Recipes by Rupa Sethu

Arroz Con Pollo

Arroz con pollo simply translates to Rice with Chicken. Every culture has a version of rice and chicken and there is a reason why. This is a combination that works – no matter what direction the spices pull you in – Indian, Greek, Italian or in this case, Mexican cuisine. You really cannot go wrong with any kind of rice and chicken but Arroz Con Pollo is in a class of its own. My version is heavy on the vegetables too so it really is a one pot healthy and nutritious dinner!

Ingredients

  • 2 tbsp oil
  • 1 package of boneless skinless chicken thighs (about 8 pieces), dusted with a dash of cumin, chili powder and garlic powder
  • 4 cloves garlic, finely chopped
  • 1 jalapeno, chopped
  • 1 red onion, chopped
  • 2 cups of mixed bell peppers, chopped
  • 1 cup of carrots, diced
  • 1 tsp each – cumin, chili, and garlic powder
  • 2 medium sized tomatoes, chopped
  • a generous handful of cilantro, chopped
  • 1 cup of Basmati rice, rinsed
  • 2 cups of water

Method

  • Start with a large heavy bottom stockpot, over medium heat and add the oil. Once the oil is hot, add the chicken thighs to the pan and let cook for about 5 minutes till the chicken releases easily and is browned. Flip it over and brown the other side. Remove the chicken from the pot and set aside.
  • Note: I shop around for the lowest sodium chicken – look for packages that list the sodium at around 65 mg/4 oz. There’s chicken and then there’s chicken!
  • In the same pot, add in the onions, garlic and jalapeño. Sauté for a few minutes till the onions start to brown. Now add in the bell peppers and the carrots and let cook for a couple of minutes. This is a standard sofrito with the addition of carrots because why not?! Also, I am intentionally not grinding it up into a traditional sofrito sauce – I want the same flavors but also want to see the vegetables.
  • Add in the rice and stir for a minute to coat the grains of rice with oil. Then add the chopped tomatoes and the cilantro.
  • Add the chicken pieces back to the pot, taking care to nestle them carefully in the bed of rice.
  • Next add all the dry spices. I like cumin powder, chili powder and garlic powder for Mexican influenced food. Feel free to vary this to your taste!
  • Now add in the water so all the rice is covered. Bring to a boil. Then, reduce heat to the lowest setting and cover to cook for 15 minutes.
  • Take the pot off the heat and set aside for about 15 minutes. Do not be tempted to open the lid!!
  • Now your arroz con pollo is ready!

To serve, scoop the rice into a small bowl, pack it in and overturn onto a dinner plate. This gives you a nice dome like presentation. Add a piece of chicken to the side. Garnish with a sprig of cilantro. I did not add any salt so feel free to salt the plate!