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 chicken, cut up, each breast half should be cut into 2 portions; 3 tablespoons olive oil; 1 medium onion, chopped; 1 large garlic clove, minced; 1 medium green bell pepper, chopped; 1 medium red bell pepper, chopped; 1/4 cup cilantro leaf, roughly chopped; 2 cups converted rice (I use Uncle Ben's); 28 ounces canned tomatoes, broken up, and use liquid too; 1 tablespoon tomato paste; 1/2 cup sherry wine; 3 cups chicken broth; 1/3 cup black raisins (soak first if very dry); 1/2 cup green olives, stuffed with pimento; 1/3 cup slivered almonds; 1 cup peas, frozen; 1 teaspoon cumin; 2 teaspoons turmeric (or achiote or saffron, for color); 1/2 teaspoon black pepper; 1 teaspoon salt; 1 envelope of goya brand sazon picante sauce (or use 1/2 tsp cayenne pepper); 3 eggs, hard boiled, for garnish; parsley, for garnish

Servings: persons

1 chicken, cut up, each breast half should be cut into 2 portions
3 tablespoons olive oil
1 medium onion, chopped
1 large garlic clove, minced
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1/4 cup cilantro leaf, roughly chopped
2 cups converted rice (I use Uncle Ben's)
28 ounces canned tomatoes, broken up, and use liquid too
1 tablespoon tomato paste
1/2 cup sherry wine
3 cups chicken broth
1/3 cup black raisins (soak first if very dry)
1/2 cup green olives, stuffed with pimento
1/3 cup slivered almonds
1 cup peas, frozen
1 teaspoon cumin
2 teaspoons turmeric (or achiote or saffron, for color)
1/2 teaspoon black pepper
1 teaspoon salt
1 envelope of goya brand sazon picante sauce (or use 1/2 tsp cayenne pepper)
3 eggs, hard boiled, for garnish
parsley, for garnish

1
1. Take skin off thighs and breast portions. Leave skin on drumsticks and wings.
2
2. Put oil and onion in a large, deep skillet (like a chicken fryer) or dutch oven, over medium heat. Add chicken and saute 5 minutes.
3
2. Add garlic and bell peppers, saute 3 minutes more.
4
3. Add everything else except garnishes. Bring heat to medium-high, stir and bring to a boil.
5
4. When it reaches a boil, cover and reduce heat to a high simmer. Cook approximately 35-40 minutes. It will still look slightly wet. Turn off flame and let it sit for 10 minutes before serving. Garnish with hard boiled eggs cut into 8 wedges each and parsley sprinkled over all.

1661

kcal

Calories

102

Fat

108

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 23 ingredients. The key ingredients include: 1 chicken, cut up, each breast half should be cut into 2 portions, 3 tablespoons olive oil, 1 medium onion, chopped, 1 large garlic clove, minced, and more.

Yes, Arroz Con Pollo falls under the Soups & Stews 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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