Deconstructed Arroz Con Pollo

Here's our recipe for a deconstructed arroz con pollo. The panko crusted chicken is nicely complemented with our Mindanao black rice. Enjoy!




  • 1 C Social Products Mindanao black rice
  • 1 C green lentils
  • 2 lbs chicken wings (or pieces of your choice)
  • 2 C panko flakes (in a bowl, seasoned with salt and pepper)
  • 2 C flour (in a bowl)
  • 2 eggs (in a bowl, scrambled)
  • 1/4 C butter
  • 1/4 C extra virgin olive oil
  • Salt, Pepper
  • 1 C ‘mojo’ or any store bought garlic base marinade
  • 2 bouillon cubes
  • 5 garlic cloves (minced)
  • 1 bunch baby kale
  • 3 sprigs cilantro, chopped, for garnish
*Optional Crema: Mix 1 C greek yogurt with a splash of calamansi (or any citrus of your choice), salt and pepper.



  • Marinate chicken pieces in marinade at least a couple of hours.
  • At the same time, soak Social Products black rice with 2 C water for 30 minutes to an hour, and set aside.
  • Combine lentils with water and 1 bouillon cube, cook as directed on package (usually 1:4 lentils to water), set aside.


    Pre-heat oven to 400 degrees. Place butter and EVOO in a pan to melt a bit during pre-heat. Gently boil black rice and water via stove top, along with 1 bouillon cube, until water absorbed, grains are beautifully plump with a dark eggplant hue, about 20 minutes. Set aside.
    Dredge chicken into 1. flour 2. eggs then 3. panko. Place into pan with butter/oil. Keep chicken in 1 layer. Place in oven, after 10 minutes, flip for 10 minutes the other side.
    Meanwhile, saute garlic in a splash of EVOO on medium heat. Before it can turn brown, add rice and lentils, just enough to coat the mixture in oil/garlic. Mix in baby kale last.
    Serve Black Rice mixture with oven crisp chicken and a dollop of crema.

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