Arroz Con Pollo: Delicious latin dish made with chicken breast, veggies and saffron. Comes together in minutes and is perfect for a one pot weeknight dinner. This dish is served with a tasty and tangy creamy dill cucumber tomato salad that is simple and yet very sophisticated.
Easy Arroz Con Pollo
Today is bonus day! 2 recipes in one post. The perfect menu for a quick weeknight dinner that will leave you with delicious leftovers the next day. So toss that boring old chicken dinner and let’s get exotic with this latin staple.
I grew up in Venezuela and Arroz con Pollo was always on the menu. Easy, delicious and it can really feed a crowd. The rice and chicken are super flavorful when made with veggies and saffron. The latter one is responsible for the beautiful yellow color and subtle flavor.
Make a big pot of this easy Arroz con Pollo and your whole family will come to the table in seconds. I love to make it since it’s a one pot meal that can be easily customizable depending on the veggies you have on hand. Some people make it with bone in chicken pieces, but I personally love using chicken breast, that way you don’t have to fish out the bones while eating.
I love serving this easy Arroz Con Pollo with a creamy Dill Cucumber Tomato Salad:
My grandmother, who is originally from Romania, uses dill in almost every savory dish. The aroma just reminds me of her and that’s the inspiration behind this easy salad.
My 5 year old is obsessed lately with cherry tomatoes, she’s always walking around with a pint of tomatoes in her hand. You can imagine how many of these guys I have to buy weekly. When I’m lucky and there’s a few ones left, I add them into this yummy salad. The great thing about this recipe is that you can make it in advance and leave it in the fridge when ready to use. The lack of lettuce and greens makes it more resistant to time and sogginess.
I love making extra so my husband can take it to work the next day. The dressing is composed of only 5 ingredients and everything comes together in 5 minutes or less.
Here’s some great news: Both of these recipes can be packed and taken to work the next day using the cool Genuine Thermos® Brand Dual Compartment Food Jar. The arroz con pollo will stay hot for up to 5 hours and the dill cucumber salad will stay crisp and ready to eat. Even if you place the whole unit inside the refrigerator, the arroz con pollo will still be hot.
Each compartment has it’s own lid to prevent messes and spills. My husband takes his to work every day and his super happy with it because of the large capacity and functionality. It has an integrated handle that makes it easy to transport your food anywhere: desk, park, bench, etc.
The top is BPA free and this is where I placed my salad. The vacuum insulated bottom and the top both are dishwasher safe so they are very easy to clean.
I hope you can try this delicious and easy Arroz Con Pollo with Creamy Dill Cucumber Salad at home and in the office. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Easy Arroz Con Pollo
- 1 Cups ½ of Chicken Stock
- 1 Cup of Long grain Rice uncooked
- 2 Medium Carrots peeled and diced
- 1 Medium Onion chopped
- 1 Red Pepper chopped
- 1/2 Teaspoon of Saffron
- 2 in Large Chicken breasts cut bite size pieces
- 1 Cup of frozen peas
- Salt + Pepper to taste
- 1 Tablespoon of Olive Oil
In a large rimmed pot, heat the oil over medium heat
Add the onions, peppers and carrots. Sautee until they soften. Around 4-5 minutes
Add the chicken and cook until the pieces brown on all sides, around 5 minutes. Season with salt and pepper
Add the rice and stir until fully combined
Pour in the stock and the saffron. Stir until the mixture boils. When it boils lower the heat and cover
Cook until the rice puffs up and the water is absorbed. About 10-15 minutes
Throw the peas and let them heat up in the pot. Test for salt and pepper. Add if needed
Creamy Dill Cucumber Salad
- For Salad
- 2 Cucumbers sliced
- 1 Pint of Cherry Tomatoes
- Salt and Pepper
- For Dressing
- 1/4 cup of sour cream I used low fat
- 2 teaspoons of vinegar or more if needed
- 1 Tablespoon of dill chopped
- 1/2 teaspoon of garlic powder
- Salt and Pepper
Place cucumbers and tomatoes in a bowl, season with salt and pepper
In another bowl, mix all dressing ingredients together. Check for flavor and consistency. If dressing is too thick, add some more vinegar
Slowly add the dressing into the salad and mix. You may not need the entire dressing