Ingredients for Arroz Con Pollo Mccall S Cooking School
- Roasting Chickens
- Dried Oregano Leaves
- Pepper
- Salt
- Olives
- Green Pepper
- Onions
- Garlic Clove
- Bay Leaf
- Crushed Red Pepper Flakes
- Saffron Thread
- White Rice
- Tomatoes
- Chicken Broth
- Frozen Green Peas
- Green Olives
- Pimientos
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.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
37g
Fat
89g
Carbs
23g
