Arroz Con Pollo

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 209.2
  • Total Fat: 3.2 g
  • Cholesterol: 27.4 mg
  • Sodium: 714.4 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 2.5 g
  • Protein: 14.7 g

View full nutritional breakdown of Arroz Con Pollo calories by ingredient
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This is one of my favorite dishes from when I was growing up. It is a hearty dish full of flavor. This is one of my favorite dishes from when I was growing up. It is a hearty dish full of flavor.
Number of Servings: 6


    About 3 cups of cooked chicken*, broken into large churks.
    1 medium onion
    1 medium bell pepper
    4 cloves garlic
    1/4 cup pimentos
    2 cups long grain white rice
    4 cups chicken stock*
    1/2 cup diced tomatoes ( can be fresh or canned)
    1 packet Vigo flavoring & coloring packet for yellow rice and chicken
    1 tbsp salt
    1/4 tsp black pepper
    3 or 4 bay leaves (crushed)
    1 cup young gren peas (canned or frozen)

    ellow food* This is a good place to use my recipe for home made chicken stock and a good use for the chicken that comes from the stock. See "Chicken Stock"


Start out by preparing a sofrito. - Chop the onion, green pepper and garlic. Heat a large 6 or 8 quart pan and add the extra virgin olive oil. when the oil is hot add the chopped vegitables. Saute till the vegies are translucent and tender but not browned.

Now add the rice, the vigo flavoring packet, the pimentos and the tomatoes and allow to simmer for just a few minutes 1 or 2.

Next, add the chicken broth, the chicken pieces, the bayleaves, the salt and pepper and bring just to a boil.

cover the pan with the lid and place in a 325 degree oven for about 20 - 25 minutes.

Meanwhile, warm the frozen peas.

Transfer the contents of the pan to a large platter and top the yellow rice and chicken with the hot peas.

Serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user BILLTMAN.

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