Arroz con Pollo! Yum right? I love this dish so much and all the many variations of it. A latin and South American meal that has chicken, rice, and a sauce base with vegetables. Every region has it’s special ingredients and the “best recipe” This is definitely a comfort food and my recipe is delish! I hope you will agree. The secret to my recipe is my sauce! I use a tomato base that has lots of fresh vegetables and spices. It simmers for an hour then gets pureed. I use this base for everything including enchiladas, tacos, soups… everything! It is full bodied and has so much amazing flavors that takes any dish you use it with to another level!
Grab that recipe here. Mexican RED Sauce – Mi Madre Sauce
Now if you really don’t have time but want to make this recipe you can use a store bought enchilada sauce. Just know the zing is in the mi madre sauce. WINK. My recipe leans toward the Columbian style of arroz con pollo. Instead of using a full chicken thigh/breast… a whole chicken is boiled and shredded. Again, as a time saver you can always buy a rotisserie chicken and shred. I just love the romance of cooking. Making a all day meal that I put my heart into just makes it that much more special. That being said a pro tip to make this quicker is to cut the cooking into 2 days. You can make the sauce and rice one day ahead then continue the rest of the recipe the next day. Saves time!I enjoy this style/variation because the plating is on the gourmet side and its wows the guests.
 I mean look, isn’t it gorgeous?
You can eat as is with fresh avocado, add tomatoes or salsa and eat with chips or add extra sauce with tortillas. So many delicious options, I say try it all!Â
Let’s get started!
Arroz con Pollo – Chicken and rice!
Ingredients
Chicken
- 1 3-4 pound whole chicken, insides removed and rinsed.
- 1 white onion, quartered
- 10-15 bay leaves
- 1 tbsp salt
- 3 tbsp yellow onion, chopped
- 1 tsp cumin
- 1 1/2 tsp oregano
- 1 tsp black pepper
- 1/2 tsp red pepper flakes
- 2 packets achiote seasoning
- 1 cup spanish base sauce or enchilada sauce
- 1/2 cup cilantro, chopped
Rice
- 1 cup cooked rice
- 1 tbsp vegetable oil
- 1/4 cup yellow onion, chopped
- 4 cloves garlic, minced
- 1/2 green bell pepper
- 1/2 cup carrots
- 1/2 cup peas
Extras and toppings
- 1/2 Fresh avocado per serving
- salsa, tomatoes, jalapenos, and cream ALL OPTIONAL
- tortillas and or tortilla chips
Instructions
To cook the chicken
- In large stock pot on high heat, add the chicken and onions. Cover the chicken until almost full with water.
- Add the salt and bay leaves. Bring to a boil then reduce to low and let simmer for 2 hours.
- Remove from the pot after 2 hours and let it rest on a cutting board. Move on to the rice.
RICE
- In a large pan on med-high heat add 1 tbsp vegetable oil. Now the onion, garlic, carrots, peas, and bell pepper.
- Saute for 10, add the rice. Mix and cook for 2 minutes then transfer to a large bowl.
Shredding the chicken and finishing the dish!
- Shred the chicken.
- Heat a large frying pan on med-high, add 1 tbsp vegetable oil. Add the onion, and spices. Cook for 5 minutes or until the onions are translucent.
- Now add shredded chicken. About 3/4 of the shredded bird. Next add the achiote seasoning and cilantro. Stir.
- Next we will pour in 1 cup of sauce. Mix it in.
- Now start adding the chicken mixture to the bowl of rice. Mix in about 1/2 cup more of the sauce until it has a good texture. You want it to stick and not be too saucy.
- To plate we are going to press the mixture into a serving bowl.
- Next turn the bowl over onto a plate.
- Add the toppings. I used fresh avocado and cilantro for this one. I also like to add salsa or tomatoes, You can add more sauce and scoop onto a tortilla or eat with chips and a bit of cream… All up to you!
- ENJOY!
