Chicken with Rice (Arroz con Pollo)
I have to admit, I love almost any dish prepared with rice. This chicken with rice, also known as Arroz con Pollo in many parts of the Spanish speaking world, is no exception.
My mom used to make a version of this dish growing up, and I used to look forward to eating it whenever she made it. I’ve recreated it from what I remember. I believe that the main difference is the amount of tomatoes I have added. My husband loves tomatoes, so I have added more than I remember. Plus, they add a beautiful color to the dish.
There is something about the deep complex flavors that soak into the rice that make this dish absolutely irresistible.
Tip:
To add to the flavor profile, make sure that your chicken pieces have the skin on. The fat from the skin adds amazing flavor to the rice.
Sort of quick dinner idea:
While this is not one of my thirty minute dinner ideas, it does not take a whole lot of time to make. It took me about an hour and ten to an hour and fifteen minutes from start to finish. You can save some time by buying pre-chopped onions and bell peppers.
How to make Chicken with Rice (Arroz con Pollo):
Preheat oven to 350 degrees Fahrenheit.
On medium heat, warm a couple of generous tablespoons of olive oil in a large casserole dish. In batches (in order not to crowd the chicken), cook the chicken for about 2 to 3 minutes per side. Remove from dish.
Add 4 tablespoons of the butter, along with the chopped onion and chopped bell pepper.
Lower the heat to low-medium and cook until the onions and bell pepper begin to soften.
Stir in the tomato paste, along with the paprika, chili pepper, cayenne pepper, onion powder, salt, and pepper.
Add the chopped tomatoes, and cook 1 to 2 minutes, or until the tomatoes just begin to soften.
Return the chicken to the pan.
Pour in the chicken stock, along with the dill and parsley. Raise the heat back to medium and cook for 10 to 15 addition minutes. This will make the chicken more tender. This is also an important step because the rice will cook much faster than the chicken.
Stir in the rice, along with the additional butter. That additional butter will soak into your rice and add a little creaminess to the flavor.
Bake in the preheated oven for about 40 minutes, or until the chicken is fork tender and the rice is fully cooked and has soaked up most of the liquid.
Hot out of the oven: Chicken with Rice (Arroz con Pollo)!
A steaming hot plate of Arroz con Pollo!
Enjoy!
Visit our Chicken recipe page for a variety of great suggestions.
Chicken and Rice (Arroz con Pollo)
Ingredients
- 2-1/2 to 3 Pounds Chicken Combo Pack (mixture of legs, thighs, breasts) or any combination you choose
- 2 Tablespoon Olive Oil
- 8 Tablespoon Butter
- 1 Cup Onion (Coarsely Chopped)
- 1/2 Cup Red Bell Pepper (Coarsely Chopped)
- 2 to 3 Cups (depending on your preference) Chopped Tomatoes
- 1 (6 Ounce) Can Tomato Paste
- 1/4 Teaspoon Paprika
- 1/4 Teaspoon Chilli Pepper
- 1/4 Teaspoon Cayenne Pepper
- 1 Tablespoon Onion Powder
- 1 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1-1/2 Cups Rice (long grain)
- 3 Cups Chicken Stock
- 2 Teaspoons Parsley (Fresh or Dried)
- 1 Teaspoon Dill (Fresh or Dried)
Instructions
-
Preheat oven to 350 degrees Fahrenheit.
-
On medium heat, warm up a couple of generous tablespoons of olive oil in a large casserole dish. In batches (in order not to crowd the chicken), cook the chicken for about 2 to 3 minutes per side. Remove from dish.
-
Add 4 tablespoons of the butter, along with the chopped onion and chopped bell pepper. Lower the heat to low-medium and cook until the onions and bell pepper begin to soften.
-
Stir in the tomato paste, along with the paprika, chili pepper, cayenne pepper, salt, and pepper.
-
Add the chopped tomatoes, and cook until the tomatoes begin to soften.
-
Return the chicken to the pan.
-
Pour in the chicken stock, along with the dill and parsley. Raise the heat back to medium and cook for 10 to 15 addition minutes.
-
Stir in the rice, along with the additional butter.
-
Bake in the preheated oven for about 40 minutes, or until the chicken is fork tender and the rice is fully cooked and has soaked up most of the liquid.