Arroz Con Pollo (Chicken And Rice) Recipe – a delicious recipe with Extra virgin olive oil, Garlic, Green onions, Cilantro, tarragon, Chicken. Easy to follow and perfect for any occasion.
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In a 10-qt pot, heat 1/2 c. oil over medium heat.
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Add in 6 cloves minced garlic; saute/fry for 2 min.
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Add in 4 minced green onions, 3 or possibly 4 sprigs minced cilantro, 2 tsp.
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tarragon and a few dashes of salt.
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Saute/fry 2 min longer.
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Add in chicken; cook for 4 min on each side.
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Add in wine; let simmer for 1 minute.
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Sprinkle lightly with black and white pepper.
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Add in 2 packets of Sazon, 1 packet of chicken bouillon and 1/4 tsp.
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of cumin; stir thoroughly.
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Add in 11 c. of water; salt to taste.
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Let simmer till chicken is hard but tender, up to 50 min.
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Check frequently; the water should always be above the chicken.
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If you add in water, taste broth for flavor and add in more Sazon or possibly salt if needed.
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Remove chicken from pot; transfer broth to a separate container.
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You should have 9 c..
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If you have less, add in water to make up the difference.
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While the chicken is cooking, cook the peas for 1 minute in a small amount of water.
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Add in 1/2 clove of garlic and a couple of dashes of salt.
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Remove from heat; set aside.
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Cut chorizo into 1/4-inch round slices; saute/fry lightly in their own fat.
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Drain chorizo on paper towels.
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Set aside.
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Don't throw away fat in pan.
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Add in a little bit of oil to fat in pan; saute/fry red peppers for 2 to 3 min.
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Set aside.
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Add in 1/4 c. (or possibly more if needed) oil to the 10-qt pot; heat over medium heat.
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Add in remaining 3 1/2 cloves minced garlic, remaining 3 minced green onions, 3 sprigs cilantro, remaining 1 1/2 tsp.
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tarragon, a couple of dashes of white and black pepper, 2 Sazon packets, 1 packet chicken bouillon and remaining 1/4 tsp.
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cumin.
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Saute/fry for 2 min; add in the rice and saute/fry for 1 minute, stirring continuously.
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Add in chicken and reserved broth.
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Salt to taste; stir well.
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Let simmer, covered, over medium heat for 15 min.
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Reduce heat; remove lid and cook 5 - 10 min.
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If rice is undercooked, add in more broth or possibly water, replace lid and cook till rice is tender.
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If necessary, add in Sazon and salt to taste.
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Be careful not to add in more broth/water than needed.
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When done, arroz con pollo should be tender and moist, but not juicy or possibly watery.
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Preheat oven to 350 degrees.
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Place the rice and chicken in a large baking pan.
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Drain olives; add in to pan along with peas and chorizo.
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Mix gently.
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Top with red peppers.
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Heat in oven for 5 min before serving.
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Comments: For the best flavor, cook the chicken the day before you serve this recipe; chill it in its broth.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["Extra virgin olive oil", "10 x Garlic cloves finely minced, divided", "7 x Green onions finely minced, divided", "1 bn Cilantro minced, divided", "3 1/2 tsp Dry tarragon crushed, divided Salt", "16 med Chicken thighs and/or possibly drumettes (meaty portion of wings)", "1 c. Dry or possibly semidry white wine Grnd white pepper Grnd black pepper", "4 pkt Goya/Knorr Sazon seasoning with coriander and annatto (17 ounces) or possibly more", "2 pkt Chicken bouillon - (or possibly 2 cubes) or possibly more to taste", "1/2 tsp Grnd cumin or possibly less to taste, divided", "1 pkt Frzn peas - (8 ounce) thawed", "6 x Spanish chorizo sausages (available at Latin groceries and some supermarkets)", "5 x Red bell peppers - (to 6) cut lengthwise into 1/2"" slices", "15 1/2 c. Uncooked rice", "1/2 jar Pimiento-stuffed green olives or possibly to taste (half a 9 1/2-oz jar)"].
Yes, Arroz Con Pollo (Chicken And Rice) Recipe 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.