Arroz con Pollo

Ingredients

• 150 gwhite onion, cut into large chunks
• 150 gcarrots, peeled and cut into large chunks
• 150 gcelery, cut into large chunks
• 2bay leaves
• bones from chicken breasts or 4chicken wings
• 2,500 mlwater
• as neededvegetable oil
• 4chicken breasts, on the bone so the bones can be used for the stock
• 150 gred onion, finely diced
• 3garlic cloves, grated or finely chopped
• 3 tbspPeruvian yellow chilli paste
• 150 gcarrots, peeled and cut into small dice
• 80 gpeas
• 100 gcoriander leaves (about 250 g with stalks)
• 500 gwhite rice, ideally pre-grained
• 1,000 mlstock from the above
• to tastesalt and pepper
• 1red pepper, deseeded and cut into strips

Instructions

1. 1

   Prepare the stock

   Chop the bones into smaller pieces to help release their flavour. Put them in a pot with the large chunks of onion and carrot, celery, bay leaves and cold water. Bring to a simmer, then cook gently for 2 hours from that point; do not let the stock reach a full boil. Skim off the fat and foam that gather on top.

2. 2

   Strain the stock

   Pass the stock through a sieve and measure out 1,000 ml for the recipe. If there is extra, boil it down until concentrated, then freeze it in a container or freezer bag for another use.

3. 3

   Sear the chicken

   Coat the base of a pot lightly with vegetable oil and sear the chicken breasts in batches, leaving space between them. Let them sit undisturbed long enough to turn golden, then season with salt and pepper when you flip them. Cook with the skin on so it renders flavourful fat, then discard the skin afterwards. Remove the breasts once well seared.

4. 4

   Soften the onions

   Add a little more oil if needed, then cook the red onion until soft and translucent. Use the moisture released by the onion to scrape the browned chicken bits from the bottom of the pot.

5. 5

   Add garlic and chilli

   Stir in the garlic and yellow chilli paste and cook for 1 minute.

6. 6

   Blend the coriander

   Blend the coriander with enough water to make it blend smoothly, along with a good pinch of salt.

7. 7

   Simmer the chicken

   Add the coriander mixture and 1,000 ml of stock to the onions. Bring to a gentle simmer, add the chicken breasts and cook for 10 minutes. Keep the stock at a light simmer rather than a boil to help the chicken stay tender.

8. 8

   Cook the rice

   Remove the chicken and set it aside. Add the rice, diced carrots and peas, then wait for the liquid to return to a simmer. Taste and adjust the salt; the liquid should taste slightly saltier than you want the finished dish, as the rice will absorb seasoning. Cover, turn the heat to its lowest setting and cook until no liquid remains, about 20–30 minutes.

9. 9

   Finish under the lid

   When the rice is about 10 minutes from being done, arrange the chicken breasts and red pepper strips on top. Cover and let them finish cooking in the steam.

10. 10

    Mix and serve

    Once everything is cooked, mix it together. Slice the chicken breasts before serving if you like.

What is arroz con pollo?

Arroz con pollo means rice with chicken, a much-loved dish found in several Latin American cuisines, with regional variations in seasoning and preparation. This version takes a Peruvian-inspired route, using yellow chilli paste and coriander for a vivid, savoury base.

Homemade stock gives the rice a deeper flavour, while cooking the chicken gently in the broth helps it stay moist. Adding the chicken and pepper back near the end lets them finish in the steam without overcooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 760 calories, 48g protein, 110g carbs, 9g fat.

Most of the carbohydrates come from the white rice, while the chicken provides most of the protein. The chicken and vegetable oil contribute the fat, with the exact amount depending on the cut of chicken and how much oil is used. Add a generous side of salad or other vegetables to round out the plate.

Build flavour with the stock

Stock bones: simmer them with the chunky vegetables and bay leaves for 2 hours, keeping the pot below a full boil. Skimming the surface keeps the stock clearer and removes excess foam.

Browned bits: searing the chicken leaves flavour on the bottom of the pot. Once the onions soften, their moisture helps loosen those bits into the base.

Keep the chicken tender

Gentle simmer: cook the breasts in the coriander stock for 10 minutes without letting the liquid boil. A vigorous boil can make the meat firm.

Steam finish: take the chicken out while the rice cooks, then return it to the pot with the pepper for the final 10 minutes. This gives it time to finish without prolonged cooking.

Get the rice right

Season the liquid: taste it before covering the pot and make it a little saltier than you want the finished rice. The grains absorb both the broth and its seasoning as they cook.

Low heat: once the stock comes back to a simmer, cover the pot and reduce the heat to minimum. The rice should absorb the liquid over about 20–30 minutes; check that the base is not catching.

Choose and prepare the rice

White rice: the recipe calls for 500 g, ideally pre-grained. Keep the quantity as written so the rice-to-stock balance remains close to the intended method.

Even cooking: cut the carrots into small, even dice so they soften along with the rice. Add them and the peas at the same time as the rice.

Serve it simply

Let the rice settle briefly after cooking, then mix the ingredients through so the coriander broth and vegetables are evenly distributed. Slice the chicken breasts for serving, as suggested in the method.

A crisp green salad or simply dressed vegetables make a fresh contrast to the rich, savoury rice. Serve straight from the pot while the chicken and rice are hot.

Recipe notes & tips

• Sear the chicken in batches so the pot stays hot and the breasts brown rather than steam.
• Leave the chicken undisturbed while the first side colours.
• Use the softened onion to scrape the browned bits from the pot before adding the garlic.
• Keep the stock at a gentle simmer when cooking the chicken.
• Taste the cooking liquid before adding the lid, as the rice will absorb its seasoning.
• Keep the lid on while the rice cooks so the steam stays in the pot.

Variations

• Extra chilli: increase the yellow chilli paste to taste for a hotter, more pronounced chilli flavour.
• More vegetables: add diced courgette with the carrots and peas.
• Fresh finish: scatter extra chopped coriander over the dish just before serving.
• Chicken pieces: use bone-in chicken pieces instead of breasts and adjust cooking until fully cooked.
• Lime: serve with lime wedges for a bright, citrusy contrast.

Common mistakes to avoid

• Boiling the stock hard: keep it at a gentle simmer and skim the surface as directed.
• Crowding the chicken: sear in batches so the pieces have space to brown.
• Moving the chicken too soon: leave it in place until the first side has developed colour.
• Boiling the chicken in the broth: lower the heat to a light simmer to help keep the meat tender.
• Adding too little seasoning: taste the stock before covering, allowing for the rice to absorb some salt.
• Lifting the lid repeatedly: keep it covered while the rice cooks so the steam can do its work.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat until piping hot, adding a splash of water or stock if the rice has dried out; avoid reheating more than once.

Frequently asked questions