Arroz Con Pollo: Chicken with Rice
Course: MainCuisine: MexicanDifficulty: Easy4
servings15
minutes25
minutes450
kcal40
minutesMy mom made this dish while she was here visiting over the summer. There’s nothing like moms cooking and this recipe was a reminder of all the good meals mom cooked for us when we were growing up and living at home. This Chicken with Rice Arroz Con Pollo is an easy to make recipe that the whole family will enjoy.
Ingredients
1 whole chicken cut up (breasts, thighs, and legs)
1 package Vigo Arroz Amarillo Rice (Mexican style)
1/2 an onion chopped (optional)
2 sticks of celery chopped (optional)
1 diced tomato (optional)
Olive oil
Directions
- Wash, and remove the skin from chicken, pat dry.
- Use a deep skillet and spray with cooking spray.
- Heat and add 1-2 tbsp olive oil.
- Brown chicken all sides (about 15 minutes).
- Remove chicken from skillet, set aside.
- Drain oil from pan.
- In the same pan cook rice according to directions, but add chicken just before you cover.
- Add onion, celery and tomato.
- Cover and cook according to rice directions.
Notes
- Serve and enjoy!
There’s something timeless and deeply comforting about Arroz Con Pollo. This classic chicken and rice dish brings together bold flavors and home-cooked simplicity in one pot. Whether your mom made it on Sunday nights or you’re trying it for the first time, Arroz Con Pollo is more than just a recipe—it’s a whole mood.
What Is Arroz Con Pollo?
Arroz Con Pollo means “rice with chicken” in Spanish, and that’s exactly what it is—tender chicken simmered in seasoned rice, usually with a few vegetables like peas, tomatoes, or bell peppers. While variations exist across Latin America, the heart of the dish remains the same: savory, satisfying, and easy to love.
Frequently Asked Questions
It’s a classic Latin American dish that means “rice with chicken.” It usually includes chicken, seasoned yellow rice, and sometimes vegetables like peas, tomatoes, or onions. It’s the edible equivalent of a hug.
Yes, but your ancestors might sigh quietly in disappointment. Boneless cuts work fine and cook faster, but bone-in chicken gives the dish more flavor.
Yellow rice, like Vigo Arroz Amarillo, is common for this recipe. It’s seasoned and gives the dish that rich color and flavor without actual effort on your part.
Yes. It reheats well and is somehow even better the next day, like revenge or lasagna.
Not by default. It’s more savory than spicy, but you can always add heat if your soul demands punishment.
A side of peas, a salad, or just a fork and a quiet room. It’s a full meal on its own, but it plays well with others.
Usually yes, unless your rice mix has sneaky gluten-based ingredients. Check the package like a responsible adult.
