Jan 26, 2011

Arroz Con Pollo, Lightened Up




Arroz con pollo, or chicken and rice is the ultimate one dish meal for my family. So many people ask me about my favorite dishes I make at home for my family, well this is certainly one of them! We like to serve this with hot sauce or Colombian aji picante and a simple green salad on the side.

I make many versions of this dish depending on my mood or what's in my refrigerator, in fact you may have tried my Mom's recipe, if so, I know you're going to love my version!

For some variations, you can add olives, use a few threads of saffron instead of the sazon, or use boneless chicken breast. So there you have it, go get some hot sauce and dig in!


Arroz Con Pollo, Lightened Up
Gina's Weight Watcher Recipes
Servings: 8 • Size: 1 cup rice plus 1 thigh • Old Points: 7 pts • Points+: 8 pts
Calories: 311.1 • Fat: 4.6 g • Protein: 17.9 g • Carb: 48 g • Fiber: 0.6 g   



Ingredients:


  • 8 skinless chicken thighs
  • 1 tbsp vinegar
  • 2 tsp sazon (I use Badia Sazon Tropical)
  • about 1/2 tsp adobo powder
  • about 1/2 garlic powder
  • 3 tsp olive oil
  • 1/2 onion
  • 1/4 cup cilantro
  • 3 cloves garlic
  • 5 scallions
  • 2 tbsp bell pepper
  • 1 tomato, diced
  • 2 1/2 cups enriched long grain rice
  • 4 cups water
  • 1 chicken bouillon cube
  • salt to taste (about 2 tsp)

Directions:

Season chicken with vinegar, 1/2 tsp sazon, adobo and garlic powder and let it sit 10 minutes. Heat a large deep heavy skillet on medium, add 2 tsp oil when hot. Add chicken and brown 5 minutes on each side. Remove and set aside.

Place onion, cilantro, garlic, scallions and pepper in mini food processor. Add remaining teaspoon of olive oil to the skillet and sauté onion mixture on medium-low until soft, about 3 minutes. Add tomato, cook another minute. Add rice, mix well and cook another minute. Add water, bouillon (be sure it dissolves well) and remaining sazon, scraping up any browned bits from the bottom of the pot. Taste for salt, should taste salty enough to suit your taste, add more as needed.

Add chicken and nestle into rice, bring to a boil. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line, then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape (You could place a piece of tin foil or paper towel in between the lid and the pot if steam escapes).

Cook 20 minutes without opening the lid. Shut heat off and let it sit with the lid on an additional 10 minutes (don't peak!!!) Fluff with a fork and eat!

149 comments :

  1. Looks delicious...will have to try this soon! :)

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  2. This looks so good! I am snowed in at the moment - but as soon as can get out these ingredients are on the grocery list!

    Is it easy to find sazon?

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  3. I find it in the Spanish aisle with no problem by me. Goya is the most popular brand.

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  4. Would cooking with chicken breast reduce the fat any or do you only suggest making this with thighs? I am a white meat type of girl.

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  5. I love it when you lighten up a familiar dish. I don't want to give up my favorites because my Weight Watchers diet. I don't think I would stick with it if that was the case.

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  6. This looks amazing! My mom grew up in Spain and I love her paella and arroz con pollo. Such classic comfort food.

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  7. Hmmm... by chance, do you know of any substitutes or spices I could pull together to replace the sazon, adobo, and tropical sazon? I don't cook with those spices often (looks like I need to get some though!!)...

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  8. Which kind of Goya Sazon, there are several?

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  9. Any Goya Sazon is fine. You could replace the Sazon with a pinch of saffron to give you more of the flavors of Spain if you wish. White meat is fine, points can vary depending on how much you use.

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  10. I always wanted to make this, Gina! You are just the best. I am adding this to my list of recipes of yours. Thanks!
    Best,
    Gloria

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  11. Thanks so much for all of your wonderful recipes. I grew up in NJ so reading the words Goya, Sazon, and Adobo make me smile. I now live in Michigan where I have not been able to find those particular products.

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  12. Jen Lepley-Callan1/27/11, 8:59 AM

    Oh I love this meal. I haven't found the tropical seasoning...I'll order it on line so I can make that beef soup as well!

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  13. Hey Gina, Will it effect the taste of the meal if I don't use the sazon, and just use some cumin, corriander and garlic? I can't find Sazon and don't really like the artificialness of it. It appears it either has MSG or ingrediants that act as MSG.

