Arroz Con Pollo
- Yield: 4 1x
Ingredients
Units
Scale
For Chicken
- 1 whole chicken
- 3 tbsp olive oil
- 1/2 cup flour (for dredging)
- salt and pepper
- paprika
- 1/2 cup peas
For Rice
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 cups white rice
- 3 cups chicken stock
- 1 tbsp tomato paste OR 1 c diced fresh tomatoes, strained
- 1 pinch oregano
- 1 tsp salt
Instructions
- Brown the Chicken: Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat.
- Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.)
- Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
- Add Rice to pan to brown. Add more oil if necessary to coat the rice. (Don’t stir too much or you will prevent it from browning.)
- Add onion & garlic. Cook about 5 minutes, stirring frequently.
- Place chicken on top of rice, skin side up.
- In separate bowl, mix stock, tomato, salt & oregano. Pour over rice & chicken. Bring to a simmer, reduce heat & cover.
- Let cook 20-25 minutes until rice is done. Add salt & pepper to taste.
- Add peas after cooking is done. Serve & enjoy!
- Sprinkle w/peas (optional).