Arroz Con Pollo Recipe

Name: Arroz Con Pollo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 1 (4 to 6 pound) whole chicken, cut into pieces; 1 onion, chopped; 1 green bell pepper, chopped; 2 cloves garlic, minced; 2 cloves garlic; 1 (14.5 ounce) can stewed tomatoes; 1 cup rice; 2 teaspoons salt, or to taste; 1 teaspoon dried oregano; 1/2 teaspoon ground black pepper; 1 bay leaf; 2 cups chicken stock, or as needed to cover; 1 cup green peas; 1/2 cup sliced black olives; 1/2 cup raisins; 1/4 cup chopped pimento peppers

Servings: persons

1/4 cup vegetable oil
1 (4 to 6 pound) whole chicken, cut into pieces
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cloves garlic
1 (14.5 ounce) can stewed tomatoes
1 cup rice
2 teaspoons salt, or to taste
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 bay leaf
2 cups chicken stock, or as needed to cover
1 cup green peas
1/2 cup sliced black olives
1/2 cup raisins
1/4 cup chopped pimento peppers

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.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup vegetable oil, 1 (4 to 6 pound) whole chicken, cut into pieces, 1 onion, chopped, 1 green bell pepper, chopped, and more.

Yes, Arroz Con Pollo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arroz Con Pollo

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