Why is the rice dense and/or sticky?

This could be due to using a different type of rice. Minute rice, risotto rice, or paella rice will not work well in this recipe. Stick to long-grain parboiled rice or plain long-grain white rice or for the best results. You may also have added too much liquid. The correct ratio is 1 cup of rice to 2 cups of water. Too much stirring can also cause the rice to become sticky.

Why is my rice crunchy and dry?

This could be because you need to add more liquid. Ensure that you're using the correct ratio of rice to liquid. You may also have lifted the lid too often while the rice was cooking. The steam helps the rice cook evenly, so resist the urge to peek!

Why did my rice burn or stick to the bottom of the pot?

The heat might have been too high. Use medium heat throughout the first part of the cooking process. Then low heat. Or you may not have stirred the rice enough after adding the liquid.

Is Arroz con Pollo healthy?

We use skinless chicken and minimal fat making this a healthy dinner option. Adding a bit of bacon provides extra flavor without compromising the health benefits, but you could skip it.

Arroz con Pollo (Latin One Pot Chicken and Yellow Rice) Under 1 hour!

Name: Arroz con Pollo (Latin One Pot Chicken and Yellow Rice)
Prep time: 10 min
Cook time: PT-485736H26M18S
Total time: 50 min
Yield: one pot
Cuisine: Venezuelan
Ingredients: 2 skinless chicken thighs and 1 large skinless chicken breast; 2 tablespoons of Olive Oil; 1 teaspoon Ground Cumin; 1/2 teaspoon Dry Oregano; 1 teaspoon of Sweet Spanish Paprika; 1/4 teaspoon of Black Pepper; 1 teaspoon of kosher Salt.; 2 strips of Bacon; 1 cup chopped Onion (about 1 small onion); 4 Garlic cloves (crushed or finely chopped); 1/2 cup Red Bell Pepper chopped; 1/2 cup Carrots (finely diced); 2 medium Tomatoes (finely diced); 2 cups of Water; 2 teaspoons of Better than Bouillion Chicken base (or 2 chicken bouillons).; 1 tablespoon of Tomato Paste (optional); 1/2 teaspoon of Kosher Salt; 1/4 teaspoon of Black Pepper; 1 cup Long Grain Parboiled Rice; 1 envelope of Sazon Goya (with Culantro and Achiote) optional; 1/2 cup frozen Green Peas; 1/2 cup pitted Green Olives (or stuffed green olives with pimento); 2 tablespoons of chopped Cilantro.

Description

Easy Venezuelan Arroz con Pollo, a vibrant one-pot dish from my Venezuelan family, is your weeknight answer to Latin comfort food. Savory spices, smoky bacon, and juicy chicken combined with fluffy yellow rice and delicious vegetables for a complete and flavorful meal in under an hour.

Ingredients

Units Scale

For the chicken:

2 skinless chicken thighs and 1 large skinless chicken breast
2 tablespoons of Olive Oil
1 teaspoon Ground Cumin
1/2 teaspoon Dry Oregano
1 teaspoon of Sweet Spanish Paprika
1/4 teaspoon of Black Pepper
1 teaspoon of kosher Salt.

For the Rice:

2 strips of Bacon
1 cup chopped Onion (about 1 small onion)
4 Garlic cloves (crushed or finely chopped)
1/2 cup Red Bell Pepper chopped
1/2 cup Carrots (finely diced)
2 medium Tomatoes (finely diced)
2 cups of Water
2 teaspoons of Better than Bouillion Chicken base (or 2 chicken bouillons).
1 tablespoon of Tomato Paste (optional)
1/2 teaspoon of Kosher Salt
1/4 teaspoon of Black Pepper
1 cup Long Grain Parboiled Rice
1 envelope of Sazon Goya (with Culantro and Achiote) optional
1/2 cup frozen Green Peas
1/2 cup pitted Green Olives (or stuffed green olives with pimento)
2 tablespoons of chopped Cilantro.

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Instructions

STEP 1: Season the Chicken (2-3 minutes): Pat the chicken dry with a paper towel. In a large bowl, toss it with olive oil, cumin, oregano, paprika, black pepper, and salt. Mix well. Let the chicken marinate for at least 15 minutes while you prepare the other ingredients.

STEP 2: Brown the bacon and chicken (5-7 minutes): If you're using bacon, cook it over medium heat until medium-crispy. Make room in the middle of the pan and add the chicken. Sear the chicken on all sides until golden brown. Once browned, remove the chicken from the pan and set it aside on a plate.

STEP 3: Sautee the vegetables: Reduce the heat to medium and add the olive oil to the pan (if you didn't use bacon, you might need more oil). Add the chopped onions, bell pepper, and garlic. Sauté for about 5 minutes or until the onions are softened and translucent.

STEP 4: Add the carrots and chopped tomatoes, and cook for another 2-3 minutes until fragrant and a sofrito is formed.

STEP 5: Prepare the chicken broth by diluting 2 teaspoons of chicken base (or 2 chicken bouillons) in two cups of hot water.

STEP 6: Add the chicken broth, tomato paste, salt, and pepper. Combine while scraping up any browned bits from the bottom of the pan. Pour in the uncooked rice and the Sazon seasoning and stir until well combined. Stir in the frozen peas, green olives, and cilantro. Mix well.

STEP 7: Incorporate the browned chicken back in, nestling on top of the rice mixture and ensuring it is mostly submerged in the liquid. Bring the pot to a medium boil.
When most of the liquid is absorbed, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 18-20 minutes until the rice is cooked and the chicken is tender. Resist the urge to peek under the lid while the rice cooks! This lets the steam build up and cooks the rice evenly.

If the rice is not entirely cooked through after 20 minutes but all the liquid has been absorbed, add 1/4 cup of water or chicken stock and cover again for five more minutes. You can also check for doneness by inserting an instant-read thermometer into the thickest part of the chicken thigh; it should reach an internal temperature of 165°F. Enjoy!

Notes

BEST RICE for Arroz con Pollo
- Long-grain parboiled rice works best for this dish, but plain long-grain rice works fine.
- If you use Jasmine rice, rinse it 4-5 times before adding it to the cooking pot to minimize stickiness.
- Brown rice – I have not it for Arroz con Pollo. If you do, I suggest pre-cooking it before adding it to the chicken mixture. Then, reduce the broth added to the chicken mixture by half.
- Rice unsuitable: Short grain rice, Minute Rice, instant rice, Risotto or Paella Rice.
* Chicken: Bone-in thighs tend to be more flavorful. You can use boneless thighs or even completely substitute skinless chicken breasts.
* Fresh oregano is a suitable substitute, but double the amount if you use it.
* Sazon Goya is optional but highly recommended. It can be found in the international aisle of most grocery stores. I have also found it at Wal-Mart and Target.

Nutrition

Serving Size: cup
Calories: 411
Sugar: 6.5 g
Sodium: 732.6 mg
Fat: 14.3 g
Carbohydrates: 43.2 g
Fiber: 4.3 g
Protein: 27.2 g