Arroz con pollo or chicken rice
Arroz con pollo –literally rice with chicken – is another one of those meals that I crave when I want a good home cooked meal. Each person’s version of that home cooked meal varies based on their personal experiences. I’m sure that you can remember the smell and the taste of the dish you crave, and of course the pleasure that you feel when you take the first bite is similar for everyone.
Why is it that those cravings usually show up right when you’re surrounded by every possible choice -food wise- except for the food you really crave? I could go on forever about my theories on food cravings, but back to arroz con pollo, which again like so many other Latin / South American / Ecuadorian dishes has many variations from one country, region, city, or home to another. The ingredients, besides the rice and chicken, will differ from one family’s recipe to another or simply based on what one has available in their refrigerator or pantry.
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There are also different preparation methods for arroz con pollo or chicken rice, one of the typical ways to make chicken rice is to first poach or boil the chicken until tender, then remove the meat, while separately cooking the rice in the broth where the chicken was cooked, and later combining all the parts together.
The other method – which I used for this recipe – is to sauté the chicken pieces with the vegetables and then add the rice and broth or beer/wine and cook everything together until the chicken and rice are cooked. I prefer to prepare the arroz con pollo this way because I like the way all the flavors concentrate together, also the first method – cooking the rice and chicken separately – is more of what I consider a chaulafan de pollo than arroz con pollo. Chaulafan de pollo is an Ecuadorian version of chicken fried rice and it is also a great dish.
This chicken rice is a great dish for satisfying hungry people – including a hungry husband’s need for carbs after a long run. I like to serve it with the typical side dishes that accompany many other South American meals: curtido de cebollas or pickled onions, fried ripe plantains, avocado slices and a good hot sauce or aji.
Chicken rice {Arroz con pollo}
Ingredients
- 3 lbs chicken assorted pieces
- 1 tbs achiote powder
- 1 tbs ground cumin
- ½ tbs ground coriander
- 10 garlic cloves crushed
- 2-3 tbs oil or butter
- 1 white onion diced, about 2 cups
- 2 celery stalks finely diced
- 4 roma tomatoes peeled and diced
- 1 bell pepper diced
- 1 cup beer or white wine
- 1 ½-2 cups water or broth adjust as needed (in altitude or with a larger grain rice you will need more liquid)
- 2 cups rice
- 2 medium carrots diced
- 1 cup peas fresh or frozen
- 3 tbs finely chopped cilantro
- Salt and pepper
Side dishes:
Instructions
- Mix the crushed garlic, achiote, cumin, coriander and salt together.
- Rub the garlic seasoning on the chicken pieces.
- Heat the oil or butter on medium high heat in large sauté pan, add the chicken pieces (skin side down) and cook until browned on each side.
- Add the diced onions, tomatoes, bell pepper, and celery, mix well and cook for 10 minutes, stirring occasionally.
- Add 1 cup of beer or white wine, cook for about 20-25 minutes over medium heat until the liquid is reduced by half, stir frequently.
- Add the broth or water, rice, peas and carrots, mix well.
- Cover and cook over medium heat for about 20 minutes.
- Reduce the heat to very low and cook for an additional 10-15 minutes or until the rice is tender.
- Stir in the chopped cilantro.
- Serve with maduros fritos, a small salad or lime pickled onions, avocado slices, and hot sauce on the side.
Step by step preparation photos for arroz con pollo or chicken rice
So excited to try this recipe! I haven’t had arroz con pollo since I visted Guyaquil in high school! Achiote is hard to find around here but my car needs a new tire RIGHT near a store that will have some. YIPPEE!
Hoy estoy haciendo este plato tan rico…. yo lo hacia de otra manera …pero desde q lo hago siguiendo tu receta se ha vuelto uno de los favoritos en casa….gracias
Hola Laylita,
I haven’t visit Loja yet, but i trust in God I will do it someday. I know you guys speak the best Spanish in Ecuador. I am from Esmeraldas. About 24 years ago I came to the States to work as a broadcaster for the US Gov, and I never left. I met my husband at my place of work, he is from Venezuela, and I have 3 beautiful kids. I was looking for a “quaker” recipe and I found your site. It took me back to my mom’s kitchen. So many of your recipes are just like hers. I am delighted to have found you. Thanks for the great channel you have created for Ecuadorians and for the people who love our country and our food. I live in Virginia and with my husband I work in Washington DC. We are broadcasters for the Spanish Division of Voice of America, an international radio station similar to BBC. You can listen to our newscast and visit us on the Internet at http://www.voanoticias.com. I hope I can hear from you someday.
Betty
Yummy!! What kind of rice is recommended? Long grain/parboiled…..?
I use long grain – but you can make it with any kind of rice.
I lived for one year in Guayaquil when I was a teen. At least twice a week this norteamericano would visit the Cantagallo and order Arroz con pollo. It was soooo delicious, and I have been searching for “that taste” ever since. I hope this is it.
Hey, what a recipe!
I don’t cook much at home so it was a surprise when i came out with el arroz con pollo.. They loved it!!
Thanks sooo much for your great recipes and step by step photos!
Its a big help for a non cooker..
Hi,
I just wanted to say that your photos and recipes are truly inspiring. I work in IT and have just recently decided to pursue my culinary desires. I’ve always been the go to cook in my home and family and this website just gives me hope that one day I’ll be making dishes as appealing as yours (both visually and…ummm yummilly lol).
Hi,
Made this for my family last night. My parents showed up with dinner so we haven’t eaten it yet. Will tonight, BUT I must say that we did taste it and it was wonderful. I am hoping with most dishes that it will taste even better tonight for dinner. I didn’t have anchiote, but I looked up an online substitute and it was fine. Thanks again for a great recipe. I will definitely make this again.
Kim
This is spectacular,mouthwatering dish that i love to serve my guest . . EXCELLENTE
La receta es deliciosa! Pase cuatro meses en Loja y me encantaba la ciudad y la gente! Gracias por publicar este pagina.