 cups white rice
Instructions
- Combine chicken, quartered onions, chicken broth, beer, adobo seasoning, Worcestershire sauce, half the cilantro, and garlic in a large pot. Simmer at low heat for 30-35 minutes until chicken is fully cooked.
- Remove chicken from the pot and let it cool. Shred the meat, discarding skin and bones. Strain the cooking liquid into a separate bowl.
- Adjust the broth volume to 4 cups by adding water if needed. Return liquid to the pot and incorporate rice, peas, carrots, green beans, ketchup, and salt. Bring to a boil and allow liquid to reduce below rice level for approximately 10 minutes.
- Reduce heat to low, cover the pot, and cook rice for 25 minutes until tender and fully absorbed.
- Meanwhile, melt butter in a skillet over medium heat. Sauté sliced onions and bell peppers until softened, about 8 minutes.
- Add shredded chicken to the skillet and warm through for 2-3 minutes.
- Fluff rice with a fork, then gently fold in the chicken, vegetables, and olives. Garnish with remaining cilantro before serving.
Notes
- Enhance flavor by marinating chicken overnight in the broth mixture for deeper, richer taste profiles.
- Swap beer with chicken broth or white wine for different dietary preferences or alcohol-free options.
- Use brown rice for added nutritional value and a nuttier texture, adjusting cooking time accordingly.
- Replace chicken with tofu or plant-based protein for vegetarian versions, maintaining the same seasoning technique.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Spanish
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 80 mg