| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 30 min |
| Cook: | 1 hr 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 (3 to 4-pound) chicken, cut in 8 serving pieces
- 1 medium yellow onion, quartered, plus 1/2 yellow onion, thinly sliced
- 4 cups chicken broth, homemade or canned low-sodium broth
- 1 cup light beer, such as lager
- 3 tablespoons Delicioso Adobo, recipe follows
- 1 teaspoon salt
- 3 tablespoons Worcestershire sauce
- 1 cup fresh chopped cilantro leaves
- 6 garlic cloves, roughly chopped
- 3 cups white rice
- 1 cup fresh or frozen peas
- 2 medium carrots, fnely diced
- 8 ounces green beans, trimmed and quartered
- 1 cup ketchup
- 3 tablespoons unsalted butter
- 1/2 green bell pepper, cored, seeded, ribbed and thinly sliced
- 1 cup pimento stuffed olives
- 1 tablespoon lemon pepper seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder or flakes
- 1 tablespoon dried oregano
- 1 tablespoon parsley flakes
- 1 tablespoon achiote powder*
- 1/2 tablespoon ground cumin
- 1 tablespoon salt
Instructions
- Place the chicken, quartered onions, 1 cup of chicken broth, beer, Delicioso Adobo, Worcestershire sauce, 1/2 of the cilantro, and garlic in a large pot or skillet over high heat. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, 30 to 35 minutes. Remove the chicken to a plate and set aside to cool; once cool shred and set aside. Strain the broth into a bowl through a fine-mesh sieve discarding the onion pieces.
- Pour the broth into a measuring cup and add water to make 4 cups of liquid. Return it to the pot or skillet and add the rice, peas, carrots, green beans, ketchup, and salt. Stir well and bring to a boil. Let the liquid evaporate to just below the level of the rice, about 10 minutes, and then reduce the heat to low, cover, and cook until the rice is tender and fully cooked, 25 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the peppers and the remaining sliced onions and cook until they’re tender, 8 minutes. Shred the cooked chicken meat discarding the skin and bones, and add the chicken to the vegetables. Cook until it is heated through, 2 to 3 minutes. Fluff the rice with a fork and add the chicken and vegetables to the rice mixture. Stir in the olives, sprinkle with the remaining cilantro and serve.
- Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 951 |
| Total Fat | 36 g |
| Saturated Fat | 12 g |
| Carbohydrates | 108 g |
| Dietary Fiber | 5 g |
| Sugar | 14 g |
| Protein | 44 g |
| Cholesterol | 150 mg |
| Sodium | 1769 mg |
Reviews
I’m Puerto Rican and God forbid if we ever use ketchup for any Spanish foods. We use tomato sauce.
Its a very good base recipe. I base my version on how my Ecuadorian mil makes it. No Worcestershire sauce, let each diner put their own ketchup, add 1 cup golden raisins, and 1 cup coarsely chopped pecans and voila, its a pretty good facsimile of what my gourmet chef mil makes.
This recipe was awesome. I had this dish in an authentic Mexican restaurant, and it didn’t compare in taste. This recipe tasted so much better.
Awesome Arroz con Pollo!! I made a few minor adjustments to simplify the process and used yellow rice. After I strained the broth, I set aside the exact amount of liquid required to cook the yellow rice, according to the rice package to avoid some of the mistakes I read in other reviews. The cilantro was added, but merely a 1/4 of what you recommended…just enough to give a ‘hint’ of the herb.
Finally, I used dark chicken thighs (on the bone) to keep the moist and rich flavor of the meat as left overs for the next several days. I used a huge stock pot to slow cook all the ingredients, once the chicken was cooked per your instructions, for a few hours. The green beans, peas, carrots, olives garlic and onions made this dish a phenomenal Sunday dinner. My suggestion is if you like it differently, just play with it based on your level of experience, but the recipe is a great start for what you’ll need to put it together. I’m tempted to use white rice with Saffron the next time I try this. Best regards-dme
Finally, I used dark chicken thighs (on the bone) to keep the moist and rich flavor of the meat as left overs for the next several days. I used a huge stock pot to slow cook all the ingredients, once the chicken was cooked per your instructions, for a few hours. The green beans, peas, carrots, olives garlic and onions made this dish a phenomenal Sunday dinner. My suggestion is if you like it differently, just play with it based on your level of experience, but the recipe is a great start for what you’ll need to put it together. I’m tempted to use white rice with Saffron the next time I try this. Best regards-dme
Call it “Rice and Chicken”, but Arroz con Pollo has a special connotation to some that is not resident in this recipe. Cilantro – NO. Ketchup – NO.
Worcesterschire Sauce – NO. I like variations to the theme, and am known as an improvisational cook, but Arroz con Pollo should be patented. This recipe, while not bad, was not good. Cilantro overpowers others flavors and the worcestershire sauce added an unnecesary tang. Not on my family’s repeat list.
Worcesterschire Sauce – NO. I like variations to the theme, and am known as an improvisational cook, but Arroz con Pollo should be patented. This recipe, while not bad, was not good. Cilantro overpowers others flavors and the worcestershire sauce added an unnecesary tang. Not on my family’s repeat list.
I’ve tried several recipes from this page. As a Hispanic woman wanted to try a different variation on the dish. It was probably one of the worst meals I’ve ever made. I hate to throw away food but the rest is going right in the trash……BOOO!!!!
I made this for dinner tonight, it was great. The amount it made could feed an army!
This turned out well for me, the home made adobo was really really good. I followed all the directions except for the rice(I said to myself-I know how to cook rice lol-and I still added a little broth at the end to get the rice just rightand I only had a 1/2 cup of ketchup, and no cilantro. Oh and I only had black olives so that is what I used. MMMMMmmm! this is so good to me, it tastes great! It was easy and it did make a large pot:Even my picky 7 year old like it!
This was a delicious dish. My husband is hispanic and he absolutely loved it. I would reccomend this one to all.
This recipe is delicioso! It is written wrong compared to how she made it. I used 2 cups of rice and 4 cups water ratio. Its only supposed to be half cup of ketchup but I used a little tomato paste based on familys preference of savory and spicy dishes. I also added some canned diced jalepeno and left out the olives but like I said before this is based on family’s preference. I also recommend making Ingrid’s adobo then store bought. I definitely will be making it again!