cateory: courses
Arroz Con Pollo
Reviews: 198
Ingredients:
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 2 pounds chicken thighs and drumsticks
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1 teaspoon minced fresh garlic
- 1 1/2 cups water
- 1 16-ounce can whole tomatoes bouillon cube,
- 1 chicken , crumbled,
- 1 bay leaf
- 1/2 teaspoon dried oregano leaves,
- 1cup uncooked converted long-grain white rice,
- 1 10-ounce package frozen green peas,
- 1 2-ounce jar sliced pimientos, drained
- Chicken, rice and peas, beautifully seasoned and cooked together instead of being served separately in the ordinary way.
How to make
Arroz Con Pollo
Arroz Con Pollo
- Heat oven to 350 C.
- Mix salt, pepper and paprika on wax paper
- Rinse chicken parts and pat dry with paper towels
- Sprinkle with salt mixture.
- In a 4 to 6 quart saucepan heat oil over moderately high heat
- Add half the chicken and brown all over, about 10 minutes.
- Remove and drain on paper towels
- Repeat with remaining chicken
- Pour off all but 1 teaspoon of oil from pot
- Add onion and garlic to pot and stir about 30 seconds, until onion is translucent
- Add water and stir to loosen brown bits from bottom of pan
- Add tomatoes, bouillon cube, bay leaf and oregano. Bring to a boil, sprinkle in rice, stir and cover
- Bake 20 minutes; then toss rice with a fork and add chicken.
- Cover and bake 20 more minutes
- Stir in peas with a fork and arrange pimientos on top
- Cover and cook 8 to 10 minutes longer, until peas are hot.
Comments for
Arroz Con Pollo
Arroz Con Pollo
You may also like:
