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Arroz Con Pollo

I can pretty much guarantee you, 75% of people reading this blog have almost all the ingredients for this dish sitting at home right now.

This recipe was given to me by my friend Elaina almost 2 years ago.  It’s beyond simple but looks complex enough to impress anyone eating it.  Serve it with a side of crockpot black beans and you’ve got yourself a simple, cheap, and healthy meal!

Arroz Con Pollo
In a big saucepan or dutch oven, melt 1 stick of butter over medium heat.  Add diced onions and celery and whatever other kinds of veggies you may want.  Stir occasionally for about 5 minutes.   Add 1-1.5 cups of uncooked rice to the butter and veggie mixture, and stir often until the rice begins to brown (toast).

Once the rice looks nice and toasty, add 1 can of diced tomatoes – stir.  Add a few cups of chicken broth, a splash of cooking wine (if you have it), and some garlic.  Add an uncooked chicken breast.  Cover and cook on low for 10-25 minutes, stirring every few minutes.

Just before serving, use kitchen shears to cut the chicken in to pieces.   Serve on tortillas with a side of black beans.   Bon appetite!

This meal was made entirely out of stuff gleamed from my pantry (arborio rice (fancy rice that I bought 2 yrs ago to make risotto and have done absolutely nothing with), 1 can of tomatoes, onion), and fridge (half of a big chicken breast from a previous dinner, celery, garlic).  The only thing we had to purchase was tortillas.  I’ve been known to make my own, but the fresh ones from a local market are sooooooo much better.  And you get 18 for $3.49.

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2 comments on “Arroz Con Pollo”

  1. This is a very panamenian recipe… Nice!!!

  2. Is this for white rice or brown? It seems like all the good and easy recipes are for white rice!