ARROZ CON POLLO

Bobby Webb

By
@Bobbycountry

**This is my favorite, one dish food.**
I have been making this for years.
Anytime we go to a party, the first thing they say is "bring your Arroz Con Pollo dish".
This dish is easy to double or triple. You may have to add a little more broth or water to get your consistency right!
My family and friends love it!!


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Comments:

Serves:

4 to 6

Prep:

20 Min

Cook:

50 Min

Method:

Stove Top

Ingredients

6 medium
chicken thighs
3 Tbsp
olive oil
1 can(s)
(14.-oz) chicken broth
2 can(s)
(14.5-oz) diced tomatoes, undrained
1/2 c
water
1 medium
yellow onion
2 -3 clove
garlic, finely chopped
1 tsp
salt
1/4 tsp
saffron or turmeric
1/2 tsp
thyme, dried
1/2 tsp
freshly ground black pepper
1
bay leaf
1 pkg
(10 to 12-oz) frozen peas
1 c
uncooked long grain rice
1/4 c
sliced black olives

Directions Step-By-Step

1
In a large (12-inch) skillet, or a Dutch oven, over medium heat, brown chicken in olive oil; pour off fat.
2
Add broth, tomatoes, water, onion, garlic, salt, saffron, thyme, pepper, and bay leaf. Stir. Cover; and cook over low heat for 20 minutes.
3
Add remaining ingredients, stir. Cover; and cook 30 minutes more or until chicken and rice are tender; stir occasionally. Remove bay leaf. Add more seasoning if desired. Let rest for 5 minutes before serving.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: Spanish
Other Tag: Quick & Easy
Hashtags: #rice, #peas, #tomatoes, #Olives