Arroz Con Pollo


Chicken 3 Tbsp olive oil 1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry 1/2 cup of flour for dredging Salt Freshly ground black pepper Paprika Rice 2 tablespoons olive oil (can use up to 1/4 cup) 1 medium yellow onion, chopped 1 garlic clove, minced 2 cups of medium or long-grain white rice 3 cups* chicken stock 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained Pinch of oregano 1 teaspoon salt/li> *Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.


Arroz Con Pollo Means 'Rice With Chicken' In Spanish. It Is A Classic Dish Of Spain And Latin America, With Many Different Traditional Ways To Prepare It, Unique To Various Countries. An Arroz Con Pollo You Find In Cuba May Be Quite Different Than One Y

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