ARROZ CON POLLO

Name: ARROZ CON POLLO
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Spanish
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

By Bobby (_)
@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!!

Rating:

★★★★★ 5 votes5

Comments:

25 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
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How to Make ARROZ CON POLLO

Step-by-Step

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.

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