Arroz Con Pollo Recipe
Seasoned yellow rice cooked with skinless dark meat chicken. Served with sweet plantains.
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
For Sweet Plantains
Method
Preparation of Arroz con Pollo
- 1
Season the Chicken
In a large bowl, season the skinless dark meat chicken with salt, black pepper, cumin, and paprika. Mix well and let marinate for at least 30 minutes.
- 2
- 3
Brown the Chicken
Add the marinated chicken to the pot and brown on all sides for about 5-7 minutes.
- 4
Cook the Rice
Stir in the yellow rice and mix well to coat the rice with the oil and vegetables. Pour in the chicken broth and bring to a boil. Once boiling, reduce heat to low, cover, and let simmer for 25-30 minutes, or until rice is tender and has absorbed the liquid.
- 5
Add Peas
In the last 5 minutes of cooking, stir in the green peas and cover again until finished.
Preparation of Sweet Plantains
- 6
Slice the Plantains
Peel the ripe plantains and cut them diagonally into 1-inch thick slices.
- 7
Fry the Plantains
In a large skillet, heat vegetable oil over medium heat. Once hot, add the sliced plantains in batches and fry until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels.
