Arroz Con Pollo Recipe (2024)

Water should cover rice by 3/8". Cook over medium-high heat until water is at rice surface. Cover, lower heat to low. Cook until water is cooked off. Turn rice: bottom rice to top. Continue to cook until done.

I make Panamanian arroz con pollo. Simmer chicken (skin on, bone in), then discard skin/bones, shred chicken. Save 4 cups of broth for 2 cups of rice, chill overnight, remove fat. Sauté achiote seeds (forget the English word) in olive oil (oil turns red), remove seeds and then sauté onion & peppers (halves of a red, an orange, a yellow and a green). Real rice, not converted. No ham. Lots more olives/capers. Cook all for a while, let it sit another half hour - rice will be perfecto! Key=seasoning

I made this last night and it was fantastic. I used 2lbs of boneless skinless thighs and white long grained rice, and cooked it for 40m instead of 20. I also added the rice to the oil and veggies and sautéed it for about two minutes before adding the liquids. Finally, I didn't have an oven proof skillet so I did everything in a large pan on the stove and then dumped it into a rectangular baking dish, covered it in foil, and put it in the oven. I will definitely be making this again!

I agree with Mary and Pilar's comments and suggestions. Being making arroz con pollo for years and this was delicious and easy to make. Added two cupos of rice because 3 cups of broth is too much for one cup of rice. Rice came out nice and moist after 35 minutes in oven. Great!!!

What's converted rice?

So annoying that NYT want international subscriptions, but still don’t publish new recipes also in metric equivalents.

This is very tasty, but there is definitely too much liquid. 3 cups of chicken broth plus the tomatoes for one cup of rice???? Mine came out very soupy and my attempt to boil off some of the liquid at the end just led to overcooked rice and peas. Next time I'll use about half as much broth.

Made this last night - absolutely delicious. I didn't have converted rice - used regular jasmine - and finished cooking it on the stove over medium low rather than in the oven. Came out great. I love the Spanish approach to creating flavor and texture, which is basically, thrown in everything tasty: ham, capers, saffron, garlic, olives, etc. Long ingredient list but really easy cooking. No need to measure - this will be good no matter what the exact proportions.

I grew up learning to cook out of the 60 Minute Gourmet books with my dad. So many gems, and this falls in line. I used brown rice with half the liquid and twice the cooking time. No ham and didn’t miss it. The flavor was pretty close to my Colombian dad and abuela’s, actually.

This was absolutely amazing. Well worth the effort. I used 8 to 10 bone-in, skin on thighs and a little more cumin than was called for. I could not find canned pimentos so used a small jar of pimentos, it was fine. The saffron really elevates this dish.

For the amount of liquid in this recipe, I recommend 2 cups of rice instead of one. I replace the parsley with cilantro, and the chicken stock with a beer (lager or Pilsner). Yum!

Converted rice is parboiled and processed--basmati is not.

Love this dish! Have made it many times over the years - starting when it first ran in the 60 Minute Gourmet column, and still have the yellowed, stained clipping. Agree about the ratio of liquid to rice being a little off - that it initially is a little soupy, and that it needs a longer cooking time, by 10-20 minutes. I will day that as it rests the rice continues to absorb liquid. As leftovers it’s perfect! And as Franey says in his original column, feel free to play with the basic recipe.

Really enjoyed this dish. The cooking time was a little slower than anticipated. I suspect this was because I used traditional risotto rice. Very tasty meal (the kids found it a little spicy, I may have been a bit heavy handed with the cumin). I found the liquid rice ratio to be perfect for a risotto or paella style dish.

How can i find out the nutrition of these various recipes. I'm on a low sodium diet and some I can jsut tell, too much salt. However, some I cannot tell. Thank you.

I used jasmine rice instead of parboiled. Baked for 30 mins and it was fantastic.

The flavour and the creamy texture is delicious. I used parboiled long grain brown rice, boneless chicken thighs, and two cups of chicken broth, and I simmered the entire combination on the stove, occasionally checking the liquid and stirring. Next time I will probably add more spice.

This was a great recipe for Arroz con Pollo. It was very moist and flavorful. I used thighs and breast and sauteed them until nicely browned. I added frozen artichoke hearts and a chipolte chile in ancho sauce into the sauteed vegetable mixture. It took longer to cook (40 min) than the prescribed 20 minutes in the oven.

I tripled the rice and it worked well. Needed a lot of salt when I stirred in the cheese and peas. (2 tsp or so).

A lot of pots and watching! I halved the recipe and still got crunchy Jasmine rice, a quick cooker. I will try the oven next time for that part. The olives, capers, and saffron did help give it some flavor.

I didn’t like this recipe at all. I’m going back to my old Arroz con Pollo recipe which is not only easier but tastes great!

Been making this recipe since it first appeared in the Times (30 years ago?). Very versatile and adjustable. Made iagain tonight with a few variations based on what I had on hand and family’s taste. Used red pepper instead of green pepper (my wife and kid do not like green peppers). Used a mix of boneless breasts (cut in half) and thighs. Still had ten pieces but no bones and less fat. Used whole 28 oz can of crushed tomatoes, no fresh tomatoes, twice the # olives but small ones. Yum!!!

This was excellent! I did everything as instructed until the end only I used two cups of Jasmine rice. Dumped it into a large lasagna pan, covered it, and baked for 1:15. I omitted the olives and used (gasp!) Kraft Parmesan Cheese in the shaker because it’s all I had.

Delicious. Needs to cook much longer

2/26/22 Delicious, but risotto needs to cook much longer.

Agree with other commenters that there's too much liquid relative to the amount of rice. After reading the comments, I reduced the chicken stock from 3 cups to 2 and increased the rice by about 1/4 cup. It still took about 40 minutes, not 20, for the liquid to be absorbed and the rice was mushy, even with the reduced amount of stock. I think I'd omit the crushed tomatoes to reduce the liquid further, reduce the tomato-ness of the recipe and let the saffron and other flavors stand out.

Great comments on the large amount of liquid...wish I read prior to cooking! Chicken was over cooked as a result, but tasty. Solid 4 with some adjustments. Thank you!

Use 2 cups of rice, not 1. Bake time is a little longer than they say. Otherwise this recipe is perfect.

This is excellent.

There is no reason to ever use canned broth. At the risk of sounding macabre rather than pragmatic, I keep a container in the freezer in which I accumulate bones and vegetal scraps. When it reaches critical mass, I boil it down to broth and freeze it in separate containers. It’s better quality, healthier, more economical and more ecological than canned broth, with the same convenience and no need to drag it home.