Arroz Con Pollo

Arroz Con Pollo

11
RPOVARCHUK 0

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

Ingredients

2 h 10 m {{adjustedServings}} servings 535 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

11
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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....

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 thig...

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...