Cooking Index - Cooking Recipes & IdeasArroz Con Pollo Recipe - Cooking Index

Arroz Con Pollo

Type: Chicken, Poultry, Rice
Courses: Main Course
Serves: 4 people

Recipe Ingredients

3 lbs 1362g / 48ozChicken - cut into 6 or 8
  Serving-size pieces
  Salt - to taste
  Freshly-ground black pepper - to taste
1 tablespoon 15mlLard or bacon fat
4 oz 113gSalt pork or bacon - finely diced
1 tablespoon 15mlClarified butter
4 oz 113gFine (fideo or capellini) noodles - broken 1" lengths
1 oz 28gWhite onion - finely chopped (large)
1 oz 28gGarlic clove - minced (large)
1 tablespoon 15mlPaprika
3   Plum tomatoes - coarsely chopped
1 1/2 cups 240g / 8.5ozShort-grain rice
1 cup 237mlFresh or frozen baby peas
3 cups 711mlBoiling water
1/8 teaspoon 0.6mlGround saffron - crushed (or a tiny pinch saffron threads, crushed)
2 tablespoons 30mlFinely-chopped parsley

Recipe Instructions

Rinse and pat the chicken pieces completely dry with paper towels. Season generously with salt and pepper. In a heavy ovenproof casserole, heat the lard or bacon fat over medium heat. Add the salt pork and, stirring frequently, cook until it is crisp and golden and has rendered all its fat. With a slotted spoon, transfer the pork to paper towels to drain and add the chicken pieces to the casserole. Using heavy kitchen tongs, brown the chicken pieces quickly and evenly, turning to brown all sides. Transfer the chicken to a platter and set aside.

Pour off and discard all but a thin film of fat from the casserole and add the butter. Increase the heat to medium and when the pan is hot, add the noodles. Cook them, stirring almost constantly, until they are browned, 6 to 8 minutes. Immediately reduce the heat to low and add the onion. Cook for 4 to 5 minutes more, stirring occasionally, until the onions are softened. Add the garlic, paprika, and tomatoes and cook uncovered, stirring frequently, for about 5 minutes, or until most of the liquid has evaporated and the mixture is thickened. Return the chicken pieces and salt pork to the casserole.

Add the rice, peas, boiling water, saffron, and 1 teaspoon salt. Stir together gently but thoroughly and bring to a boil over high heat. Reduce the heat to low, cover, and simmer very gently for 20 to 25 minutes, or until the chicken is tender and done all the way through with no trace of pink remaining. The rice will have absorbed all the liquid. Stir in the parsley, cover again and let stand for 5 minutes before serving.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6213 broadcast 03-31-1997) - Downloaded from their Web-Site -


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.