    Thanks

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  14. Badia brand Sazon Tropical has no msg if you can find it. That's what I use. Again, you can use a small pinch of saffron instead, as natural as can be!! Or just leave it out if you must.

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  15. This may sound silly but sazon is just a spice mix right, it doesn't, by any chance, have any dehydrated lard or anything right?

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  16. Gina, it says 1 serving is 1 cup of rice and 1 thigh, but the recipie calls for 8 thighs, is it actually 8 servings or should I just cook with 6 thighs?

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  17. I was JUST thiking about finding a WW Arroz con Pollo recipe last night!! This is our favorite dish at our mexican restaurant so I can't wait to try it. The only downside to this is that I may miss the white queso sauce that our place piles on. :( Oh how I wish it were WW friendly!!

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  18. Wow thanks for that recipe! We just adopted 2 boys from Colombia so I can't wait to cook it for them! :)

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  19. Thanks for noticing that, it's 8 servings!

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  20. Hey Gina,

    Looks great!! But, do you know of a "sazon" that doesnot have M.S.G in it? Goya and most others do. Thanks a bunch!!

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  21. Sounds delicious! I am trying this tonight. Thanks, Gina!

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  22. Carol, try Meijer for Goya if you have one nearby

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  23. I like the Badia brand of Sazon Tropical because it has no MSG.

    Great Recipe! I cook many spanich style dishes daily but this one has always been hard for me to get the right seasoning mix with the chicken.

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  24. I make something similar, but with chipotles and fewer ingredients. It's been my favorite dish for a few months now, except I use brown rice instead (more fiber, fewer refined carbs).

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  25. You can purchase the Sazon online at the Goya Online-store.
    http://goya.elsstore.com/
    This way you can even get the low sodium product.

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  26. Les Pingouins, How wonderful! You'll have to learn hot to make Sancocho then!

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  27. Gina, I don't know which Sazon is Tropical. I bought both or two of the three. I bought Con Cilantro Y Tomate and Con Culantro Y achiote. Are either of these the Tropical one? I used the Con Cilantro Y tomate.

    and I'm making it in 1/2. hope it still works out great.

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  28. Simply outstanding! A bit more time intensive than I originally anticipated. Prep and cook time would be helpful. I also over pulverized the onion/cilantro mixture because it didn't say how well to chop. I'm assuming a chop would be the desired consistency. This was AMAZING. I think I'm now a chicken thigh convert. So moist...so flavorful. Kids and adults devoured. I served this along a black beans. YUM!

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  29. SO SO excited to try your version! thanks for posting this!

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  30. As I read this recipe, I remember the food "Chicken Pilaff". They are somehow alike.

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  31. I am SO excited to try this! Arroz con Pollo is my favorite dish to get at Mexican restaurants. Mmmmmm.

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  32. Congrats on the 10 Ten Food Blog, I voted for you! :)

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  33. Tybody- I use the Brand Badia, which sells sazon tropical, but any one would work out fine.

    Susan D- So happy you liked it!! We LOVE this. I should have mentioned it all goes in my mini food processor which speeds this up. I always look for the quickest way out, and a mini food processor should be on everyone's counter!!

    Ashley, thanks for voting for me!!

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  34. I grew up eating a dish similar to this that my Grandma called Yellow Rice and Chicken. It had an entire jar of green olives in it (my favorite part). We served it with an onion/pimento vinaigrette. Thanks for a lightened up version, this will be on the menu next week!

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  35. Funny... I made this yesterday before I checked your website. Good stuff :)

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  36. Wow, GINA. I am going to try that!! Have a great weekend! Michele

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  37. I love a good one pot meal! I live right near a spanish market... I'm going to pick up some sazon and try this!

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  38. I found you via A.T. I'm up for a Homie too. So exciting! Loving your blog. xoxo

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  39. Beehive, I'll come check you out!

    Katie, I love adding olives once in a while too!

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  40. This was absolutely delicious...I am a happy stuffed camper right now! I always try to cook Latino recipes for my boyfriend and everything that I've made (plus non-Latino stuff) has been a huge hit! Thank you!!

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  41. What is the difference between sazon and sazon tropical?

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  42. This looks delicious. Do you think you could substitute brown rice for white? Do you have any idea on the rice/liquid ratio if I did substitute?

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  43. I made this one tonight and once again, another fantastic recipe! I too, overpulverized the stuff in the food processor but it worked in my favor. My kids couldn't pick it out! Delicious!

