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Arroz con Pollo

  • icon_cook Created with Sketch.
    Cook Time
    mins
  • icon_serves Created with Sketch.
    Servings
  • icon_cals Created with Sketch.
    Nutrition
    Est. calories

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.

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
tried-and-true
kitchen tools
step-by-step
instructions
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

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

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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!