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Arroz con Pollo Guatemalteco (Chicken with Rice, Guatemalan Style)

Arroz con Pollo Guatemalteco (Chicken with Rice, Guatemalan Style) is a traditional Guatemalan recipe for a classic one-pot stew of chicken with rice, vegetables, bell pepper and peas. The full recipe is presented here and I hope you enjoy this classic Guatemalan version of: Chicken with Rice, Guatemalan Style (Arroz con Pollo Guatemalteco).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

8

Rating: 4.5 star rating

Tags : Chicken RecipesFowl RecipesVegetable RecipesBean RecipesGuatemala Recipes


Ingredients:

1.5kg skinless chicken pieces
salt and freshly-ground black pepper
2 tbsp vegetable oil
1 large onion, chopped
1 large tomato, chopped
2 garlic cloves, minced
220g long-grain white rice, washed and dried
500ml water
2 carrots, sliced
80g red bell pepper, diced
80g pimento-stuffed green olives, halved
1 tbsp Maggi (or other) chicken bouillon granules
180g peas (thawed if frozen)
2 tbsp grated Cotija or Parmesan cheese

Method:

Season the chicken liberally with salt and black pepper. Heat 1 tbsp of the oil in a heavy frying pan or skillet over medium-high heat. Add the chicken and cook until completely browned. Remove the chicken from the pan and set aside to keep warm.

Heat the remaining oil in the same pan over medium-high heat. Add the onion, tomato and garlic and cook for 3 minutes, or until the onion is tender. Add the rice and cook, stirring constantly, for 2 minutes. At this point add the water, carrots, bell pepper, olives and bouillon granules along with the water. Bring the mixture to a boil then place the chicken pieces on top of the rice mixture.

Reduce to a low simmer, cover and cook for 10 minutes before adding the peas. Cook, stirring once during the cooking time for 20 minutes more, or until the rice is tender and the liquid has been absorbed. Garnish with the grated cheese and serve immediately.