Arroz Con Pollo

“Arroz con Pollo” means Rice with Chicken. It’s a dish related to Spanish Paella and was probably brought to America by the conquerors. This dish has long been a favourite meal in Latin American countries, due to the simplicity and heartiness of it. It’s a humble dish, and this is what we believe makes it a winning recipe.

You can find variations of arroz con pollo in Cuba, Dominican Republic, Puerto Rico, Colombia, Peru and Mexico, but arroz con pollo recipes always have in common the same elements: chicken thighs and drumsticks that are pan-fried first to crisp up the skin, then rice is added and fried lightly with vegetables. Everything is cooked with a homemade tomato puree and broth.

The liquid serves two purposes: firstly to cook the rice and finish cooking the chicken, and secondly to add flavor. The result is fluffy Mexican style rice and delicious chicken pieces cooked on top. It’s the perfect one pot meal that you can prepare for your family! What’s not to love about a meal where you only use one pan?!

For our arroz con pollo recipe we used Gran Luchito Chipotle Paste combined with olive oil to create a chilli oil to rub on the chicken. This adds the chipotle smokiness and beautiful colour when it’s cooked.

Substitutions:

Rice: We used basmati rice in this recipe but you can use long grain, jasmine or even risotto rice. Just have in mind the different cooking liquid ratios required to cook each one.

Protein: An authentic arroz con pollo recipe calls for chicken thighs and drumsticks, but you can also try this recipe with shrimps, any white fish fillets or pork chops with the bone in. If you aren’t a fan of bones you can use boneless chicken thighs, and for less fat you can swap it for skinless chicken.

Cooking liquid: Chicken or vegetable stock are a must. Homemade tomato puree gives colour and a distinctive flavor, but you can also use passata or a can of chopped tomatoes. Sometimes a bit of saffron and paprika is used to add a bit more colour and flavour.