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Arroz con Pollo

  • May 4, 2021
  • By Karen
  • 0 Comments
Arroz con Pollo

This blog is sponsored by City Avenue Market

It’s Mexican Fiesta time.  As much as Taco Tuesdays’ have me with both hands up, I am forever cooking with the same spice blends that have my heart and palate.

Also it’s quite appropriate that today is Cinco De Mayo.  Cinco de Mayo commemorates a single battle held on May 5, 1862, the Battle of Puebla; which lasted one day.  This was a symbolic victory for the Mexican government and bolstered the resistance movement. 

This is a classic dish of Spain, Latin America and Mexico with the flavour profile shifting slightly depending on where it’s made. Basically Arroz con Polo is chicken cooked with rice, onions, garlic, and tomatoes. Delish!

Arroz con pollo is chicken with rice in Spanish.  Definitely a classic, easy to prepare, one pot dish that you can (I encourage you to) make it your own!  Spice it your own way!

It’s a great dish to make in the instant pot or crock pot.  All the things in one place means less tidying after dinner.  Except if you cook like me and pray that I don’t make too much of a mess and yes this includes one pot meals 😉

If you’d like us an assortment of chicken pieces.  I enjoy this dish with chicken thighs which do contain fat which add to the flavour of this dish. Feel free to add in drumsticks and chicken breasts as well for a mixture of textures and flavours. Make everyone happy!

I add in smoked paprika (you won’t be sorry with this addition)

Arroz Con Pollo

And do not forget to make yourself a margarita!  Which do you prefer, blended or on the rocks?

Ingredients |

3 lbs bone-in, chicken thighs (or a mixture of breasts, thighs + drumsticks)

Salt

Black pepper

2 tsp Ground cumin

½-1 tsp. dried oregano

1 tsp. garlic powder

½ tsp. Smoked paprika (or paprika)

3 Tbsp olive oil

1 onion, chopped

2 red peppers, sliced

4 cloves garlic, minced

2 Tbsp. tomato paste

1 C Brown rice

2 C Chicken broth (I use low sodium)

1 14-oz. can diced tomatoes

Freshly chopped cilantro

Tortillas or tortilla chips

Instructions |

Season chicken with salt + pepper. Combine cumin, oregano, garlic powder, smoked paprika. Rub mixture into chicken.

In a large pan over medium-high heat, heat oil. Add chicken and cook until golden approximately 5 minutes per side. Remove chicken from the pan and set aside.

Add into the pan over medium heat, add onion and pepper. Cook until soft, 5 minutes. Add garlic and cook until fragrant, approximately 1 minute more, then stir in tomato paste. 

Add rice and toss until well coated and toasted, 2 minutes. Add in chicken broth and diced tomatoes, stirring up any bits from the bottom of the pan. Bring to a boil, then add chicken back to the pan. Reduce heat and let simmer, covered, until chicken is cooked through and rice is tender, 30-45 minutes. Stir occasionally to make sure rice is not sticking to the bottom of the pan. Add more water or broth as necessary.

Serve with tortillas (warmed) + chopped cilantro as garnish on the top.

Notes |

*feel free to add paprika in place of the smoked paprika

*If you want to make this in the instant pot – brown chicken on the saute setting and then add in the rest of ingredients and manually set the pot.  

*You can also garnish with any green onion, chopped red pepper, chopped fresh tomatoes or broken up tortilla chips

*If you are using a Instant Pot for this. Use the sauce option to brown your chicken and then proceed and add in there remaining ingredients and use the manual button. I’d suggest 15 minutes.

BIG LOVE!!

All ingredients for this recipe you can find at all 3 City Avenue Market locations – New Westminster, Port Coquitlam + Commercial Drive

By Karen, May 4, 2021
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