Panamanian Chicken And Rice (arroz Con Pollo)

Arroz con Pollo, or Panamanian Chicken and Rice, is a classic dish in Panamanian cuisine that is full of flavor and perfect for a comforting meal. This recipe combines tender chicken, savory rice, and a variety of spices to create a delicious one-pot meal.

Panamanian Chicken And Rice (arroz Con Pollo)

Ingredients

  • 2 lbs chicken thighs, bone-in and skin-on
  • 1 cup long-grain white rice
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 tomato, diced
  • 1 cup chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • Fresh cilantro for garnish

Instructions

  1. Season the chicken thighs with salt, pepper, cumin, paprika, and oregano.
  2. In a large pot, heat the vegetable oil over medium-high heat. Brown the chicken thighs on both sides, then remove and set aside.
  3. In the same pot, sauté the onion, bell pepper, and garlic until softened.
  4. Add the diced tomato and rice to the pot, stirring to combine with the vegetables.
  5. Pour in the chicken broth and nestle the browned chicken thighs into the rice mixture.
  6. Cover the pot and simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender.
  7. Garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
12g

Supplies

Large pot Cooking spoon Cutting board Knife Measuring cups and spoons

Tools

Cooking pot Stove

Serving suggestions

Serve the Arroz con Pollo with a side of sliced avocado and a squeeze of fresh lime juice for a complete meal.

Tips & tricks

For extra flavor, you can add achiote (annatto) to the cooking oil for a vibrant color and earthy taste.

Cost

$15