Chicken with Rice
Arroz con Pollo Ingredients - 6 chicken pieces (legs and breasts), skinned
- 2 teaspoons vegetable oil
- 2 cups water
- 2 cups Chicken Broth
- 2 tomatoes, chopped
- ½ cup green pepper, roasted and chopped
- ¼ cup red pepper, roasted and chopped
- ¼ cup celery, diced
- 1 medium carrot, grated
- ¼ cup corn, frozen
- ½ cup onion, chopped
- ¼ cup fresh cilantro, chopped
- 2 cloves garlic, crushed
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 2 cups rice
- ½ cup frozen peas
- 2 ounces spanish olives
- ¼ cup raisins
Instructions - Wash the chicken pieces and pat dry.
- Roast the chile peppers in the oven at 425 F until the skin blisters and browns. Allow to cool slightly, then skin, rmove the seeds an membranes and chop.
- In a large pot, brown chicken pieces in oil.
- Add water, chicken broth, tomatoes, green and red peppers, celery, carrots, corn, onion, cilantro, garlic, salt, and pepper.
- Cover and cook over medium heat for 20 to 30 minutes or until chicken is done.
- Remove chicken from the pot and place in the refrigerator.
- Add rice, peas, and olives to the pot.
- Cover pot and cook over low heat for about 20 minutes until rice is cooked.
- Add chicken and raisins and cook for another 8 minutes.
- Yield: 6 Servings
Arroz con Pollo
Ingredients
- 6 chicken pieces (legs and breasts), skinned
- 2 teaspoons vegetable oil
- 2 cups water
- 2 cups Chicken Broth
- 2 tomatoes, chopped
- ½ cup green pepper, roasted and chopped
- ¼ cup red pepper, roasted and chopped
- ¼ cup celery, diced
- 1 medium carrot, grated
- ¼ cup corn, frozen
- ½ cup onion, chopped
- ¼ cup fresh cilantro, chopped
- 2 cloves garlic, crushed
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 2 cups rice
- ½ cup frozen peas
- 2 ounces spanish olives
- ¼ cup raisins
Instructions
- Wash the chicken pieces and pat dry.
- Roast the chile peppers in the oven at 425 F until the skin blisters and browns. Allow to cool slightly, then skin, rmove the seeds an membranes and chop.
- In a large pot, brown chicken pieces in oil.
- Add water, chicken broth, tomatoes, green and red peppers, celery, carrots, corn, onion, cilantro, garlic, salt, and pepper.
- Cover and cook over medium heat for 20 to 30 minutes or until chicken is done.
- Remove chicken from the pot and place in the refrigerator.
- Add rice, peas, and olives to the pot.
- Cover pot and cook over low heat for about 20 minutes until rice is cooked.
- Add chicken and raisins and cook for another 8 minutes.
- Yield: 6 Servings
Receta Arroz Con Pollo Español