arroz con pollo
**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!!
prep time
20 Min
cook time
50 Min
method
Stove Top
yield
4 to 6
Ingredients
- 6 medium chicken thighs
- 3 tablespoons olive oil
- 1 can (14.-oz) chicken broth
- 2 cans (14.5-oz) diced tomatoes, undrained
- 1/2 cup water
- 1 medium yellow onion
- 2 -3 clove garlic, finely chopped
- 1 teaspoon salt
- 1/4 teaspoon saffron or turmeric
- 1/2 teaspoon thyme, dried
- 1/2 teaspoon freshly ground black pepper
- 1 - bay leaf
- 1 package (10 to 12-oz) frozen peas
- 1 cup uncooked long grain rice
- 1/4 cup sliced black olives
How To Make arroz con pollo
-
Step 1In a large (12-inch) skillet, or a Dutch oven, over medium heat, brown chicken in olive oil; pour off fat.
-
Step 2Add broth, tomatoes, water, onion, garlic, salt, saffron, thyme, pepper, and bay leaf. Stir. Cover; and cook over low heat for 20 minutes.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Other Main Dishes
Tag:
#Quick & Easy
Keyword:
#rice
Keyword:
#peas
Keyword:
#tomatoes
Keyword:
#Olives
Ingredient:
Chicken
Culture:
Spanish
Method:
Stove Top
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