Arroz con pollo

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Arroz Con Pollo - Chicken and Rice Recipe


1 whole chicken, about 3 lb. cut to 8 pieces,
2 1/2 cups rice, uncooked,
1 small onion, chopped,
2 cloves garlic, crushed,
2 cups sofrito sauce (from my Spanish pasta recipe),
2 cups chicken broth,
2 Tbsp. vegetable oil,
1 sprig fresh tarragon, chopped,
1/2 tsp. seven spice,
salt and pepper to taste.


1. Season the chicken pieces with salt, pepper and seven-spice.

2. Heat the oil in a heavy skillet and brown the chicken on all sides. Remove the chicken and add the chopped onion and garlic to the skillet.

3. Saute for 3-4 minutes and add the rice, washed and drained, and saute until the rice turns translucent.

4. Add the chicken broth and sofrito sauce and transfer the rice to a baking dish. Put the seared chicken on top and bake at 400 F until the rice and chicken are cooked, about 35-40 minutes. Add a little more chicken broth if needed.

5. Sprinkle the arroz con pollo with freshly chopped parsley and tarragon and serve.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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