Best 2 One Pot Arroz Con Pollo Recipes

One-pot arroz con pollo, also known as "arroz con pollo en una sola olla," is a classic Puerto Rican dish that combines flavorful rice, tender chicken, and a variety of aromatic spices. This classic dish is a staple in Puerto Rican cuisine and is known for its savory flavors and satisfying texture. Typically cooked in a Dutch oven, one-pot arroz con pollo is a convenient and uncomplicated meal solution for busy weeknights. With its vibrant ingredients and easy-to-follow instructions, this dish offers a delightful culinary journey, delivering a taste of Puerto Rican culture with each bite.

Here are our top 2 tried and tested recipes!

ONE-POT PERUVIAN ARROZ CON POLLO

One-Pot Peruvian Arroz con Pollo image

My grandmother's recipe from Peru. She doesn't put beer in it which I've heard is what you usually put in. Feel free to replace some of the water measurements with beer to your liking. Also you can add more or less yellow chili pepper depending on your spice tolerance.

Provided by Karinna Ball

Categories World Cuisine Recipes Latin American South American Peruvian

Time 1h35m

Yield 8

Number Of Ingredients 16

Ingredients

4 chicken drumsticks, or more to taste
4 bone-in chicken thighs, or more to taste
3 tablespoons garlic salt
1 teaspoon freshly ground black pepper, plus more to taste
½ teaspoon cumin, divided
1 bunch fresh cilantro
water as needed
1 yellow chile pepper, roughly chopped
2 cubes chicken bouillon
2 cloves garlic, whole
¼ cup vegetable oil
1 red onion, finely chopped
1/4 teaspoon bijol (for color)
4 cups uncooked long grain rice, washed and drained
2 cloves garlic, minced
1 red bell pepper, chopped, for garnish

Steps:

Combine chicken drumsticks, chicken thighs, garlic salt, pepper, and 1/4 teaspoon cumin in a bowl. Set aside to marinate.
Cover cilantro with cold water and soak for 15 to 30 minutes. Rinse, drain, and roughly chop.
Combine chopped cilantro, yellow chile pepper, bouillon cubes, garlic cloves, and about 1/3 cup of water in a blender. Use just enough water to get the mixture moving. Blend until smooth.
Heat oil in a large pot or Dutch oven over medium-high heat and brown chicken on all sides, about 5 minutes. Add onion and bijol and cook, stirring occasionally, until onion is soft, about 5 minutes. Turn up heat and add cilantro mixture and 2 cups of water. Simmer until chicken is cooked through and liquid has reduced, about 15 minutes. Remove chicken.
Check liquid level in pot which should be around 4 cups. Add the same amount of rice to the liquid, about 4 cups. If you don't have enough liquid, add more water. If there is too much liquid, pour out the surplus.
When you have the same amounts of rice and liquid, add 1 extra cup of water. Add remaining 1/2 teaspoon cumin and minced garlic. Season with salt and pepper. Cover pot and bring to to boil. Reduce heat and slowly simmer until rice is fully cooked and all the liquid has been absorbed, about 20 minutes.
When rice is fully cooked, place chicken over the rice (juices first) and garnish with bell pepper. Put on lowest heat setting and heat to amalgamate flavors, about 5 minutes.

Nutrition Facts : Calories 571.3 calories, Carbohydrate 78.6 g, Cholesterol 64.6 mg, Fat 15.5 g, Fiber 2.1 g, Protein 26.2 g, SaturatedFat 3.4 g, Sodium 2401.7 mg, Sugar 1.7 g

ONE POT ARROZ CON POLLO

One Pot Arroz Con Pollo image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 20

Ingredients

8 ounces boneless chicken thighs, cut into large chunks
1 tablespoon chili powder
1 tablespoon cumin powder
1 tablespoon minced garlic
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon oregano
Kosher salt and ground black pepper
1 tablespoon olive oil
3 cups parboiled or regular rice
1/2 cup peas
1/2 cup tomato paste
2 links chorizo, diced
1 medium onion, chopped
1 medium bell pepper, chopped
1 bay leaf
1 seasoning packet, such as Goya
1 cup beer
4 cups chicken stock
Finely chopped cilantro, for garnish

Steps:

Preheat the oven to 350 degrees F.
Sprinkle the chicken with the chili powder, cumin, minced garlic, garlic powder, onion powder, oregano and some salt and pepper.
Heat a large saucepan over medium-high heat. Once it's hot, add the olive oil and then place the chicken in the pan. Let it get a nice sear, about 4 minutes until golden brown, then flip the chicken and cook on the other side. Add the rice, peas, tomato paste, chorizo, onions, peppers, bay leaf and seasoning packet and cook for about 5 minutes.
Add the beer and cook until the rice sucks it up. Add the chicken stock, stir the pot, cover with foil and place in the oven until fully cooked, about 20 minutes.
Sprinkle with cilantro and serve.

Tips:

Use a Dutch oven or a large pot with a tight-fitting lid. This will help to create a moist and flavorful dish.
Brown the chicken before adding it to the pot. This will help to create a rich, golden color and prevent the chicken from becoming dry.
Add plenty of vegetables to the pot. This will add flavor, color, and nutrients to the dish.
Use a flavorful broth. This will help to add depth of flavor to the dish.
Cook the rice according to the package directions. This will ensure that the rice is cooked properly.
Garnish the dish with fresh herbs, such as cilantro or parsley, before serving. This will add a pop of color and flavor.

Conclusion:

One-pot arroz con pollo is a delicious and easy-to-make dish that is perfect for a busy weeknight meal. It is a one-pot dish that is made with rice, chicken, vegetables, and broth. The dish is typically cooked in a Dutch oven or a large pot with a tight-fitting lid. The chicken is browned before being added to the pot, and the vegetables are added after the chicken has been cooked. The rice is then cooked according to the package directions. Once the rice is cooked, the dish is garnished with fresh herbs, such as cilantro or parsley, before serving.