Single Serving Arroz con Pollo

5 from 8 votes

Single Serving Arroz con Pollo

The original Arroz con Pollo recipe is great for bigger groups, but in hunger emergencies I will sometimes make quick, tiny batches like this Single Serving Arroz con Pollo.

Prep Time30

Cook Time30

Servings: (you!)

Calories: 641kcal

Author: Mexican Please

Ingredients

1 chicken breast
1/2 cup uncooked rice
1 cup stock (or water)
1 roma tomato (or 2 smaller ones)
1/4 small onion
1 garlic clove
1/4 jalapeno
2 teaspoons Mexican oregano
pinch of cumin (optional)
0-1/4 teaspoon salt (to taste)
freshly cracked black pepper
freshly chopped cilantro
olive oil

Instructions

I usually brine the chicken, but keep in mind this step is optional if you want a faster version. Add 1 quart cold water to a mixing bowl along with 1/4 cup Kosher or sea salt. Mix well to dissolve the salt and then add the chicken. Cover and let it brine in the fridge for 30-60 minutes.
Rinse and de-stem the tomato. Roast the tomato in the oven (400F) for 30 minutes or until you need it. This step is also optional if you want a faster version.
Remove the chicken from the brine and pat dry. Pre-heat a saucepan over medium-high heat and add a glug of oil. Once the oil is hot you can add the chicken, browning both sides for a few minutes each. I usually start with the skin side down, cook until the skin is browning, then flip and cook the underside for another few minutes. Once browned, you can remove the chicken from the pan and set aside. Note: if using a boneless chicken breast you won't need to brown it as long, just a quick sear on both sides will be enough to improve its flavor.
Add 1/2 cup uncooked rice to the pan that you used to brown the chicken (the chicken has been set aside for now). There should be some oil and fat leftover to cook the rice, but you can always add another glug of oil if necessary. Cook the rice for a few minutes over medium heat, stirring regularly.
As the rice is cooking, add the following ingredients to a blender: the roasted tomato, 1/4 small onion, 1 peeled garlic clove, and 1/4 jalapeno. Combine well. You can add a splash of water if it's not combining readily. Using 1/4 jalapeno will give your dish a subtle heat and I prefer that for Arroz con Pollo. For a fiery version you can add additional slivers of the jalapeno.
When the rice is turning opaque and light brown in color you can add the blended tomato-jalapeno mixture. Cook for a couple minutes, stirring regularly. Then add the remaining ingredients: 1 cup stock, 2 teaspoons Mexican oregano, pinch of cumin (optional), freshly cracked black pepper, and salt (optional). Bring it up to a boil and do some taste testing. The exact level of salt to be added will depend on which stock you use. If using store-bought stock you may not need to add much salt at all. If using water you'll probably need to add 1/4 teaspoon of salt. Taste test and add pinches of salt until this mixture tastes good to you.
Add the browned chicken to the pan. Bring it up to a boil, then reduce heat, cover, and let simmer for 20-25 minutes. I use 'low' on my stove for simmering.
Once all the liquid is absorbed by the rice (usually somewhere around the 20 minute mark) you can remove it from the heat and let it sit in its own steam for a few minutes, covered. If there is still liquid in the pan when you check it just let it cook a couple minutes longer.
Serve up your chicken over a bed of the awesome rice and optionally top with freshly chopped cilantro.
If you have leftover rice, store it in the fridge where it will keep for a few days. This rice is dee-licious and a great option for burritos, tacos, or even just mixed with some black beans for a quick meal.

Notes

For bigger groups, see the original Arroz con Pollo recipe.

Nutrition