Arroz Con Pollo Mi Favorito Recipe

Ingredients for Arroz Con Pollo Mi Favorito

• Roasting Chickens
• Dried Oregano
• Black Pepper
• 2 teaspoons salt, plus 2 teaspoons
• 2 tablespoons olive oil
• 1 green bell pepper, cut into 1/4-inch wide lengthwise strips
• Onions
• 4 cloves garlic, minced
• 1 bay leaf
• Crushed Red Pepper Flakes
• Saffron Thread
• 1 1/2 cups long-grain rice
• Tomatoes
• 3 cups chicken broth
• Frozen Green Peas
• Pimento Stuffed Olive
• 1 (4 ounce) can pimientos, drained and cut into 1/4-inch strips

How to Make Arroz Con Pollo Mi Favorito

1. Cut the whole chicken into 6 pieces.
2. Wash chicken pieces and pat them dry with paper towels.
3. In a small bowl, combine 1 tablespoon dried oregano, 1 teaspoon black pepper, and 2 teaspoons salt.
4. Sprinkle the chicken pieces evenly with the oregano mixture.
5. Let the chicken sit for 10 minutes.
6. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat.
7. 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.
8. Preheat your oven to 350°F (175°C).
9. Remove the browned chicken from the Dutch oven and set aside.
10. Chop 1 medium onion and mince 4 cloves garlic.
11. 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.
12. Sauté for about 5 minutes, until the onion is tender.
13. Crush 1/4 teaspoon saffron threads.
14. 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.
15. Stir in 1 (28-ounce) can undrained crushed tomatoes and 3 cups chicken broth.
16. Arrange the browned chicken pieces on top of the rice mixture.
17. Bring the mixture to a boil, uncovered.
18. Cover the Dutch oven tightly and bake in the preheated oven for 1 hour.
19. Remove from the oven.
20. Add 1/2 cup of water to the Dutch oven. Do not stir.
21. Sprinkle 1 cup frozen peas and 1/2 cup sliced green olives over the top.
22. Arrange the drained and sliced pimientos over the peas and olives.
23. 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.
24. Remove from oven and let stand, covered, for 10 minutes before serving directly from the Dutch oven.