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Arroz con Pollo recipe

Arroz con pollo (chicken with rice) isa classic Spanish dish also very popular throughout South America.

Recipe: Arroz con Pollo

1/4 teaspoon saffron threads1/4 cup olive oil3 1/2 pounds chicken, cut into servingpieces2 onions, chopped2 small green bell peppers, chopped3/4 pound plum tomatoes, peeled, seeded,and chopped2 garlic cloves, finely minced4 teaspoons paprika3 cups short grained rice6 cups chicken broth1 cup thawed frozen peas1/4 cup minced fresh parsley leaves

  • Set a rack over a saucepan of boilingwater, put the saffron in a sauceron the rack, and let it steam for 3 to 4 minutes, or until it is brittle. Remove from heat and crumblesaffron in the saucer. Set aside.
  • In a large heavy skillet heat the oilover medium-high heat until it is hot,and reduce the heat to medium-low heat. Fry chickenfor 15 to 20 minutes, turning to brown all sides, untilcooked through, transfer to a bowl.
  • Pour off all but 3 tablespoons of thefat from the skillet, add the onionsand bell peppers and cook over medium heat heat,stirring occasionally, until the vegetables are softened.
  • Add the tomatoes, garlic, paprika, andthe saffron. Cook the mixture, stirring,for 1 minute. Add the rice and cook, stirring for3 minutes. Add the broth, heat and simmer the mixture,stirring occasionally, for 7 minutes. Transferthe rice mixture to a shallow 5-quartbaking dish; arrange the chicken over it.
  • Bake a preheated 325°F (160°C)oven for 15 minutes, remove from ovenand sprinkle the peas over all. Return to oven andcontinue baking for 5 to 10 minutes more, or until theliquid is absorbed and the rice is done.
  • Sprinkle with the parsley and serve.

    Serves 6.


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