If you want a quick and easy meal to make on a weeknight then look no further. Our best arroz con pollo recipe will take some stress out of your day and make you a hero in the kitchen. The only problem you'll have is that you didn't make a double batch! Seriously though, we're a family of 6 and there's no leftovers from a double batch of this.
Some tips and Tricks to Make the Best Arroz con Pollo
Let's talk a little about cookware. My go to for this one pot meal is my trusty Lodge 12" Classic Skillet like the one below. This pan gets a workout in my kitchen. I recommend that you only use a well seasoned pan for our best arroz con pollo recipe though as it is a bit acidic and can take the seasoning of a young pan. If you don't have a skillet no worries! You can use a dutch oven or large stainless steel saute pan as long as it's oven safe.
This really is the best arroz con pollo recipe. It's one of my all time favorites and is always a hit with anyone that tries it. It's a great meal for any time of year but I love making this in the fall when the nights are cool and you want something warm in your belly. Follow the recipe and detailed instructions below and pretty soon you'll be eating the best arroz con pollo you've ever had!
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Chicken and Rice Deliciousness
Be sure to remove the chicken from the refrigerator 20 mins before you start. Gather all necessary ingredients and put them into your cooking area so you have them ready.
Preheat the Oven to 350°. While oven is preheating prepare the vegetables. Peel and dice the onion into medium size pieces no larger that 1/4" square. Cut and remove the seeds and stem from the pepper and dice the same size as the onion. Peel and dice the carrot into 1/4" pieces. Peel the garlic, smash it and finely dice it across the grain. Put the onion, pepper and carrots into one bowl and the garlic into another. At this point you'll also want to open the cans of sauce, stewed tomatoes, and corn. After opening the stewed tomatoes, drain off all of the liquid and use a fork to remove the tomatoes from the can. Discard any hard or unripe bites and place in a bowl. After opening the corn pour 2 TBS of the liquid from the can into a separate bowl and then drain off the rest of the liquid.
This is good time to start preheating your skillet especially if using an electric range. If you're using gas feel free to wait until your about halfway through this process. Find the tendon in the middle of the tenderloin and slice the piece in half along one side of the tendon. Then slice down the other side of the tendon, removing it from the other piece. You should end up with two similar size pieces of chicken. Repeat until all pieces are cut. Place chicken in medium bowl. Add 1 TBS of avocado oil and the salt and pepper. Mix together until combined.
Preheat your pan on medium heat.
Before you start this step make sure you have the rice measured out, the chicken broth base prepared per package instructions, and you've opened the cans of sauce, stewed tomatoes, and corn.
Add the onions, peppers and carrots to the pan. Add 1 Tsp of Adobo seasoning. Cook until onions are soft and translucent and are just beginning to brown and the carrots are soft. Add in the garlic and mix completely. Cook till fragrant 30-60 seconds. As soon as the garlic is fragrant, add the rice and combine with vegetables. Cook for 3-5 minutes stirring frequently to toast the rice a bit.
Add 2 TBS of tomato paste and stir until completely combined. Continue cooking for 3-4 minutes stirring frequently until the paste develops a deep red color. Reduce heat to low. Add the tomato sauce and stir to combine with the rice. Add the stewed tomatoes and stir again. Add half the can of corn and stir again. Once everything is hot add the chicken broth base and 2 TBS of liquid from the can of corn. Mix until completely combined. Return heat to Medium and bring to a simmering boil. Simmer for 5 minutes stirring frequently.
After the mixture has boiled for 5 minutes place the chicken into the pan, push the chicken down with tongs or a spatula, making sure all pieces are completely covered by the broth/rice/vegetable base. Be sure to spread the chicken out around the pan so there is space in between each piece. Place pan in oven and cook for 25 minutes. Remove from oven and stir mixture completely. Place back in the oven and continue cooking for another 5-10 minutes or until the rice is cooked and all liquid has been absorbed.
Once you've removed the pan take a wooden spatula or spoon and mix the dish thoroughly. Use the spoon to break up the chicken into smaller pieces (It should almost fall apart). Scrape down the sides and bottom of the pan to remove any stuck on rice. Let mixture cool for 5 minutes.
I usually serve this as a complete meal with a side of homemade cornbread. You can find my cornbread recipe here. I spent a lot of time perfecting this recipe as well as the cornbread so I hope you and your loved ones enjoy them!
