Skillet Cauliflower "Arroz" Con Pollo Recipe (2024)

FAQs

Why is my Arroz con Pollo mushy? ›

Why is my arroz con pollo mushy? To avoid your rice coming out mushy, it is crucial that your water to rice ratio is right. The key is to have the water just barely reaching above the rice.

Arroz con pollo is a much-loved Latin American dish that combines seasoned rice, tender chicken, and vegetables in one big pot, making it the perfect meal to feed a crowd or enjoy with family. Arroz con pollo, which means “rice with chicken” in Spanish, is a beloved Latin American dish that's similar to paella.

As with many dishes stemming from Spain's exploration and colonization, Arroz con Pollo deliciously marries both worlds; Spanish rice and technique combine with ingredients native to the Americas (namely tomatoes and peppers).

Puerto Ricans, for instance, believe anatto and beer are essential to making Arroz con Pollo while in Spain, saffron is used to impart the dish's signature yellow color.

Thus, always stir rice occasionally to avoid rice from turning sticky. If the rice ends up being sticky and soggy, then a simple way to fix it is by adding extra water, this will dilute the starchy part and cook it again, and then drain the excess water to achieve that perfect texture.

Drain out as much of the water as possible. With the rice back in the pot, set it on the stove on low heat and place two to three slices of bread on top of the rice. Close the lid and allow the pot of rice to cook for a minute or two, depending on how wet the rice is.

Bring a little oil, butter, spray or whatever you'd like to heat over high heat in a skillet. Add the chicken once the oil starts to shimmer and smoke a little. You should hear an immediate pop and sizzle (psshhhhh) when you add the chicken. Now quickly turn the heat down to low and let cook for about 5-7 minutes.

Arroz con pollo literally translates to “rice with chicken” in Spanish. It's a traditional dish in Spain and Latin America and is one that I grew up on thanks to my Puerto Rican grandparents and mom! The chicken and rice are cooked in one pan or pot with a wonderful blend of spices and a homemade sofrito.

Spices: Garlic powder, black pepper, onion powder, and cumin add savoriness and flavor to the chicken. Spices like paprika, chili powder, cayenne pepper, and Cajun seasoning add heat and smokiness to the chicken.

There is some debate as to whether it originated in Spain or Puerto Rico. Many Puerto Ricans note that arroz con pollo cannot be made without beer and annatto oil, and saffron is no substitute. Beer and annatto are rarely used in Spanish cooking and never in arroz con pollo there.

Who invented arroz con pollo? ›

It's origins however, can be directly traced back to the "Mother Country" of Spain. Delving further into the history of this wonderful dish will highlight input from even more cultures extending back many centuries. Chicken is thought to have been introduced to Spain by India and rice, of course, from Asia.

noun. rice [noun] a plant, grown in well-watered ground in tropical countries, whose seeds are used as food. (Translation of arroz from the PASSWORD Portuguese–English Dictionary © 2014 K Dictionaries Ltd)

Arroz con Pollo is a comfort food enjoyed in many countries, including Spain, Cuba, Mexico, and Peru. The origins of arroz con pollo are not entirely clear, as many countries have a variation of this dish. However, some sources suggest that it originated in Spain during the Moorish rule in the Iberian Peninsula.

The rice should be a tiny bit on the dry side (but still soft and fluffy). If your rice is really wet and mushy, you probably added too much water and/or overcooked it.

Mushy or soggy rice is simply overcooked rice that has absorbed too much water. Water over-absorption causes the rice grains to split open, ruining the texture and creating a starchy, gummy result.

Because you use too much water. The ratio is 2 cups water per 1 cup rice. When you add the water lower the flame to medium and cover the pot.

If at the end of the cooking time your rice is dry and undercooked but all the water is gone, you're gonna need more water. Add 1/4 cup boiling water to the pot, keep the flame low, and cook for another 5 minutes with the lid on. Then remove the pot from the stove and let it sit for another 10 minutes with the lid on.