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Arroz Con Pollo

chef.alexande's picture
<p><a href="http://www.flickr.com/photos/kyopia/8214983324/">Image Credit</a></p>
Ingredients
  Oven ready chicken 3 Pound
  Seasoned flour 2 Tablespoon (Leveled)
  Cooking oil 4 Tablespoon
  Onion 1 , skinned and chopped
  Canned tomatoes 14 Ounce
  Canned pimientos 6 Ounce, drained and sliced
  Chicken bouillon cubes 2
  Stuffed olives 8
  Long grain rice 6 Ounce
  Pork chipolata sausages 1⁄2 Pound, cut into 1/2-in. slices
  Frozen peas 4 Ounce (To Complete Dish From Freezer)
  Tomatoes 2 Large, skinned (To Complete Dish From Freezer)
  Watercress 1 (To Complete Dish From Freezer)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Make 8 pieces out of the chicken.
2) In a polythene bag, place the chicken and seasoned flour.
3) Toss well to coat the chicken evenly.

MAKING
4) In a large saucepan, heat the oil.
5) Fry the chicken until brown. Drain it and set aside.
6) In the heated pan, fry the onions.
7) Drain the tomatoes from the can and mix the juice to make upto 3/4 pt.
8) In the saucepan, add tomato juice along with pimientos, bullion cubes, olives and rice.
9) Also add seasoning with sausages.
10) Mix everything well.

FINALIZING
11) Arrange the chicken pieces on the top of the rice mixture.
12) Cover the pan and cook on low heat for 30 minutes.
13) With a fork, lift the rice occasionally to avoid sticking.

SERVING
14) If cooled, reheat before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Chicken
Preparation Time: 
30 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4

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