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Panamanian Arroz Con Pollo

Panamanian Arroz Con Pollo

Chicken and vegetables are sautéed before the rice and other ingredients are added to a large pot or Dutch oven. The dish is ready the rice is tender and all the flavors have combined.
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5 from 1 vote
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dinner, Main Course
Cuisine: Panamanian
Keyword: Arroz Con Pollo, Panamanian Recipe
Servings: 8 people
Calories: 390 kcal
Panamanian Arroz Con Pollo

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 for chopping the vegetables and chicken
  • A garlic press to mince the garlic

Ingredients

  • 2 lbs boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 large onion diced
  • 3 garlic cloves 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

  • Heat olive oil in a large pot over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes.
  • Add onions, garlic, and bell peppers to the pot and sauté for 3-5 minutes, or until vegetables are tender.
  • Add oregano, cumin, and smoked paprika to the pot and stir to combine.
  • Add rice, chicken broth, and frozen peas to the pot and bring to a boil.
  • 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.
  • Season with salt and black pepper to taste.
  • Serve hot and enjoy your delicious and nutritious Panamanian Arroz Con Pollo!

Notes

Tips and Tricks

▣ 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.

Nutrition

Serving: 1serving | Calories: 390kcal | Carbohydrates: 37g | Protein: 29g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 600mg | Potassium: 610mg | Fiber: 3g | Sugar: 4g
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