Real Recipes From Real Home Cooks ®

abuelita's arroz con pollo

Recipe by
Susan Feliciano
Oak Ridge, TN

I have watched my mother-in-law make her Arroz con Pollo several times, and I believe I have the recipe correct. This is a Puerto Rican dish, very different from the Mexican version of Arroz con Pollo which is usually covered with cheese. Adding the peas is optional, but she usually does. If you don't have pigeon peas or chick peas on hand, use green peas. It adds a nice color. This is posted for my daughters, who want to collect all their Abuelita's recipes.

yield 4 -5
prep time 20 Min
cook time 55 Min
method Stove Top

Ingredients For abuelita's arroz con pollo

  • 3 lb
    chicken pieces *or*
  • 2 lb
    boneless breasts and thighs
  • 3 Tbsp
    olive oil
  • 1 Tbsp
    dried oregano
  • 3 clove
    garlic, smashed and slivered
  • 1/2 tsp
  • 1/2 tsp
    ground black pepper
  • 2 Tbsp
    cider vinegar
  • 1/4 c
    chopped bacon or salt pork
  • 1/2 c
    diced onion
  • 1
    green bell pepper, diced
  • 2 pkg
    saffron yellow rice mix (10 oz. total)
  • 1 or 2
    seeded chopped tomatoes
  • 3 c
    chicken stock or water
  • 1 c
    pigeon peas or garbanzo beans, drained well
  • 1/4 c
    sliced pimento-stuffed spanish olives

How To Make abuelita's arroz con pollo

  • 1
    Wash chicken pieces and pat dry. Combine oregano, garlic, salt, pepper, and vinegar in a small bowl. Rub this mixture well into the chicken pieces.
  • 2
    Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Brown all chicken pieces well on both sides. Do this in 2-3 batches so as not to crowd chicken. Remove chicken to an oven-proof plate, cover with foil, and keep warm.
  • 3
    In same skillet, cook bacon or salt pork until fat is rendered and bacon crisps up. Saute the onion and green pepper in the bacon fat until soft. Add a little olive oil if necessary. Stir in tomatoes and rice mix. Stir over medium heat until rice is well coated and tomatoes release their liquid. Stir in the chicken stock slowly, and bring to a boil. Lower heat to simmer and arrange chicken pieces over rice. Cover and cook on low heat until all water is absorbed and chicken is done, 20-30 minutes.
  • 4
    Uncover skillet and stir in pigeon peas and olives. Raise heat to medium and cook, stirring occasionally, until rice dries out slightly and makes a crispy crust on the bottom of the skillet.
  • 5
    Serve with fried plantains for an authentic Puerto Rican supper.