Arroz Con Pollo Recipe Video
Summary
Preparation Time10 MinCooking Time1 Hr 15 Min
Ready In1 Hr 25 MinDifficulty LevelEasy
Health IndexAverageServings6
Interest GroupExotic
Ingredients
Whole chicken - 1, cut in serving pieces
Salt - to taste
Fresh ground black pepper - to taste
Olive oil - 2 tablespoons
Onion - 1, diced
Cumin - 1 tablespoon
Smoked paprika - 2 tablespoons
Garlic - 4 cloves, sliced thin
Green olives - 1/3 cup, sliced
Capers - 2 tablespoons
Dried oregano - 1 teaspoon
Cayenne - 1/4 teaspoon
Red bell pepper - 1, diced
Green bell pepper - 1, diced
Sugar - 2 teaspoons
Kosher salt - 2 teaspoons
Tomato paste - 1/4 cup
White long grain rice - 2 cups
Chicken broth - 4 cups
Directions
GETTING READY
1) Preheat oven to temperature of 350 degrees.
MAKING
2) Season the chicken well salt and pepper.
3) In a heavy skillet on high heat, put some oil and brown the chicken well on both sides.
4) Once the chicken has browned, add the water or broth. Turn off the heat and let the chicken cook.
5) In a large dutch oven with a tight fitting lid, cook the onion in olive oil for 5 minutes.
6) Add the spices, garlic, olives, capers and dry oregano and saute for about 1 minute.
7) Add the bell peppers, sugar and salt and sautee for a minute more.
8) Add the tomato paste and swirl the ingredietns around.
9) Add the rice and mix the ingredients together well.
10) Add the chicken stock and stir lightly.
11) Add the browned chicken to the rice mixture and stir well.
12) Cover the pan and place it in the preheated oven. Bake for 30 minutes.
SERVING
13) Transfer the Spanish chicken and rice to a serving plate and serve while still hot. If preferred, fluff the rice a bit before serving. Makes an excellent dinner or lunch dish.
1) Preheat oven to temperature of 350 degrees.
MAKING
2) Season the chicken well salt and pepper.
3) In a heavy skillet on high heat, put some oil and brown the chicken well on both sides.
4) Once the chicken has browned, add the water or broth. Turn off the heat and let the chicken cook.
5) In a large dutch oven with a tight fitting lid, cook the onion in olive oil for 5 minutes.
6) Add the spices, garlic, olives, capers and dry oregano and saute for about 1 minute.
7) Add the bell peppers, sugar and salt and sautee for a minute more.
8) Add the tomato paste and swirl the ingredietns around.
9) Add the rice and mix the ingredients together well.
10) Add the chicken stock and stir lightly.
11) Add the browned chicken to the rice mixture and stir well.
12) Cover the pan and place it in the preheated oven. Bake for 30 minutes.
SERVING
13) Transfer the Spanish chicken and rice to a serving plate and serve while still hot. If preferred, fluff the rice a bit before serving. Makes an excellent dinner or lunch dish.
Editors Review
Is there anything more rustic than a Spanish Arroz? The nicely roasted chicken, vegetables and spices with the tender, slightly sticky rice is definitely a comfort meal for many. Don't let the ingredient list fool you, this Spanish style rice with chicken dish sounds very simple to make and almost impossible to mess up!Comments
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