If you are looking for a great weeknight meal that is booming with flavor, then this authentic arroz con pollo recipe is exactly what you need to make!

So, I was struggling a little bit trying to figure out what I was going to make this week for my video, so I posed the question to my Facebook followers and they did not disappoint. However, once I read arroz con pollo from a guy named Larry, I knew that this was exactly what I was going to make.

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Arroz Con Pollo Recipe

1 whole broken down into parts roasting chicken
1 tablespoon of oil or rendered bacon fat
96 ounce of chicken stock
2 each seeded and small diced red and yellow bell pepper
2 peeled and small diced yellow onion
8 to 10 finely minced garlic cloves
4 tablespoons of oil mixed with 2 tablespoons of annatto seeds
2 cups of canned crushed tomatoes
1 cup of Spanish pimento stuffed olives
¼ cup of chopped fresh cilantro
2 teaspoons of ground cumin
½ teaspoon of ground coriander
3 cups of basmati rice
1 cup of peas
sea salt and cracked fresh pepper to taste

Serves 4 to 6

prep time: 25 minutes

cook time: 60 minutes

Procedures:

1. Season the chicken parts on all sides with salt and pepper.
2. Next, add 1 tablespoon of olive oil to a large rondeaux over medium high heat and brown for 3 to 4 minutes on each side.
3. Pour the chicken stock over the chicken and turn the heat down to low and cook for 25 to 30 minutes.
In a separate large rondeaux or pot add in the 4 tablespoons of oil and annatto seeds and cook over low for 30 seconds or until the color comes out. Discard the seeds and then add in the diced peppers, onions and garlic and saute for 3 to 4 minutes.
4. Add in the tomatoes and stew for 3 to 4 minutes before adding in the olives, cilantro, cumin, coriander, rice, peas and 6 cups of the chicken stock that the chicken parts are braising in, along with salt and pepper and stir until combined.
5. Add the braised chicken parts over top, place a lid on and cook for 25 to 30 minutes over low heat until the rice is tender and has absorbed most of the liquid.
6. Garnish with chopped cilantro and green onions and serve.

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