If you are craving a simple comfort food dish, look no further, this Easy Arroz con Pollo is sure to please. And it makes enough for lots of leftovers during the week.
As soon as temperatures start to dip down to the “I need a sweater at all times” level, it’s only natural to want to cuddle up to a favorite warm and hearty comfort food dish. This Easy Arroz con Pollo is most definitely one of those perfect, warm up the house and tummy kind of dishes.
What is it about the whole chicken and rice combo that puts us into the mindset of the fall and winter season? It’s got to be that extra dose of carbs that make us feel emotionally stable, less anxious, more tranquil and even more focused and energetic. I suppose that’s why we refer to it as comfort food.
I do make another chicken and rice recipe I refer to as The Best One Pot-Stove Top Chicken and Rice and it’s a completely different flavor profile, but has the same comforting effect. If I need a more over-the-top comfort feeling (mostly after it has been raining for about three months straight) I will make my incredible Gnocchi Mac n’ Cheese; it always satisfies the cravings.
There is a little bit of chopping associated with this recipe, but it’s not bad. A couple of onions, bell peppers, some carrots and celery and you’re good to go. This combo sautes up nicely and adds a lot of flavor to the dish.
When I make this Easy Arroz con Pollo dish, I use chicken breast, thighs, drumsticks and wings in varying combinations. Most importantly you want to use pounds of chicken and I would just make whatever parts your family likes to eat most. However, bone-in is a must.
Make sure to brown the cjicken to a deep golden brown before placing in the oven with the rice.
Make sure you are using a large enough, oven-proof pan. The ideal sized pot is a 7 quart Dutch oven. Anything smaller and you will end up with space issues.
How gorgeous is this? It will be a showstopper on your dinner table.
Are you hungry yet? I bet you are. Time to dig in!
Let me know if this becomes your new fall comfort food dish. For spicy heat, use my favorite hot sauce, it tastes incredible with this meal.
If you are looking for other types of comfort food this fall season, here are 23 Reasons You Need to Make Chili Tonight. This Creamy Butternut Squash Soup is also something you need to get on your table along with this 20-Minute Chicken Parmesan Soup. This Cajun Shrimp Macaroni and Cheese will also satisfy your comfort food cravings.
Two years ago I posted about these 3-Ingredient Tropical Fruit Colada Snacks and I still make them all the time. Nine years I made these Pork Medallions with Cider Sauce and it’s still the perfect fall dinner.
If you try a recipe, please use the hashtag #NOBLEPIG on INSTAGRAM so we can see what you’ve made. FOLLOW Noble Pig ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER to keep up with all our latest recipes.
Easy Arroz con Pollo
- 5 lbs of chicken pieces , skin on (I used breasts, thighs, wings and drumsticks ~ you can use any combination of your favorites)
- 2 Tablespoons butter
- 2 Tablespoons vegetable oil
- 2 medium yellow onions, chopped
- 2 ribs celery, chopped
- 2 carrots, chopped
- 1 green bell pepper, seeded, chopped
- 1 red bell pepper, seeded, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 teapsoon table salt
- 1/2 teaspoon black pepper
- 3 cups uncooked, white, long-grain rice
- 3 cups low-sodium chicken broth
- 2 Tablespoons chopped fresh parsley
- Preheat oven to 350 degrees F. Season chicken well with salt and pepper. Melt butter and oil together in a 7 quart Dutch oven or another large ovenproof pan over medium-high heat.
- Working in two batches add chicken to the hot pan and brown on all sides; about 10 minutes. Remove to a tray and set aside.
- Remove all but 2 Tablespoons fat from the pan and add onions, celery, carrots, bell peppers and garlic. Cook, stirring often, until softened, about 5 minutes. Stir in tomatoes, rice, salt and pepper. Pour in broth and increase the heat to high, bringing to a rolling boil.
- Return chicken to the pot, cover and transfer to the oven. Cook until chicken and rice are done, 60 minutes, (do not open the pot during cooking). Remove from the oven and taste the rice, making sure it's done. If for some reason it is not, place back in the oven and cook a little longer.
- Serving size: 1
- Calories: 589 ~ will vary depending on what cut of chicken you use
- Fat: 28 g
- Carbohydrates: 40 g
- Sugar: 3 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 166 mg