ARROZ CON POLLO
By
Bobby (*_*)
@Bobbycountry
1
**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!!
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!!
Rating:
★★★★★ 5 votes
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
How to Make ARROZ CON POLLO
- 1In a large (12-inch) skillet, or a Dutch oven, over medium heat, brown chicken in olive oil; pour off fat.
- 2Add broth, tomatoes, water, onion, garlic, salt, saffron, thyme, pepper, and bay leaf. Stir. Cover; and cook over low heat for 20 minutes.
- 3Add 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 ARROZ CON POLLO
Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: Spanish
Other Tag: Quick & Easy
