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Arroz Con Pollo

1/4 cup or so of olive oil
2 to 3 lbs boneless chicken, w/o skin, and trimmed of fat
2 tsp seasoned salt, or to taste
2 tsp freshly ground pepper, or to taste
2 to 3 large onions, sliced
4 to 6 cloves garlic
6 tomatoes, peeled and chunked or sliced (canned is fine)
1 Tbs ground cumin
1/4 tsp powdered saffron (optional)
4 cup chicken stock
2 cup rice

Preheat oven to 350F. Heat the oil in the skillet. Season the chicken with the salt and pepper, then sauté in the hot oil until golden. Remove to a flameproof casserole with a lid. In the same oil sauté the onions and garlic, and add to the chicken, with the tomatoes, cumin, saffron and stock. Cover and begin simmering. In the oil remaining in the skillet, adding more if necessary, sauté the rice until it has absorbed all the oil, taking care not to let it burn by stirring constantly. Add the rice to the chicken, cover and move chicken to warmed oven. Bake until the chicken is done and the rice is tender - about 45 minutes.

Yield: 6 to 8 Servings

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