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arroz con pollo (spanish chicken and rice)

(3 RATINGS)
73 Pinches
skeet1068 avatar
NB, MA
Updated on Jan 16, 2011

No big story behind this dish, just something I learned to make when I got married. Everyone in my family likes it, except my daughter. (But she's a picky little thing anyway...)

prep time
cook time
method ---
yield 4 serving(s)

Ingredients

  • 2 tablespoons vegetable oil
  • 1 - fryer chicken cut up, or 4 drums and 4 thighs
  • 1 cup diced onion
  • 1 cup diced green pepper
  • 2 cloves garlic, minced
  • 2 cups rice, long grain
  • 2 - packets goya seasoning (in the orange box)
  • 2 cups chicken broth
  • 2 cans diced tomatoes with juice (undrained)
  • 2 - bay leaves
  • 1 pinch red pepper flakes

How To Make arroz con pollo (spanish chicken and rice)

  • Step 1
    Preheat oven to 350 degrees. In a large frying pan,(preferably oven-proof) brown chicken pieces over med-high heat, in batches 3-4 min each side. When finished, put chicken aside, and keep warm.
  • Step 2
    In same pan, saute peppers, onion and garlic until soft and translucent. About 5 min. Add rice. Stir 1 minute. Add Goya, stir to coat.
  • Step 3
    Add chicken broth, tomatoes with juice, bay leaves and red pepper flakes.
  • Step 4
    Push chicken pieces into the rice, cover and bake for 1 hour. Let stand about 5 min with the cover on, and enjoy!
  • Step 5
    If you don't have an oven-proof fry pan, you can always use a casserole dish that's big enough and has a cover.
  • 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!

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