Arroz con pollo is a traditional dish in Spain and Latin America. Each country has fine-tuned it and considers it to be its own classic dish. With its yellow/orange hue, this rice dish looks similar to a paella, but as the name describes, the only protein in arroz con pollo is chicken. On our trip to Panama we saw it on nearly every menu.
arroz con pollo - chicken & rice panama style
The arroz con Pollo dish is a slowly cooked soupy pot of chicken, rice and some veggies and spices. It's meant to be eaten family style. It can be made with bone-in chicken parts or it can become a super easy recipe calling for boneless chicken breasts.
¼ cup vegetable oil
½ large onion, chopped
3 garlic cloves, minced
1 celery stalk, chopped
¾ cup carrots, diced
1 medium green pepper, chopped
2 cups uncooked rice
3 tbsp tomato paste
4 cups chicken stock
2 cooked chicken breasts
salt and pepper to taste
¼ cup cooked peas
1 roasted red pepper, in strips
1/4 cup capers
⅓ cup green olives
In a medium saucepan heat the chicken stock. Tear chicken breasts into thin strips.
Heat oil in a large pan and add onion, garlic, celery, carrots and green pepper. Saute for a few minutes. Add rice and tomato paste and saute for another 3 minutes. Add the chicken stock and remaining ingredients and cover.
When the rice is dry (after 30 minutes) uncover and let stand for 15-20 minutes.
To decorate, add parsley sprig, red pepper strips and peas. Serve and you may spice up with any hot sauce.