Arroz Con Pollo

Ingredients

• 1 Bunch Fresh Parsley
• 3 Scallions (Green Onions) roots cut off
• Cooking Twine
• 8 Chicken Thighs (Bone-In, Skin-On)
• 4 Chicken Breasts (Bone-In, Skin-On)
• 1 Tsp Salt
• ½ Tsp Pepper
• 1 Tsp Oregano
• 2 Cubes Chicken Bouillon
• 1 Tbs Olive Oil
• 1 Tbs Garlic (minced)
• 1 Green Bell Pepper (finely chopped)
• 1 Large Yellow or White Onion (finely chopped)
• 1 Jar Green Pimento Stuffed Olives (halved)
• 2 Packets Goya Sazon Con Achiote
• 1 Tbs Worcestershire Sauce
• 1 Can Tomato Sauce (14.5 oz)
• 6 Cups Long Grain White Rice (uncooked, rinsed)

Directions

Tie the parsley and scallions together with cooking twine to create a “Paquette”, set aside.

Place Chicken in a large stock pot. Cover chicken with water and add the bouillon, salt, pepper, oregano and place paquette on top. Bring to boil, then reduce to medium-high heat. Immediately move on to preparing the vegetables.

In a skillet, sauté garlic in olive oil until just fragrant, add the onion and green pepper, sauté medium heat 10 min. Add Worcestershire, tomato sauce and Sazon. Combine and cook 5 minutes. Add the mixture to the pot of stewing chicken.

Stew chicken until tender. Remove the chicken and set aside to cool, reserving the liquid!

In a clean, large pot with a tight fitting lid add the rice, 8 cups of reserved liquid (strained) and 4 cups water. Bring to boil, reduce heat to low and cover. Cook covered 20 min.

While rice is cooking debone chicken, discard skin. Separate Chicken into large pieces (do not shred).

When rice is cooked, combine rice, chicken, olives and additional reserved liquids with vegetable bits (as needed, don’t soak) in a large roasting pan and warm together in 350°F oven for 15-20 min.

Notes

This recipe can be upsized or down sized, The key is to cook 1 cup rice to 2 cups of liquid. Grandma Ida modified this recipe for quicker cooking time and fewer steps using instant rice. You can try this method as well, but the results can be very dry.

Last Modified 07:05:04 12 December 2025 UTC