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  44. I made this tonight and it turned out really great, a big hit with everyone in the family. Really good flavor, great with hot sauce, but also great without.

    Instead of Sazon (the only one I could find was mostly MSG) I made a spice mixture of about 1 tsp each of sea salt, pepper, garlic powder, paprika, cumin, and ground coriander. I used a little bit of this spice mix to season the meat before cooking, then added the rest with the water and bouillon.

    I used brown rice instead of white, I added an extra quarter cup of water and added an extra 10 minutes of cooking time at the end.

    I found the cooking instructions a little hard to follow, I checked out another Arroz con Pollo recipe on the food network to double check what I was doing. Adding a note to "rough chop" the items in the food processor would be most helpful.

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  45. I've not tried this with brown rice, it would probably require more cooking time and maybe more liquid. It is not common in South America to make this with brown rice, but I will experiment and see how it comes out.

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  46. Hi Gina,
    I made the lightened up version of the spanish chicken and rice and it was delicious. the whole family loved it. I'll be definitely making it again. I made the lasagne spinach roll ups. we'll be having them this week. They look great.keep these great recipes coming.
    Irene

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  47. Made this for dinner tonight - fabulous!!!!!!!

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  48. Hi Gina, I have made one of your recipes every single night for the past two weeks! I have never been dissapointed which is saying alot because I have a family of 6 to feed ranging from 44 to 9. This recipe I have a question. What is Sazon and where do I get it. Is Sazon Tropical the same as Sazon? What is Goya? I cannot find Adobo powder, what can I use in its place?

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  49. I added a link in the ingredient list to the spice on amazon so you can see what it is if you're not familiar with it.

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  50. Nice Gina. thank you. now i'll have that box ingrained in my head. Thanks, that helps a lot. The Goya is the one I had. This recipe is a big hit, the replies just keep coming.

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  51. I'm glad that helped, and yes this is delicious, I've been making this for years and grew up enjoying arroz con pollo. You'll love it!

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  52. You've done it again, Gina! This was amazing for dinner tonight! And just thinking of all the yummy leftovers in our fridge makes me happy. :-)
    And it was well worth cleaning up all the splatter from my cooktop.
    My husband and I love you! Keep em coming!

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  53. Just made this tonight and, wow, I loved it. Thanks for the recipe!

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  54. I live in Albuquerque, NM...and I cannot find Sazon or adobo powder anywhere. I see some of the substitutes for sazon in previous posts. What would you recommend for the adobo powder? I really want to make this tomorrow, and don't have time to order.

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    Replies
    1. WOW, no Sazon in NM? I would have thought that would be one of the first places to find it. I guess it's time to speak with the manager of your supermarket. :-)

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  55. Hi! This looks great, but I am stumbling over the directions. They say "Place onion, cilantro, garlic, scallions and pepper in mini food processor. Add 1 tsp olive oil to the skillet and sauté on medium-low until soft, about 3 minutes."

    What do I sauté? And do I process the stuff in the food processor? If so, how finely? To a paste?

    Thanks!

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  56. Sooty for the confusion, chop the ingedients finely, but not a paste. You can chop them by hand if you prefer. Then add them to the oil and sauté.

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  57. graceismine2/9/11, 5:50 PM

    This is just delicious! I've tried several of the recipes from your site, but this one made my hubby say, "You've outdone yourself!" Thanks!

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  58. I made this last night and it was so good. I might try making this with chicken breast next time because I am more of a white meat lover, but my husband doesn't agree - he loved it as is. I made us both a plate and before I knew it, I looked over and my husband had a second heaping portion on his plate! I did make this with basmati rice (its the only white rice I buy since I think it tastes MUCH better than long grain) and it was great. I also bought boneless, skinless chicken breasts and it made it easier during the prep time. Thanks for all of your recipes! These are delicious!

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  59. I don't think they use basmati in Latin America, but I'm sure it was great. I love basmati, heck I love all variations of rice!

    I'm a dark meat girl, and I like it on the bone, gives it more flavor. But I know people are weird about dark meat and bones, so whatever works for you!

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  60. Can you make with Brown Rice?

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  61. You might need more liquid and cooking time with brown rice, but sure, why not!

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  62. Can't wait to try this recipe! Love your blog!

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  63. I made this tonight and it was delicious! Thanks for the recipe! I will definitely be making it again.

