Panamanian Arroz Con Pollo Recipe

Panamanian Arroz Con Pollo, a traditional dish also known as chicken and rice. Chicken and vegetables are sautéed before the rice and other ingredients are added and the dish is cooked in a large pot or Dutch oven. The dish is finished simmering when the rice is tender and all the flavors have combined.

There is a long history of this hearty and flavorful dish in Panama, dating back to the colonial era when Spain ruled the country. Spanish colonists, who enjoyed rice and chicken dishes, brought the recipe to Panama. Over time, the dish adapted to include onions, peppers, and other produce that was easily accessible in Panama, expanding its flavor profile to include regional specialties.

In modern times, Arroz Con Pollo has become a popular Panamanian dish that is often served during festive occasions. It’s a classic dish that serves as a source of comfort all year long. Common accompaniments to the dish include beans, salad, or fried plantains, and it is never without a cold beer or other refreshing drink.

To sum up, the Panamanian version of Arroz Con Pollo is a flavorful and delicious dish with deep roots in the country’s culture and history. This traditional dish from Panama will warm you up on a chilly day or impress your dinner guests, and it will transport you to the country’s rich cultural past.

3 Reasons People Love Panamanian Arroz Con Pollo

1. Delicious Flavor: Arroz con Pollo is a classic Panamanian dish that features a flavorful combination of rice, chicken, and spices. The dish is typically cooked with a variety of herbs and spices, such as garlic, onion, cumin, and saffron, which give it a unique and delicious taste.

2. Comfort Food: Arroz con Pollo is often considered a comfort food, as it is hearty, filling, and satisfying. Many people enjoy it as a one-pot meal that is easy to prepare and perfect for sharing with family and friends.

3. Cultural Significance: Arroz con Pollo is a dish that is deeply ingrained in Panamanian culture and tradition. Many people associate the dish with family gatherings, holidays, and special occasions. For this reason, it is often served at weddings, baptisms, and other important events, and is a source of pride for many Panamanians.

How To Make Our Panamanian Arroz Con Pollo Recipe

Ingredients (Serves 8):

2 lbs. boneless, skinless chicken thighs, cut into bite-sized pieces
1 large onion, diced
3 cloves garlic, minced
2 bell peppers (one red, one green), diced
1 cup frozen peas
1 cup long-grain white rice
2 cups chicken broth
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. smoked paprika
Salt and black pepper, to taste
2 tbsp. olive oil

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes.

2. Add onions, garlic, and bell peppers to the pot and sauté for 3-5 minutes, or until vegetables are tender.

3. Add oregano, cumin, and smoked paprika to the pot and stir to combine.

4. Add rice, chicken broth, and frozen peas to the pot and bring to a boil.

5. Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes, or until rice is tender and chicken is cooked through.

6. Season with salt and black pepper to taste.

7. Serve hot and enjoy your delicious and nutritious Panamanian Arroz Con Pollo!

Nutritional Values for One Serving of Panamanian Arroz Con Pollo:

Calories: 390
Carbohydrates: 37g
Protein: 29g
Fat: 14g
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 105mg
Sodium: 600mg
Potassium: 610mg
Fiber: 3g
Sugar: 4g

Prep time: 20 minutes

Cooking time: 45 minutes

List of Pots, Pans and Cooking Equipment:

A large Dutch oven or a heavy-bottomed pot to cook the rice and chicken

A large frying pan to brown the chicken

A wooden spoon to stir the rice and chicken

A measuring cup to measure the rice and water

A sharp knife to chop the vegetables and chicken

A cutting board to chop the vegetables and chicken

A garlic press to mince the garlic

Best way to Store Panamanian Arroz Con Pollo:

To store Panamanian Arroz Con Pollo, transfer it to an airtight container and refrigerate for up to four days. It is best to store it in a glass container or a plastic container with a tight-fitting lid. Reheat the Arroz Con Pollo in the microwave or on the stovetop until it is hot all the way through.

Possible Substitutions for Ingredients for Panamanian Arroz Con Pollo:

Chicken: You can substitute chicken with turkey, pork, beef, or shrimp.

Bell peppers: You can substitute bell peppers with poblano peppers, Anaheim peppers, or jalapeño peppers.

Saffron: You can substitute saffron with turmeric, annatto powder, or achiote paste.

Rice: You can use any long-grain rice such as jasmine rice, basmati rice, or brown rice.

Ingredients to Substitute for a Vegetarian version of Panamanian Arroz Con Pollo:

Substitute the chicken with tofu or tempeh

Use vegetable broth instead of chicken broth.

You can also add more vegetables such as mushrooms, zucchini, or eggplant.

Tips and Tricks for Easier Creations of the Recipe

Use bone-in chicken pieces for more flavor.

Brown the chicken before adding it to the rice to develop a deeper flavor.

Use a Dutch oven or a heavy-bottomed pot to cook the rice and chicken evenly.

Use a wooden spoon to stir the rice and chicken gently to prevent it from becoming mushy.

Use homemade chicken broth for the best flavor.

Let the Arroz Con Pollo rest for a few minutes before serving to allow the flavors to meld.

Possible Side Dishes and Desserts to serve with Panamanian Arroz Con Pollo

Some possible side dishes are black beans, fried plantains, avocado salad, or tomato and onion salad.

For dessert, you can serve flan, tres leches cake, or coconut rice pudding.

How to Serve Panamanian Arroz Con Pollo

To serve Panamanian Arroz Con Pollo, place a generous scoop of the rice and chicken mixture on a plate and garnish it with chopped cilantro and lime wedges. Serve with your favorite side dishes and dessert.

FAQs About Panamanian Arroz Con Pollo

1. What type of rice is typically used for arroz con pollo?
The type of rice commonly used for arroz con pollo is long-grain white rice. This type of rice has a firm texture and does not become too sticky when cooked, making it ideal for this dish.

2. Can I use boneless chicken for arroz con pollo?
Yes, boneless chicken can be used for arroz con pollo. However, using bone-in chicken adds more flavor to the dish. If you use boneless chicken, it’s recommended to add chicken stock or bouillon to the cooking liquid to enhance the flavor.

3. What spices are typically used for arroz con pollo?
The most common spices used in arroz con pollo are garlic, onion, cumin, saffron, and oregano. Some recipes may also call for paprika, turmeric, or other spices to add depth of flavor.

4. Can I use frozen vegetables for arroz con pollo?
Yes, frozen vegetables can be used for arroz con pollo. However, it’s recommended to thaw them first and drain any excess water to prevent the rice from becoming too watery.

5. Can I substitute chicken for another protein in arroz con pollo?
While chicken is the traditional protein used in arroz con pollo, other meats such as pork or beef can be used as well. However, keep in mind that using different proteins may alter the flavor and texture of the dish.

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