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Arroz Con Pollo (Chicken and Rice) Recipe

Serves 6


  • 1 lb skinless, boneless chicken, breasts, cut into 1" strips
  • 1 medium onion, quartered
  • 2 green peppers, chopped
  • 1 jalapeno pepper, seeded and, chopped
  • 3 cloves garlic, minced
  • 2 tbsp chopped fresh coriander
  • 2 cup chicken stock
  • 1 cup crushed and drained canned, Italian plum tomatoes
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 3/4 cup long-grain brown rice
  • 1 dash cayenne pepper
  • 1 cup green peas (fresh or frozen)
  • 1 tbsp sliced pimentos
  • 1 tbsp rinsed and drained capers


1. ZIP Saute chicken strips in nonstick skillet until white, about 5 minutes.
2. Set aside and keep warm.
3. In large skillet, bring all other ingredients, except peas, pimentos and capers, to a boil.
4. Cover and simmer about 30 minutes, until rice has adsorbed liquid.
5. Add peas, remove from heat and let steam.
6. Arrange chicken and sauce over rice, garnish with pimentos and capers.


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Main Ingredient:Meat and Poultry / Chicken
Course:Main Dish
Cuisine:American / Mexican
Preparation Method:Fry

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