Chicken and rice cooked together in tomato broth with vegetables. Latin American comfort food.
Ingredients
Scale
Measurement units
- bone-in chicken pieces
- long-grain white rice
- Roma tomatoes
- white onion
- garlic cloves
- chicken broth
- ground cumin
- dried oregano
- salt
- vegetable oil
- green peas
- carrots, diced
- fresh cilantro
Ingredients
Scale
Measurement units
- bone-in chicken pieces
- long-grain white rice
- Roma tomatoes
- white onion
- garlic cloves
- chicken broth
- ground cumin
- dried oregano
- salt
- vegetable oil
- green peas
- carrots, diced
- fresh cilantro
Instructions
Brown the chicken
Brown the chicken
Toast the rice
Toast the rice
Make the sauce
Make the sauce
Bring to a boil and simmer
Bring to a boil and simmer
Rest and garnish
Rest and garnish
Tomorrow's Meal
Crispy Arroz con Pollo Cakes with Cilantro Crema
Cold arroz con pollo pressed into patties, pan-fried until golden and crispy, topped with fresh cilantro crema and lime
You'll need to pick up:
Neutral oil for fryingFresh cilantroSour cream or cremaLimeSalt and pepper
Quick overview:
- 1.Mix leftover arroz con pollo with 1 egg to bind (optional but helps structure)
- 2.Form into 3-inch patties about 3/4-inch thick, pressing firmly
- 3.Heat 1/4 inch oil in skillet over medium-high heat until shimmering
- 4.Fry patties 3-4 minutes per side until deeply golden and crispy exterior forms
- 5.Drain on wire rack to maintain crispiness
- 6.Blend fresh cilantro with sour cream, lime juice, salt and pepper for sauce
- 7.Serve hot cakes topped with cilantro crema and lime wedge
Before you cook
Cook notes
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