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Arroz Con Pollo

Updated on August 30, 2009

Salsa Maggie

Salsa Maggie
Salsa Maggie

This Is A Special Delicious Dish For A Party

Arroz Con Pollo
Arroz Con Pollo

This Recipe Is Definitely Worth It

When I was growing up, the dish that was always served at birthday parties was Arroz Con Pollo, along with ripe plantains cooked either on the stove top, or in the oven. As I got married and grew my family, the same it has been several generations of serving this dish in my family for reunions. This is a version that is simple and practical. Recently, my daughter served this up for her daughter's 3rd here I will share how to make it.


Wal-Mart (or other supermarket variety) basted-baked chicken, whole chicken - 1

Uncle Ben's rice - 2 cups raw

$1.00 glass jar of spaghetti sauce (your favorite flavor) - 1

large red pepper - 1, cut up in long strips

cloves of garlic (can be omitted if you do not like it) 1 or 2

regular sized onion, chopped small - 1

Olive oil - 1 tablespoon

Salt - to taste (1 1/2 teaspoons)

Sugar - 1 teaspoon

Salsa Maggie - 1 bottle of Salsa Maggie, which can be found at Wal-Mart in the Ethnic Foods section

1 strainer

2 bowls

First: Take the chicken you just bought at Wal-Mart and remove all of the meat from the bones, and place it all in a bowl. If you like dark meat you can include it, but I prefer only the white meat and so will only use the white meat. There is plenty of white meat on the breast area and the underside.

Second: In the pan where you are going to cook the rice, lightly sauteƩ the garlic and the onion with the olive oil. We are going to use the liquid spaghetti sauce to cook the rice, and you should have 3 cups of spaghetti sauce to pour into the rice for cooking. Add 5 squirts of Salsa Maggie to the tomato sauce, the sugar and the salt. If there are not 3 cups of spaghetti sauce in the jar, add water or broth until it is three cups exactly. If you like your rice firm, you will use exactly the 3 cups. If you like your rice soft and mushy you will pour the 3 cups and a little bit more into the rice. OK, now, put the rice in with the garlic and onion and olive oil, and the spaghetti sauce, and bring it to a boil, uncovered. Once it is boiling, allow the rice to soak up most of the liquid, and then cover it. Do not cover it before it has soaked up most of the liquid. Lower the flame to simmer as soon as you cover it. Do not touch the lid after this, as you will lose precious steam. You will not uncover it until the rice is done. This will be approximately 20 minutes on simmer. When your 20 minutes are up, and your rice is cooked, you will need to separate it from the heat and let it stand, covered, for 10 more minutes. After the 10 minutes are up you will take the lid off the rice and put it in a larger pot or bowl, and now is when you will incorporate the chicken, the peas, and lastly, arrange the red pepper on top of the rice, in an attractive sequence.

Third: Your rice is now ready to eat! This recipe will generously feed 6 people. Enjoy!


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    • motricio profile image

      Mauricio Rodriguez 

      9 years ago from Bogota DC, Colombia

      Nice Arroz con Pollo,

      Perhaps you should try

      ->Arroz con Coco + Sobrebarriga al horno + Salsa de Champiñones + Platano Picaro + Jugo de Lulo.

      "Sabe deliciosooooooooooo" (Tastes Niceeeeeeee)


    • guanduboy profile image


      9 years ago

      MMM! My favorite dish in all the world!

    • maricarbo profile imageAUTHOR


      9 years ago

      Thanks for the comments, guys...I just had it on the 18th of August but I think I'm going to want to eat it again soon. It is sooooo good, and a meal in itself!

    • indanila profile image

      Inda Blackwell 

      9 years ago from Hampton Roads

      nice recipe, I'm gonna have to try this new take on arroz con pollo!

    • PAMark profile image


      9 years ago from Victoria, BC Canada & Boquete, Panama

      Great recipe and fond memories of Panama! This was always on the top of my list - one of my all time favorite Panama dishes. The chicken is always so fresh and juicy in Panama and they do the most perfect rice. Sorry Mari, but I have to say forget Uncle Bens good old Panama rice is the best!!! Thanks for sharing.



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