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

Arroz Con Pollo

Cuisine: Mexican
Type: Chicken, Rice
Serves: 1 people

Recipe Ingredients

1 tablespoon 15mlOlive oil
4   Chicken thighs
4   Chicken drumsticks
2 teaspoons 10mlSalt
1/2 teaspoon 2.5mlFresh-ground black pepper
2 oz 56gSmoked ham - cut into 1/4" dice
1 oz 28gOnion - chopped (small)
2   Garlic - minced
1   Red bell pepper - chopped
1   Green bell pepper - chopped
1 3/4 cups 109g / 3.8ozCanned tomatoes - drained, chopped
1 tablespoon 15mlTomato paste
2 cups 474mlCanned low-sodium chicken broth or homemade stock
1 cup 160g / 5.6ozRice - preferably long-grain
2 tablespoons 30mlFresh parsley - chopped

Recipe Instructions

Here's a perfect all-in-one meal--the chicken, rice, and vegetables simmer together, enhancing each other and giving the cook a break.

WINE RECOMMENDATION: This traditional Spanish favorite will work well with any smooth, full-flavored red, such as a merlot or zinfandel from California or a Rioja from Spain.

In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the chicken, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 2 tablespoons of the fat from the pan.

Reduce the heat to moderately low. Add the ham, onion, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the bell peppers and cook, stirring occasionally, until they start to soften, about 3 minutes longer.

Add the tomatoes, tomato paste, broth, and the remaining 13/4 teaspoons salt and 1/4 teaspoon of the pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes. Sprinkle with parsley.



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