Arroz con Pollo (Panama Style)

arroz con pollo Panama style in white bowl

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This arroz con pollo Panama style is a family favorite - loaded with carrots, peas, and chicken.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Latin American

Keyword: arroz con pollo, Panamanian arroz con pollo

Servings: servings

Calories: 283kcal

Cost: $15

Ingredients

6 cups Water
3 cups Rice uncooked
1 Celery stalk
1 Yellow onion
3 tbsp Vegetable oil divided
t tsp Garlic
1 tsp Salt
1 tsp Black pepper
1 tsp Cumin
1½ cups Carrots shredded
15 oz Le Sueur peas (small green peas)
3 Chicken breasts cooked and shredded
8 oz Tomato sauce
8 oz Tomato sauce with jalapeño
½ cup Tomato broth optional: made with Caldo de Tomate

Instructions

Boil water for rice in large stockpot.
When water is boiling, add rice and one tablespoon vegetable oil. Water should rise 1 to 1½ inches above the rice.
Cook rice, covered, for 20 minutes or until all water has been absorbed and rice appears fluffy.
While rice is cooking, chop the celery and onion.
In a large sautee skillet with high sides, add two tablespoons vegetable oil and crushed garlic. Cook on low-medium heat until garlic is fragrant.
Add chopped celery and onion to pan along with the carrots. Cook on low until onions are translucent. Add peas.
Stir cooked and shredded chicken into skillet of veggies and continue to cook on low.
When rice is cooked, add 5 cups of cooked rice to the veggie-chicken pan. Mix well.
Add in two cans of tomato sauce (and the 1/2 cup of tomato broth if using). Continue to cook on low heat 5 more minutes or so until the dish is heated through.

Notes

Tip: You can make this dish ahead and reheat later for a potluck. Just add 3/4 cup tomato broth (or chicken broth) to the baking dish and cover with foil. Heat on 300 for about 15 minutes or until heated through and warm.

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