Yummy Arroz Con Pollo Recipe

Arroz con pollo implies "Rice with Chicken" in Spanish. It is a timeless dish of Spain and Latin America, with many different standard ways to prepare it, distinct to various nations.

An arroz con pollo you find in Cuba may be quite different than one you find in Peru. Please read the remarks at the end of this dish to see some terrific timeless versions of this meal.

What follows is my mother's standard arroz con pollo recipe, which she changes depending upon her state of mind and exactly what she has on hand. For instance, she may substitute chipotle chile powder or red chile powder for the paprika.

We never ever utilize saffron in our arroz con pollo, but many individuals do. You can likewise add chopped bell peppers (cook with the onions) or peas (mix in at the end). It's a simple, stove-top, one pan dish, fantastic for family meals.

Arroz Con Pollo Recipe

Ingredients

Chicken

• 3 Tbsp olive oil
• 1 broiler-fryer chicken, about 2 1/2 -3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or busts, bone-in, with skin on, washed and patted dry
• 1/2 cup of flour for dredging
• Salt
• Freshly ground black pepper
• Paprika

Rice

• 2 tablespoons olive oil (can use up to 1/4 cup).
• 1 medium yellow onion, sliced.
• 1 garlic clove, minced.
• 2 cups of medium or long-grain white rice.
• 3 cups * chicken stock.
• 1 loading tablespoon tomato paste or 1 cup of diced fresh or prepared tomatoes, strained.
• Pinch of oregano.
• 1 teaspoon salt.

* Check the directions on the rice plan for the proportions of liquid to rice. They can vary from 1:1 to 2:1. If your rice requires 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

Method

• Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat.
• Put the flour in a large bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dig up the chicken pieces gently in the flour mix and put in the pan to brown. (You can avoid the flour dredging part if you want. It simply makes a nicer finish for the chicken.).
• Cook a couple of minutes on each side, just enough so that the chicken has browned. Utilize a slotted spoon to get rid of from pan and reserved.
• Add the rice to the pan to brown. Include a little more olive oil if required. Stir first to coat the rice with the olive oil in the pan. Then don't stir excessive or you will prevent it from browning. Let the rice brown and after that stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mix, stirring regularly, till the onions have actually softened, about 4 minutes.
• Place the chicken pieces, skin-side up, on top of the rice.
• In a different bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Give a simmer, lower the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the guidelines on the rice package, till the rice and chicken are done. Fluff the rice with a fork. If you want you can spray with some peas. Add more salt and pepper to taste.

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