I'm so excited to share my recipe for Arroz con Pollo, which is one of my absolute favorites, with you! I got this recipe from Mr. M's mom, who learned to cook this dish from her mother-in-law, who grew up in Puerto Rico. So not only is it delicious, it is also authentic! Plus, it's easy.
But mostly, it's delicious. Like....really, really good.
Arroz con Pollo
1 lb. chicken breasts, cut into pieces
1 tsp. oregano
1 tsp. salt
1 tsp. pepper
1/2 cup oil (I use olive oil, and cut it to 1/3 cup)
1 green pepper, cut into 1/2 inch cubes
1/2 cup chopped onion
1 tsp. garlic powder (I prefer fresh garlic)
2 cups rice
1 (28 oz.) can crushed tomatoes
2 cups chicken broth
1/2 cup sliced green olives
1/2 cup chopped pimentos
Preheat oven to 375 degrees. Mix oregano, salt and peper. Rub onto chicken pieces. Fry chicken in oil until brown, and then remove from pan. Add onion and green pepper to pan, fry 5 minutes. Add dry, uncooked rice and garlic and stir until browned. Add crushed tomatoes and 1 1/2 cups chicken broth to pan, and bring to a boil. Add chicken back to pan, cover tightly with foil and bake for one hour.
After baking for one hour, remove pan from oven, add 1/2 cup chicken broth, olives, and pimentos and mix lightly. Cover tightly and bake 20 minutes more.
I like to serve it with a green salad. This is one of those dishes that seems to taste even better the next day, so don't expect your leftovers to last long!
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