Chicken with Rice (Arroz con Pollo)

Lynnda Cloutier


Another favorite at El Zorro's

★★★★★ 1 vote


3 lbs frying chicken
1/2 cup chopped onions
1 garlic clove, minced
1 cup long grain rice
3 tomatoes, cut in chunks
2 cups chicken broth
1/2 tsp. chili powder
1 tsp. salt
1/8 tsp. pepper
1 1/2 cups peas


1Wash chicken, pat dry and cut into 8 pieces. Remove skin if desired. Heat 3 Tbsp. oil in deep skillet over high heat. Fry chicken about 15 minutes til brown on both sides. Remove chicken and saute the onions, garlic and rice in juices over medium heat til lightly brown.
2Add the tomatoes, chicken broth, chili powder, salt and pepper. Mix well. Increase heat and bring to a boil. Return chicken to skillet; lower heat, cover and simmer about 25 minutes til chicken is fully cooked (no pink) and rice is tender. Add water if needed to keep rice moist
3Mix in peas, cook 5 more minutes. Serve with warm tortillas.

About this Recipe

Course/Dish: Chicken
Regional Style: Mexican