After 41 weeks of depravity; no sushi, deli meats, coffee, alcohol, or a laundry list of other things, I was surprised that after the delivery of my son that the only thing I wanted in the entire world was my mom’s Arroz con Pollo. So it was that late at night, upon being checked out of the hospital, I sent my mom, a newly minted grandmother, to the store to make it so.
And it was soooo worth it.
I didn’t even feel guilty because it was everything I’ve ever needed. Rich and full of vitamins, flavorful and warm, I had forgotten what it was like to need my mommy, and my mommy delivered.
A couple of weeks later when I was back on my feet I realized that every version I have made has been a poor comparison to my mother’s version. I didn’t know what I was doing wrong, but I knew that I had to learn how to make arroz con pollo like her because someday it would nurse my family back to health. It would cure booboos, mend broken hearts, and say, ‘I love you,’ without saying a word.
So, naturally, I asked my mom for her recipe. I got this fantastic text in response:
Great. Generations of perfecting the best arroz con pollo in the world, and it all boils down to a couple lines of text. Sigh… It’s partly my fault, I should haven’t asked via text, but still…
But then an amazing thing happened, I did exactly what the text said, and it WORKED!
Sometimes we over think things. We over complicate. We use fancy tools. We add excess. When really, sometimes the simplest answer is best.
The simplicity is why this dish works, and I recommend you share this with your family.
Arroz Con Pollo
- 1 whole Chicken, uncooked
- 3 tbsp Olive Oil
- 3 cloves minced Garlic, or to taste
- 1 Yellow Onion, chopped
- 2 tbsp Oregano, or to taste
- 1 tbsp Parsley, or to taste
- Salt, to taste
- Pepper, to taste
- Spanish Rice (recipe here)
- Skin the chicken. Heat the olive oil in a large stock pot over medium heat.
- Sauté the chicken in the pot with the garlic and onions until the chicken is browned on top and bottom.
- Generously season the chicken with salt, pepper, oregano and parsley. Add enough water to cover the chicken and bring to a boil. Partially cover with a lid and reduce heat to maintain a low boil. Cook until the chicken falls off the bone, flipping once, about 30 – 45 minutes total.
- Meanwhile, make the spanish rice.
- Once both are finished, add a large spoonful of rice to a bowl. Add a piece of the chicken (leg, thigh, breast, etc) to the bowl and cover generously with broth. Serve hot, with tortillas if desired.
- You could use Italian Seasoning in addition to or instead of Oregano or Parsley
- You could use chicken stock instead of water
- You could add chicken bouillon to the water for extra flavor
- You could add chopped carrots at the same time as the onions for a more American flavor
- You could remove the chicken from the pot once it is finished and debone it, then add it back to the pot. This is what I typically do.
- Store the soup and rice separately.