Arroz Con Pollo -- Mi Favorito
photo by LucyS-D
- Ready In:
- 2hrs 15mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 2 (2 1/2 lb) roasting chickens
- 2 teaspoons dried oregano
- 1⁄2 teaspoon black pepper
- 4 teaspoons salt
- 1⁄2 cup olive oil
- 1 green pepper
- 2 cups onions, chopped
- 1 clove garlic, crushed
- 1 bay leaf
- 1⁄4 teaspoon crushed red pepper flakes
- 1 teaspoon saffron thread
- 2 cups rice, raw
- 1 (28 ounce) can tomatoes, undrained
- 1 (13 ounce) can chicken broth
- 10 ounces frozen green peas
- 1⁄2 cup pimento stuffed olive, sliced
- 1 (4 ounce) can pimientos
directions
- Cut each chicken in 6 pieces.
- Wash and wipe dry.
- Combine oregano, pepper, and 2 tsp salt.
- Sprinkle chicken with mixture.
- Let stand 10 minutes.
- In dutch oven, heat olive oil over med heat.
- Brown chicken, a third at a time, until golden brown.
- Turning often with tongs.
- This takes about 30 minutes.
- Preheat oven to 350°F.
- Cut pepper into quarters, then in lengthwise strips, 1/4 wide.
- To drippings in dutch oven, add onion, garlic, green pepper, bay leaf, and red pepper.
- Saute until onion in tender.
- About 5 minutes.
- Crush saffron threads.
- Add saffron with 2 tsps of salt and the rice to the dutch oven.
- Cook until rice is lightly browned.
- About 10 minutes.
- Add undrained tomatoes and chicken broth.
- Arrange browned chicken pieces over rice mixture.
- Bring just to boiling, uncovered.
- Bake in oven at 350 F, tightly covered for 1 hour.
- Remove from oven; add 1/2 cup water.
- Do not stir.
- Sprinkle peas and olives over top.
- Drain pimientos; Cut in 1/4 inch strips.
- Arrange strips over top.
- Bake, covered, 20 minutes longer, or until chicken is tender, peas are cooked and rice has absorbed all liquid.
- Remove from oven.
- Let stand, covered 10 minutes.
- Serve from dutch oven.
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RECIPE SUBMITTED BY
quixoposto
Campbell, CA (originally Iowa)