Best 3 Abuelitas Arroz Con Pollo Recipes

**Abuelita's Arroz con Pollo: A Flavorful Journey into Mexican Cuisine**

Embark on a culinary journey to the heart of Mexico with Abuelita's Arroz con Pollo, a beloved dish that embodies the vibrant flavors and traditions of Mexican home cooking. This classic one-pot meal combines tender chicken, fluffy rice, and an array of aromatic spices, vegetables, and herbs to create a symphony of taste. In this article, we present two variations of Arroz con Pollo: the traditional Mexican-style recipe and a unique Colombian version that incorporates the flavors of coconut and achiote. Both recipes are easy to follow and promise an explosion of flavors that will tantalize your taste buds. So, gather your ingredients, prepare your palate, and let's dive into the delicious world of Arroz con Pollo!

**1. Traditional Arroz con Pollo (Mexican-Style):**
This classic recipe showcases the authentic flavors of Mexico. Juicy chicken pieces are browned and simmered in a flavorful broth infused with aromatic spices, tomatoes, onions, garlic, and bell peppers. The addition of fluffy rice transforms the dish into a hearty and satisfying meal that is sure to become a family favorite.

**2. Arroz con Pollo Colombiano:**
This Colombian variation adds a delightful twist to the traditional recipe. Coconut milk and achiote paste lend a unique richness and vibrant color to the dish. The result is a creamy, flavorful Arroz con Pollo that is sure to impress your taste buds.

Here are our top 3 tried and tested recipes!

ABUELITA'S ARROZ CON POLLO

Abuelita's Arroz con Pollo image

I have watched my mother-in-law make her Arroz con Pollo several times, and I believe I have the recipe correct. This is a Puerto Rican dish, very different from the Mexican version of Arroz con Pollo which is usually covered with cheese. Adding the peas is optional, but she usually does. If you don't have pigeon peas or chick...

Provided by Susan Feliciano

Categories Other Main Dishes

Time 1h15m

Number Of Ingredients 16

Ingredients

3 lb chicken pieces or
2 lb boneless breasts and thighs
3 Tbsp olive oil
1 Tbsp dried oregano
3 clove garlic, smashed and slivered
1/2 tsp salt
1/2 tsp ground black pepper
2 Tbsp cider vinegar
1/4 c chopped bacon or salt pork
1/2 c diced onion
1 green bell pepper, diced
2 pkg saffron yellow rice mix (10 oz. total)
1 or 2 seeded chopped tomatoes
3 c chicken stock or water
1 c pigeon peas or garbanzo beans, drained well
1/4 c sliced pimento-stuffed spanish olives

Steps:

1. Wash chicken pieces and pat dry. Combine oregano, garlic, salt, pepper, and vinegar in a small bowl. Rub this mixture well into the chicken pieces.
2. Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Brown all chicken pieces well on both sides. Do this in 2-3 batches so as not to crowd chicken. Remove chicken to an oven-proof plate, cover with foil, and keep warm.
3. In same skillet, cook bacon or salt pork until fat is rendered and bacon crisps up. Saute the onion and green pepper in the bacon fat until soft. Add a little olive oil if necessary. Stir in tomatoes and rice mix. Stir over medium heat until rice is well coated and tomatoes release their liquid. Stir in the chicken stock slowly, and bring to a boil. Lower heat to simmer and arrange chicken pieces over rice. Cover and cook on low heat until all water is absorbed and chicken is done, 20-30 minutes.
4. Uncover skillet and stir in pigeon peas and olives. Raise heat to medium and cook, stirring occasionally, until rice dries out slightly and makes a crispy crust on the bottom of the skillet.
5. Serve with fried plantains https://www.justapinch.com/recipes/side/side-vegetable/abuelita-s-tostones-de-platano-fried-plantains.html?p=1 for an authentic Puerto Rican supper.

ARROZ CON POLLO

Arroz con Pollo image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried cumin
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed
3 tablespoons vegetable oil
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
1 1/2 teaspoons salt
1 1/2 cups long-grain rice
2 cloves garlic, finely diced
1 1/2 cups low-salt chicken stock
1/2 cup tomato sauce

Steps:

Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.

EASY ARROZ CON POLLO

Easy Arroz con Pollo image

My children really look forward to dinner when they know I'm serving this, and it's easy to make.

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1-3/4 cups uncooked instant rice
6 boneless skinless chicken breast halves (4 ounces each)
Garlic salt and pepper to taste
1 can (14-1/2 ounces) chicken broth
1 cup picante sauce
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese

Steps:

Spread the rice in a greased 13x9-in. baking dish. Sprinkle both sides of chicken with garlic salt and pepper; place over rice. In a large bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken., Cover and bake at 350° for 55 minutes or until a thermometer reads 170°. Sprinkle with cheeses. Bake, uncovered, 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 351 calories, Fat 9g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 791mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.

Tips:

For a more flavorful dish, use a combination of chicken thighs and breasts.
Don't overcrowd the pot with chicken. If you have too much chicken, it will not cook evenly.
Use a flavorful rice, such as basmati or jasmine rice.
Sauté the rice in oil before adding the liquid. This will help to prevent the rice from sticking together.
Add a bay leaf or two to the pot of rice. This will add a subtle flavor to the dish.
Let the rice rest for a few minutes before fluffing it with a fork. This will help to prevent the rice from becoming mushy.

Conclusion:

Abuelita's Arroz Con Pollo is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of chicken, rice, and vegetables is flavorful and satisfying, and the dish is sure to be a hit with the whole family.