ARROZ CON POLLO

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Arroz Con Pollo image

Adapted from Rachael Ray's Cooking Channel Show, "Rachel's Week In A Day". My family really liked this. Next time, I'm going to try using chicken breasts in place of the leg quarters.

Provided by Michelle in KY

Categories     One Dish Meal

Time 1h29m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 pieces chicken thighs, bone-in, skin on
4 chicken drumsticks, bone-in, skin on
2 teaspoons adobo seasoning (or salt, pepper, & paprika)
2 tablespoons olive oil
1 tablespoon butter
1/2 cup whole-grain thin spaghetti (or vermicelli pasta, broken into 2-inch pieces)
2 cups chicken stock
1 large onion, chopped
3 celery ribs, chopped
2 bell peppers, chopped
2 chili peppers, seeded and finely chopped (I used jalapenos)
4 garlic cloves, minced
1 bay leaf
1 cup short grain brown rice (or use white long-grain rice and reduce simmering time to 20 mins)

Steps:

  • Season the chicken liberally with Adobo seasoning (or salt, pepper, and paprika), Add to a pre-heated large, shallow pot with 1 tablespoon extra-virgin olive oil. Once browned, remove the chicken to a plate and drain off the fat. Add butter to the pot and melt. Brown the pasta 2 minutes or until golden, remove to plate and reserve.
  • Once the pasta is browned and has been removed from the pot, add the remaining tablespoon extra-virgin olive oil. Add the onion, celery, bell peppers, hot peppers, garlic and bay leaf to the pan. Cook 5 to 6 minutes to soften up a bit, then add the rice. Stir in the pasta and chicken stock. Add the chicken and cover the pot, cook 50-55 minutes, until rice is tender. Serve.
  • According to the original recipe, you can also cool this completely and store for make-ahead meal. (Although I haven't tried this, so I don't know if it turns out well, nor do I know how long to allow for reheating).
  • When ready to serve, preheat your oven to 375 degrees F.
  • Add 1/2 cup stock or water, sprinkled around the pan.
  • Heat the dish in the oven until heated through. If made-ahead and reheated, the rice will become crunchy on top and at the edges, but this can be a plus in the texture of the dish.

Nutrition Facts : Calories 660.5, Fat 33.4, SaturatedFat 9.2, Cholesterol 149.3, Sodium 362.2, Carbohydrate 50.1, Fiber 4.2, Sugar 7.1, Protein 38.8

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