Real Recipes From Real Home Cooks ®

arroz con pollo

Recipe by
Emily Shullenberger
Newaygo, MI

My ex was Puerto rican and his grandma would teach me all this great reaspies.

yield 4 serving(s)
cook time 2 Hr 30 Min
method Stove Top

Ingredients For arroz con pollo

  • 3 lb
    chicken
  • 1
    lemon
  • 10 clove
    garlic
  • 3 Tbsp
    olive oil
  • 1
    onion
  • 1 c
    ham
  • 3 c
    rice
  • 3 1/2 c
    chicken stock
  • 15
    green olives

How To Make arroz con pollo

  • 1
    In a large bowl, toss the chicken pieces with the lemon or lime juice, garlic, salt and pepper and marinate for at least 1 hour or overnight.
  • 2
    Heat the olive oil in a large, heavy bottomed pot over medium flame. Pat the chicken pieces dry and sauté then in small batches to brown on all sides. Remove to a platter and set aside.
  • 3
    Add a little more oil to the pot if needed and sauté the onion, peppers, garlic and optional ham until the onion is translucent but not browned.
  • 4
    Stir in the rice and tomatoes and cook for another 1-2 minutes. Then add the stock or water, olives, peas, oregano, salt and pepper. Lay the browned chicken pieces over the top. Bring to a boil, reduce heat to low, cover tightly and simmer for about 30 minutes.
  • 5
    Remove from heat and let rest, covered, 10 minutes. Toss all the ingredients gently with a fork, garnish with the chopped cilantro and serve.
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