Arroz Con Pollo, Lightened Up
So many people ask me about my favorite dishes I make at home for my family, and this is certainly one of them! My mom is Colombian, and she used to always cook her version of this dish for me. It’s definitely a family favorite! If you want a lower-carb option, try my Cauliflower “Rice” and Chicken version. You may have also tried my Mom’s Arroz Con Pollo recipe. If so, I know you’re going to love my version!
Chicken recipes are the most popular in my house. There are many variations on the classic arroz con pollo. It is a traditional Latin American and Spanish chicken and rice recipe. I make many versions of this dish depending on my mood or what’s in my refrigerator. This easy arroz con pollo recipe is the perfect answer to busy weeknights. It’s a one-pan meal that makes for simple cleanup. A lot of the cooking time is hands-off while the rice and chicken cook. My family likes to add hot sauce or Colombian aji picante and serve it with a simple green salad on the side.
What is Arroz Con Pollo in English?
How I make arroz con pollo lighter
Most recipes call for chicken on the bone with the skin on. Here I opted for boneless, skinless thighs to keep the dish lighter and help it cook faster. If you want to use bone-in thighs, just remove the skin. You can also use drumsticks. White meat is not my personal preference, but you can use diced chicken breast if you prefer.
Ingredients:
Chicken: I use boneless, skinless chicken thighs. You can also use chicken on the bone, just remove the skin. Diced chicken breasts will also work. Seasonings: I use Sazon seasoning, adobo seasoning, garlic powder, salt, black pepper and chicken bouillon which adds great flavor. A touch of vinegar also adds depth to the recipe. Aromatics and Herbs: Onions, garlic, cilantro and scallions Vegetables: Red bell pepper and tomato. You can also add frozen peas and carrots for more veggies. Rice: I like to use long-grain white rice such as Carolina.
Sazon:
I season my chicken and rice with sazon, a common Latin spice blend. If you can’t find it at your grocery store, you can make your own. My homemade sazon recipe calls for coriander, cumin, ground anatto seeds, garlic powder, salt, oregano, and pepper. If you don’t have annatto, you can substitute it with turmeric. So, there you have it – get some hot sauce and dig in!
Variations and Tips:
You can add green olives, alcaparrado, pimientos or peas. Use a few threads of saffron instead of the Sazon. Add some sofrito for extra flavor. Use drumsticks, bone-in thighs or boneless chicken breasts in place of boneless thighs. To make with brown rice, you can use quick cooking parboiled rice although I prefer white. Leftovers can be frozen for up to 6 months. To reheat, thaw in the refrigerator the night before, then heat in the microwave or oven.
More Latin Rice Dishes You Will Love!
Arroz Congri (Rice and Black Beans) Arroz con Gandules (Rice and Pigeon Peas) Latin Yellow Rice Skillet Taco Cauliflower “Rice” Fiesta Lime Rice
