Arroz Con Pollo

Name: Arroz Con Pollo
Total time: 35 min
Yield: 4 servings
Cuisine: latin american
Ingredients: 1 3 1/2-pound chicken, cut into 10 serving pieces; Salt and freshly ground pepper to taste; 1/2 teaspoon ground cumin; 2 teaspoons chopped fresh oregano or 1 teaspoon dried, crumbled; 2 tablespoons olive oil; 1/2 cup finely chopped onion; 1 tablespoon finely chopped garlic; 1 large green pepper, cored, seeded and cut into 1-inch pieces; 1/4 pound boneless smoked ham, cut into 1/4-inch cubes; 1 1/2 cups canned crushed tomatoes; 4 ripe plum tomatoes, peeled and cut into small cubes; 1/2 teaspoon saffron threads; 1 bay leaf; 3 cups fresh or canned chicken broth; 1 cup converted rice; 1 tablespoon drained capers; 12 green olives stuffed with pimentos; 1 9-ounce package frozen green peas; 1/4 cup grated Parmesan cheese; 1 6 1/2-ounce can fancy pimentos, cut into 8 long strips; 4 tablespoons coarsely chopped fresh coriander or parsley

By Pierre Franey

Total Time: 35 minutes
Rating: 4(907)
Comments: Read comments

Variations on this staple chicken and rice casserole, an easy one-pot meal, can be found throughout Spain and Latin America. The first step is to brown the cut-up chicken well on all sides. Saute the onions, garlic, green peppers and diced ham; then add the tomatoes, saffron, bay leaf and chicken broth. When the mixture comes to a boil, the rice, capers, olives and chicken are added. The dish cooks, covered tightly, in 20 minutes. To get the most authentic flavor, use high-quality saffron threads.

Featured in: 60-Minute Gourmet

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

13½-pound chicken, cut into 10 serving pieces
Salt and freshly ground pepper to taste
½teaspoon ground cumin
2teaspoons chopped fresh oregano or 1 teaspoon dried, crumbled
2tablespoons olive oil
½cup finely chopped onion
1tablespoon finely chopped garlic
1large green pepper, cored, seeded and cut into 1-inch pieces
¼pound boneless smoked ham, cut into ¼-inch cubes
1½cups canned crushed tomatoes
4ripe plum tomatoes, peeled and cut into small cubes
½teaspoon saffron threads
1bay leaf
3cups fresh or canned chicken broth
1cup converted rice
1tablespoon drained capers
12green olives stuffed with pimentos
19-ounce package frozen green peas
¼cup grated Parmesan cheese
16½-ounce can fancy pimentos, cut into 8 long strips
4tablespoons coarsely chopped fresh coriander or parsley

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Preheat the oven to 375 degrees.
Step 2
Season the chicken with salt, pepper, cumin and oregano.
Step 3
Heat the oil in a skillet over medium-high heat. Add the chicken pieces and brown on all sides. Remove the pieces to a baking dish and set aside, keeping them warm.
Step 4
Add the onion, garlic, green pepper and ham to the skillet. Saute until vegetables are wilted. Add the crushed tomatoes, tomato cubes, saffron, bay leaf and broth. Bring to a boil while scraping the bottom to loosen any sticking particles. Add the rice, capers, olives and chicken. Stir, cover tightly and put in the oven. Bake 20 minutes.
Step 5
Stir in the peas and the cheese. Arrange the strips of pimento on top and bake 5 minutes more. Remove and discard the bay leaf and serve sprinkled with coriander.

Ratings

4 out of 5

907 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Ramon Antonio Rodriguez6 years ago

Water should cover rice by 3/8". Cook over medium-high heat until water is at rice surface. Cover, lower heat to low. Cook until water is cooked off. Turn rice: bottom rice to top. Continue to cook until done.

MCVK6 years ago

I make Panamanian arroz con pollo. Simmer chicken (skin on, bone in), then discard skin/bones, shred chicken. Save 4 cups of broth for 2 cups of rice, chill overnight, remove fat. Sauté achiote seeds (forget the English word) in olive oil (oil turns red), remove seeds and then sauté onion & peppers (halves of a red, an orange, a yellow and a green). Real rice, not converted. No ham. Lots more olives/capers. Cook all for a while, let it sit another half hour - rice will be perfecto! Key=seasoning

Mary7 years ago

I made this last night and it was fantastic. I used 2lbs of boneless skinless thighs and white long grained rice, and cooked it for 40m instead of 20. I also added the rice to the oil and veggies and sautéed it for about two minutes before adding the liquids. Finally, I didn't have an oven proof skillet so I did everything in a large pan on the stove and then dumped it into a rectangular baking dish, covered it in foil, and put it in the oven. I will definitely be making this again!

JLG5 months ago

Double the rice!

Holly10 months ago

really wish I had read the other comments and adjusted the ratio of liquid to rice. Ended up with mushy overcooked rice. Would make again with half as much liquid or much more rice.

Luther1 year ago

This is outrageously good. Honestly, the rice mixture I believe is better than the chicken (yes, the chicken adds a good amount of flavor). Used basmati rice. Could not find canned pimentos so used jarred roasted red peppers. Definitely cut back on the chicken broth. Used 1.5 cups because you have the broth from the crushed (chopped is fine as well) tomatoes, the plum tomatoes and the veggies. Cooked 30 minutes, then added peas etc and another 10 after that. Do stir rice after 30.

Private comments are only visible to you.