Arroz con Pollo
The Quirky Foodster Team
Ingredients
- Rice — 370 g (13 oz)
- Chicken pieces, bone-in — 800 g (1.75 lb)
- Onion, chopped — 1
- Bell pepper, chopped — 1
- Garlic, minced — 2 cloves
- Tomatoes, chopped — 2
- Peas — 150 g (5 oz)
- Oil — 2 tbsp
- Water or stock — 720 ml (24 fl oz)
- Achiote paste or paprika, for colour — 1 tsp
- Salt and pepper — to taste
Method
- Heat the oil in a large pot and brown the chicken pieces on all sides; set aside.
- In the same pot, sauté the onion, bell pepper and garlic until softened.
- Add the tomatoes and achiote paste, cooking for 5–6 minutes.
- Return the chicken to the pot, add the water or stock, and bring to a boil.
- Stir in the rice, season with salt and pepper, and add the peas.
- Cover and cook over low heat for 20–25 minutes until the rice is tender and the chicken is fully cooked.
Introduction: Rice cooked together with chicken, vegetables and a savoury sofrito base, a beloved everyday Panamanian one-pot lunch.
Cultural Background: Arroz con pollo is a staple across Panama and much of Latin America, its comforting combination of rice and chicken cooked together making it a reliable, satisfying family meal.
Tips: Check the rice near the end and add a splash more water if it looks dry before it's fully cooked. Browning the chicken first adds a deeper flavour to the finished dish.
Variations: Add diced carrots for extra vegetables. Use bone-in chicken thighs for extra flavour and moisture.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan over low heat with a splash of water, stirring occasionally, until hot throughout.
FAQs:
Q: Can I use boneless chicken?
A: Yes, though bone-in pieces add more flavour to the cooking liquid.
Q: What gives this dish its colour?
A: Achiote paste (or paprika as a substitute) is used for the characteristic golden-orange hue.
- Rice — 370 g (13 oz)
- Chicken pieces, bone-in — 800 g (1.75 lb)
- Onion, chopped — 1
- Bell pepper, chopped — 1
- Garlic, minced — 2 cloves
- Tomatoes, chopped — 2
- Peas — 150 g (5 oz)
- Oil — 2 tbsp
- Water or stock — 720 ml (24 fl oz)
- Achiote paste or paprika, for colour — 1 tsp
- Salt and pepper — to taste
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