Arros-con-poyo

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 951, total fat 36 G., saturated fats 12 G., proteins 44 G., carbohydrates 108 G., fiber 5 G., cholesterol 150 mg, sodium 1769 mg, sugar 14 G.

Arros con poyo (Spanish) arroz con pollo) is a popular Latin American rice dish with chicken and a variety of spices and vegetables, including green beans and green olives stuffed with pimento peppers, which add tons of flavor. This dish is perfect for both everyday and special occasions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Rice with chicken

1 chicken weighing 1.5–1.8 kg, cut into 8 pieces
1 medium yellow onion, quartered, plus ½ yellow onion, thinly sliced
4 cups chicken broth, homemade or store-bought lightly salted
1 cup light beer, such as light lager
3 tablespoons adobo seasoning
1 teaspoon of salt
3 tablespoons Worcestershire sauce
1 cup fresh chopped cilantro leaves
6 cloves garlic, coarsely chopped
3 cups white rice
1 cup fresh or frozen green peas
2 medium carrots, finely diced
220g green beans, ends removed and quartered
1 cup ketchup
3 tablespoons unsalted butter
Half a green bell pepper, seeded, stemmed and thinly sliced
1 cup pimento-stuffed olives

Adobo seasoning

1 tbsp lemon pepper
1 tbsp garlic powder
1 tbsp onion powder or flakes
1 tbsp. l. dried oregano
1 tbsp. l. dried parsley
1 tbsp annatto powder
0.5 tbsp. l. ground cumin
1 tbsp. salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: rice, chicken breasts, carrot, green beans, light beer, olive, peas, lemon pepper, garlic powder, cumin, Annatto, oregano

Cooking the dish according to the recipe:

Place the chicken in a large saucepan, add the onion quarters, 1 cup chicken broth, beer, adobo, Worcestershire sauce, half the cilantro, and garlic. Bring to a boil over high heat, reduce heat to medium-low, cover, and simmer until the chicken is cooked through, 30–35 minutes.
Transfer the chicken to a plate and set aside to cool. Once cool, shred the meat and set aside. Strain the broth through a fine sieve into a bowl, discarding the onion pieces.

Pour the broth into a measuring cup and add enough water to make 4 cups of liquid. Return the liquid to the saucepan or saucepan and add the rice, peas, carrots, green beans, ketchup, and salt. Stir well and bring to a boil. Let the liquid evaporate to just below the level of the rice, about 10 minutes, then reduce the heat to low, cover, and simmer until the rice is tender, 25 minutes.
Meanwhile, melt the butter in a large skillet over medium heat. Add the pepper and remaining chopped onion and cook until the vegetables are softened, 8 minutes.
Shred the chicken, discarding the skin and bones, and add it to the vegetables. Cook until heated through, 2–3 minutes. Fluff the rice with a fork and add the chicken and vegetables to the rice mixture. Add the olives, sprinkle with the remaining cilantro, and serve.
Adobo seasoning:
Yield: about 0.5 cups

Combine all measured ingredients in a small glass jar with a lid and shake. Store in a cool, dry place for up to 2 weeks. This adobo seasoning is used in many Latin American recipes. You can make a large batch, store it in a tightly sealed container, and use it in your favorite dishes.