How do you make arroz con pollo?!

Ecuadorian arroz con pollo is the best!

3 cups of long grain rice
3 -4 tbs of corn oil (mazola)
1 1/2 cups of carrot/peas mixture
2 medium sized yukon potatoes (diced small)
3 chicken breasts (bone in or out) personally bones and skin give the stock more flavor
1/2 white onion'
2- 3 garlic cloves
5-6 cups of homemade chicken stock
salt to taste
chopped cilantro if you want

You are going to boil the chicken with the half of , garlic and add a lot of salt. This is going to be your stock for the rice. About 20 minutes later, chicken should be done, set aside and when cool, pull the chicken or if you want them in small chunks, dice them. The stock should be set aside as well .

I like to make rice in a wide frying or sauce pan, not a big pot. Heat up the oil on med-high and add in the rice, until the rice gets bigger, white, but do not burn it! This usually takes about 6 minutes.. then add your chicken stock, vegetables and pulled chicken. You may also add a bit of the yellow goya seasoning to make your rice yellow but it is not mandatory, it just looks better :D Now, turn the stove on to the lowest possible heat, cover the pot with aluminum foil and then the lid. The foil is very important for steaming the rice effectively. Set the microwave for about 25 minutes. And you're good! This dish is awesome served with fried plantains or even empanadas on the side.

Culinary graduate, experience in Mexican and Spanish cuisine for over 6 years.

My Arroz con Pollo is so good you'll hurt yourself eating, but it doesn't have boiled chicken in it.

Arroz con Pollo

4 boneless chicken breasts (about 1.5 lbs)
salt, fresh ground black pepper
3 tablespoon olive oil
1 med onion chopped
1/4 green bell pepper chopped
1 clove garlic minced
1 cup uncooked rice
1/2 tsp ground cumin
1/4 tsp grounturmericic
2 med tomatoes seeded and chopped
1 jalapeno pepper, stemmed, seeded, chopped
1.5 cups chicken broth (ready to serve kind)
1/2 c frozen peas
1/4 c pimento stuffed olives, sliced
2 tsp capers, rinsed and drained

sprinkle chicken w/salt & pepper, heat oil in pan over medium high heat, add chicken, cook 4 minutes on each side, or until lightly browned, then remove and set aside. add onion, bell pepper and garlic to pan, cook until vegetables are just tender, add rice and stir to coat w/drippings, add cumin anturmericic, tomatoes, jalapeno and chicken broth. bring it all to a boil, place chicken over rice, reduce heat to a simmer and cook 25 minutes or until rice is tender and all liquid absorbed. sprinkle the remaining ingredients over the chicken, turn off heat, cover and let stand for 10 minutes. this is some kinda GOOD

If i had a quarter for each time I've shared this recipe, and a dime for each time I've made it, I could uy a new computer.

Doc Hudson

Stop. Hold everything. Remove the chicken from the water. Take a large skillet and heat it up with oil. Add in your chicken legs (that you've patted dry-so they can brown). Brown the chicken with some sliced white onion & a few whole garlic cloves.
When the chicken is browned, set it aside on a plate leaving the garlic & onions in the pan. Add in 1 C. of raw white rice. Stir it around in the pan coating it with the remaining olive oil and chicken fat. Add in either chicken broth (if you have it) or a few cups of water. Stir the rice and let it all come to a boil, then turn down the heat to medium. Stir occasionally to prevent burning. Each time the broth/water starts to evaporate, add in a bit more and continue the process until the rice is just tender. Season to taste and add the chicken back in the rice. Cover with a lid and let it stand (heat off) for about 10 min. to steam together. Enjoy.

NOTE: If you've alread cooked the chicken legs completely, just continue with the remainder of the recipe at this point and add in the chicken legs at the end.

I'm a personal chef.

my recipe starts with nestling the raw chicken peices in saffron rice, covering and cooking for 30-40 minutes. if you parboil your chicken legs maybe you just reduce your overall cooking time. my parents moved 4 states down to the deep south. they both have cholesterol issues so i garauntee they are using boneless skinless breasts.