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Arroz con Pollo

Arroz con pollo is a classic Spanish dish that is fit for the gods. Every Spanish speaking country has recognized its claim to the eternal, and offer a variation. This one is from Puerto Rico. Please read about the basic Spanish ingredients, some of our worldly delights.

  • 1 3-4 pound chicken
  • 2 teaspoons salt
  • 4 tablespoon oil (or lard) flavored with 'achiote'
  • 1 ounce cooked bacon, crumbled
  • 2 ounces cooked ham, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 medium ajies dulces, chopped
  • 2 medium tomatoes, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup pitted green olives
  • 1 tablespoon capers, chopped
  • 1 teaspoon dried oregano
  • 1 1/2 cups tomato sauce
  • 4 cups water
  • 2 cups white rice
  • Salt to taste
  • 1/2 pound (about 10 spears) cooked asparagus, cut in pieces
  • 1 cup cooked petits-pois
  • 1/2 cup pimento, chopped


Cut the chicken in serving size pieces, wash and sprinkle with salt. If keeping skin, brown chicken over medium heat in a large fry pan until golden. If removing skin, omit browning.

Heat oil (or lard) in large stewpot at medium heat. Stir in crumbled bacon and ham. Brown for 3 minutes stirring often. Remove with slotted spoon, and set aside.

Stir in onion, garlic, and ajies dulces. Stir over medium heat until onion softens, about 3 - 5 minutes.

Add chopped tomato, green bell pepper, olives, the capers, oregano and tomato sauce. Stir for 2 minutes.

Add one cup of water and reserved chicken. Cook for 15 minutes over medium heat, turning occasionally.

Raise heat to high, and add remaining 3 cups water. When it comes to a boil, add rice, and mix well. Bring to a boil again. Lower heat to medium and allow to cook uncovered, until water is absorbed. Taste for seasoning and add salt if necessary.

Lower heat, cover and cook for 20 minutes.

To serve, top with asparagus, petit-pois and red pimento on top.

Serves: 6 - 8

Contributor: Jose Orbi for Alicia Bibilon

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