🍚 Arroz con pollo

Name: Arroz con pollo
Total time: 50 min
Yield: 4
Cuisine: Chile · Central Chile
Ingredients: 600 g chicken thighs or pieces, skinless; 300 g long-grain rice; 1 large onion, finely chopped; 3 garlic cloves, minced; 1 carrot, diced; 150 g green peas (fresh or frozen); 1 red pepper, diced; 2 tbsp vegetable oil; 600 ml chicken stock or water; 1 tsp paprika, 1 tsp cumin, salt and pepper; Chopped parsley to serve

Origin: Chile · Central Chile

542kcal

per serving · 350 g

155kcal

per 100 g

28 gProtein8 g / 100 g

14 gFat4 g / 100 g

77 gCarbs22 g / 100 g

Arroz con pollo is a comforting one-pot dish of rice cooked with chicken, peas and onion. In Chile it is a simple everyday family meal, with tender rice that absorbs the flavour of the chicken and a little colour from carrot and pepper. It is usually served with a fresh tomato and onion salad.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Not keto22 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

ricechickenpeasonion

Recipe

4 servings50 min

Ingredients

600 g chicken thighs or pieces, skinless
300 g long-grain rice
1 large onion, finely chopped
3 garlic cloves, minced
1 carrot, diced
150 g green peas (fresh or frozen)
1 red pepper, diced
2 tbsp vegetable oil
600 ml chicken stock or water
1 tsp paprika, 1 tsp cumin, salt and pepper
Chopped parsley to serve

Method

Season the chicken with salt, pepper, paprika and cumin.
Brown the chicken in the oil in a wide pot, then set aside.
In the same pot cook the onion, garlic, carrot and pepper for 5 minutes until soft.
Stir in the rice for 1 minute, then pour in the stock and bring to the boil.
Return the chicken, cover and cook on low heat for 20 minutes.
Add the peas for the last 5 minutes, rest covered for 5 minutes, fluff and sprinkle with parsley.

How to make it lighter

Use skinless chicken and measure the oil: one tablespoon is about 120 kcal.
Add more peas, carrot and pepper and a little less rice for extra fibre at the same calories.
Serve with a large tomato and onion salad instead of a second portion of rice.

History

Rice and chicken dishes are found across Latin America and trace back to Spanish cooking, and each country has made its own version. In Chile arroz con pollo became a practical home meal, easy to make for a crowd from a single pot. It remains a standard of family lunches and a good way to use leftover roast or boiled chicken.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →