Skip to content Skip to sidebar Skip to footer
Home / arroz / best / pollo / puerto / recipe / rican

The Best Puerto Rican Arroz Con Pollo Recipe

Post a Comment
Table of Contents [Show]

Instant Pot Puerto Rican Arroz con Pollo recipe (my family's recipe adapted for the pressure
Instant Pot Puerto Rican Arroz con Pollo recipe (my family's recipe adapted for the pressure from fabeveryday.com

Description

Arroz con pollo is a traditional Puerto Rican dish that is a staple in many households. This one-pot meal is made with chicken and rice and seasoned with a variety of spices that give it a unique and delicious flavor. This recipe is perfect for those who are looking for a hearty and filling meal that can be made in under an hour.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 40 minutes.

Ingredients

  • 1 lb chicken thighs
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1/2 cup frozen peas
  • 1/4 cup pimento-stuffed olives, sliced

Equipment

  • Dutch oven or large pot with lid
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method

  1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
  2. Add the chicken thighs and cook for 4-5 minutes on each side until browned.
  3. Remove the chicken from the pot and set aside.
  4. Add the onion, red bell pepper, and green bell pepper to the pot and cook for 2-3 minutes until softened.
  5. Add the garlic, cumin, oregano, smoked paprika, salt, and black pepper to the pot and cook for 1-2 minutes until fragrant.
  6. Add the rice to the pot and stir to coat it with the spice mixture.
  7. Pour in the chicken broth and stir to combine.
  8. Place the chicken thighs on top of the rice mixture and bring the pot to a simmer.
  9. Cover the pot with a lid and reduce the heat to low.
  10. Cook for 20-25 minutes until the rice is tender and the chicken is cooked through.
  11. Add the frozen peas and sliced olives to the pot and stir to combine.
  12. Cover the pot and cook for an additional 5 minutes until the peas are heated through.
  13. Remove the pot from the heat and let it sit for 5-10 minutes before serving.

Notes

  • This recipe can easily be doubled to serve a larger crowd.
  • For a spicier version, add a diced jalapeno or serrano pepper to the pot along with the bell peppers.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

  • Serving Size: 1 cup
  • Calories: 290
  • Total Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 55mg
  • Sodium: 740mg
  • Total Carbohydrates: 28g
  • Dietary Fiber: 2g
  • Sugars: 3g
  • Protein: 20g

Recipe Tips

  • Use bone-in, skin-on chicken thighs for the most flavorful dish.
  • If you don't have pimento-stuffed olives, you can use regular green olives instead.
  • Make sure to let the arroz con pollo sit for a few minutes before serving to allow the flavors to meld together.

Try out this delicious and easy-to-make arroz con pollo recipe for your next meal. Your family and friends will be impressed with the authentic Puerto Rican flavors and you'll love how easy it is to prepare. Enjoy!


Post a Comment for "The Best Puerto Rican Arroz Con Pollo Recipe"