Arroz con Pollo
Recipe from Better Homes and Gardens

Arroz con pollo (Spanish for "chicken with rice") is traditionally made with chicken, tomatoes, green pepper, and sometimes saffron. This version adds wine and asparagus for a new twist.


Arroz con Pollo

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Servings: Makes 4 to 6 servings.
Prep Time: 30 mins
Total Time: 1 hr 10 mins
Related Categories: Chicken and Rice, Chicken Rice Casseroles, Dinner, Spanish Rice Dishes

 
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Ingredients
  • 1 3- to 3-1/2-lb.
    broiler-fryer chicken, cut up
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  • 1/4 tsp.
    salt
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  • 1/4 tsp.
    pepper
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  • 2 Tbsp.
    olive oil or cooking oil
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  • 2 Tbsp.
    tomato paste
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  • 1 
    medium green pepper, coarsely chopped
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  • 1 
    medium onion, chopped
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  • 3 cloves
    garlic, minced
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  • 2 
    medium tomatoes, coarsely chopped
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  • 1 cup
    beer or chicken broth
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  • 3/4 cup
    chicken broth
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  • 1/4 cup
    dry white wine
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  • 1 
    bay leaf
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  • 1/2 tsp.
    salt
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  • 1/4 tsp.
    thread saffron (optional)
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  • 1 cup
    uncooked short- or long-grain rice
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  • 8 oz.
    asparagus spears, cooked crisp-tender and drained (optional)
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  • 1/2 cup
    frozen peas, cooked and drained (optional)
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  • 1 Tbsp.
    sliced pimiento (optional)
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  • 1/8 teaspoon
    pepper
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Directions
1.
If desired, skin chicken. Sprinkle with the 1/4 teaspoon salt and 1/4 teaspoon pepper. In 12-inch skillet cook chicken in hot oil over medium heat for 10 to 15 minutes or until brown, turning to brown evenly. Stir in tomato paste to help color the chicken. Remove chicken.
2.
Add green pepper, onion, and garlic to skillet and cook about 5 minutes or until vegetables are tender. Stir in tomatoes, beer, chicken broth, wine, bay leaf, the 1/2 teaspoon salt, the saffron, if desired, and the 1/8 teaspoon pepper. Bring to boiling. Stir in rice; reduce heat. Simmer, covered, for 10 minutes.
3.
Transfer to a 13x9x2-inch baking dish or 3-quart casserole; top with chicken. Cover and bake in a 350 degree F. oven for 40 to 50 minutes or until chicken and rice are tender. Remove bay leaf. If desired, transfer to a serving platter. Garnish with asparagus, peas, and pimiento. Makes 4 to 6 servings.
Nutrition information
Per serving: Calories 642, Total Fat 26 g, Saturated Fat 6 g, Cholesterol 118 mg, Sodium 708 mg, Carbohydrate 51 g, Fiber 3 g, Protein 43 g. Daily Values: Vitamin A 14%, Vitamin C 47%, Calcium 4%, Iron 26%. Percent Daily Values are based on a 2,000 calorie diet
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