Arroz Con Pollo

Arroz con Pollo is a Latin American dish that translates into rice and chicken.

This recipe uses leftover chicken with some odds and ends from the kitchen to create a quick, easy and delicious “Trini” version of Arroz Con Pollo.

This is a great recipe to experiment with as you can add other veggies and legumes to make it just the way you want it. Feel free to add carrots, sweet peppers, olives and/or green peas to incorporate even more flavors and nutrients to this dish.

Arroz Con Pollo

Learn how to make Arroz Con Pollo, a delicious Latin American rice and chicken dish perfect for using leftovers.

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Course: Main Course

Cuisine: Caribbean, Tobago, Trinidad

Keyword: one-pot

Servings: 8

Author: baidawi

Ingredients

• 6 pieces of chicken pre-seasoned with green seasoning
• 2 cups rice washed
• 2 large onions diced
• 10 cloves garlic minced
• 2 tbsp ginger minced
• 8 pimentos finely chopped
• 1 scotch bonnet pepper finely chopped
• 6 stalks Portuguese thyme
• 1 bay leaf
• 2 tbsp roucou annatto extract
• 1 tbsp curry powder
• 2 tbsp mushroom powder or 1 tsp MSG
• 2 cups water
• ⅓ cup oil
• salt & black pepper to taste

Instructions

• Add 2-3 tbsp of oil to a pot on medium high heat
• Add pieces of chicken, season with salt and black pepper then add curry powder and cook for 2 minutes
• Remove pieces of chicken from pot and set aside
• Add onion to the pot then sauté for one minute
• Add garlic, pimento, ginger and scotch bonnet pepper to the pot then sauté for 1 minute
• Add rice, roucou, mushroom powder, half of the Portuguese thyme and bay leaf to the pot then add chicken, water and remaining oil
• Season with salt and black pepper to taste then cover and allow to cook for 25 minutes on low heat
• Add remaining thyme to pot then combine well
• Serve & Enjoy

Video

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