Arroz Con Pollo (Chicken and Rice) Recipe

Name: Arroz Con Pollo (Chicken and Rice)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 -5 lb) whole chickens; 1 onion (halved); ½ cup oil; 1 large onion (diced); 2 jalapeno peppers (halved and sliced); 3 garlic cloves (finely chopped); 2 cups long grain rice; 1 (8 ounce) can tomato sauce; 1 (15 ounce) can tomatoes and green chilies, diced; 1 (15 ounce) can chickpeas; 1 ½ teaspoons cumin; 1 teaspoon coriander; 2 teaspoons salt; 2 teaspoons chili powder; 2 ¾ cups chicken stock; 1 bunch cilantro, finely chopped

Servings: persons

1 (4 -5 lb) whole chickens
1 onion (halved)
½ cup oil
1 large onion (diced)
2 jalapeno peppers (halved and sliced)
3 garlic cloves (finely chopped)
2 cups long grain rice
1 (8 ounce) can tomato sauce
1 (15 ounce) can tomatoes and green chilies, diced
1 (15 ounce) can chickpeas
1 ½ teaspoons cumin
1 teaspoon coriander
2 teaspoons salt
2 teaspoons chili powder
2 ¾ cups chicken stock
1 bunch cilantro, finely chopped

1
Place the whole chicken into a large pot and cover with water.
2
put a halved onion in the water and some peppercorns.
3
Bring it to a boil and then lower the heat and simmer until the meat begins to fall of the bones.
4
About 1 1/2-2 hours.
5
Remove meat from bones and reserve the broth for use later.
6
Heat the oil in the pan over medium high heat and add the 2 cups of rice.
7
Fry the rice until it begin to take on a brownish color.
8
Now add the diced onion and jalapenos and continue to fry another 3-4 minute.
9
Add the garlic and fry another minute.
10
Add in the can of tomato sauce, the can of diced tomato, and the chickpeas and mix well.
11
Add in all the spices and mix again.
12
Add the stock and bring to a boil.
13
Once its boiling, cover tightly and simmer 25 min on very low heat.
14
Remove from heat and let stand 5 min before uncovering.
15
Mix in the finely chopped cilantro.
16
Enjoy!

1122

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (4 -5 lb) whole chickens, 1 onion (halved), ½ cup oil, 1 large onion (diced), and more.

Yes, Arroz Con Pollo (Chicken and Rice) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Arroz Con Pollo (Chicken and Rice)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions