Leave a Reply
Want to join the discussion?Feel free to contribute!
Arroz con Pollo (Chicken with Rice)
Arroz con Pollo (Chicken with Rice)
| By : |
Arroz con Pollo is a classic Latin American dish, with each country—and each family,
for that matter—having its own unique recipe. For mine, I like to use whole pieces of
chicken (legs or thighs) that I season with chile powder, cumin, and oregano before
adding the rice. This flavorful dish is filling all on its own, but it also goes well with
frijoles charros (cowboy beans). Just don’t forget the warm corn or flour tortillas.
| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Servings |
6 servings
|
Ingredients
- 1 tbsp California chile powder
- 1 tsp ground cumin
- 1 tsp crushed dried Mexican oregano
- 1 tsp coarse salt plus more for seasoning
- 1/2 tsp freshly ground black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 6 boneless chicken thighs
- 3 tbsp vegetable oil divided
- 1 cup long-grain or jasmine rice
- 1/2 medium white onion finely chopped
- 2 garlic cloves minced
- 4 roma tomatoes finely chopped
- 1 cup chicken broth
- 8 oz tomato sauce 1 can
- 4 cilantro sprigs
- Pico de Gallo Verde for garnish optional
- Pimiento-stuffed olives sliced, for garnish (optional)
- Pimiento-stuffed olives sliced, for garnish (optional)
Ingredients
|
|
Instructions
- In a small bowl, combine the chile powder, cumin, oregano,salt, pepper, onion powder, and garlic powder. Sprinkle thespice mixture over the chicken thighs.
- Set the Instant Pot to Sauté and adjust to More or high.
- Heat
2 tablespoons of vegetable oil in the pot, add the chicken thighs, and fry for 5 to 7 minutes, or until golden brown. Transfer the chicken to a heat-proof plate. - In the Instant Pot, heat the remaining 1 tablespoon of vegetable oil. Sauté the rice until light golden brown. Add the onion and garlic; sauté for 2 to 3 minutes, or just until the onion is translucent. Stir in the tomatoes.
- Pour in the chicken broth and tomato sauce; season lightly with salt. Return the chicken to the Instant Pot. Top withthe cilantro.
- Lock the lid into place and set the steam release valve to sealed. Select Manual or PRESSURE COOK and set the timer for 12 minutes on high.
- When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid.
- Discard the cilantro. Serve immediately, garnished with Pico de Gallo Verde and pimiento-stuffed olive slices (if using).
Recipe Notes
Ingredient tip: For this recipe, I like to use skin-on chicken
thighs, because my abuelito used to say that the skin is what
adds the flavor
Leslie Limón is a food blogger who resides in a small town nestled in the Mexican highlands — just two hours north of Guadalajara — from where she shares her love of Mexican cuisine on her blog, La Cocina de Leslie. Raised by her Mexican grandparents in Redlands, California, Leslie grew up eating homemade, authentic Mexican food from the states of Sonora and Chihuahua. Her earliest memories of tacos are of helping to roll balls of masa and flattening them in a tortilla press while her grandmother gently laid them on a hot cast-iron comal. Leslie thought she knew just about everything there was to know about Mexican food, but upon moving to Mexico she discovered that Mexican food varies from state to state and sometimes even region to region. This book is a celebration of all things tacos, because a life without tacos is no life at all.
The Everyday Mexican Instant Pot Cookbook is the definitive Instant Pot cookbook for real Mexican home cooking made fast and simple.
The Instant Pot is not your abuelita’s pressure cooker. In the first official Instant Pot cookbook for Mexican cuisine, The Everyday Mexican Instant Pot Cookbook captures the classic flavor of Mexican food with the speed and simplicity of your Instant Pot for everyday meals from the heart of Mexico .
This Mexican cookbook showcases a rich variety of regional cuisine, with over 80 recipes that include everything from Roasted Poblano Pepper Tamales to Beef Shank Barbacoa to Mexican Bread Pudding. To enhance the convenience of cooking with your Instant Pot, each recipe in this Mexican cookbook features easy-to-find ingredients and simple, step-by-step instructions to make flavorful Mexican dishes at home.
All Cook Books by :
You might also like
Feel free to contribute!
Download Recipe App
Tasty and easy! I used canned Rotel diced tomatoes & green chilies instead of Roma tomatoes & 5 oz of spicy V8 juice instead of tomato sauce. Yum!
Followed the recipe to a tee and got the burn notice. Besides the bottom being burned, the flavor and taste was good.
I also got the burn notice. I think it more liquid or to layer the roma tomatoes on top. I added a cup of liquid and still got the burn notice. Even so it eventually cooked and was delicious but it needs some work to make it “instant”.
Rotten recipe. With the wifi instapot I used the auto settings. It didn’t cook the chicken. Did it again manually and got burn notice. Finished it on sauté…it took an hour to cook after the prep time and the rice was under cooked. Nailed It!
This is a terrible recipe. You have to cook the rice on top of the chicken. If you cook the rice under the chicken, like this recipe calls for, then you will get a burn notice and will either burn the rice to the bottom of the pot, or it will halt cooking and you cant get the pot to come to pressure.
Really tasty, but I, like others, got the “BURN” notice. Rice stuck to the bottom and did burn a bit, but not enough to affect the flavor. I’ll make it again.
Turned out terrible. Rice burned and chicken was undercooked. I think the recipe doesnt call for enough stock and too much tomato sauce. Chicken seasoning was very good though.
It was ok, remember to stir the rice continuasly so it doesnt burn. My chicken was not moist
Really easy to make. I tweeted it a little to my taste. Used Rotel tomatoes and green chiles instead of roma tomatoes. I added a can of southwestern corn and peppers. Didnt ha e any issues with this recipe. No burn warning, no cooking rice on top of chicken. Obviously people dont know how to cook or have a defective instant pot.
I used Mexican Chipotle Chili instead as I like a spicier dish. I also used a can of Rotel instead of Roma tomatoes. Finally I added 1 1/2 cups of broth instead if just the 1 cup. I had no burn issues. Leaving the cilantro in instead of removing gave it a better taste!
Enjoyed this
Like others, this recipe caused my instant pot (6 quart duo) to burn at the bottom.