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Delicious Arroz Con Pollo

Western.Chefs's picture
Ingredients
  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 2 1⁄2 Teaspoon
  Ground pepper 1⁄2 Teaspoon
  Converted white rice 2 Cup (32 tbs)
  Saffron threads 1⁄4 Teaspoon
  Canned tomatoes 28 Ounce (1 can)
  Canned green chili pepper 1 , chopped
  Condensed chicken broth 10 3⁄4 Ounce, undiluted (1 can)
  Water 1⁄2 Cup (8 tbs)
  Frozen peas 5 Ounce (1/2 package, 10 ounce size)
  Sliced pimiento stuffed green olives 1⁄2 Cup (8 tbs)
  Canned pimientos 4 Ounce, drained and sliced (1 can)
Directions

GETTING READY
1) Wash and wipe the chicken pieces with paper towels.
2) In a heavy casserole or 6-quart Dutch oven, heat olive oil and brown chicken, a few pieces at a time, until evenly brown.
3) Take the chicken pieces out as it browns.
4) Preheat the oven to 325F.

MAKING
5) In the same dutch oven, stir in the chopped onion, garlic and red pepper, stirring, over medium heat until golden for about 3 minutes.
6) Stir in rice and saffron and season, cook, stirring, until rice is lightly browned for 10 minutes.
7) Mix in the tomatoes, chile pepper and chicken broth to rice mixture.
8) Return the chicken piece cook until the mixture boils.
9) Put the lid and bake in oven for 1 hour.

FINALIZING
10) Pour in the water.
11) Stir in the peas, olives and pimiento strips over top; do not stir.
12) Put the lid back and return in oven for 20 minutes more or until chicken is tender and peas are cooked.

SERVING
13) Serve hot garnished with chopped parsley if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Gourmet, Healthy
Preparation Time: 
50 Minutes
Cook Time: 
85 Minutes
Ready In: 
135 Minutes
Servings: 
8

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