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Arroz Con Pollo

Arroz Con Pollo

  • Prep

    15 m
  • Cook

    1 h 55 m
  • Ready In

    2 h 10 m
RPOVARCHUK

RPOVARCHUK

Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 535 kcal
  • 27%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 36.3g
  • 12%
  • Protein:
  • 50.5 g
  • 101%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 1105 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
  3. Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
  4. Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  5. Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

RonEagle Elk
6

RonEagle Elk

2/19/2013

Made this last night for dinner. Simple easy recipe that taste wonderful. Made a full recipe (for 8 servings) and my wife and I finished about half last night and had the left overs for lunch. Tastes just like the Arroz con Pollo I used to get in Panama City and Colon.

natascha
4

natascha

6/10/2013

I made this yesterday and it was wonderful. I used butter (instead of oil)to brown 8 chicken thighs (instead of cutting up a whole chicken). When I make this recipe again, I will skin the thighs and drain most of the drippings before cooking the onion mixture in them. I ended up with a lot of grease in the bottom of my dutch oven. I'd make this dish for guests. It was tasty and colorful!

ahbeetay5
3

ahbeetay5

6/19/2013

I made this for a fathers day dinner for my family. I didn't use raisins only because I and my father do not like them. Im sure it would have given it a sweet bite so I was thinking it was going to taste a bit bland without them but it was absolutely excellent! Definitly going to make again.

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