Rice with Chicken: Arroz con Pollo

Total Time:
1 hr 21 min
25 min
1 min
55 min

4 servings

  • 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
  • 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.

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