Arroz Con Pollo (AIP, Whole30, Paleo, Keto)
Growing up our house was always the family hub. Maybe because my mom of her other sister’s was the only one who had more than one kid, and therefore an already bustling household… or because of her love of hosting, cooking and entertaining. Whatever the reason, our house was the spot. All holiday and major events like baptism’s, graduations and birthdays were celebrated in our home. While all my aunts are talented cooks, each with their own signature dishes and areas of expertise, my mom always had her own flare, that magic touch. It’s what lead her to eventually open her own restaurant!
Arroz Con Pollo = Rice with Chicken
Arroz Con Pollo is a traditional Caribbean and Spanish dish, it translates to Rice with Chicken; and that’s exactly what it is. First you start with a base of sofrito, the root of all flavor! A mix of sauteed aromatics. Of course I have to adjust my vegetables to fit into my dietary preferences. Bell pepper, onion, garlic and carrots are usually used. I omitted the bell pepper (because nightshades) and added rhubarb instead. This was sort of a gamble, but I wanted something that would give it a red color, and a similar mouth feel, plus I love idea of the tart rhubarb and sweet carrots flavors commingling! Rhubarb’s prime season is April to June but it grows all summer. When the season is over, purchase it frozen for this recipe!
You can totally make this stove top in a big caldero, or heavy bottomed pot… but c’mon the pressure cooker is where it’s at! It will cook in half the time and you don’t have to sit there watching it. But it’s up to you!
My mom’s famous Arroz Con Pollo a la Chorerra, which means, Saucy Chicken and Rice, was made rissotto style. It was tender and divine. Her secret ingredient was beer! Yup. One of my dad’s Heineken’s always found it’s way to the pot. Here I use Red Wine Vinegar in leui of beer (gluten) and cooking wine (booze) to keep this dish Whole30 compliant and AIP (Autoimmune Protocol).
The recipe makes a pretty big batch, about 8 portions! If you’re not feeding a crowd, it’s perfect for your batch cook/meal prep nights! A savory, saucy, simple dish that will always be a crowd favorite.
- 3lbs boneless skinless chicken thighs
- 3 slices bacon (sugar free, nightshade free)
- 1 sweet onion
- 3 medium carrots
- 1 stalk rhubarb (about a cup diced)
- 4 garlic cloves
- 2 bay leaves
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 tsp sea salt
- 1 tbsp (scant) celery salt
- 1 tbsp garlic powder
- 1 tbsp dried herb blend (compliant Italian seasoning: oregano, thyme, rosemary)
- 1 tsp turmeric
- 2 bags frozen cauliflower rice (12oz each)
- 1 cup bone broth
- Steamed Asparagus
- Heat your pressure cooker on saute mode. While it heats, dice bacon, onion, carrots, garlic and rhubarb. When it comes to temperature add in the bacon. Cook, stirring occasionally until fully cooked. Then add in the diced vegetables and bay leaves. Stir well.
- Once vegetables are tender, about 8 minutes, add in the chicken thighs and cook, stirring often until lightly browned. Add in all of the seasoning, stir well. Add in the vinegar and olive oil. Close the lid and set to poultry mode (high for 20 minutes).
- Once it has finished cooking and the pressure has released, open then lid and stir in the cauliflower rice and bone broth. Close the lid and set to cook on low for 3 minutes. Release the pressure manually, open the lid and stir well, breaking up the chicken so it shreds a little. Taste, adjust salt if needed and serve! If you would like it drier, set your pressure cooker to saute and reduce the liquid, but I like to make it like my moms, nice and saucy!
- Garnish with steamed asparagus. If you're not on a Whole30 or AIP, you can use peas or roasted bell pepper strips, which is the traditional way to garnish this dish.