Spanish Chicken Rice (Arroz con Pollo)
1 hour 5 minutes
Chicken rice or arroz con pollo is a popular one pot meal in Spain and throughout Latin America. Serve with a salad for a complete meal.
1 person made this
Ingredients
Serves: 4
- 2 kg chicken pieces
- salt and pepper, to taste
- 2 tablespoon olive oil
- 2 cups onion, diced
- 1 green capsicum, diced
- 1/2 cup ham, diced
- 2 cups white rice
- 1 tablespoon garlic, diced
- 1 tablespoon paprika
- 3 cups chicken stock
- 1/2 teaspoon oregano
- 1 cup frozen peas
- 1/4 cup pitted green olives
Directions
Preparation:20min ›
Cook:45min ›
Ready in:1hour5min
- Season the chicken with salt and pepper and heat the olive oil in a frypan. Brown the chicken on all sides, about 10 minutes. Remove and set aside.
- Reduce heat and add to the frypan the onions, capsicum and ham. Saute until onions are tender, about 5 minutes.
- Add the rice and stir to coat the grains. Add garlic, paprika, salt and pepper to taste and stir. Add the chicken stock and oregano. bring to a boil, return the chicken to the rice with any accumulated juices. Cover the pan and simmer 20 minutes.
- Stir in peas and olives. Cook until rice is tender, about 10 more minutes. Serve!
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