Arroz Con Pollo - Rice w/ Chicken

Name: Arroz Con Pollo - Rice w/ Chicken
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/3 cup olive oil (divided); 4 chicken thighs, skin on; 1 tsp. salt; 1/2 tsp. black pepper; 1/2 tsp. paprika; 1 tsp. poultry seasoning; 1 large green bell pepper, sliced; 1 jalapeno pepper, sliced; 1 large onion, sliced half strips; 1.5 cups yellow or Arborio rice (uncooked); 2.5 cups chicken broth; 1 (14 oz.) can chopped tomato; 1 clove garlic, crushed; 2-3 threads saffron; 1/2 tsp. cumin; 1 bay leaf; 1 cup frozen peas; 1/2 cup fresh cilantro, chopped

Rick M @RickM_PTC

PTC, GA.

Arroz Con Pollo is made in one pan (or pot) and can be served family style. It is a traditional dish of Latin America that has many variations determined by countries of origin; such as Cuba, Puerto Rico to name a few. It’s easy to prepare and one that the whole family will enjoy.

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Ingredients

1 hr

4 servings

1/3 cupolive oil (divided)
4chicken thighs, skin on
1 tsp.salt
1/2 tsp.black pepper
1/2 tsp.paprika
1 tsp.poultry seasoning
1large green bell pepper, sliced
1jalapeno pepper, sliced
1large onion, sliced half strips
1.5 cupsyellow or Arborio rice (uncooked)
2.5 cupschicken broth
1 (14 oz.)can chopped tomato
1 clovegarlic, crushed
2-3threads saffron
1/2 tsp.cumin
1bay leaf
1 cupfrozen peas
1/2 cupfresh cilantro, chopped

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Steps

1 hr

1

Season the chicken and set aside.
2

In a large pan, add the oil, heat over medium heat, then add the chicken. Cook on both sides for a total of 20 minutes. Remove them to a plate.
3

Add the oil from the pan to a large dutch oven (or roasting pan) and begin to sauté both peppers over medium heat. As they become soft, add the onions and sauté until translucent. [Preheat oven 325°F]
4

Add the uncooked rice to the pot, heat and stir. Add the chicken broth and tomatoes and lightly mix. Continue to heat on a higher heat while adding the garlic, saffron, cumin, bay leaf and any complimentary spices.
5

Add the chicken back in, cover and now bake in oven for 30 minutes (325°F) until the rice is tender. Add the peas and cilantro, cover and continue to heat for 10 more minutes.
6

The result, a very flavorful rice and chicken dinner. For leftovers, add 1/3 - 1/2 cup of chicken stock and heat. [These steps above can be done stove top]