Saturday, September 8, 2012

Quick and Easy Arroz con Pollo

This is by no means a traditional Arroz con Pollo, but it's definitely a quick and easy version that has all the familiar flavors and is every bit as comforting. What makes this dish a little quicker, and easier, is the use of a store-bought rotisserie chicken.  

Once a week I buy at least one rotisserie chicken.  My son usually eats the legs and thighs over the course of a few days so I always need a plan for the leftover chicken breast.  I love being creative with the leftover chicken breasts and actually have created a running list of recipes to try with these leftovers.  I must confess that most times my leftover chicken turns into some rather tasty chicken quesadillas, mostly because we all love them so.  Other times, the chicken finds it's way into enchiladas, chicken croquettes, or some kind of dip, like this fabulous barbecue chicken dip. Either way, this leftover chicken is a cook's best friend. I can't tell you how many times it's saved me.

This time around, my leftover chicken inspired me to make a quicker and easier version of this tasty Latin American classic, Arroz con Pollo.  I actually prefer this version because I've come to enjoy the texture of shredded chicken much better than chunks or large pieces of chicken. This was a lovely meal.

Quick & Easy Arroz con Pollo with Black Beans
Adapted from Mexican Everyday 
by Rick Bayless
Serves 4

1-2 tablespoons canola oil
2-1/2 tablespoons chili powder (any type of chili powder: regular, chipotle, or ancho)
salt and pepper, to taste
1 medium white onion, diced
1 cup long grain white rice
sliced or shredded chicken from one rotisserie chicken (about 2 cups)
2 big or 4 small garlic cloves, finely chopped
1-1/2 cups chicken broth
One 15-ounce can black beans, drained and rinsed (optional)*
1/4 cup chopped green onions
1/3 cup chopped cilantro
1/2 - 1 cup salsa for serving, if desired
warm toasted tortillas, if desired

Add the oil to a large saute pan or Dutch oven over medium-high heat.  Add in the diced onion and rice, stirring as you go, and cook until the rice turns from translucent to opaque.  Add the garlic and the 2 and a half tablespoons of chili powder and cook for 1 minute, then add the broth and salt and pepper to taste.  Stir well.  When the mixture comes to a boil, reduce the heat to medium-low and cover the pot.  Cook for 15 minutes.

Do not stir the rice if you want it to be fluffy!

Add the sliced or shredded chicken and black beans to the top of the pot (without stirring the rice), recover the pot, and cook over very low heat until the chicken and beans are warmed through and the flavors mingle, about 5-6 minutes.

Do not stir the rice if you want it to be fluffy!

Uncover, sprinkle with green onions and cilantro on top of the mixture (do not stir the rice).  Recover the pot and let stand off the heat for 5 to 10 minutes.  
Fluff the rice with a fork and serve with salsa or warmed tortillas, if desired.

Theme: Esta Rojo!


  1. LOL, I will not stir the rice so it will be fluffy.
    Looks delicious!

  2. Sounds yummy Kim!! I'll keep this in mind! When I decided to buy a counter-top rotisserie, I got one that would take 2 chickens (so it says in fine print, not anticipating the "chicken" industry would start producing chickens in excess of 5 pounds each...) just so I could always have 2 when I make 1!! I wish I could find one locally I could stand to eat...the ones here are always desperately overcooked. However, I have a home-roasted chicken breast in the fridge right now... Thanks for sharing!

  3. I am big into left-over chicken for other uses. Saving this one Kim.

  4. This looks delicious! A great and tasty way to use leftover chicken! I usuallly used the leftovers in a sandwich, will definitely keep this in mind!
    Thanks for sharing!

  5. Coming soon, on my blog, your Green Enchiladas. (They were superb). Now, this are going to turn me into a Rick Bayless fan. Looks fabulous.

  6. Isn't it delicious? Who knew it was so easy to make?! :) I love your serving bowl. :)

  7. Loves me a rotisserie chicken! Great way to use up the white meat - absolutely delicious!

  8. YUM! this looks so good! I need to make this one night this week

  9. I'm cracking up over the instructions. I promise not to stir the rice! I like that this recipe has you "toast" the chili powder. Adds a great flavor.

  10. Most arroz con pollo recipes I've seen have you cook the chicken from scratch which must take forever! I love that this uses pre-cooked chicken. Easy peasy!

  11. I am a HUGE Spanish rice fanatic! I could eat a whole pan-full in one sitting . . . kid you not! This is great, Kim, with the chicken for my meat-demanding man!

  12. This looks wonderful - and I just happen to have some cilantro I need to use up!

  13. This is a nice version of arroz con pollo. The traditional version has a million varieties too. You did it right! No doubt, it was delicious. My family would enjoy this too.


  14. I'm on a mission to find good quick recipes and this fits the bill, especially as it gets colder. I'll be stuffing my oven with whole chickens so there should be a bunch of leftovers to whip up this recipe. Can't wait!

  15. buying a rotisserie chicken every week is such a good idea. there are so many things you can do with them.

    i LOVE this dish, it's so perfect for after a long day when i need something warm and delicious. i'll be making it soon!

    ps, your pictures are GORGEOUS!

  16. I love my arroz con pollo, but this version sounds delicious,Kim and your pictures are better every time I visit your blog :)

  17. Arroz con pollo is one of my favorites, any version. I like buying the rotisserie chickens too, they are cheaper than an uncooked bird. Great shots, Kim.


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