Arroz con Pollo

Arroz con Pollo

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Enjoy this rice and chicken combo that is as easy to make as it is delicious.

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Chicago

Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 1 tablespoon olive oil
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 2 teaspoons salt
  • 1/2 teaspoon fresh-ground black pepper
  • 2 ounces smoked ham, cut into 1/4-inch dice
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 3/4 cups canned tomatoes, drained and chopped
  • 1 tablespoon tomato paste
  • 2 cups canned low-sodium chicken broth or homemade stock
  • 1 cup rice, preferably long-grain 2 tablespoons chopped fresh parsley

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Directions

Heat the oil over moderately high heat in a large and deep-frying pan. Season the chicken with a pinch of salt and pepper. Cook the chicken 4 minutes on each side. Remove and pour off all but 2 tablespoons of the fat from the pan.
Reduce the heat to low and add in the onion, ham and garlic to the pan and cook for about 2 minutes and stir occasionally. Add the bell peppers and cook until they start to soften, about 3 minutes more.
Add the broth, tomatoes, tomato paste, and the remaining 1 3/4 teaspoons salt and 1/4 teaspoon of the pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer. Simmer on low heat for 20 minutes and finish by sprinkling with parsley.
Transfer to plate and serve.


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