Ingredients for Arroz Con Pollo Mccall's Cooking School
- 1 (2 1/2-3 lb) roasting chicken, cut into 8 pieces
- 1 1/2 teaspoons dried oregano leaves
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 cup green olives, sliced
- 2 green bell peppers, chopped
- 2 large onions, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- Crushed Red Pepper Flakes (not specified in recipe)
- 1/4 teaspoon saffron threads, crushed
- 1 cup dry white rice
- 1 (1 lb) can tomatoes, drained and chopped
- 1 (10 3/4 ounce) can condensed chicken broth, undiluted
- 1 (10 ounce) package frozen green peas
- 1 cup green olives, sliced
- 2 tablespoons pimientos, chopped
- 2 tablespoons olive oil
- 2 tablespoons capers (optional)
- 1 1/2 cups water
- Paprika (not specified in recipe)
- Chopped Parsley (not specified in recipe)
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How to Make Arroz Con Pollo Mccall's Cooking School
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Brown chicken pieces on all sides.
- Remove chicken from skillet and set aside.
- Add onion, bell pepper, and garlic to the skillet. Cook until softened, about 5-7 minutes.
- Stir in saffron threads and rice. Cook for 1 minute, stirring constantly.
- Pour in chicken broth and tomato sauce. Season with salt, pepper, and paprika.
- Return chicken to the skillet. Bring to a simmer.
- Cover the skillet and transfer to the preheated oven. Bake for 45 minutes.
- Remove from oven and stir in peas and chopped parsley. Cover and let stand for 5-10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
37g
Fat
89g
Carbs
23g