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  64. OK, so if I brown the chicken first do you think I can throw everything else in the crock pot and have it simmer through the day. I would use the uncle Ben's brown rice prepared packs and add that later in the day... just thinking?! I do not want to mess it up.

    Kim

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  65. I've never made rice in a crock pot, so I don't know how that would work. A rice cooker, maybe.

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  66. I would not add the rice, it is precooked... the Uncle Ben's brown rice pouches. I was thinking I could add that at the end to mix the flavors? Just have the chicken and veggies and sauce cooking in the crock pot?

    Kim

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  67. This was delicious! It definitely depends on how big the thighs are, though, because I used boneless thighs and 8 thighs were 2 1/2 pounds, which brought the PP+ per serving to 11! Worth every point, though. :)

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  68. Kim, you probably could, but I am never happy with precooked rice. Using regular rice tastes so much better.

    Alle, are you sure? 11 seems high, was that calculated for raw chicken or cooked.

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  69. I'm making this for dinner right now. The house smells so yummy!!!

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  70. ok, this is delish! Big thumbs up from my family, especially my husband-who happens to be Latin. They KNOW authentic Latin food and this is one of them! Congrats on a job well done, this is going on the "family favorites" list.

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  71. Gina, I'm so happy I found your blog! It's truly amazing!!! Started reading it yesterday and I already saved around 20 recipes to do ASAP! I just started WW last thursday and was looking for healthy recipes to make at home and found skinnytaste! So glad I did.

    I'm from Puerto Rico and arroz con pollo is one of our most famous recipes. You've done a great job with the recipe. If you want I can send other famous puertorrican dishes like "arroz con gandules, pollo en fricasé, arroz con habicuelas y chuletas" and you can make them healthy or just try them out for you and your family. Let me know if you're interested.

    Have an awesome day and keep doing this fabulous recipes. God bless!

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  72. I'm thinking of using boneless chicken breast. How much would substitute in for 8 chicken thighs?

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  73. I made this tonight and cut recipe in half. Got 5 cups of rice instead of 4. Recipe was wonderful though!

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  74. Hi Gina,

    Do you know what a similar spice blend would be for the sazon? I live in Canada and don't know if I can get it.

    Thanks in advance

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  75. Great Dish! I am so glad I found you! You are making WW very easy for our family! The kids enjoyed this dish as much as the adults!

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  76. Homemade sazon: 1 packet is 1 1/2 tsp

    1 tbsp ground coriander
    1 tbsp ground cumin
    1 tbsp ground annatto (achiote) seeds
    1 tbsp garlic powder
    1 tbsp onion powder
    1 tbsp salt

    If you can't find annatto you could use paprika instead.

    So glad you all liked this!

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  77. Hey Gina,

    I just entered this, using 2 lbs raw boneless, skinless chicken breast, into the recipe builder. And, for some reason, I am getting, for 8 servings, 6 points plus per serving. Any thoughts on why that would be? Is it because I didn't use thighs? I didn't think it would make that much of a difference. Anyway, just wondering if you had any idea why that is.....thanks! Oh, and by the way, it smells phenomenal!

    Erin Hartman

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  78. Okay, I am sorry, I clearly cannot do MATH!!! I just realized I entered the rice wrong. Now I am getting the same points plus value that you have. THANKS!!!! Erin Hartman

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  79. Well it had to happen eventually, a Skinny Taste recipe that I won't be making again.

    : (

    It wasn't bad, it just wasn't worth the points for me.

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  80. making it for a second time. This recipe is AMAZING!!!! hands down. my house smells sooo good right now.

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  81. In the ingredient list you have 1/2 a pack of Sazon and then at the end you have 1 packet of sazon tropical listed. Is that a mistake or are you suppose to use 1 and 1/2 pack of sazon?

    I think someone might have asked this but I could not find the answer.

    Thank you.

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  82. Thanks for this recipe. I'm Cuban and making food we love to eat has been so difficult for me, if my husband sees another roasted/grilled chicken breast I think he would have divorced me ;)

    I'm making this tonight and after all the browning and sautéing I'm putting it in the rice cooker. Hopefully my rice will be fluffy.

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  83. jill, yes it's 1 1/2 packets total. Sorry for any confusion!!

    girl, hope so! i never use a rice cooker, let me know!

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  84. I just made this for dinner and the smell in my house is amazing!!! I tasted the rice and I have never had a better rice I am almost afraid I will overeat with this recipe it is that good.

