Arroz con Pollo Poblano

Arroz Con Pollo Poblano Recipe

No Photo

Have you made this?

 Share your own photo!

Lisa Gutierrez

By
@mayflowermom

This means Rice with Chicken and Poblano Peppers. It's tasty and has just a little pep to it...that means it is a bit hot because of the chiles poblanos. Don't worry though. It's not a tortuous hot! It's a mild, smooth hot. If you enjoy Mexican food, you will appreciate this dish. I guarantee your husband will like it as much as mine!

Rating:

★★★★★ 1 vote

Serves:
3-4
Prep:
45 Min
Cook:
25 Min

Ingredients

Add to Grocery List

  • MEXICAN FRIED RICE

  • 1 c
    white, long grain rice
  • 3-4 Tbsp
    extra virgin olive oil
  • 2 c
    boiling water
  • PREPARE CHICKEN WHILE RICE COOKS

  • 3-4 Tbsp
    extra virgin olive oil
  • 3-4 lb
    chicken, boneless and skinless, cubed
  • 8-10
    fresh poblano peppers, chopped
  • 1
    onion, chopped
  • 2-3
    optional - fresh jalapeno peppers, chopped
  • 1 c
    fresh cilantro, chopped
  • 1 Tbsp
    chicken flavor bouillon

How to Make Arroz con Pollo Poblano

Step-by-Step

  1. Start with the rice. Use a 9"-10" cast-iron dutch oven about 5"-6" deep if you have one; otherwise, use a pan of equal size. Cover the bottom of the pan with olive oil. Heat the pan on medium heat. Add rice. Fry the rice in the olive oil, turning it frequently, until the rice is browned, but not burned.
  2. Boil 2 cups water. After rice is browned, add boiling water to it. Be careful of the steam coming up off the hot pan! Lower heat just enough to maintain a steady low boil. Cover the rice and cook for 15 minutes. After rice cooks 15 minutes, remove pan from burner. Leave pan covered. Turn off burner.
  3. While the rice cooks, cut chicken into small cubes. Set aside. Wash onion, peppers and cilantro. Remove stems and seeds from peppers. Remove most of the non-leafy stem part from the cilantro. Chop all vegetables. Set aside.
  4. Use a different 9"-10" cast-iron dutch oven about 5"-6" deep. Cover the bottom of the pan with olive oil. Heat the pan on medium heat. After the pan is hot, add peppers and onion. Saute until onions are limp and well cooked. Add chicken and bouillon. Saute, stirring occasionally, until thoroughly cooked - about 4-5 minutes.
  5. After chicken is thoroughly cooked, combine rice with chicken mixture. Add cilantro. Stir until all ingredients are well mixed. Serve with fresh avacado, sliced.

Printable Recipe Card

About Arroz con Pollo Poblano

Course/Dish: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy
Hashtags: #spicy, #simple, #economical




Leave a Comment

24 Perfect Grilling Out Recipes

24 Perfect Grilling Out Recipes

Kitchen Crew @JustaPinch

Grilling season is here! This is your one-stop shop for all the grilling recipes you need to make your Spring and Summer cookouts absolutely awesome!

How To Make A Roast Chicken With Lemon Recipe

How to Make a Roast Chicken With Lemon

Kitchen Crew @JustaPinch

Roasting a chicken does not have to be complicated. We've created a juicy, delicious, and no fuss roasted chicken recipe your family will love. The chicken itself is moist and...

Winner, Winner Have An Easy Chicken Dinner Tonight Recipe

Winner, Winner Have an Easy Chicken Dinner Tonight

Kitchen Crew

Chicken is my go-to when I just can't figure out what to make for dinner. Whenever I find myself wondering what to make, I grab a package at the market...