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Hot & Spicy Arroz Con Pollo

Holidaycooking's picture
  Vegetable oil 2 Tablespoon
  Onion 1 Medium, chopped
  Canned whole tomatoes 14 1⁄2 Ounce (1 Can)
  Canned chicken broth 13 3⁄4 Ounce (1 Can)
  Long grain rice 1 1⁄4 Cup (20 tbs)
  Salt 1 Teaspoon
  Pimientos 4 Ounce (Drained)
  Sliced pitted ripe olives 1⁄2 Cup (8 tbs)
  Frozen peas 10 Ounce (1 Package, Thawed)
  Hot and spicy wings 12 Ounce (1 Package)
  Water 1 Cup (16 tbs)

In large deep skillet or Dutch oven over medium-high heat, heat oil.
Add onion; cook 3 to 5 minutes or until tender.
Stir in tomatoes with their liquid, broth, rice, salt and saffron; bring to a boil.
Reduce heat to low; cover and simmer 10 minutes.
Stir in pimientos, olives and peas; gently stir in chicken wings.
Cover and cook 10 to 15 minutes longer or until all liquid is absorbed, rice is tender and wings are heated through; add 1/4 to 1/2 cup water if mixture becomes too dry.

Recipe Summary

Main Dish
Rice, Chicken

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