CHICKEN WITH RICE (ARROZ CON POLLO)

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 8 boneless chicken thighs, with skin
  • 1/2 cup olive oil
  • 2 cups chopped onion
  • 1 clove garlic, crushed
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups converted long-grain white rice
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon saffron threads
  • 1 (28 ounce) can diced tomatoes
  • 1 (4 ounce) can chopped green chiles
  • 1 1/4 cups chicken broth
  • 3/4 cup fresh peas
  • 1 (4 ounce) jar pimentos, drained
  • 1/2 (8 ounce) jar pimiento-stuffed green olives, drained and sliced
  • 1/2 cup water

Directions

  • Preheat oven to 325 degrees F (165 degrees C)
  • Heat the olive oil in a Dutch oven over medium heat.
  • Sear the chicken until golden, then set aside.
  • Stir in the onion, garlic, and red pepper flakes; cook until the onions have softened, about 4 minutes.
  • Add the rice, and season with salt, pepper, and saffron.
  • Cook rice until golden, stirring constantly, about 10 minutes.
  • Stir in the tomatoes, green chiles, and chicken broth.
  • Place chicken thighs on top, then bring to a boil, cover, and place in the preheated oven.
  • Bake for 1 hour in the preheated oven, then sprinkle the peas, pimentos, and olives on top.
  • Pour in the water, but do not stir.
  • Recover and continue baking until the chicken is fully cooked, about 20 minutes.

Notes

Categories: Main Dish  Oven  Poultry 

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