Ingrid Hoffmann’s Shares Her Arroz Con Pollo Recipe

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My Arroz Con Pollo is a classic Latin dish. It is one of those great recipes that includes recognizable ingredients and is just easy to make. It can be served at an elegant dinner or a cozy family meal. This recipe is my Colombian version, and it was my favorite dish growing up.


 


Information


Makes: 4-6 servings


Prep time: 30 minutes


Total time: 1 hour, 30 minutes


 


Ingredients


1 (3- to 4-pound) chicken, cut into 8 pieces


1 medium yellow onion, quartered, plus ½ yellow onion, thinly sliced


4 cups homemade or canned low-sodium chicken broth


1 cup light beer (such as lager)


3 tablespoons Delicioso Adobo (recipe follows)


3 tablespoons Worcestershire sauce


1 cup chopped fresh cilantro leaves


6 garlic cloves, roughly chopped


3 cups white rice


1 cup fresh or frozen green peas


2 medium carrots, finely diced


8 ounces green beans, trimmed and quartered


1 cup ketchup


1 teaspoon salt


3 tablespoons unsalted butter


Red bell pepper, seeded and thinly sliced


Green bell pepper, seeded and thinly sliced


1 cup pimiento-stuffed olives


 


Directions


1. Place the chicken, quartered onion, 1 cup chicken broth, beer, Delicioso Adobo, Worcestershire sauce, half of the cilantro, and garlic in a large pot or skillet over high heat. Bring to a boil, reduce heat to medium-low. Cover and simmer until the chicken is cooked through, 30 to 35 minutes. Remove the chicken to a plate, and set aside to cool. Strain the broth mixture in a fine mesh sieve over a bowl; discard onion pieces.


 


2. Pour broth mixture into a measuring cup, and add water to make 4 cups of liquid. Return broth mixture to the pot or skillet, and add the rice, peas, carrots, green beans, ketchup, and salt. Stir well, and bring to a boil. Let the liquid evaporate to just below the level of the rice, about 10 minutes, and then reduce the heat to low. Cover and cook until the rice is tender and fully cooked, 25 minutes.


 


3. Meanwhile, melt the butter in a large skillet over medium heat. Add the peppers and the sliced onion, and cook until they’re tender, 8 minutes. Shred the cooked chicken meat, discarding the skin and bones, and add the chicken to the vegetables. Cook until it is heated through, 2 to 3 minutes. Fluff the rice with a fork and add the chicken and vegetables to the rice mixture. Stir in the olives, sprinkle with the remaining cilantro, and serve.


 


Do you have any classic, go-to recipes that you can serve anytime, for any occasion? Share it with us, and then check out the rest of Ingrid Hoffman’s recipes on HSN!

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