abuelita's arroz con pollo

Name: Abuelita's Arroz con Pollo
Prep time: 20 min
Cook time: 55 min
Yield: 4
Cuisine: Puerto Rican
Ingredients: 3 pound(s) chicken pieces *or*; 2 pound(s) boneless breasts and thighs; 3 tablespoon(s) olive oil; 1 tablespoon(s) dried oregano; 3 clove(s) garlic, smashed and slivered; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) ground black pepper; 2 tablespoon(s) cider vinegar; 1/4 cup(s) chopped bacon or salt pork; 1/2 cup(s) diced onion; 1 - green bell pepper, diced; 2 package(s) saffron yellow rice mix (10 oz. total); 1 or 2 - seeded chopped tomatoes; 3 cup(s) chicken stock or water; 1 cup(s) pigeon peas or garbanzo beans, drained well; 1/4 cup(s) sliced pimento-stuffed spanish olives

77 Pinches 5 Photos

Susan Feliciano

Oak Ridge, TN

Updated on Jul 28, 2015

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.

Rate

prep time 20 Min

cook time 55 Min

method Stove Top

yield 4-5 serving(s)

Ingredients

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

How To Make abuelita's arroz con pollo

Step 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.

Step 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.
Step 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.
Step 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.
Step 5

Serve with fried plantains https://www.justapinch.com/recipes/side/side-vegetable/abuelita-s-tostones-de-platano-fried-plantains.html?p=1 for an authentic Puerto Rican supper.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes