arroz con pollo (spanish chicken and rice)
(3 ratings)
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No big story behind this dish, just something I learned to make when I got married. Everyone in my family likes it, except my daughter. (But she's a picky little thing anyway...)
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(3 ratings)
yield
4 serving(s)
Ingredients For arroz con pollo (spanish chicken and rice)
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2 Tbspvegetable oil
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1fryer chicken cut up, or 4 drums and 4 thighs
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1 cdiced onion
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1 cdiced green pepper
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2 clovegarlic, minced
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2 crice, long grain
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2packets goya seasoning (in the orange box)
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2 cchicken broth
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2 candiced tomatoes with juice (undrained)
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2bay leaves
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1 pinchred pepper flakes
How To Make arroz con pollo (spanish chicken and rice)
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1Preheat oven to 350 degrees. In a large frying pan,(preferably oven-proof) brown chicken pieces over med-high heat, in batches 3-4 min each side. When finished, put chicken aside, and keep warm.
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2In same pan, saute peppers, onion and garlic until soft and translucent. About 5 min. Add rice. Stir 1 minute. Add Goya, stir to coat.
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3Add chicken broth, tomatoes with juice, bay leaves and red pepper flakes.
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4Push chicken pieces into the rice, cover and bake for 1 hour. Let stand about 5 min with the cover on, and enjoy!
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5If you don't have an oven-proof fry pan, you can always use a casserole dish that's big enough and has a cover.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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