Chicken rice {Arroz con pollo}
Arroz con pollo, or chicken rice, is a delicious Latin American dish of chicken and rice cooked with onions, tomatoes, peppers, celery, garlic, achiote, cumin, cilantro, among other ingredients.
Servings 8
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.