
Arroz con Pollo

Arroz con pollo is traditionally made in a giant paella pan, which can go gracefully from oven to table, although a Dutch oven will work nicely in a pinch. Ground annato seeds or achiote seasoning is typically used in Hispanic cooking.
Arroz con Pollo
Arroz con pollo is traditionally made in a giant paella pan, which can go gracefully from oven to table, although a Dutch oven will work nicely in a pinch. Ground annato seeds or achiote seasoning is typically used in Hispanic cooking.
Steps
- 1
preheat oven to 350
- 2
heat oil in lg. skillet. Add garlic, onion, and bell pepper; cook until soft. Add saffron. Push onions and peppers to side. Add chicken and cook until browned. (this may have to be done in batches). Add broth, tomatoes, vinegar, olives, capers, oregano, pepper flakes, salt, and pepper. Bring to a simmer, then stir in rice. Cover and bake about 30 min. Garnish with a handful of chopped cilantro and serve as is, or pull the meat off the bones and toss with the rice. (pulling the meat off will make it easier to share the chicken among up to 10 people). Garnish with extra capers and olives.
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