• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Caribbean Rice with Chicken (Arroz Con Pollo)

  • Recipe Submitted by on

Category: Quick Breads, Poultry, Breads

 Ingredients List

  • SEASONING MIX--- -- grind in
  • Mortar
  • 2 Peppercorns
  • 2 Cloves garlic -- peeled
  • 1 ts Oregano
  • 4 1/2 ts Salt
  • 2 ts Olive oil
  • 1 ts Vinegar -- or fresh lime
  • Juice
  • 1 tb Vegetable oil
  • 1 oz Salt pork -- washed and
  • Diced
  • 2 oz Cured ham -- diced
  • 1 Onion -- chopped
  • 1 Green pepper -- seeded and
  • Chopped
  • 3 Sweet chile peppers --
  • Seeded and chopped
  • 1 Tomato -- chopped
  • 6 Fresh cilantro leaves
  • 1/2 ts Salt
  • 10 Olives -- pimiento stuffed
  • 1 tb Capers
  • 1/4 c Tomato sauce
  • 1/2 ts Saffron
  • 3 c Rice
  • 1 cn Green peas
  • Chicken broth
  • 1 cn Pimientos


I love Puerto Rican Food!... It's usually simple, yet rich with lots of
cilantro and garlic!!. Enclosed are examples of 4 dishes that can be
simplified to taste. I always add mucho mas cilantro, peppers and garlic
with fresh ingredients (I never used canned foods).

I prefer to also add a pinch of red chili powder just to make it
interesting (not a traditional ingredient in Puerto Rican food).

Wash chicken pieces, dry and rub with Seasoning Mix. Set in refrigerator
for several hours or overnight.

In heavy kettle, brown pork and ham in oil. Reduce to moderate heat, add
chicken pieces, and cook for 5 minutes.

Reduce heat to low, add onion, peppers, tomato, and cilantro, and saute for
10 minutes, stirring occasionally.

Meanwhile, drain liquid from can of peas into a measuring cup and add
enough water or chicken broth to measure 2 1/2 cups if regular rice is
used, or 3 1/2 cups if long grain rise is used. Reserve peas.

Add to kettle salt, olives, capers, tomato sauce, saffron, and rice, and
mix over moderate heat for 2 minutes.

Add reserved liquid to kettle, mix well, and cook, uncovered over moderate
heat until rice is dry.

With a fork, turn rice from bottom to top.

Cover kettle and cook over low heat for 40 minutes. Halfway during this
cooking period, turn rice over again.

Add peas, mix rice once more, cover, and cook for 15 minutes over low heat.

Garnish rice with pimientos.

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