Arroz con Pollo is a popular and comforting dish in Panama, made with rice, chicken and vegetables cooked together in one pot. It is often served at family gatherings and celebrations, but also enjoyed as an everyday meal. The dish gets its warm yellow color from spices and vegetables, creating a rich and satisfying combination of flavors. This home version keeps the traditional feel while making it simple to prepare.
😌 Difficulty: Easy
⏱️ Preparation time: 15 min
🔥 Cooking time: 35 min
⏳ Total time: 50 min
👥 Servings: 4
Ingredients
- 2 cups long-grain rice
- 500 g chicken pieces (thighs or breast, cut into chunks)
- 2 tbsp oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 carrot, diced
- 100 g peas
- 1 tomato, chopped (or 150 g canned tomatoes)
- 1 tsp paprika
- 1/2 tsp turmeric (for color)
- 800 ml chicken broth
- salt and black pepper
Instructions
- Heat oil in a large pan or pot over medium heat.
- Add chicken pieces and cook until lightly browned.
- Remove chicken and set aside.
- In the same pan, add onion and cook until soft.
- Add garlic and cook for 1 minute.
- Add bell pepper and carrot, cook for a few minutes.
- Stir in tomato, paprika and turmeric.
- Add rice and mix to coat with the mixture.
- Return chicken to the pan.
- Pour in chicken broth and season with salt and pepper.
- Bring to a boil, then reduce heat.
- Cover and simmer for about 20 minutes until rice is cooked.
- Add peas in the last 5 minutes of cooking.
- Let rest for a few minutes before serving.
SpinThatCuisine Tip 💡
Let the rice rest covered for 5 minutes after cooking so it finishes steaming and becomes fluffy instead of sticky.