The Chef

Restaurants

Meals

Drinks

Restaurants›El Pollo Guapo›Arroz Con Pollo Recipe

Arroz Con Pollo Recipe

Inspired by El Pollo Guapo

Time50m

Serves6

Rotisserie Chicken, Garlic Lime Slaw, Avocado, Plantains, Pico De Gallo, Pickled Onion, Garlic Lime Aioli

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

1 whole Rotisserie chicken

2 cups Long-grain rice

4 cups Chicken broth

2 tbs olive oil

4 cloves Garlic

1 tbs ReaLime juice

1 tsp Celtic sea salt

1 tsp black pepper

Garlic Lime Slaw

4 cups Green cabbage, shredded

1 cup Carrot, grated

1 cup Cilantro, chopped

2 tbs ReaLime juice

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp white, green, and black pepper

Toppings

1 whole Avocado, sliced

2 whole Plantains, sliced and fried

1 cup Pico de gallo

1 cup Pickled onion

1 cup Garlic lime aioli

Method

Cooking Rice

1

Prepare the Rice

In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the rice and toast for 2-3 minutes.

2

Simmer

Pour in the chicken broth and add the salt and black pepper. Bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes or until the rice is tender.

Shredding Chicken

3

Shred the Chicken

While the rice is cooking, shred the rotisserie chicken into bite-sized pieces, discarding the skin and bones.

Making Slaw

4

Prepare the Slaw

In a mixing bowl, combine shredded cabbage, grated carrot, chopped cilantro, lime juice, olive oil, salt, and pepper. Toss until well combined.

Assembling the Dish

5

Combine and Serve

Once the rice is cooked, fluff it with a fork and add the shredded chicken. Serve on a plate topped with garlic lime slaw, sliced avocado, fried plantains, pico de gallo, pickled onion, and garlic lime aioli.