Arroz Con Pollo Recipe

Recipe By:
Dragon
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Arroz Con Pollo Recipe
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  • Total Time 60 min Ico-add
  • Yield 4 Servings
  • Level Medium

Here’s a traditional Columbian chicken with rice recipe that is enjoyed by people throughout Latin America. The combination of flavors and proteins make it an excellent one dish meal.
 

Ingredients

  • 1/4 pound good slab bacon, cut into 1/4-inch dice
  • 3 cups chicken stock, preferably homemade, or water
  • 2 medium onions (about 1/2 pound), sliced
  • 1 chicken, 3 to 4 pounds, cut into serving pieces or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
  • 1 tablespoon minced garlic
  • 1 red bell pepper, stemmed, seeded and chopped
  • Salt and black pepper to taste
  • 1 1/2 cups white rice
  • 1 ripe tomato, cored, seeded, and chopped
  • 1/8 teaspoon ground allspice
  • 2 bay leaves
  • Large pinch of saffron threads, optional
  • 1 cup fresh or frozen peas, optional
  • Freshly minced parsley or cilantro leaves for garnish
  • Lemon or lime wedges for serving
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Directions

  1. 1. Put the bacon in a deep skillet that has a lid and is large enough to hold the chicken; turn the heat to medium-high. Cook, stirring occasionally, until the fat is rendered and the bacon is browned and crisp, about 10 minutes.
  2. 2. Meanwhile, start warming the stock in a separate saucepan.
  3. 3. Add the onions and the chicken, skin side down, to the bacon and brown the chicken well, rotating and turning the pieces as necessary, about 10 minutes. About halfway through the browning, add the garlic and bell pepper and sprinkle everything with salt and pepper.
  4. 4. Transfer the chicken and everything else from the skillet into a bowl.
  5. 5. Add the rice to the skillet and cook, stirring occasionally, until the rice is glossy, about 5 minutes. Add the tomato, allspice, bay leaves, saffron and peas if you're using them, and stock; stir, then return the chicken mixture to the pan. Adjust the heat so the liquid boils steadily but not violently and cover.
  6. 6. Cook for 20 minutes, until all the water is absorbed and the chicken is cooked through. You can keep the dish warm over very low heat for another 15 minutes, and it will retain its heat for 15 minutes beyond that and still be good warm rather than hot.
  7. 7. Garnish with parsley and serve with lemon or lime wedges.
 
 
  • Did you know?

    Three of the world's four most populous nations are rice based societies. The People's Republic of China, India and Indonesia combined have nearly 2.5 billion people, almost half of the world's population.