Arroz Con Pollo (Chicken and rice casserole) Recipe

Name: Arroz Con Pollo (Chicken and rice casserole)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3 1/2-pound chicken, cut into 10 serving pieces; Salt and freshly ground pepper to taste; 1/2 teaspoon ground cumin; 2 teaspoons chopped fresh oregano or 1 teaspoon dried, crumbled; 2 tablespoons olive oil; 1/2 cup finely chopped onion; 1 tablespoon finely chopped garlic; 1 large green pepper, cored, seeded and cut into 1-inch pieces; 1/4 pound boneless smoked ham, cut into 1/4-inch cubes; 1 1/2 cups canned crushed tomatoes; 4 ripe plum tomatoes, peeled and cut into small cubes; 1/2 teaspoon saffron threads; 1 bay leaf; 3 cups fresh or canned chicken broth; 1 cup converted rice; 1 tablespoon drained capers; 12 green olives stuffed with pimentos; 1 9-ounce package frozen green peas; 1/4 cup grated Parmesan cheese; 1 6 1/2-ounce can fancy pimentos, cut into 8 long strips; 4 tablespoons coarsely chopped fresh coriander or parsley

Servings: persons

1 3 1/2-pound chicken, cut into 10 serving pieces
Salt and freshly ground pepper to taste
1/2 teaspoon ground cumin
2 teaspoons chopped fresh oregano or 1 teaspoon dried, crumbled
2 tablespoons olive oil
1/2 cup finely chopped onion
1 tablespoon finely chopped garlic
1 large green pepper, cored, seeded and cut into 1-inch pieces
1/4 pound boneless smoked ham, cut into 1/4-inch cubes
1 1/2 cups canned crushed tomatoes
4 ripe plum tomatoes, peeled and cut into small cubes
1/2 teaspoon saffron threads
1 bay leaf
3 cups fresh or canned chicken broth
1 cup converted rice
1 tablespoon drained capers
12 green olives stuffed with pimentos
1 9-ounce package frozen green peas
1/4 cup grated Parmesan cheese
1 6 1/2-ounce can fancy pimentos, cut into 8 long strips
4 tablespoons coarsely chopped fresh coriander or parsley

1
Preheat the oven to 375 degrees.
2
Season the chicken with salt, pepper, cumin and oregano.
3
Heat the oil in a skillet over medium-high heat.
4
Add the chicken pieces and brown on all sides.
5
Remove the pieces to a baking dish and set aside, keeping them warm.
6
Add the onion, garlic, green pepper and ham to the skillet.
7
Saute until vegetables are wilted.
8
Add the crushed tomatoes, tomato cubes, saffron, bay leaf and broth.
9
Bring to a boil while scraping the bottom to loosen any sticking particles.
10
Add the rice, capers, olives and chicken.
11
Stir, cover tightly and put in the oven.
12
Bake 20 minutes.
13
Stir in the peas and the cheese.
14
Arrange the strips of pimento on top and bake 5 minutes more.
15
Remove and discard the bay leaf and serve sprinkled with coriander.

738

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 21 ingredients. The key ingredients include: 1 3 1/2-pound chicken, cut into 10 serving pieces, Salt and freshly ground pepper to taste, 1/2 teaspoon ground cumin, 2 teaspoons chopped fresh oregano or 1 teaspoon dried, crumbled, and more.

Yes, Arroz Con Pollo (Chicken and rice casserole) 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 (Chicken and rice casserole)

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