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Arroz con Pollo recipe

Arroz con Pollo

Arroz con pollo is a staple in Latin cuisine made with savory yellow rice and chicken.
5 from 11 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people

Ingredients
  

For Chicken

  • 2-3 Chicken breasts
  • Adobo, to taste Healthy Rican
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tsp Ground oregano
  • 1/4 tsp Black pepper
  • 1 onion halved
  • 1/2 green bell pepper
  • 1 bay leaf optional
  • 1/4 cup sofrito
  • 2 tbsp tomato sauce
  • 2 tbsp chicken bouillon paste Better than Bouillon
  • 4 1/2 cups water
  • 2 tbsp mayonnaise optional

For Rice

  • 2 tbsp annatto oil see notes
  • 2 cups Jasmine rice
  • 1/4 cup Sofrito
  • 2 tbsp Tomato sauce
  • 1 tbsp Chicken bouillon paste Better than Bouillon
  • 3 cups Chicken broth (from stewed chicken breasts)
  • 1/4 cup pimento stuffed green olives optional
  • Adobo, to taste Healthy Rican
  • 1/2 tbsp Sazon Healthy Rican
  • 1 1/2 tsp Garlic powder
  • 1 1/2 tsp Onion powder
  • 1 tsp Paprika
  • 1/2 tsp Ground oregano
  • 1/2 tsp Ground cumin
  • 1/4 tsp black pepper

Instructions
 

Prepare Chicken

  • Season the chicken breasts generously and set aside. 
  • In a small pot, sautee sofrito, chicken bouillon and tomato sauce until fragrant.
  • Add chicken breasts, half of the onion and water. Bring to a boil and then reduce heat to medium and cover. Simmer for about 30 minutes. 
  • Remove chicken from broth and place on a plate to cool. Reserve the chicken broth for later. 

Prepare Rice

  • Thoroughly rinse your rice with cold water. Drain and set aside.
  • In a large pot, sautee sofrito, chicken bouillon and tomato sauce on medium high heat until fragrant, 1-2 minutes.
  • Add broth, seasonings, rice, the remaining half of the onion and oil. Stir well.
  • Bring to a boil and cover. Reduce to medium low heat and cook for 20-25 minutes.
  • After the rice has cooked for 20-25 minutes, uncover, remove onion and gently flip rice over in sections by using a large spoon. This ensures the rice cooks evenly. Cover and continue to cook on very low heat, if needed.

Shred Chicken

  • While the rice is cooking, shred your chicken breast. I like to use a cheese grater to shred the chicken easily but you can pull the chicken apart with a fork or however you like. Add the mayonnaise and stir until well combined. Set shredded chicken aside.
  • Once the rice has cooked, add the shredded chicken to the rice and stir to combine throughout. You can do this in a separate pot or large pan to make the process easier. 
  • Serve with beans and sides of choice. Enjoy! 

Video

Notes

How to make annatto oil (aceite de achiote)

  • Add oil to small saucepan over medium heat. Add annatto seeds.
  • Allow seeds to infuse the oil for about 2-3 minutes. Remove from heat when oil starts to bubble. Be sure not to burn the annatto seeds.
  • Allow oil to cool before storing in a glass bottle.

Why add mayonnaise?

I like to add moisture to the shredded chicken with a little bit of mayonnaise. The heat from the chicken and rice will melt the mayonnaise right in. I promise you won't even know the mayonnaise is there. This recipe has caused a lot of controversy on social media because it's different but I urge you to give it a try!

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