Arroz Con Pollo
"Rice With Chicken"
From the treasured pages of La Cocina en el Bolsillo No. 3
Written by Antonio Vanegas Arroyo
Arroz Con Pollo
"Partidos los pollos en raciones, se fríen en crudo; cuando lo estén; se les agrega ajo, gitomate, perejil y chícharos, se rehoga todo bien y se echa pimienta, clavo y azafrán, se echa el arroz y después de dos vueltas se le añade caldo, haciéndolo cocer a gran fuego."
English Translation
"Cut the chickens into portions and fry them raw; when done, add garlic, tomato, parsley, and peas. Sauté everything well and add pepper, clove, and saffron. Add the rice, and after stirring it a couple of times, add broth and cook over high heat."
Note on the Original Text
Early 20th-century recipe writing in Mexico was concise and practical, reflecting both the oral culinary tradition and the need to fit multiple recipes onto a single page. Instructions rely on the cook’s judgment for quantities and doneness (e.g., 'when they are done,' or 'after two turns'). Spelling like 'gitomate' (for 'jitomate,' or tomato) reflects phonetic shifts and occasional regional variations in Spanish. The instruction to 'echar' (to add) ingredients shows the recipe’s directness; sophisticated culinary terms are absent, making it accessible to all cooks.
Title
La Cocina en el Bolsillo No. 3 (1913)
You can also click the book image above to peruse the original tome
Writer
Antonio Vanegas Arroyo
Era
1913
Publisher
Unknown
Background
A delightful volume from the iconic 'Cocina en el bolsillo' series, this 1913 cookbook serves up a charming array of recipes, inviting readers to explore classic and creative dishes—ready to fit in your pocket and spice up any kitchen adventure.
Kindly made available by
University of Texas at San Antonio
This recipe comes from 'La Cocina en el Bolsillo No. 3' published in 1913 by Antonio Vanegas Arroyo in Mexico. The little pocket-sized series made cooking advice accessible at a time when cookbooks were a luxury and home kitchens relied on oral traditions. In 1913, recipes like this one bridged traditional European dishes—like Spanish arroz con pollo—with local Mexican ingredients and sensibilities, reflecting both immigration patterns and Mexico’s own culinary creativity. The cookbook was intended for a burgeoning urban middle class keen to master both familiar and novel dishes.
The recipe would have been made using a heavy iron or copper cazuela (large pot) over a wood- or coal-fired stove. Chefs would chop ingredients with a metal kitchen knife on a wooden board. Tomatoes would be peeled by blanching in hot water and parsley roughly chopped by hand. Ladles or wooden spoons helped mix and serve the stew. Measuring was often done by eye or with household vessels—a mug or small cup standing in for formal measuring cups.
Prep Time
15 mins
Cook Time
40 mins
Servings
6
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 chicken (2.6–3.3 lb), cut into serving pieces
- 3–4 tablespoons neutral oil
- 3 cloves garlic, minced
- 3 medium tomatoes (about 14 oz), peeled and chopped (substitute: canned whole tomatoes)
- 1/3 oz fresh parsley, chopped
- 1 cup peas (fresh or frozen)
- 1/2 teaspoon black pepper
- 2 whole cloves
- 1/2 teaspoon saffron threads (or 1/2 teaspoon turmeric if saffron unavailable)
- 1 3/4 cups short-grain rice
- 5 cups chicken stock
Instructions
- Begin by cutting 1 whole chicken (about 2.6–3.3 lb) into serving pieces.
- In a large heavy-bottomed pan, heat 3–4 tablespoons of neutral oil over medium-high heat and fry the chicken pieces until golden on all sides.
- When browned, add 3 cloves of minced garlic, 3 peeled and finely chopped tomatoes (about 14 oz in total), a small handful of fresh parsley (about 1/3 oz), and 1 cup fresh or frozen peas.
- Sauté everything together until the tomatoes begin to break down and the flavors meld, about 5 minutes.
- Sprinkle in 1/2 teaspoon freshly ground black pepper, 2 whole cloves, and 1/2 teaspoon saffron threads (or a generous pinch, soaked in warm water).
- Stir in 1 3/4 cups short-grain rice, turning over twice so the rice is well-coated and slightly toasted.
- Add 5 cups hot chicken stock, bring the mixture to a boil, then reduce heat and simmer, uncovered, over high heat until the rice is just tender and most of the liquid has been absorbed, about 18–20 minutes.
- Let rest 5 minutes before serving.
Estimated Calories
600 per serving
Cooking Estimates
It takes about 15 minutes to prepare the ingredients, including cutting the chicken and chopping vegetables. Cooking the chicken and simmering the rice takes about 40 minutes. Each serving has about 600 calories. This recipe makes 6 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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