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  85. This is the real deal like you would find in most Latin homes give or take a few things. I've seen recipes using Mexican salsa, blah!

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  86. Gina, how would you do the recipe if you don't have a mini food processor? It's one of the items I have yet to buy! :(

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  87. Liz, do it the old fashioned way, chop it fine with a knife.

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  88. I made this for dinner last night and it was a big hit with my family!!! My 15-year-old son said this may be the best meal I have ever made!! Wow, what a compliment!

    I cooked it in a very large iron skillet, but I was afraid the middle would burn cooking it on the stovetop for the 20 min. So,I wrapped the whole skillet with 2 layers of foil and put a lid on top and baked in the oven at 400 degrees for 30 minutes...then let set for 10 minutes before opening!

    Absolutely delicious! Thanks Gina!

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  89. My mom always does the same thing with her rice, especially when she makes large amounts. Glad you liked it!

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  90. hi i want to make this tonight.. do i put hard rice in it or cook the rice first?

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  91. This recipe was amazing! I will definitely be making it again :)

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  92. I dont have any long grain rice in the house will brown rice work just as fine?

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  93. Brown rice would take longer to cook, and may need more liquid.

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  94. I have some of the Goya Sofrito already at home...can I use that instead of putting it in the mini processor and sauteing it? And if so, what would the measurement be?

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  95. I made this recipe last night and it's so good! I'm eating some of the leftovers as I type this for lunch. I'll definitely be making this again!!!

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  96. Hey Gina,
    Making this for dinner tomorrow night. I was able to find Badia Sazon Tropical, but only in a big jar. Could you tell me how many ounces are in each packet of sazon so I can make sure to add the correct amounts? Thanks!

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  97. This was deeeelicious! Did everything the same except cilantro.

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  98. Any idea why I keep getting some hard rice in the dish? Most of it is cooked perfectly, but some of it is hard?!?! I have tried with 2 different pans (dutch oven and deep frying pan with lid) and the same thing happened both times.

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  99. One of my favorites so far!! Yummmm

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  100. Hi Gina, I love chicken and rice. Only thing I would love to add in addition to this dish are some red beans.

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  101. Gina - I made this tonight and my husband and boys at it up! I did dice the veggies instead of putting it in food processor and used skinless, boneless thighs. I also used a whole packet of Goya Sazon for marinating the chicken. I left out the scallions, the green bell pepper and cilantro were pushing it my kids as it was. I did omit the salt on accident so we did have to salt it when done but it was a GREAT meal. This is going into the rotation!

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  102. KEEPER!!!! The flavor is wonderful!! Took a bit of time on the prep end but next time I'll know the recipe a bit better & plan accordingly. Thanks so much!!!!

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  103. What kind of vinegar do you use? White or apple cider or what?

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  104. This was AWESOME! I made this last night and it turned out Great! My Husband ,who's Puerto Rican was Sceptic at first but really ENjoyed it and said it was better then out favorite Cuban restraunt in town! :) SO 3 thumbs up! Thanks again for a GREAT recipe!
    ps. I used bonless, skinless chicken thighs!

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  105. I use white vinegar.

    So glad everyone liked it!

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  106. I made this for dinner tonight. The flavor was great. I made the adobo seasoning and goya off of recipes I found on-line since my local grocer didn't carry either. The actual recipe was a long and time consuming process that I found really tough to do with 6 month old baby. My hubby is filipino so we eat rice a lot and I've never had trouble cooking it. My rice following this recipe just didn't come out right. It was a lil crunchy :( If the hubby was home and/or I had a helping hand with the kids I'd give this another go.

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  107. Made this for dinner tonight. Only thing I couldn't find was the Adobo Powder, so I just used some cumin, oregano, and season salt as a substitute. The Goya Sazon was found in my local Walmart in the mexican food aisle. It has 6 packets inside. I used a full 2 packets - one for the chicken marinade and 1 at the end of the recipe.
    We loved this (saw it on Pinterest first) - my only addition next time would be to add some spicy heat, so I'd probably add a serrano or jalapeno to the food processor with the cilantro, garlic, bell pepper, & onion. And maybe some chopped up fresh mushrooms. Using the boneless, skinless (previously frozen & defrosted) thighs was a good choice - I think the chicken breast or tenders would get too dry. Love that this is a one-pot meal. And leftovers are totally yummy too. Thanks so much!

