Chicken And Yellow Rice (Arroz Con Pollo)
Deliciously buttery, colorful, and packed with flavor ⏤ this Chicken And Yellow Rice recipe from Ecuador truly has it all: fluffy tinted rice, tender chicken, sauteed onions, peppers, garlic, carrots, peas, cumin, oregano, raisins (optional) and butter for some extra flavor and creaminess! I mean... it's called Arroz De Fiesta (Party Rice) for a reason... right?!
Ingredients
- 1 cup (220 g) long rice (washed until the water runs clear)
- 1 and 3/4 cups (440 ml) low-sodium chicken broth
- 1 teaspoon achiote oil (or 1 teaspoon vegetable oil and a pinch of saffron powder)
- 1 lb (453 g) skinless chicken breast
- 1 tablespoon achiote oil (or 1 tablespoon vegetable oil and a pinch of saffron powder)
- 1 tablespoon garlic paste (or 2-3 garlic cloves, pressed)
- 1/2 medium red onion (thinly sliced)
- 2-3 peppers - a mix of red and yellow bell peppers and serrano (finely chopped)
- 1 medium carrot (cut into fine strips)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Fresh cilantro (chopped, to taste)
- Fresh parsley (optional, chopped, to taste)
- 1/2 cup (70 g) dried raisins (softened in 1 cup or 250 ml of boiling hot water)
- 2/4 cups (120 ml) low-sodium chicken broth (divided - 1/4 cup or 62 ml for step 5 and 1/4 cup for step 6)
- 1 tablespoon soy sauce (optional)
- 1 tablespoon unsalted butter (or margarine)
Instructions
- Cook the chicken. You can poach the chicken in a pot filled with water or simply cook it in a pan with oil and spices. For poaching: add the chicken to a large pot, season with salt and pepper, cover with water by at least 2 inches then place over medium heat and allow the water to come to a simmer, reduce the heat to low and cook until fully cooked through (about 12-15 minutes). For sauteing: add 1 tablespoon of vegetable oil to a large non-stick skillet over high heat, once the oil is hot, add the chicken, season with salt and pepper, and cook until golden brown on one side (4-5 minutes), flip and cook until golden brown again (another 3-4 minutes).
- Shred the chicken. Once the chicken is ready, transfer it to a plate and shred it using two forks. Set aside.
- Cook the rice. Add the washed rice to a large pot, add the broth and stir. Taste and add more salt if necessary, then add the achiote oil and stir. Place over medium-high heat, cover, and cook until the water has absorbed completely, then reduce the heat to low and steam until the rice is nice and fluffy (about 3-4 minutes). While the rice is cooking, I recommend starting to work on the veggies (step 4).
- Saute the veggies. Add the achiote oil to a large pan, once the oil is hot, add the onions and saute until lightly golden but not softened completely. Add in the garlic paste, stir, and saute until the raw smell goes away. If using garlic simply add the garlic and saute until fragrant. Add the peppers, stir, and saute until slightly softened (about 2 minutes). Add the carrots and peas and stir. Season with cumin, oregano, then add in the herbs. Salt, then taste and adjust seasonings if necessary. Saute for a few minutes. Meanwhile, prepare the raisins (if using).
- Prepare the raisins. Soften the raisins by submerging them in two cups of hot water, let them sit for a few minutes, then add them to a blender or food processor with 1/2 cup of chicken broth and blend until mostly smooth, a few smaller bits are okay. Set aside.
- Add broth. Add the chicken broth and your prepared raisin juice to the skillet, stir, and saute until the liquid cooks off. If using soy sauce, add it now and stir. You can add the soy sauce now if desired. Turn off the heat.
- Transfer the veggie mixture to the cooked rice and stir to combine. Add the butter and stir again. Serve immediately paired with some maduro (fried ripe plantains) or tostones (fried green plantains) and fried eggs.
Notes
Storing Instructions: store any leftovers covered or in an air-tight container in the refrigerator for 1-2 days then reheat it until steaming hot and serve. Do not chill and reheat again, only do this once.
Reheating Instructions: add the rice to a pan, add 1-2 tablespoon of water and cook covered over medium heat for just 2-3 minutes. Remove the lid, it should be steaming hot. Serve.
Nutrition
Calories: 477kcalCarbohydrates: 61gProtein: 32gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 80mgSodium: 446mgPotassium: 972mgFiber: 4gSugar: 4gVitamin A: 4548IUVitamin C: 82mgCalcium: 63mgIron: 3mg
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