ARROZ CON POLLO
By
Bobby (*_*)
@Bobbycountry
1
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!!
★★★★★ 5 votes5
Ingredients
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6 mediumchicken thighs
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3 Tbspolive oil
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1 can(s)(14.-oz) chicken broth
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2 can(s)(14.5-oz) diced tomatoes, undrained
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1/2 cwater
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1 mediumyellow onion
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2 -3 clovegarlic, finely chopped
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1 tspsalt
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1/4 tspsaffron or turmeric
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1/2 tspthyme, dried
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1/2 tspfreshly ground black pepper
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1bay leaf
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1 pkg(10 to 12-oz) frozen peas
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1 cuncooked long grain rice
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1/4 csliced black olives
How to Make ARROZ CON POLLO
- In a large (12-inch) skillet, or a Dutch oven, over medium heat, brown chicken in olive oil; pour off fat.
- Add broth, tomatoes, water, onion, garlic, salt, saffron, thyme, pepper, and bay leaf. Stir. Cover; and cook over low heat for 20 minutes.
- 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.