Arroz con Pollo (Panamanian Chicken and Rice)
In short: Chicken thighs and long-grain rice cooked in one pot with a culantro and sweet pepper sofrito, peas and carrots, until the grains are fluffy. It takes about 1 h 30 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h
- Resting
- 30 min
- Total
- 1 h 30 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 590 kcal
Arroz con pollo is the dish Panamanians make for birthdays, big lunches and Christmas, and every family has its own version. This one starts with a green sofrito of culantro, onion and sweet pepper, which colors and perfumes the rice. Chicken browns in the pot first, then the rice cooks right on top in the juices, with peas and diced carrot folded in. The rice should be fluffy and moist, never wet.
Instructions
- Toss the chicken with the crushed garlic, oregano, 1 1/2 teaspoons salt, pepper and lime juice. Marinate for 30 minutes at room temperature, or overnight in the fridge.
- Heat the oil in a wide, heavy pot over medium-high heat. Brown the chicken in two batches, about 5 minutes per side, and set it on a plate. Leave the fat in the pot.
- Lower the heat to medium. Cook the onion, bell pepper and ají dulce for 5 minutes until soft, then stir in the culantro, minced garlic and tomato paste for 1 minute.
- Add the rice and stir for 2 minutes, until every grain is coated with the sofrito.
- Pour in the stock and add 1 teaspoon salt. Tuck the chicken into the rice and bring to a boil.
- Scatter the carrot and half the peas on top. Cover tightly, lower the heat and cook for 20 minutes without lifting the lid.
- Check that the rice is tender and the chicken reaches 74°C (165°F). Scatter the remaining peas and the olives on top, cover again and rest off the heat for 10 minutes.
- Fluff gently with a fork, scraping up any golden crust from the bottom, and serve hot.
Tips
- No culantro? Use a big bunch of cilantro plus a few parsley sprigs, and a red bell pepper in place of the ají dulce.
- Use a wide pot so the rice cooks in a shallow layer, and do not stir once the lid is on, or the grains turn gummy.
Questions and answers
How do I store and reheat arroz con pollo?
Refrigerate leftovers within 2 hours and eat them within 4 days. Reheat with a splash of water in a covered pan until steaming hot all the way through.
Can I freeze arroz con pollo?
Yes, for up to 3 months in airtight portions. Thaw overnight in the fridge and reheat with a splash of water. The peas will be softer than fresh.
What do you serve with arroz con pollo?
A simple green or tomato salad and fried sweet plantain are the usual partners. A bowl of hot sauce on the table lets everyone add their own heat.
How long does it take to make Arroz con Pollo (Panamanian Chicken and Rice)?
About 1 h 30 min in total: 30 min of preparation and 1 h of cooking.
How many calories are in Arroz con Pollo (Panamanian Chicken and Rice)?
About 590 kcal per serving, with 30 g of protein, 63 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 590 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 63 g |
| Fat | 24 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 1350 mg |
Estimated values, calculated from the ingredients.
