In a large pot, boil the chicken in 4 cups of water with half an onion, one garlic clove, and a pinch of salt until tender. Remove the chicken, let it cool, and shred it. Strain the broth and set it aside.
Arroz con Pollo (Rice with Chicken)
- Total time - 1 hour 5 minutes
- Preparation - 20 minutes
- Cooking time - 45 minutes
- Servings: 6
- Country: Panama
Arroz con Pollo is a recipe that requires patience to allow the rice to cook perfectly in the broth and absorb all the flavors. Using quality chicken broth and the right liquid-to-rice ratio are key to achieving the ideal texture. This dish is perfect for family lunches or friendly gatherings.
Ingredients
Ingredients
- 1 whole chicken, cut into pieces
- 4 cups water
- 2 cups long-grain white rice
- 1 piece yellow or red bell pepper, cubed
- 1 piece onion, finely chopped
- 3 cloves garlic, minced
- 2 pieces tomatoes, chopped
- 0.5 cup green olives
- 2 tablespoons capers
- 1 cup peas, frozen
- 1 piece carrot, diced
- 1 teaspoon achiote oil or powder (or a pinch of saffron)
- 1 teaspoon cumin, ground
- 0.5 teaspoon dried oregano
- salt and black pepper
Instructions
Step 1: Cooking the Chicken and Broth
Step 2: Preparing the Base (Recaíto)
In a second pot or large pan, heat the oil. Sauté the chopped onion, bell pepper, and remaining garlic until soft. Add the chopped tomatoes and cook until the sauce is reduced.
Step 3: Adding Spices and Rice
Add the achiote oil (or saffron), cumin, and oregano to the pot. Mix well. Add the rice and toast it for 2 minutes to coat it in the sauce.
Step 4: Cooking the Rice and Finishing
Pour the reserved chicken broth over the rice. Add the shredded chicken, olives, capers, carrots, and peas. Bring to a boil, then reduce the heat, cover, and simmer for about 20 minutes, or until the rice has absorbed all the liquid. Fluff the rice with a fork before serving.