If you are looking for a great weeknight meal that is booming with flavor, then this authentic arroz con pollo recipe is exactly what …
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Arroz Con Pollo Recipe
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I made this dish and it was yummy 😋
brown the chicken in the achiote oil, too – and for goodness sake, toast the rice in it before adding the liquid!
You'll notice that he didn't show us anything that looked even remotely annotto colored? don't make the same mistake!
You've gone to the trouble of making that beautiful oil, use it!!
Arroz con pollo is a universal dish with a lot of variations.
First off – thanks for pronouncing it correctly. Achiote is an acceptable substitute for saffron, but you need to be cautious since it can be bitter if you use too much. Just a half teaspoon of powdered achiote is usually enough, IMO. With Arroz con Pollo there are literally dozens of variations. Some are specific to different Latin American countries and some are even regional variations within these countries and then of course Spain and Portugal have there versions. My mother who was from Northern Mexico made a very simple version but it was delicious nonetheless. Just a Mexican rice with the chicken added during the simmer with peas, carrots, and onions – that's it. Simple but great.
Here in Brazil we also have "arroz com frango", that is "arroz con pollo".
Each Latín American country has its own Arroz con Pollo using the local ingredients. In Perú the main ingredient is cilantro, so it comes out greenish.
Yeah, I just use a sazon packet for yellow rice lol
The first time my wife of 30-years met my late Puerto Rican mom, Manuelita, she was greeted at the table with a platter neatly presented with Arroz Con Pollo. My wife often recalls that moment with the firm acknowledgement that she wanted to make a good impression on this serious, new girlfriend.
El arroz con pollo es de España, los cubanos y boricuas lo copiaron de los españoles
Definitely totally different from the Colombian Arroz con Pollo. It looks delicious 🤤
Bien brutal pai . Great job 👏 and swear the more you make it they better it’ll come out and it’s good already lol
Why not just buy chicken pieces? Too much of a purist, huh! Lol….this looks amazing!
Why don’t you just buy chicken pieces? Too much of a Irish I guess, lol. This looks amazing!
This is a popular and common dish found everywhere in Costa Rica. I thought that it was a one pot dish. I have been looking for this recipe for a long time, but haven't found one that I like. I will try yours. Thanks.
In my family we stir-fry the chicken with the onions garlic peppers together for better taste. We don't use cumin but use everything else ,olives, cilantro,saffron ,etc.. we were raised on different kinds of rice …and seafood Paella too…Hmm delicioso my friend.
i brown the chicken in the achiote oil and don't braise the chicken as a seperate step, let it all cook down in the pot.
The best chicken from the best chef
Hello, Chef. Your dishes are really delicious. I'm going to attempt to make it, but I'm going to make some substitutions. I believe that spinach and cilantro should be the primary ingredients in Arroz with Pollo.
Am Panamanian & Arroz con Pollo is one of our national dishes. Thanks for your spin. I personally prefer to roast the chicken until done & shred it. I cook the sofrito the way you did it. Don't like to "boil" the chicken coz feel the juices remain in broth; I use chicken broth as you do for sofrito & rice.
I lived in Puerto Rico for years and my family and I didn’t cook it this way. We add salt, pepper, garlic powder, onion powder, chopped spiny coriander, turmeric powder, olives, red peppers, tomato sauce and pigeon peas. We cook the chicken with either oil or water and add the ingredients right in with the chicken, add rice after chicken is cooked and add water and salt. No annatto, no parsley, no cilantro. But your version looks good too. Thanks for sharing
Tradicional in muy country 🇵🇾
I would definitely love to see you make a paella
Hi. I only have the sazon Goya seasoning not the annatto seeds. How much should I use?
My dad was Sicilian and he was raised with Puerto Ricans in Florida and my mom learned how to make it Puerto Rican style however I really like it Mexican style best
Chef Billy, what is the music in the background of this video. It’s so perfect!
Delicious! You must wash the rice chef
oye como va! hahaha that background music tho
Arroz con Pollo is Peruvian, perrriod. (At least the good one😏 otherwise yeah maybe from somewhere else) Everybody knows the Peruvian food is THE BEST in the world.
That is the best looking arroz con pollo I've ever seen! Going to make that this sunday❤😋
In Spain we don't add olives to arroz con pollo or to any other rice like the Paella, but azafran is a must! Love your channel!
I think at least the basics come from Spain. To make a good paella, you need a good chicken stock and they also use a sofrito as a base. Of course, no achiote or olives, and the protein most commonly used is rabbit and pork. I'm referring to the authentic paella valenciana. And I'm with you Billy, most of the time whether making a soup or mole, I always caramelize first my chicken, gives a very nice flavor. Definitely worth a try.
You meant “sazón” great job man
I absolutely love green olives, particularly pimento olives so I'm definitely going to love this dish. In addition its like a pilaf which is a reminder of home, I miss home thanks Chef.
Sure nice explanation and techniques chef well done !!!
Dude your recipes kill. Love it!
Every YouTube cook quotes Chef🤗
My Colombian mom's arroz con pollo don't look like this 🤤 hers is chaotic bad (in a good way) and this is chaotic good
a good way to elevate the deliciousness is to add some melted Gordos cheese…i prefer the mild…talk abt some kind of good…gotta try it!
The dish looks yummy. Personally, I use gandules Verdes (pigeon peas) instead of regular peas. Try it sometime if you like. The flavor is much better.
This is very different from the Spaniards, I know. 🙂
The Spanish version is awesome and there is no bell peppers until the end – roasted ones. Grew up on it. A little saffron goes a long way! 🙂 Let's see your version from Spain!.
I’m learning how to cook watching your videos… thank you 🙏
New subscriber here, just because you made awesome and delicious recipes 😍😍😍😍
As a Puerto Rican I can appreciate your recipe it was made so perfectly and it looks fantastic
…and John Leguizamo is the best!! 😂 You should also make the yuca fries! 💟
You're so right Billy, you're quickly becoming one of my favorites chefs, thanks so much! Fb for me is totally dead, so hopefully you'll also take youtube and IG fans suggestions 🙏. Keep the recipes and amazing vids coming, love everything. Have a great wknd
Dude you never stop impressing – backward cap and all (the last shot takeaway is becoming your signature move!)