…or Chicken and Rice; whichever you prefer. I guess I should call it that since, clearly, I am not Spanish-speaking. But just saying something like, “I’m making Arroz con Pollo” sounds way more interesting (and yummy) than “chicken and rice”. Who wants to eat chicken and rice when you can eat Arroz con Pollo?! I got this recipe from Amy at She Wears Many Hats and it’s totally delicious!

Honestly, the entire time I was making this I kept thinking (and laughing) about that episode of I Love Lucy where Lucy and Ethel switch jobs with Ricky and Fred. Ricky and Fred are in charge of cooking dinner while Lucy and Ethel are out working their new jobs (at the candy factory…love it!).  Ricky suggests Arroz con Pollo and chocolate cake for dinner, and of course it all goes wrong…seriously one of my favorite Lucy scenes of all time!

Arroz con Pollo (Chicken and Rice)
-adapted from She Wears Many Hats

4 quarts (16 cups) water approx. (enough to cover chicken)
1  4 lb. (approx.) whole chicken
1-2 stalks celery; rough chopped
1 small sweet onion; diced
1 teaspoon pepper – divided
1 teaspoon salt – divided
1/2 teaspoon celery salt
1 1/2 teaspoons parsley
3 cups long grain white rice

In a large stock pot bring water and chicken to a boil. Cover and reduce to a simmer for at least 1-2 hours.
Once simmering is complete, remove chicken to cool in order to de-bone. Let broth continue to simmer and reduce. When cool enough to handle, de-bone chicken.

Remove all broth from pot (or use another pot) and put approximately 6 cups broth back into pot along with the rice, chicken, celery, onion, salt and pepper. Cover and simmer for 15 minutes.
After 15 minutes stir in another cup of broth. Cover and simmer for 5 minutes.
Continue to add broth, stir, cover and simmer for 5 minutes at a time until rice is done. Check for seasoning and add more salt and pepper as needed. Serves 6-8.

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12 Comments »

  1. this looks ridiculously tasty and so easy!

    [Reply]

    Comment by ashley — April 1, 2010 @ 2:43 PM

  2. This looks quite like our thick rice congee. I like it. Looks delicious. I can have it any time.

    [Reply]

    Comment by MaryMoh — April 2, 2010 @ 3:35 AM

  3. Yeah it’s like Asia’s congee except that it’s thicker. It looks yummy. I suddenly felt hungry. :-)

    [Reply]

    Comment by kathy — April 2, 2010 @ 12:17 PM

  4. I’m feeling hunger creeping into my belly after looking at these photos!

    [Reply]

    Comment by Crepes of Wrath — April 2, 2010 @ 1:46 PM

  5. I’ve made that recipe a good 5 or 6 times since I found it a few months ago. It’s a keeper, that’s for sure!

    [Reply]

    Comment by Karly — April 3, 2010 @ 11:25 AM

  6. I’ve been following your blog for sometime (I like the idea of an opera singer who cooks and bakes and the blending of these two passions on a blog is unique), but this is my first time to comment here. I hadn’t heard of or seen “I Love Lucy”, but since watching that clip – I love “Lucy”! The guy who plays the husband kind of looks a little bit like Elvis, doesn’t he? Maybe it’s the hairdo, or maybe it’s just me. Anyways, thanks for introducing me to this old show!

    [Reply]

    Comment by Z's Cup of Tea — April 28, 2010 @ 4:49 PM

  7. Hey Z! Thanks so much for commenting! I’m thrilled that you enjoy my blog! ‘I Love Lucy’ is a classic TV show – one of my all-time favorites! You should definitely try to watch more episodes- they’re hilarious! Glad I could introduce you to something new!

    -Amy

    [Reply]

    Comment by amy — April 28, 2010 @ 4:59 PM

  8. Hi, Amy! I made this dish for the first time last night. I have to say, while I was cooking it, I kept trying to remember why I thought this recipe sounded good. Must have been your pictures. As the chicken was boiling, my husband and I were looking at the recipe and he said “it sure doesn’t have much seasoning in it”. Neither of us was looking forward to dinner as the boiled chicken carcass cooled on the counter. As soon as I put everything back in the pot though, I became hopeful. As the rice cooked, everything started to smell so good! I can honestly say, it was one of our favorite meals in a long time! So simple, but so tasty. Really what I call a “comfort” food. Thanks again for sharing another winning recipe!

    [Reply]

    amy Reply:

    Phew! Thanks Cathy! I have to admit, while reading the first part of this I was getting a little nervous, but I’m very happy to hear it turned out successful for you! Thanks for letting me know! :)

    [Reply]

    Comment by Cathy — March 11, 2011 @ 9:45 AM

  9. Although this recipe is quite tasty, it is more akin to a chicken bog or chicken pilau (without the bacon or sausage). There are *many* ways to make actual arroz con pollo but it is almost always a very colorful dish: typically, it is made with a sofrito (sauteed onions, garlic, peppers, and tomatoes), and olives or peas; some recipes even include ham or beer. Recipes often include either annatto or saffron along with other seasonings such as cumin, paprika, and/or coriander. (South American versions of arroz con pollo can be more green than golden.) As tasty as the recipe you’ve posted might be, it’s misleading to refer to a fairly plain stewed chicken with rice as “arroz con pollo.”

    [Reply]

    amy Reply:

    Arroz con pollo translates to “chicken and rice” doesn’t it? While I’m sure your “traditional” arroz con pollo is wonderful, I never stated this was a traditional arroz con pollo. It is simply chicken and rice. There is nothing misleading about that.

    [Reply]

    Comment by M. Mitchell — December 10, 2011 @ 2:56 PM

  10. You could put a packet or two of a seasoning called Sazon in it and diced potatoes for a different variation. I’ve tried it both ways and there both delicious. This is a wonderful base recipe to get creative with. Just love it, every time I make it, it gets better and better.

    [Reply]

    Comment by Missie — May 19, 2013 @ 1:23 PM

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