Arroz Con Pollo Recipe

Name: Arroz Con Pollo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Serves four, with leftovers.; 2 Tbs. olive oil; more as needed; 1-1/2 lb. chicken parts, patted dry and liberally seasoned with coarse salt and freshly ground black pepper; 1/2 to 1 lb. sweet or hot Italian sausage, cut in 2-inch pieces; 1 small onion, chopped; 1 medium green or red bell pepper, cut in 1/2-inch dice; 4 cloves garlic, minced; 1 tsp. ground cumin; 1/4 tsp. paprika; 1/4 tsp. chili powder; 1/2 tsp. ground turmeric (optional); 1/2 cup peeled, crushed tomatoes (I use canned); 1/2 cup dry white wine or beer; 1 bay leaf; 2 cups medium-grain rice (I use Goya); 2-1/4 cups water

Servings: persons

Serves four, with leftovers.
2 Tbs. olive oil; more as needed
1-1/2 lb. chicken parts, patted dry and liberally seasoned with coarse salt and freshly ground black pepper
1/2 to 1 lb. sweet or hot Italian sausage, cut in 2-inch pieces
1 small onion, chopped
1 medium green or red bell pepper, cut in 1/2-inch dice
4 cloves garlic, minced
1 tsp. ground cumin
1/4 tsp. paprika
1/4 tsp. chili powder
1/2 tsp. ground turmeric (optional)
1/2 cup peeled, crushed tomatoes (I use canned)
1/2 cup dry white wine or beer
1 bay leaf
2 cups medium-grain rice (I use Goya)
2-1/4 cups water

1
In a deep, heavy-based pot (such as a Dutch oven), heat the oil on medium high. Saute the chicken, in batches if necessary, until golden on all sides, 7 to 10 min. Transfer the chicken to a platter. Saute the sausage until browned, about 3 min. Transfer the sausage to the platter. Pour off and discard the excess oil, leaving about 1 Tbs. in the pan.
2
Reduce the heat to medium and saute the onion, pepper, and garlic until softened, about 5 min. Return the chicken and sausage to the pot and add the cumin, paprika, chili powder, and turmeric, if using, stirring to distribute the spices. Cook for 1 min. and then add the tomatoes, wine (or beer), and bay leaf. Increase the heat to medium high, stir, and cook for 2 min. Add the rice and water. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the rice is done and the liquid is absorbed, about 25 min. (If the rice is done but still very soupy, remove the cover and cook very gently until the liquid evaporates, taking care not to burn the rice.) Give a toss and then let sit for 5 min. before serving.
3
Sarah Jay is an associate editor for Fine Cooking.
4
From Fine Cooking #37, p. 82
5
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846

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 16 ingredients. The key ingredients include: Serves four, with leftovers., 2 Tbs. olive oil; more as needed, 1-1/2 lb. chicken parts, patted dry and liberally seasoned with coarse salt and freshly ground black pepper, 1/2 to 1 lb. sweet or hot Italian sausage, cut in 2-inch pieces, 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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