Spanish Arroz Con Pollo
Serving Size / Yield
- 1 whole chicken, cut into eighths
- 3 Tbs. olive oil
- 1 onion, diced
- 4 cloves garlic, finely chopped
- 1/2 green pepper, chopped medium
- 1 can tomatoes
- 1 can peas
- 1 can carrots, diced
- 2 cans chicken broth
- 2 1/2 C. instant white rice
- 1 Tbs. salt
- 1/4 tsp. pepper
Preheat oven to 350 degrees.
In a pan, place olive oil on medium high. When hot, add onion and cook until translucent. Add garlic and green pepper and cook until pepper turns dark green. Remove vegetables and reserve for later.
Add chicken to pan and brown on all sides then add the vegetables back in along with the can of diced tomatoes, peas and carrots. Allow to simmer then add chicken broth and bring to a rolling boil.
Add rice and bring back to a boil. Add salt and pepper to taste then cover and place in the oven for 30 minutes. Mix together ingredients and cook for another 15 minutes.