I have no idea what’s actually in arroz con pollo, the traditional Spanish/Puerto Rican dish. I know there’s arroz (aka: rice) and pollo (chicken for us English speakers). Beyond that, it’s pretty much a guessing game, which is why I have zero idea whether or not my version of this meal is authentic. I’m guessing it’s pretty far from legit, but Albert got seconds so, legit or not, it was tasty.
The biggest change I made was switching the chicken for chicken sausage. It’s already cooked and comes in some great flavors (I used a habanero green chile one) – this is a shortcut that means your full meal will be complete in 30 minutes. Start by cooking up some yellow rice. I don’t know much about arroz con pollo, but I know it’s always made with yellow rice – that bright saffron color is tough to miss! While your rice (from a box) is cooking, prep all the stuff that gets mixed with it. Sauté a sweet onion until it’s almost translucent, at which point you should add one clove of minced garlic and your sliced chicken sausage. When all that’s about heated through, add a small bag of frozen peas and carrots. Once the frozen veggies are warmed through, you’re done. Bingo bango bongo.
I served mine with a couple slices of avocado and then sprinkled some cotilla cheese (not pictured) on the top. Those garnishes are not necessary, but they certainly ain’t bad, knowwhati’msayin?