Arroz con Pollo

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This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.




Arroz con Pollo

For the chicken seasoning:

2 teaspoons salt
½ teaspoon garlic powder
½ teaspoon ground cumin
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper

Remaining ingredients:

3 tablespoons vegetable oil
whole cleaned chicken, about 3½ pounds, cut into serving-size pieces.
1 cup finely diced onion
1 cup diced green bell pepper
1 cup diced red bell pepper
1 cup peeled, seeded, diced tomatoes
2 tablespoons minced garlic
1½ cups uncooked long-grain white rice
2 cups chicken stock
1½ teaspoons salt

Combine the seasoning ingredients in a 1 gallon plastic bag. Add the cut-up chicken, and shake to coat the pieces well.

In a deep, warmed skillet, het the oil and brown chicken pieces on all sides. Remove chicken to a plate, and reduce the heat to medium. Add the vegetables and fry, stirring to ensure even cooking, until soft. Add the garlic and rice, and fry until both begin to color—only a minute or so. Add the stock and salt, and stir gently. Add the chicken pieces, keeping them in one layer and surrounded by the rice mixture. Reduce heat to low, cover the pan and cook until chicken is tender and done throughout, about 30-35 minutes. Remove pan from heat, and let stand for 5-10 minutes before serving. 

Serves 6.

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