Easy Arroz con Pollo #Recipe from The Christmas Baby


  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried cumin
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed
  • 3 tablespoons vegetable oil
  • 1 small yellow onion, finely diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 1/2 teaspoons salt
  • 1 1/2 cups long-grain rice
  • 2 cloves garlic, finely diced
  • 1 1/2 cups low-salt chicken stock
  • 1/2 cup tomato sauce


1. Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until combined.

2. Place chicken in the spice bag. Shake, making sure the chicken is well coated.

3. Heat the oil in a large skillet over high heat. Brown chicken about 6 minutes each side. Remove the chicken to a plate.

4. Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Stir 7 minutes over medium heat until softened and fragrant. Add the rice and garlic. Cook 1 minute or until the rice begins to turn golden in color.

5. Combine the stock, tomato sauce and remaining teaspoon of salt in a bowl. Add 1 1/4 cups water and the stock mixture to the skillet. Rice should be completely covered in liquid. Fold the chicken into the rice, including plate juices.

6. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook about 35 minutes or until the chicken is cooked through and most of the liquid is absorbed. Skillet should remain covered for 10 minutes before serving. I like to cut chicken into smaller pieces and once again, reincorporate into the rice.


For more behind-the-scenes recipes from The Christmas Baby, visit Pinterest.


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