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+ servings
5 from 2 votes
Print Recipe

Arroz Con Pollo

A delicious and easy one-pot meal
Prep Time15 mins
Cook Time35 mins
marinating time2 hrs
Total Time2 hrs 50 mins
Course: Main Course
Cuisine: Spanish
Keyword: chicken, one-pot meal
Servings: 4 people
Calories: 785kcal

Ingredients

Marinade

  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp oregano
  • 1 tsp chopped garlic
  • ½ tbsp kosher salt
  • ¼ tsp pepper

Arroz Con Pollo

  • lb boneless chicken breast of chicken tenders
  • 2 tbsp olive oil
  • 2 andouille sausage casing removed, sliced and cut into quarters
  • ¾ cup onions chopped
  • 2 tbsp capers
  • 15 pitted green olives cut in half
  • cups long grain rice
  • 1 cup chopped tomatoes in sauce
  • 2 cups low sodium chicken broth
  • 1 cup green peas frozen in fine
  • pinch saffron
  • 1 avocado as garnish

Instructions

Marinate Chicken

  • cut chicken breast into 3 pieces or if using chicken tenders cut in half
  • add all marinade ingredients into a ziploc bag.
  • add chicken and mix well. Remove air and place in refrigerator
  • marinate for at least 1 hour and upto 6 hours

Arroz Con Pollo

  • use a large dutch oven or pan with a lid
  • saute andouille sausage in pan until starting to brown
  • remove sausage and set aside
  • add 2 tbsp olive oil and add onions
  • cook onions for 2 minutes and add chicken
  • lightly cook chicken on all sides with the onions
  • put sausage back in pan
  • add chopped tomatoes
  • add chicken broth
  • add olives and capers
  • add saffron
  • add rice and stir
  • bring to a boil then cover and simmer for 20 minutes
  • add peas to pan and cook for another 10-15 minutes until rice is tender
  • serve with slices of avocado

Nutrition

Serving: 1person | Calories: 785kcal | Carbohydrates: 64g | Protein: 53g | Fat: 35g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1840mg | Potassium: 1401mg | Fiber: 8g | Sugar: 5g | Vitamin A: 560IU | Vitamin C: 30mg | Calcium: 93mg | Iron: 4mg