Arroz con pollo is a classic Latin way to spice up chicken and rice. Browning the chicken first brings out the flavor of the chicken. Using brown rice in this recipe is not only a healthier choice it helps absorb the vegetable stock without becoming too mushy. Perfect for texture and taste. This recipe is so easy to make with little hands on effort. It’s perfect for a healthy weeknight dinner, and makes perfect leftovers.
- In a large bowl, combine salt, garlic powder, black pepper and cayenne pepper. Add diced chicken and mix to coat.
- In a large sauté pan, over medium heat, add olive oil to pan and brown chicken on both sides. Transfer chicken to plate.
- In the same pan, on medium- low heat, add olive oil and then add chopped onions and red pepper. Sauté for 5-7minutes until vegetables are tender.
- Add rice and stir to incorporate. (If using cooked brown rice, see Ann’s Tips)
- Add vegetable stock and chopped tomatoes. Bring to a boil. Add salt and pepper to taste. Cook for 20 minutes.
- Add the chicken to the rice. Reduce heat and simmer, covered, until rice is tender and chicken is thoroughly cooked, about 15-18 minutes.
Christa Kwaw-Yankson, Drexel Food Lab
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon black pepper
cayenne pepper to taste
2 cups diced boneless skinless chicken thigh
3 tablespoons olive oil
2 cups chopped red bell pepper
2 cups diced onions
1 ½ cups vegetable stock (If using cooked rice, see Ann’s Tips)
2 cups diced tomatoes
1 ½ cups brown rice
Ann's Tips and Tricks
If you have 3 cups of cooked brown rice in your fridge or freezer use it for this dish with these changes. It will be a little heavier in texture but really, really tasty!
- Omit step 4 – add the chicken and rice together in step 6 otherwise cook as per recipe.
- As the rice is already cooked you won’t need as much liquid, so cut down the amount of stock to 3/4 cup, adding half in step 5 and the rest as needed in step 6.