The Whole Grains Council
Published on The Whole Grains Council (https://wholegrainscouncil.org)

Home > Arroz Con Pollo (Rice with Chicken)

  1. In a large pot, heat oil over medium heat.
  2. Brown chicken on each side for approximately 5 minutes, then remove and set aside.
  3. Stir in the sofrito, cumin, olives and tomato sauce and cook for 4 minutes at low heat. Stir in the rice and chicken and mix well, then add 2 cups of water and bring to a boil.
  4. Reduce heat to a simmer and cook for 45 minutes, covered, until internal temperature of the chicken reaches 165°F.
  5. Taste and adjust seasoning, then garnish with fresh thyme.
Banner Image: 
ArrozConPollo_KT1.jpg
Grain: 
Rice [1]
Ingredients: 

2 tablespoons olive oil, divided

1 pound boneless skinless chicken pieces (breast or thighs, whichever you prefer)

1 cup long-grain brown rice

½ cup sofrito [2]

½ teaspoon ground cumin

¼ cup pitted olives, quartered

4 oz tomato sauce (unsalted)

Salt and black pepper to taste

2 tablespoons fresh thyme

Active time: 
5 minutes
Yield: 
4 servings
Nutrition: 
Calories: 410, Total Fat: 13g, Saturated Fat: 2g, Sodium: 320mg, Carbohydrate: 41g, Fiber: 3g, Protein: 30g
Author: 

An Oldways recipe

Recipe tags: 
Staff Favorites
Course: 
Main dishes
Meal: 
Dinner
Dietary choice: 
Gluten-free
Rating: 
Give Arroz Con Pollo (Rice with Chicken) 1/5
Give Arroz Con Pollo (Rice with Chicken) 2/5
Give Arroz Con Pollo (Rice with Chicken) 3/5
Give Arroz Con Pollo (Rice with Chicken) 4/5
Give Arroz Con Pollo (Rice with Chicken) 5/5
Average: 4.7 (3 votes)
Description: 

Arroz con Pollo is a distant relative of the classic Spanish dish paella. This Puerto Rican version features a base of sofrito, with extra flavor from olives.

Serving Size: 
1/4 recipe

Source URL: https://wholegrainscouncil.org/recipes/arroz-con-pollo-rice-chicken

Links
[1] https://wholegrainscouncil.org/grain/rice
[2] https://wholegrainscouncil.org/recipes/oldways-sofrito