Latino Style Chicken And Rice Aka Arroz Con Pollo Recipes

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RICE WITH CHICKEN: ARROZ CON POLLO

Provided by Food Network

Categories     side-dish

Time 1h21m

Yield 4 servings

Number Of Ingredients 18



Rice with Chicken: Arroz con Pollo image

Steps:

  • Preheat oven to 350 degrees F.
  • Season the chicken with salt, pepper, and lime juice. In a large casserole or dutch oven, heat the olive oil. Brown the chicken, remove the chicken from the pan, and set aside.
  • Add the onions, peppers, and garlic to the casserole. Cook until translucent. Add the tomato sauce, cumin, and bay leaf; cook for another 5 minutes. Add the chicken, wine, beer, and sherry, and cook for 5 to 8 minutes. Add the stock, bring to a boil, and adjust the seasoning. Add the drained rice and the saffron.
  • Bring the mixture to a boil, cover, and cook in the oven for 20 minutes.
  • Remove the rice from the oven and add the peas, fluffing the rice and mixing in the peas at the same time. Serve hot.

1 (3 pound) chicken cut into 8 pieces, skin removed
Salt and pepper
1 lime, juiced
1/2 cup pure Spanish olive oil
1 onion, small dice
1 green pepper, small dice
1 roasted red pepper, small dice
3 cloves garlic, minced
1 cup prepared tomato sauce
1 teaspoon ground cumin
1 bay leaf
1/2 cup dry white wine
12 ounces beer
1/2 cup sherry
3 cups chicken stock
1 1/2 cups Valencia rice, soaked in cold water for 1 hour
5 saffron threads
1 cup frozen sweet peas

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