Arroz con Pollo

Name: Arroz con Pollo
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Nicaraguan
Ingredients: 1 whole chicken, cut into pieces; 3 cups long grain rice; 1 large onion, diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 4 cloves garlic, minced; 3 ripe tomatoes, chopped; 1 tbsp achiote paste; 2 carrots, diced; 1 cup peas; Fresh cilantro; 4 cups chicken broth; 2 tbsp vegetable oil; Salt and pepper

Arroz con Pollo (ah-ROHS kohn POH-yoh)

Chicken with Rice

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 446 kcal

Nicaraguan-style chicken and rice cooked together with vegetables, achiote for color, and fresh herbs in a single pot.

Nutrition & Info

Protein 32.0g

Carbs 48.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large heavy pot or caldero wooden spoon cutting board

Presentation Guide

Vessel: large serving plate

Garnishes: cilantro, lime wedge

Accompaniments: tajadas, salad

Ingredients

1 whole chicken, cut into pieces
3 cups long grain rice
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 cloves garlic, minced
3 ripe tomatoes, chopped
1 tbsp achiote paste
2 carrots, diced
1 cup peas
Fresh cilantro
4 cups chicken broth
2 tbsp vegetable oil
Salt and pepper

Instructions

1
Season chicken pieces with salt, pepper, and garlic. Brown in oil in a large pot, then remove and set aside.
2
In the same pot, sauté onion, peppers, and tomatoes until soft. Dissolve achiote paste in a little broth and add.
3
Add rice and stir to coat in the vegetable mixture and achiote. Toast for 2 minutes.
4
Return chicken to the pot. Add broth, carrots, and peas. Bring to a boil.
5
Cover tightly, reduce heat to very low, and cook 20 minutes without lifting the lid.
6
Fluff rice with a fork, garnish with cilantro. The rice should be golden from the achiote and flavored with chicken.

💡

Did You Know?

Nicaraguan arroz con pollo gets its distinctive golden color from achiote (annatto), unlike versions in other Latin American countries that use saffron.

Chef's Notes

Equipment Tips

large heavy pot or caldero
wooden spoon
cutting board

Garnishing

cilantro, lime wedge

Accompaniments

tajadas, salad

The Story Behind Arroz con Pollo

Arroz con pollo is the quintessential weekday family meal in Nicaragua, a one-pot dish that feeds a crowd economically and deliciously. The Nicaraguan version is distinguished by its use of achiote paste, which gives the rice a vibrant golden-orange color and earthy flavor. Cooked together in a single pot, the chicken and rice exchange flavors to create something greater than the sum of their parts. This dish represents the practical side of Nicaraguan home cooking, where resourcefulness and flavor combine in every household kitchen.

🕐 Traditionally enjoyed lunch, everyday family meal 📜 Origins: Colonial Spanish-Nicaraguan

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