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Arroz Con Pollo

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  Kernel corn 1⁄2
  Pimiento stuffed green olives 1⁄2 Cup (8 tbs), sliced
  Pimientos 4 Ounce, sliced (Drained)
  Broiler fryer 3 Pound, cut into 8 pieces
  Olive oil 1⁄2 Cup (8 tbs)
  Chopped onion 2 Cup (32 tbs)
  Garlic 1 Clove (5 gm), crushed
  Crushed red pepper 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Converted white rice 2 Cup (32 tbs)
  Saffron threads 1⁄4 Teaspoon
  Tomatoes 12 Ounce (Undrained)
  Canned green chili pepper 1 , chopped
  Condensed chicken broth 10 1⁄2 Ounce

Wipe chicken pieces with damp paper towels.
In heavy, 6-quart Dutch oven, heat olive oil.
Brown chicken, a few pieces at a time, until golden- brown all over.
Remove chicken as it browns.
Preheat oven to 325F.
Add chopped onion, garlic, and red pepper to Dutch oven; saute, stirring, over medium heat until golden—about 3 minutes.
Add salt, pepper, rice, and saffron to Dutch oven; cook, stirring, until rice is lightly browned— 10 minutes-.
Add tomatoes, chile pepper, and chicken broth to rice mixture.
Add chicken pieces.
Bring just to boiling.
Bake, covered, 1 hour.
Add 1/2 cup water.
Sprinkle peas, olives and pimiento strips over top; do not stir.
Bake, covered, 20 minutes longer, or until chicken is tender and peas are cooked.
Serve hot right from Dutch oven.
Makes 6 servings.

Recipe Summary

Main Dish

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Arroz Con Pollo Recipe