Delicious Arroz Con Pollo Recipe


Preparation Time50 MinCooking Time1 Hr 25 Min
Ready In2 Hr 15 MinDifficulty LevelEasy
Health IndexHealthyServings8
MethodMain Ingredient
Interest Group


 Broiler fryer3 Pound, cut into 8 pieces
 Olive oil1⁄2 Cup (8 tbs)
 Chopped onion2 Cup (32 tbs)
 Garlic1 Clove (5 gm), crushed
 Crushed red pepper1⁄2 Teaspoon
 Salt2 1⁄2 Teaspoon
 Ground pepper1⁄2 Teaspoon
 Converted white rice2 Cup (32 tbs)
 Saffron threads1⁄4 Teaspoon
 Canned tomatoes28 Ounce (1 can)
 Canned green chili pepper1 , chopped
 Condensed chicken broth10 3⁄4 Ounce, undiluted (1 can)
 Water1⁄2 Cup (8 tbs)
 Frozen peas5 Ounce (1/2 package, 10 ounce size)
 Sliced pimiento stuffed green olives1⁄2 Cup (8 tbs)
 Canned pimientos4 Ounce, drained and sliced (1 can)


1) Wash and wipe the chicken pieces with paper towels.
2) In a heavy casserole or 6-quart Dutch oven, heat olive oil and brown chicken, a few pieces at a time, until evenly brown.
3) Take the chicken pieces out as it browns.
4) Preheat the oven to 325F.

5) In the same dutch oven, stir in the chopped onion, garlic and red pepper, stirring, over medium heat until golden for about 3 minutes.
6) Stir in rice and saffron and season, cook, stirring, until rice is lightly browned for 10 minutes.
7) Mix in the tomatoes, chile pepper and chicken broth to rice mixture.
8) Return the chicken piece cook until the mixture boils.
9) Put the lid and bake in oven for 1 hour.

10) Pour in the water.
11) Stir in the peas, olives and pimiento strips over top; do not stir.
12) Put the lid back and return in oven for 20 minutes more or until chicken is tender and peas are cooked.

13) Serve hot garnished with chopped parsley if desired.