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  108. It says

    about 1/2 garlic powder

    1/2 what, though? Tablespoon? Teaspoon?

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  109. I must try this!!! I'll be adding some chopped pimento & peas to it...the Cuban version I've always eaten has peas and red pepper (& saffron) and I love both so why not??! So glad I found your site..it's fantastic! I'm 2 months into WW and needed help cooking lighter meals. Being half Italian and half Cuban I didn't know how!!!! :-)

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  110. I'm a dummy!!! Just saw bell pepper in recipe!! Duh...

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  111. This sounds delicious! One question. The recipe says about 1/2 garlic powder. Is that about 1/2 teaspoon garlic powder? Thanks.

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  112. I didn't understand the garlic measurement either. I used 1/2 teaspoon and I am making the dish right now! I hope it turns out as good as everyone says! Smells great!

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  113. Was delicious! Makes a ton - make sure you start off with a very large skillet or a 5 quart saucepan!

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  114. OMG!!! Let me start by saying that my husband and I are both Italian, and I have rarely ventured far from that cuisine (as far as cooking is concerned), so chicken and rice has never been in my repertoire. We didn't know what we were missing, or should I say, I didn't know I could cook it and it would actually taste sooo good!! It was amazing!! Worth the prep, thats for sure!! It made a ton of food. We had enough for our family of 4 for dinner, and my husband made 2 nice size lunches with the leftovers. Thank you Gina for helping me to expand my horizon in a healthy way!

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  115. If I were to add saffron and/or turmeric can I omit the annatto? I'm not using Goya Sazon due to the M.S.G. and am following the recipe you wrote above. Also, is it really supposed to be only 1 1-2 tsp in each Goya Sazon packet? It seems like such a small amount that I'm wondering if you meant to write 1 1/2 T.? I'm just guessing here because of the large quantity of food people are saying the recipe makes... Thanks! I'm looking very forward to making this because it sounds like a true hit! :)

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  116. Could you please recommend a brand/style of cooking skillets/pots that would work well for cooking a lot of your latin recipes? Love your Blog! Thank you!

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  117. Hmmm. mine is not yellow and the rice did not cook. bummer!!

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  118. Did you remember the seasoning, the Sazon? I think there is saffron in there to turn it yellow. I'd let it cook more until the rice is done.

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  119. Thank you Gina for this recipe. This tasted just like my Puerto Rican grandmother made while she was living. This recipe helped me to expose my daughters to part of their heritage.Tonight I am making the Shaking Beef so I am excited to see how that turns out.

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  120. Hi Gina! I discovered your site off of myfitnesspal. Although I am not on WW I love your low fat low calorie recipes. This is by far my favorite so far. It has become a weekly staple for my family and me. Thank you so much for sharing your wonderful recipes with us!

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  121. Cindy Krenke6/2/12, 3:16 PM

    Arroz con Pollo (Chicken & rice) from skinnytaste.com
    Really good flavor & my son said "that was frickin' good chicken!" so, that's really something :-) Just 8 points for the plateful :)

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  122. Gina, I can not thank you enough.. I was so happy to find your site. I recently joined WW. Losing weight has always been very difficult for me..I have some health issues so losing weight is no longer about fitting into a new outfit.. I have been on many diets..boiled or baked chicken with steamed broccoli and a small side salad. I thought I would have to eat this for the rest of my life. I have now discovered it is not about a diet, it is about life changes..and you have provided me with so many different types of recipes and meals for myself and my family. I am from south texas and growing up we had arroz con pollo once a week..How happy am I that I can still have arroz con pollo..Thank you for taking the time to share all your recipes..

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  123. Just made this for dinner and it is so ridiculously good! My 8 year old had two bowls. I can't wait to have the leftovers tomorrow for lunch. Thanks Gina!

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  124. Amy Villanueva7/3/12, 3:36 PM

    I just made this & I can't believe how yummy it is. My ex husband is Puerto Rican & my kids only get this kind of food when they go to his house & I only get it when I go to the Spanish restaurant! My oldest just had a bowl & said it was pretty delicious! I was pretty blown away with how good it came out as well. All the other times I've attempted to make yellow rice have been a complete flop, even with my ex giving me a play by play over the phone!!! Even my parents liked it & they're not really into Spanish food/rice dishes. I can't wait to make this again!
    Just a side note for those looking for the Badia seasonings...I'm in Mass. and most grocery stores here have a hispanic foods section with Goya etc but the Badia seasonings are usually in their own little spot within the store, usually an end cap/separate shelf & not always near the hispanic aisle, sometimes by the baking/seasoning aisle.

