Ingredients for Aroz Con Pollo Chicken With Rice
- 1 (2 1/2-3 lb) whole chicken, cut into pieces
- 1/4 cup olive oil
- 1 1/2 cups long grain rice
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 0 cups water
- 1 (14 1/2 ounce) can undrained diced tomatoes
- 2 teaspoons instant chicken bouillon granules
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon saffron thread (optional)
- 1 cup frozen peas
- 1 (4 ounce) jar pimientos, drained and chopped
- 3 cups chicken broth
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How to Make Aroz Con Pollo Chicken With Rice
- Season chicken pieces generously with 1 tsp salt.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and brown on all sides, about 10-15 minutes.
- Remove chicken from the pot and set aside.
- Add rice, onion, and garlic to the pot and cook, stirring frequently, until rice is lightly browned, about 3-5 minutes.
- Stir in chicken broth, undrained diced tomatoes, chicken bouillon granules, black pepper, and saffron (if using).
- Bring to a boil, then reduce heat to low, stir well, and cover.
- Arrange the browned chicken pieces on top of the rice mixture.
- Simmer for 30-35 minutes, or until chicken is cooked through and tender, and rice is fully cooked and liquid is absorbed.
- Stir in frozen peas and chopped pimientos.
- Cover and cook for an additional 5 minutes to heat through.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
21g
Fat
78g
Carbs
22g
