Arroz Con Pollo Recipe
• 3 tablespoons olive oil
• 1 whole chicken (2.5-3 lbs.) cut in pieces, or 2.5-3 lbs. of chicken thighs or breasts, bone-in, with skin, rinsed and patted dry
• 1/2 cup flour (for dredging)
• Salt freshly ground black pepper and paprika
• 2 tablespoons olive oil (can use up to 1/4 cup)
• 1 medium yellow onion, chopped
• 1 garlic clove, minced
• 2 cups of medium or long-grain white rice
• 3 cups* chicken stock
• 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
• Pinch of oregano
• 1 teaspoon salt
- Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
To brown the chicken pieces, heat 3 tablespoons of olive oil in a large skillet (one that has a cover) on medium-high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper and paprika. Dredge chicken pieces lightly in flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
Add rice to the pan to brown. Stir to coat the rice with the olive oil in the pan, then add more olive oil if necessary. Let the rice brown and then stir a little to let more of it brown. Don’t stir too much or you’ll prevent it from browning.
Add the onion and garlic to the pan. Cook the onion, garlic and rice mixture, stirring frequently until the onions have softened, about 4 minutes.
Place the chicken pieces, skin-side up, on top of the rice.
In a separate bowl, mix together stock, tomato, salt, and oregano. Pour stock mixture over the rice and chicken. Bring to a simmer, reduce heat to low, and cover. Cook for 20-25 minutes, depending on the type of rice and the instructions on the package, until rice and chicken are done. Fluff rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste. Makes 4-6 servings.