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  125. Hi amy villanueva, I'm from mass also. The south shore. I loved this recipe. Very delicious.

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  126. Hi gina,

    Saw this recipe recently and I swear you used a can of light beer in it? Was I imagining this or is that your mom's recipe? If it is, can you please help me find the link to her recipe? thanks!

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  127. and olives! I live on the rez and the nearest grocery store where I can purchase beer is a 90 minute drive so I made a special trip to get beer and olives for the recipe and now can't find it :( thanks for your help

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  128. Amazing! This is by far my favorite of the recipes I've tried on here and I've loved them all! Thanks for the comfort food, Gina!

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  129. LAUREN SULLY9/13/12, 7:56 PM

    Gina: When you say "brown the chicken" does this mean the chicken is being cooked all the way through? Or does the chicken finish cooking while boiling in the rice?
    ALSO, is the rice cooked before you put it in the pot? or is it raw/hard? Not sure what "enriched long grain" means. NEW COOK here. ;) Thanks, GINA.

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  130. @Lauren Sully - The chicken will cook thoroughly through when added back to the pan. And the rice is NOT cooked ahead of time. I wondered the same thing the first time I cooked it. Just follow the directions as Gina says. As far as the rice, I just used regular old rice. I think Mahatma brand says "enriched long grain" right on the package. HTH!

    I made this tonight (second time making it). The flavor is unbelievable. I am glad to be introduced to those Goya type seasonings b/c they make a huge difference in the flavor.

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  131. How do I adjust the recipe if you use brown rice?

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  132. Can I use Sofrito as a substitute for the oinion, garlic, cilantro...and if so how much would you suggest for this meal?

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  133. My family loved this dish- very flavorful and delicious! Will def make again- thanks!

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  134. HI! I love this site :D is so great to see healthy recipes like this one, i'm from Venezuela and arroz con pollo is classic! I'm so happy to see it lightened up to stay healthy! THANK YOU Gina!

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  135. Gina,

    As always this was absolutely delicious! Thank you for all of your wonderful recipes. I have "WOWED" my husband over and over. Thanks!!

    Peg

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  136. Thanks Gina, this recipe was awesome. To quote my picky eater son, the dinner was a "dream" and my husband said it was the best chicken dish he'd ever had. All my 3 kids had seconds. The chicken was so tender, I could cut it with a spoon! Hubby and I loved the aji picante, he thought it was the perfect hot sauce.

    Thanks so much!

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  137. Loved it so much, yummo!

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  138. Hello there! I recently snipped your Cilantro Lime Cauliflower Rice recipe but have been a little hesitant to try it. THEN last night tried Paleo Paella (made with cauliflower rice) at a great restaurant last night. Do you think this recipe could be tweaked to use the cauliflower instead of rice??? I'd love tips or thoughts!

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  139. This was incredible!! YUMMY! Definitely a keeper. I think next time I will cut the rice in half. I'm guessing I could just cut the water by half as well and be OK? Thoughts?

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  140. I made this last night for dinner with 2 cups of brown rice instead of white rice. I also added a cup of chicken stock since didn't have chicken bullion and I needed more water for the rice. And since my fiance hates onions and peppers, I used Sofrito. My fiance just texted me that we need to make this a household staple which means it was really good. Thanks for the guidance Gina. I love your recipes and I can't wait for the cookbook. you make weight watcher flavorful!.

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  141. the flavors in this are excellent! I went to college in Miami,FL and have been craving this for some time as I now live in Ohio. The only difficulty I had was chewy rice...followed your instructions and did my best even to not peak! Any suggestions for what I might have done wrong?

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  142. Is there a way to make this without tomatoes? I can't handle the acidity of tomatoes. Is there a substitute?

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  143. I made this Arroz Con Pollo recipe for my boyfriend today. He said it was definitely a keeper! We are in Mass., and fiddleheads are in season. I blanched, then sautéed them in light butter and garlic, then seasoned with lemon zest, lemon juice and a sprinkle of Manchego cheese.

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  144. Could this be done with brown rice instead?

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  145. All I can say is yummy, it hit the spot at dinner time. Awesome recipe and super flavorful!!

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  146. This was a great recipe! I've been using your recipes since college and they never disappoint. Thanks for reminding people that you can still stay on track and eat delicious food!

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