Arroz con pollo in decorative blue and white bowl

Arroz con pollo

 

Arroz con Pollo

Simple chicken and rice, cooked in a saucepan, 40 minutes prep+cook
Prep Time10 mins
Cook Time30 mins
Course: Main Course
Cuisine: Minnesotan, Spanish
Keyword: Arroz con pollo, cook with bone broth, how to cook with bone broth, Spanish rice
Servings: 4

Equipment

  • saucepan with fitted lid (or aluminum foil if no lid is available)

Ingredients

Chicken marinade ingredients

  • 12 ounces boneless, skinless chicken breast, cut into 8 pieces 1 double breast, can range in size
  • 1 teaspoon salt
  • 1.5 teaspoons ground cumin
  • .75 teaspoons ground sweet paprika
  • .5 teaspoon chili powder
  • .5 teaspoon garlic powder
  • .5 teaspoon onion powder
  • 1 tablespoon olive oil

Arroz con pollo ingredients

  • 4 ounces bacon, chopped finely freezing bacon makes chopping easier
  • 1 tablespoon olive oil
  • marinated chicken from previous step
  • 3 cloves garlic, minced
  • 1 stalk celery, chopped finely
  • .25 bell pepper chopped finely any color will do, yellow or red will add some contrast to the dish
  • 2 cups Taking Stock Classic Chicken Bone Broth
  • .25 cup water
  • 1 cup long grained rice, basmati preferred
  • .75 cups green peas, frozen

Instructions

Marinate chicken

  • Combine all ingredients of chicken marinade in a bowl. Refrigerate until ready to use.

Cook arroz con pollo

  • Place a large saucepan over medium heat. Add bacon. Cook until bacon grease begins to render, 3-5 minutes. Remove cooked bacon to a small bowl, leaving as much bacon grease in the pan as possible.
  • In the same saucepan over medium heat, add 1 tablespoon of olive oil. Add chicken pieces and brown on one side, flip, and repeat on the other side. Remove chicken pieces to a plate.
  • Check the heat, make sure that the brown bits on the bottom of the pan aren't burning. If they are, turn the heat down. Add garlic, celery and bell pepper. Cook 3 minutes, until some steam is rising from them.
  • Add the rice, reserved bacon and frozen peas. Cook, scraping the bottom of the pan for about a minute.
  • Add the Taking Stock Classic Chicken Bone Broth and the water. Bring to a simmer.
  • Arrange the reserved chicken pieces on top of the rice. Turn heat to low and place the lid on top of pan. If you don't have a lid, place a large enough piece of aluminum foil on top of the pan and cinch it around the edge to create a seal.
  • Cook for 30 minutes without removing lid.
  • Taste for salt, seasoning as needed and serve immediately.