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Arroz Con Pollo

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Ingredients
  Chicken 3 Pound (1 Chicken)
  Season all 1 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Flour 1⁄4 Cup (4 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Green pepper 1 Medium
  Instant chopped onion 1⁄2 Cup (8 tbs)
  Tomatoes 2 Cup (32 tbs) (No. 303 Can)
  Canned mushrooms 4 Ounce, sliced (1 Can)
  Rice 2 Cup (32 tbs), washed and drained
  Water 4 Cup (64 tbs)
  Pimiento 1 Tablespoon, chopped
  Instant minced garlic 1⁄8 Teaspoon
  Bay leaf 1
  Chicken seasoned stock base 5 Teaspoon
  Cayenne pepper/Red pepper 1⁄8 Teaspoon
  Black pepper 1⁄4 Teaspoon, coarse grind
  Crushed saffron 1⁄8 Teaspoon
  Sherry/Water 1⁄2 Cup (8 tbs)
  Green peas 1 Can (10 oz)
  Parsley flakes 1 Teaspoon (For Garnish)
Directions

GETTING READY
1.Chop chicken to pieces and apply a mixture of Season All, pepper and flour.
2.Preheat the oven to 375 degrees.

MAKING
3.In a skillet, heat oil and brown chicken pieces in it.
4.Take a 4 quart casserole and put the chicken in it.
5.Saute onions and chopped chilies in the remaining oil until light brown.
6.Put tomatoes, mushrooms along with liquid, rice, water, pimiento, sherry, black pepper, red pepper, saffron, bay leaf and sherry.
7.Put the sauce on the chicken pieces and bake for 40 minutes.
8.Put peas and bake for 15- 20 more minutes.

SERVING
9.Serve warm garnished with parsley flakes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
70 Minutes
Ready In: 
80 Minutes
Servings: 
6

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