Arroz con Pollo

Arroz con Pollo

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Arroz con pollo, or rice with chicken in Spanish, is never called chicken with rice. That’s because this dish focuses on the savory seasoned yellow rice that’s deeply flavorful. In Latin American dishes like this one, the flavor comes from the sofrito, a mixture of aromatic vegetables that cooks down until it’s concentrated and almost sauce-like.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Arroz con Pollo
Title
  • 2 cloves Garlic
  • 1 Carrot
  • 1 Onion
  • 1 Cubanelle Pepper
  • 1 bunch Oregano
  • 1 bunch Parsley
  • 8 oz English Peas
  • 1½ oz Green Olives
  • 4 Chicken Thighs
  • 1 tsp Turmeric
  • 1½ oz Chicken Demi-Glace
  • 1 tsp Sweet Spanish Paprika
  • 1 Tbsp Tomato Paste
  • ¾ cup White Rice
  • 1 tsp Capers
Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Peel and slice the garlic. Peel and small dice the carrot and onion. Small dice the cubanelle pepper. Finely chop the oregano and parsley leaves. Pit and roughly chop the olives. Shell the peas.
Cook the chicken:
2 Cook the chicken:
Pat the chicken dry with paper towels and season all over with salt and pepper. In a large pot, heat a little olive oil on medium until hot. Add the chicken, skin side down, and cook 9 to 11 minutes per side, or until browned. Transfer the cooked chicken to a plate.
Cook the vegetables:
3 Cook the vegetables:
In the same pot used for the chicken, increase the heat to high. Add the onion, carrot, cubanelle pepper, and garlic. Cook 1 to 2 minutes, or until slightly softened, stirring. Add the turmeric, paprika, roasted chicken demiglace, and tomato paste. Stir until combined for about 30 seconds.
Add the rice & simmer:
4 Add the rice & simmer:
Stir in 1¼ cups of water and the rice until combined. Heat the mixture to boiling on high, then place the chicken in the pot skin side up. Cover, reduce the heat to low, and simmer 15 minutes. Uncover to quickly add the peas, olives, oregano, and capers. Cover again, and simmer about 5 minutes longer, or until the rice is cooked through and all the liquid is absorbed.
Finish the dish:
5 Finish the dish:
Place the rice and chicken on plates. Garnish with the parsley. Enjoy!

Tips from Home Chefs

Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Peel and slice the garlic. Peel and small dice the carrot and onion. Small dice the cubanelle pepper. Finely chop the oregano and parsley leaves. Pit and roughly chop the olives. Shell the peas.
2 Cook the chicken:
Pat the chicken dry with paper towels and season all over with salt and pepper. In a large pot, heat a little olive oil on medium until hot. Add the chicken, skin side down, and cook 9 to 11 minutes per side, or until browned. Transfer the cooked chicken to a plate.
Cook the chicken:
Cook the vegetables:
3 Cook the vegetables:
In the same pot used for the chicken, increase the heat to high. Add the onion, carrot, cubanelle pepper, and garlic. Cook 1 to 2 minutes, or until slightly softened, stirring. Add the turmeric, paprika, roasted chicken demiglace, and tomato paste. Stir until combined for about 30 seconds.
4 Add the rice & simmer:
Stir in 1¼ cups of water and the rice until combined. Heat the mixture to boiling on high, then place the chicken in the pot skin side up. Cover, reduce the heat to low, and simmer 15 minutes. Uncover to quickly add the peas, olives, oregano, and capers. Cover again, and simmer about 5 minutes longer, or until the rice is cooked through and all the liquid is absorbed.
Add the rice & simmer:
Finish the dish:
5 Finish the dish:
Place the rice and chicken on plates. Garnish with the parsley. Enjoy!
Browse Steps
1 of 5