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Arroz Con Pollo

Country.Chef's picture
Ingredients
  Vegetable oil 1 Tablespoon
  Chicken 3 1⁄2 Pound, cut into 8 pieces and skin removed from all but wings (1 Bird)
  Onion 1 Medium, finely chopped
  Red pepper 1 , chopped
  Garlic 1 Clove (5 gm), finely chopped
  Ground red cayenne pepper 1⁄8 Teaspoon
  Regular long grain rice 1 Cup (16 tbs)
  Canned chicken broth/1 3/4 cups old-fashioned chicken broth 14 1⁄2 Ounce (1 Can)
  Water 1⁄4 Cup (4 tbs)
  Lemon peel strip 1 (3 Inch By 12 Inch)
  Dried oregano 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Frozen peas 1 Cup (16 tbs)
  Chopped pimiento stuffed olives 1⁄4 Cup (4 tbs) (Salad Olives)
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
  Lemon wedges 4
Directions

1. In 5-quart Dutch oven, heat oil over medium-high heat until very hot. Add chicken and cook until golden brown, about 5 minutes per side. With slotted spoon, transfer chicken pieces to bowl as they are browned.
2. Reduce heat to medium. Add onion and red pepper to Dutch oven and cook until tender, about 5 minutes. Stir in garlic and ground red pepper; cook 30 seconds. Add rice; cook, stirring, 1 minute. Stir in broth, water, lemon peel, oregano, salt, and chicken; heat to boiling. Reduce heat; cover and simmer until juices run clear when thickest part of chicken is pierced with tip of knife, about 20 minutes longer.
3. Stir in peas; cover and heat through. Remove from heat and let stand 5 minutes.
4. Transfer chicken to serving bowl. Sprinkle with olives and cilantro; serve with lemon wedges.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
20 Minutes

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