Arroz con Pollo

Name: Arroz con Pollo
Total time: 3600 s
Yield: 10 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 4 garlic cloves; 1 chopped onion; 1 chopped green bell pepper; 1 tsp ground saffron; 6 whole chicken legs including thighs; 4 cup chicken broth; 1 can 15 oz. can chopped tomatoes; 2 tbsp vinegar; 1/3 cup green olives; 1 tbsp capers; 1 tsp dried oregano; 1 crushed red pepper; 1/2 tsp salt; 1 freshly ground black pepper; 3 cup long-grain white rice; 1 lemon wedges; 1 handful chopped cilantro leaves

Roxy Donat @cook_3320414

Monterey, CA

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.

Roxy Donat @cook_3320414

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Ingredients

1 hour

10 servings

2 tbspolive oil
4garlic cloves
1chopped onion
1chopped green bell pepper
1 tspground saffron
6whole chicken legs including thighs
4 cupchicken broth
1 can15 oz. can chopped tomatoes
2 tbspvinegar
1/3 cupgreen olives
1 tbspcapers
1 tspdried oregano
1crushed red pepper
1/2 tspsalt
1freshly ground black pepper
3 cuplong-grain white rice
1lemon wedges
1handful chopped cilantro leaves

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Steps

1 hour

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.