Arroz Con Pollo recipe
All Recipes Best Recipe Meat and Poultry Recipes Chicken Baked and Roasted
Ingredients
- ¼ cup vegetable oil 1 (4 to 6 pound) whole chicken, cut into pieces 1 onion, chopped 1 green bell pepper, chopped 2 cloves garlic, minced 2 cloves garlic 1 (14.5 ounce) can stewed tomatoes 1 cup rice 2 teaspoons salt, or to taste 1 teaspoon dried oregano ½ teaspoon ground black pepper 1 bay leaf 2 cups chicken stock, or as needed to cover 1 cup green peas ½ cup sliced black olives ½ cup raisins ¼ cup chopped pimento peppers
Nutrition Info
- 534.7 caloriescarbohydrate: 36.3 gcholesterol: 142.4 mgfat: 20.2 gfiber: 3 gprotein: 50.5 gsaturatedFat: 4.6 gservingSize: -sodium: 1104.9 mgsugar: 9.5 gtransFat: : -unsaturatedFat: : -
Directions Arroz Con Pollo
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Heat vegetable oil in a Dutch oven over medium heat, cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.