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Arroz con Pollo

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Ingredients

Adjust Servings:
4 bone-in skin-on chicken thighs (about 1¾ pounds), trimmed
4 skin-on chicken drumsticks (about 1¾ pounds)
teaspoons kosher salt, divided
¾ teaspoon ground black pepper, divided
2 tablespoons olive oil, divided
cups chopped yellow onion
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup long-grain rice
1 tablespoon minced garlic (about 3 large cloves)
2 cups chicken broth
½ cup chopped pitted green olives
To serve
Lime wedges
Garnish
chopped fresh cilantro

Arroz con Pollo

Features:
  • Gluten Free

Ingredients

  • To serve

  • Garnish

Directions

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Ive got an amazing recipe for Spanish Arroz con Pollo (Chicken with Rice). The chicken and saffron rice are cooked together along with some red peppers, onions and peas. Arroz con pollo or arroz con pollo panameño means Rice with Chicken in Spanish. It is a classic dish of Spain and Latin America, with many distinct traditional ways to prepare it, different to various countries. An arroz con pollo you see in Cuba may be rather different than one you find in Peru called arroz con pollo peruano.

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Steps

1
Done

Preheat oven to 350°.

2
Done

Sprinkle chicken with 2 teaspoons salt and ½ teaspoon pepper. In a 12-inch ovenproof skillet with a lid, heat 1 tablespoon oil over medium high heat. Add chicken thighs, skin side down; cook until browned, 3 to 4 minutes. Turn, and cook until browned, 2 to 3 minutes more. Remove thighs from skillet; set aside.

3
Done

Add drumsticks to skillet; cook, turning occasionally, until browned, about 6 minutes. Remove from skillet; set aside.

4
Done

Add remaining 1 tablespoon oil to skillet; heat over medium-high heat. Add onion and bell peppers; cook until softened, about 3 minutes. Add rice and garlic; cook for 1 minute. Return chicken to skillet. Add broth, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper; bring to a boil. Cover and transfer skillet to oven.

5
Done

Bake until an instant-read thermometer inserted in thickest portion of chicken registers 165°, rice is tender, and most of liquid is absorbed, about 30 minutes. Let stand, covered, for 10 minutes. Sprinkle with olives. Garnish with cilantro, if desired. Serve with lime wedges.

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