Aroz con Pollo (Chicken with Rice) Recipe 🍗🍚
Overview:
Aroz con Pollo, a traditional Mexican dish, brings together succulent chicken and fluffy rice in a symphony of flavors. This recipe promises a hearty meal infused with aromatic spices and tender poultry, perfect for a cozy family dinner or a festive gathering. With a total preparation time of just 55 minutes, including 40 minutes of cooking, it’s a convenient option for busy weeknights when you crave something both delicious and satisfying.
Ingredients:
- 1 chicken, cut into serving pieces
- 2 cups long grain rice
- 1 1/2 onions, finely chopped
- 1 garlic clove, minced
- 2 cups water
- 3 tomatoes, undrained and diced
- 1 tablespoon instant chicken bouillon granules
- 1 teaspoon salt (plus extra for seasoning chicken)
- 1/4 teaspoon pepper
- 1/4 teaspoon saffron threads
- 1/4 cup peas
- 1/4 cup diced pimientos
- Oil for cooking
Instructions:
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Prep the Chicken: Begin by sprinkling the chicken pieces lightly with salt, ensuring each piece is seasoned evenly.
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Brown the Chicken: In a large skillet or Dutch oven, heat oil over medium-high heat. Once hot, add the chicken pieces and brown them on all sides, approximately 15 minutes. Ensure the chicken is cooked through and has a golden-brown exterior. Once browned, remove the chicken from the pan and set aside.
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Prepare the Rice Mixture: In the same skillet with the remaining drippings, add the long grain rice, chopped onions, and minced garlic. Cook over medium heat, stirring frequently, until the rice is lightly browned and the onions are translucent. This step allows the rice to absorb the flavorful remnants of the chicken, enhancing its taste.
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Add the Liquid Ingredients: Pour in the water, diced tomatoes (including their juices), instant chicken bouillon granules, salt, pepper, and saffron threads. Stir well to combine all the ingredients, ensuring the bouillon granules are fully dissolved. Allow the mixture to come to a gentle boil.
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Layer the Chicken: Carefully arrange the browned chicken pieces on top of the rice mixture in the skillet. Nestle them into the rice, ensuring they are evenly distributed.
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Simmer: Cover the skillet with a lid and reduce the heat to low. Let the Aroz con Pollo simmer gently for approximately 35 minutes, or until the chicken is tender and cooked through. During this time, the rice will absorb the flavors of the chicken and the aromatic spices, creating a fragrant and comforting dish.
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Add the Final Touches: After the chicken has simmered for 35 minutes, sprinkle the peas and diced pimientos over the top of the dish. Cover the skillet once more and continue to cook for an additional 5 minutes. This final step adds vibrant color and a burst of freshness to the Aroz con Pollo.
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Serve and Enjoy: Once the chicken is tender and the rice is cooked to perfection, remove the skillet from the heat. Serve the Aroz con Pollo hot, garnished with fresh cilantro or parsley if desired. Accompany it with warm tortillas, a crisp salad, or your favorite side dishes for a complete and satisfying meal.
Nutritional Information (Per Serving):
- Calories: 1110
- Total Fat: 59g
- Saturated Fat: 15.8g
- Cholesterol: 255.6mg
- Sodium: 1735.3mg
- Carbohydrates: 68.2g
- Fiber: 4.1g
- Sugars: 5.4g
- Protein: 71.7g
Recipe Notes:
- For a healthier option, you can use skinless chicken pieces and brown rice instead of white rice.
- Feel free to customize the dish by adding your favorite vegetables or adjusting the spice level according to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat them in the microwave or on the stovetop for a quick and convenient meal.
