Ingredientes para Arroz Con Pollo Mi Favorito
- 1 whole chicken, cut into 6 pieces
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 4 teaspoons salt
- 2 tablespoons olive oil
- green bell pepper strips
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 bay leaf
- Crushed Red Pepper Flakes
- 1/4 teaspoon saffron threads, crushed
- 1 1/2 cups long-grain rice
- 1 (28-ounce) can undrained crushed tomatoes
- 3 cups chicken broth
- 1 cup frozen peas
- 1/2 cup sliced green olives
- drained and sliced pimientos
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Como fazer Arroz Con Pollo Mi Favorito
- Cut the whole chicken into 6 pieces.
- Wash chicken pieces and pat them dry with paper towels.
- In a small bowl, combine 1 tablespoon dried oregano, 1 teaspoon black pepper, and 2 teaspoons salt.
- Sprinkle the chicken pieces evenly with the oregano mixture.
- Let the chicken sit for 10 minutes.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium heat.
- Brown the chicken pieces in batches, about 1/3 at a time, until golden brown. Use tongs to turn the chicken frequently. This will take about 30 minutes.
- Preheat your oven to 350°F (175°C).
- Remove the browned chicken from the Dutch oven and set aside.
- Chop 1 medium onion and mince 4 cloves garlic.
- Add the chopped onion, minced garlic, green bell pepper strips, red bell pepper strips, and 1 bay leaf to the drippings in the Dutch oven.
- Sauté for about 5 minutes, until the onion is tender.
- Crush 1/4 teaspoon saffron threads.
- Add the crushed saffron, remaining 2 teaspoons salt, and 1 1/2 cups long-grain rice to the Dutch oven. Cook, stirring occasionally, until the rice is lightly browned, about 10 minutes.
- Stir in 1 (28-ounce) can undrained crushed tomatoes and 3 cups chicken broth.
- Arrange the browned chicken pieces on top of the rice mixture.
- Bring the mixture to a boil, uncovered.
- Cover the Dutch oven tightly and bake in the preheated oven for 1 hour.
- Remove from the oven.
- Add 1/2 cup of water to the Dutch oven. Do not stir.
- Sprinkle 1 cup frozen peas and 1/2 cup sliced green olives over the top.
- Arrange the drained and sliced pimientos over the peas and olives.
- Cover the Dutch oven and bake for another 20 minutes, or until the chicken is tender, the peas are cooked, and the rice has absorbed all the liquid.
- Remove from oven and let stand, covered, for 10 minutes before serving directly from the Dutch oven.
Nutrition Information (Approximate per serving)
Sodium
84 g
Sugar
45g
Fat
69g
Carbs
25g
