Arroz con Pollo Like You Never Tasted!

Oh I know what you are saying. Chicken and rice, so boring. You can’t fool me with a fancy Spanish name.

You are so wrong my friend. This is a dish that will thrill you to the bottom of your knee-socks. I mean it. Truly.

It’s a concoction from Cook’s Illustrated and their companion TV show. I tried it, and well, it’s a standard in our house now. It is heaven quite simply. I’ve adapted it a bit to suit my tastes.

The recipe may seem daunting, but really it’s in easy steps that don’t take nearly the time it may appear.

Also don’t be afraid to add some real chilis to this to heat it up if that’s your persuasion.  Just make it once, and you will be a fan.


For the First Marinade:

  • 6 chicken thighs (use other pieces if you wish, but staying with the same type insures even cooking)
  • 6 cloves garlic, microplaned
  • 1 tsp vinegar
  • 1 tsp salt
  • 1/4 tsp hot pepper flakes
  • 1/2 tsp pepper

Balance of the Ingredients:

  • 1-2 Tbsp oil
  • 1 lg onion diced
  • 1 lg sweet pepper diced
  • 3 fresh poblanos, seeded and diced
  • 1/4 tsp hot pepper flakes
  • 1 1/4  c chicken stock
  • 1/4 c water
  • 1 15 oz can tomato sauce
  • 2 Tbsp cilantro, fresh and chopped
  • 2 c rice
  • 1/2 c pimentoed olives, sliced
  • 1 Tbsp capers, rinsed

Final Chicken Marinade:

  • 1 tsp olive oil
  • 2 tsp vinegar
  • 2 Tbsp fresh cilantro, chopped
  • 1/4- 1/2 c roasted red peppers, roughly chopped.


  1. Prepare the first marinade and place chicken pieces in it and leave for at least 15 minutes.
  2. Meanwhile in a oven-capable pot, add the oil, onion, green pepper, and hot pepper flakes and saute until softened and translucent.  Add the chicken and brown lightly on both sides.
  3. Add stock, water, tomato sauce and cilantro. Cover, reduce heat and simmer for 20 minutes.
  4. Add rice, olives and capers, simmer on low while pre-heating oven to 350°.
  5. Place covered in oven for 20 minutes. Check and add a bit of water if necessary and return to cook for another 10 minutes. Rice should be done.
  6. Remove chicken from pot, remove skin and discard. Fork off the meat and place in a bowl.
  7. Compose the second marinade and add to chicken. Mix and then add all back to the rice. Mix and let sit until chicken has rewarmed.

See. That wasn’t so bad!

Serves: 6


3 thoughts on “Arroz con Pollo Like You Never Tasted!

  1. Pingback: Rice with Chicken Pieces (Arroz con Presas de Pollo) | Ecualombian

  2. Pingback: Chicken Arroz Caldo in New Year – allaboutlemon

  3. Pingback: South of Southern Cornbread | What's On the Stove?

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