Arroz Con Pollo Recipe

I made this yesterday and it was wonderful. I used butter (instead of oil)to brown 8 chicken thighs (instead of cutting up a whole chicken). When I make this recipe again, I will skin the thighs and drain most of the drippings before cooking the onion mixture in them. I ended up with a lot of grease in the bottom of my dutch oven. I'd make this dish for guests. It was tasty and colorful!

Using cooked cubed rotisserie chicken, I cooked this in the instant pot for 3 min high pressure. 11 minutes natural release. Cooking rice in an instant pot is only a 1:1 ratio of liquid to grain. So I reduced the chicken broth in this recipe to 1 cup for the 1 cup of rice. I made 6 batches like this for international day at school. Turned out great!

I made this dish with some adjustments...I seasoned my chicken with salt, pepper and chicken seasoning..I added 1/2 tsp cumin, 2 tsp sofrito and 1 package sazon and I added the rice, green pigeon peas, olives, diced pimentos and raisins in the last 30 mins of cooking...it was delicious

An absolutely delicious recipe! Such a comforting and hearty winter dish, and loaded with sweet/salty/garlicy flavor. I just used 1 1/2 lb boneless/skinless thighs, and the other ingredients as listed. I added two tablespoons of sofrito as well. I also added the peas, raisins, olives (green) and pimentos with the rice and other ingredients to make cooking this a breeze. I baked for an hour, covered, since I was using less meat, and boneless thighs. A definite do-over, thanks for sharing this yummy recipe with AR.

Been making arriz con Pollo for years. Couple if people did rice mushy - I use 1 cup raw rice & 1.5 cups liquid. I also add a teaspoon of dried saffron to liquid to soften saffron for 5 min.before adding liquid to raw rice. Saffron adds a delicious flavor. I don't use tomatoes which adds additional liquid causing rice to be mushy. Also tomato flavor would over power saffron flavor that I loke to add. This is a version made in Cuba.

it was quite good tasting and the whole family loved it. I used frozen chicken tenders (white meat) and browned them quickly in the oil before pulling them out to brown the garlic/onion. I did the fried rice trick where I put the dried rice directly in the oil and cooked until the rice started to turn translucent which helps the rice maintain a little more shape. Total time in the oven was only an hour, and at 45 minutes I added frozen peas, olives and raisins.

Super delicious!!! I made a few adjustments: canned pimentos instead of fresh, legs/thighs instead of a whole chicken, used significantly less oil than indicated, and I added carrots. The recipe says to put the chicken back in before the rice but I found that the flavor of the rice was even better if you sautéed it for a second with the onions, etc. before adding in the chicken and other ingredients.

I had left over turkey so used this recipe to use it up and skipped all the bit about cooking raw chicken. It turned out great.

Years ago I went to a Hispanic festival and one of the booths had something similar to this. I tried before to mimic what I had that day but this recipe just took the cake. I changed a few things (rendered the chicken fat off the thighs and browned the chicken in that for increased flavor, seasoned the chicken before browning, and used a packaged saffron rice). I normally try a recipe exactly for the first time but I was looking for a base to cook around the package of rice I used and the chicken. This is a winner for sure. Thanks for sharing!!

OUTSTANDING! I used 5 extra-large chicken thighs (4 lbs.) and the result was heavenly. I used 2 14-oz. cans of chicken broth and 1/4 oil for browning. In the future, I plan to use less broth and 2 tablespoons oil since the browned chicken adds fat. You may want to bake it initially for only 1 hour for firmer chicken. I baked it for 1 1/2 hours as called for so that the meat would be falling off the bone which is how I like it.

This turned out amazing. I used chicken breasts and forgot the green pepper but added 2 jalapeño peppers for some bite. I used about a can and a 1/3 of chicken stock. Easy to prep and worth the time.

Turned out super tasty and fresh.

Some deletions . Maybe some additions in the future. Thank You

I must have done something wrong. My rice was super mushy and I browned it even before adding it. My chicken was a bit dry too. I covered the pan, was I suppose to? I have never cooked a rice dish, that wasn't covered and recipe didn't specify. So maybe that is where I went wrong. Or perhaps my cast iron Dutch oven was to small and I had to add to much broth to cover, or my chicken to big, lol. I don't know but the flavors were great! It definitely would have been a 5 star, but perhaps that was my fault .

Made this with boneless skinless breast, so the time in the oven was much shorter. Used more rice and less water, but more Better Than Bouillon (broth) than this recipe called for, so it had a richer flavor. It was a huge hit!

Way too much oil. After cooking according to the recipe, the rice was unrecognizable. I had a tasty pot of mush! Will not make again.

Very tasty, "comfy" dish. Even the kids liked it!! I used brown rice, increased the quantity of rice to 1 1/2 C and increased the both. Very nice after church Sunday lunch.

Been making this for the family for months, delicious.

Loved the recipe, easy to make and tasted great!

This super easy dish was a big hit. I substituted boneless, skinless chicken thighs. The combination of the olives and raisins made for a very complex dish. We’ll definitely be making this again.