I love an easy 1-pot meal & this arroz con pollo recipe (rice with chicken) does not disappoint.
Keep this arroz con pollo recipe in mind whenever you have leftover chicken in your fridge!
Arroz Con Pollo Recipe (Easy)
Arroz con pollo is a classic latin dish with MANY versions (Puerto Rican, Mexican, Cuban, Peruvian, Spanish, Columbian, Dominican, etc).
With many different traditional arroz con pollo recipes that are unique to each country, this is my favorite version…
AKA whichever fresh & frozen vegetables I have already!
BONUS: You can cook large quantities of this dish – great for leftovers & potluck dinners!
AND it pairs great with a good wine or your favorite beer.
- 3 Tbsp olive oil
- ¾ of a whole roasted chicken
- 1 cup of rice
- ½ red pepper
- ½ green pepper
- ¾ cup of frozen peas
- ¼ cup of green olives
- 1 medium yellow onion
- 1 tsp of minced garlic
- Chicken stock
- 4 Roma tomatoes
Heat olive oil in a large skillet on medium to high heat.
Add the rice to the pan to brown.
Take the onion and four tomatoes and blend them in a blender to make a sauce.
Add it to the browned rice and add 1 cup of chicken stock.
Cover the pot, bring it down to low-medium heat and let the rice cook for about 25 minutes until its almost finished.
The rice should still be slightly undercooked.
Before rice is completely cooked, take a large wooden spoon and mix while adding your chicken, green and red peppers, olives and peas.
Add more salt and pepper to taste if necessary and serve.
Do you love this arroz con pollo recipe?
What’s your favorite 1-pot family recipe?
Leave me a comment below!
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