Mexican ACP (Arroz con Pollo) Recipe is a very popular dish in both Spanish and Latin American cuisine. The preparation may vary from country to country, but the main ingredients are always the same: chicken, yellow rice, and vegetables.
In the Dominican Republic, arroz con pollo is traditionally made with bone‑in chicken thighs and legs. For this recipe, I opted for boneless, skinless chicken breast, cut into small cubes.
I also used Vigo Mexican Rice, which is yellow rice and corn with a taco flavor. I like using Vigo rice products because they are fully seasoned and easy to prepare. They are also low in fat and super tasty.
Chicken and Rice
The juices released by the chicken give the rice an incredibly delicious flavor. The vegetables you add (like carrots) also benefit from these healthy flavors.
Many Latin American countries have their own version of “Arroz con Pollo” (Chicken and Rice). In fact, I think it’s safe to say that everyone has their own version; some add red or green chilies, olives, and other local ingredients.
The types of ingredients can even depend on your economic situation; for example, my mother used to add hot dog sausages to it. I believe that “Arroz con Pollo” (Chicken and Rice) undoubtedly has one of the most harmonious combinations of ingredients in a single recipe.
Furthermore, it’s easy to make and uses simple ingredients that can be found anywhere. I invite you to prepare this wonderful dish and enjoy it with your family.
Chicken and Rice (Mexican ACP Recipe)
Preparation time: 15 minutes
Cooking time: 25 minutes
Total Time: 40 minutes
Type of Dish: Main Meal
Kitchen: Mexican
Portions: 4 Servings
Calories: 266 kcal
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice * (long grain) | 1 cup |
| Pieces of chicken | 4 |
| Salt and pepper | to taste |
| Oil | 2 tablespoons |
| Diced carrots | ½ cup |
| Onion | ⅓ cup |
| Frozen green peas ** | ½ cup |
| Small cloves of garlic (or 1 large clove) | 2 |
| Plums (tomatoes?), chopped (approx. 8 oz) | 2 mates |
| Salt | to taste |
| Cilantro sprigs | 3 |
Use long grain rice: Place the peas in a small bowl of warm water to thaw. Drain them and set aside until ready to use.
Instructions
- Rinse the rice and place it in a bowl. Cover with warm water and let it soak for 15 minutes.
- While the rice is soaking, season the chicken with salt and pepper. Heat the oil in a large saucepan or pot; once the oil is hot, add the chicken pieces and cook for 5 minutes on each side. Remove from the pot and set aside for now.
- Now it’s time to cook the rice. Drain the rice using a colander and shake it to ensure there’s no excess moisture. Before adding the rice to the pan, make sure there’s only one tablespoon of oil in it. If you see more oil or chicken fat in the pan, remove it, as too much oil will make your rice mushy. Now, stir the rice and cook over medium‑high heat for 3 minutes.
- Add the diced carrots and chopped onions. Cook for 3 more minutes.
- Place the chopped tomato and garlic in your blender, along with ¾ cup of warm water and blend until smooth.
- Pour this mixture over the rice and let it cook for a couple of minutes. Once it starts to boil, reduce the heat, season with salt, add the chicken pieces, and cover the pot. Cook for 1 minute, then add the cilantro sprigs and green peas (see note above). Continue cooking for another 6‑8 minutes.
- Once the rice is cooked, remove the pot or saucepan from the heat and let it rest for another 12‑15 minutes. You can cover the pot with a kitchen towel to absorb any excess moisture from the rice.
- Check if your rice needs a little more water. If it does, add a couple of tablespoons of hot water one at a time. Remember that the chicken also releases its own moisture, so don’t add too much water.
Grades (Notes)
- Use long grain rice.
- Place the peas in a small bowl of warm water to thaw. Drain them and set them aside until ready to use.
- You can use any part of the chicken, just make sure all the pieces are roughly the same size so they can cook evenly.
Nutrition
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 266 kcal | 13% |
| Carbohydrates | 44 g | 15% |
| Protein | 5 g | 10% |
| Fat | 8 g | 12% |
| Saturated Fat | 1 g | 6% |
| Polyunsaturated fats | 2 g | |
| Monounsaturated fat | 5 g | |
| Trans Fats | 1 g | |
| Cholesterol | 1 mg | |
| Sodium | 318 mg | 14% |
| Potassium | 255 mg | 7% |
| Fiber | 3 g | 13% |
| Sugar | 3 g | 3% |
| Vitamin A | 3121 IU | 62% |
| Vitamin C | 14 mg | 17% |
| Calcium | 32 mg | 3% |
| Iron | 1 mg | 6% |