Arroz Con Pollo

Recipe by Michelle in KY
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 29mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Season the chicken liberally with Adobo seasoning (or salt, pepper, and paprika), Add to a pre-heated large, shallow pot with 1 tablespoon extra-virgin olive oil. Once browned, remove the chicken to a plate and drain off the fat. Add butter to the pot and melt. Brown the pasta 2 minutes or until golden, remove to plate and reserve.
  • Once the pasta is browned and has been removed from the pot, add the remaining tablespoon extra-virgin olive oil. Add the onion, celery, bell peppers, hot peppers, garlic and bay leaf to the pan. Cook 5 to 6 minutes to soften up a bit, then add the rice. Stir in the pasta and chicken stock. Add the chicken and cover the pot, cook 50-55 minutes, until rice is tender. Serve.
  • According to the original recipe, you can also cool this completely and store for make-ahead meal. (Although I haven't tried this, so I don't know if it turns out well, nor do I know how long to allow for reheating).
  • When ready to serve, preheat your oven to 375 degrees F.
  • Add 1/2 cup stock or water, sprinkled around the pan.
  • Heat the dish in the oven until heated through. If made-ahead and reheated, the rice will become crunchy on top and at the edges, but this can be a plus in the texture of the dish.
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