Sink your teeth into this arroz con pollo recipe. In this classic dish of Latin America and Spain, seasoned rice is married with juicy chicken for a filling meal.

RECIPE

Arroz Con Pollo

PREP TIME 10 mins

COOK TIME 45 mins

TOTAL TIME 55 mins

SERVINGS 4 to 6 servings

NOTE: Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.

Ingredients

Chicken :

·       3 tablespoons extra virgin olive oil

·       1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry

·       1/2 cup flour, for dredging

·       Kosher salt

·       Freshly ground black pepper

·       Paprika

Rice :

·       2 tablespoons extra virgin olive oil (can use up to 1/4 cup)

·       1 medium yellow onion, chopped

·       1 garlic clove, minced

·       2 cups medium or long-grain white rice

·       3 cups chicken stock (see note above about the ratio of liquid to rice)

·       1 heaping tablespoon tomato paste or 1 cup diced fresh or cooked tomatoes, strained

·       Pinch oregano

·       1 teaspoon kosher salt

Method

1. Brown the chicken pieces:

Heat 3 tablespoons olive oil in a large 12-inch skillet that has a cover on medium high heat.

Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put them in the pan to brown.

Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.

2. Brown the rice:

Add the uncooked rice to the pan to brown. Stir to coat the rice with olive oil in the pan. Add a little more olive oil if necessary.

Don't stir too much or you will prevent it from browning. Let the rice brown and then stir a little to let more of it brown.

3. Add onion and garlic:

Add the onion and garlic to the pan. Cook the onion, garlic, and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.

4. Place the chicken pieces, skin side up, on top of the rice.

5. Add stock, tomato, salt, oregano:

In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken.

6. Simmer, covered:

Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done.

Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.

NUTRITION FACTS(PER SERVING)
950	CALORIES
41g	FAT
66g	CARBS
73g	PROTEIN