Arroz Con Pollo
- Ready In:
- 1hr 30mins
- Ingredients:
- 23
- Serves:
-
8
ingredients
- 1 chicken, cut up, each breast half should be cut into 2 portions
- 44.37 ml olive oil
- 1 medium onion, chopped
- 1 large garlic clove, minced
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 59.14 ml cilantro leaf, roughly chopped
- 473.18 ml converted rice (I use Uncle Ben's)
- 793.78 g canned tomatoes, broken up, and use liquid too
- 14.79 ml tomato paste
- 118.29 ml sherry wine
- 709.77 ml chicken broth
- 78.78 ml black raisins (soak first if very dry)
- 118.29 ml green olives, stuffed with pimento
- 78.78 ml slivered almonds
- 236.59 ml peas, frozen
- 4.92 ml cumin
- 9.85 ml turmeric (or achiote or saffron, for color)
- 2.46 ml black pepper
- 4.92 ml salt
- 1 envelope of goya brand sazon picante sauce (or use 1/2 tsp cayenne pepper)
- 3 eggs, hard boiled, for garnish
- parsley, for garnish
directions
- 1. Take skin off thighs and breast portions. Leave skin on drumsticks and wings.
- 2. Put oil and onion in a large, deep skillet (like a chicken fryer) or dutch oven, over medium heat. Add chicken and saute 5 minutes.
- 2. Add garlic and bell peppers, saute 3 minutes more.
- 3. Add everything else except garnishes. Bring heat to medium-high, stir and bring to a boil.
- 4. When it reaches a boil, cover and reduce heat to a high simmer. Cook approximately 35-40 minutes. It will still look slightly wet. Turn off flame and let it sit for 10 minutes before serving. Garnish with hard boiled eggs cut into 8 wedges each and parsley sprinkled over all.
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RECIPE SUBMITTED BY
Pesto lover
United States