Arroz con Pollo, which translates to “rice with chicken” in Spanish, is a popular and flavorful dish that has its roots in the traditional cuisines of Spain and Latin America. It is a hearty one-pot meal that combines tender chicken pieces with seasoned rice, creating a delicious and satisfying dish.

The origins of Arroz con Pollo can be traced back to Spain, where rice has been cultivated since the Moorish era. The dish then made its way to the Latin American countries through colonization and trade routes, where it became an integral part of their culinary traditions.

Each region has its own variation of Arroz con Pollo, incorporating local ingredients and flavors. The dish is often prepared for festive occasions, family gatherings, and everyday meals, reflecting the vibrant and diverse culinary heritage of the Spanish-speaking world.

PREP: 15 MIN.

COOK: 50 MIN.

MAKES: 5-6 SERVINGS

INGREDIENTS

• 1 can (14½ ounces) diced tomatoes, drained
• ½ cup chopped onion
• 4 garlic cloves, peeled
• 1 teaspoon salt, divided
• ½ teaspoon dried Mexican oregano
• ½ teaspoon chili powder
• ½ teaspoon pepper, divided
• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 3 tablespoons canola oil, divided
• 1½ cups uncooked long-grain rice
• 3 cups chicken broth
• 1 cup frozen peas

INSTRUCTIONS

1. In a blender, combine the diced tomatoes, chopped onion, garlic cloves, ½ teaspoon salt, dried Mexican oregano, chili powder, and ¼ teaspoon pepper. Cover the blender and process the mixture until smooth. Set aside.
2. Sprinkle the chicken pieces with the remaining salt and pepper. In a large skillet, heat 2 tablespoons of canola oil over medium heat. Cook the chicken in batches for about 10 minutes or until lightly browned. Remove the chicken from the skillet and keep it warm.
3. In the same skillet, add the remaining tablespoon of canola oil and sauté the rice for about 2 minutes or until lightly browned. Stir in the chicken broth.
4. In a Dutch oven, heat the remaining oil and add the tomato mixture. Bring it to a boil and cook and stir for about 4 minutes. Stir in the rice mixture and bring it to a boil.
5. Arrange the browned chicken pieces in the pan with the rice mixture. Reduce the heat to medium, cover the Dutch oven, and cook for 25-30 minutes or until the rice is tender and the chicken juices run clear.
6. Stir in the frozen peas, cover the Dutch oven again, and let it stand for 4 minutes or until the peas are heated through.

Arroz con Pollo is now ready to be served. It can be enjoyed as a complete meal on its own or accompanied by a fresh salad or crusty bread. The combination of tender chicken, seasoned rice, and vibrant flavors make it a beloved dish that brings people together to savor its delicious taste and celebrate the rich culinary heritage it represents.