Arroz con Pollo


Deliciousness. This word best describes Richard Perry’s The Good Home Cookbook’s  recipe for Arroz con Pollo. I recently received this cookbook after reading on his blog that he was giving away free copies of his new book (sorry folks, offer is over). Who doesn’t love something free, especially if it’s cooking related for me! What arrived was this awesome cookbook with hundreds of classic recipes. It has a very vintage feel to it with retro-looking graphics and little anecdotes. I’ve even enjoyed just reading through this book. Anyhoo, Arroz con Pollo or “Rice with Chicken” was one of the very first recipes I made from this book- and I was not disappointed. And to top it off, this was one of the few recipes I did not stray from the original instructions (ok, I did use dried cilantro instead of fresh)! The result was one big pot of delicious, delicately-flavored chicken with saffron-infused rice and sauteed onions, peppers, garlic, tomatoes and peas. This meal was filling, delicious, and filled the house with pleasant aromas. The best part of this was it tasted even BETTER the next day. I recommend this dish for a cold, winter night where you can snuggle on the couch, pop in a good movie and have a big scoopful of Arroz con Pollo in a bowl.

P.S. Author/Chef Richard Perry was gracious enough to provide me with several electronic copies of his recipes I’ve made from his book. Thanks Richard!

Overall rating: 4.5 stars

Arroz con Pollo


Serves 4 to 5

1 pound boneless, skinless chicken breasts, cut into bite-size pieces

Salt and pepper

2 tablespoons oil

1 medium onion, diced

1 medium green bell pepper, seeded and diced

2 cups long-grain white rice

1 teaspoon minced garlic

3 cups chicken broth (page 119)

1/4 teaspoon saffron threads, crushed

4 medium tomatoes, seeded and diced, or 2 cups canned diced tomatoes, drained

1 cup frozen peas

1/4 cup chopped fresh cilantro

1. Rub the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken and sauté for 2 minutes. Add the onion, and bell pepper. Sauté until the vegetables are limp and the chicken is white and firm, 6 to 8 minutes. Add the rice and sauté for another 3 to 5 minutes, until toasted. Add the garlic and cook for 1 more minute.2. Stir in the broth and saffron. Bring to a boil, cover, reduce the heat to maintain a gentle simmer, and cook until the liquid is absorbed, about 15 to 18 minutes. Turn off the heat and let the rice stand, covered, for 10 to 15 minutes.3. When the rice is cooked, fluff with a fork. Stir in the tomatoes, peas, and cilantro. Cover and cook over low heat for 3 minutes, until the peas are cooked through. Taste and season with salt and pepper as needed. Serve at once.TIP: You can substitute 1/4 teaspoon turmeric for the saffron. The flavor will be different, but it will give the rice its characteristic yellow color.


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