• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 4
    OK

    Arroz con Pollo

    Since this arroz con pollo is from Mexico, it would be appropriate to use a Mexican beer, such as Tecate.


    Ingredients
    1
    juice of lime
    2
    cloves
    garlic, minced
    1
    teaspoon
    salt
    1/2
    teaspoon
    freshly ground black pepper
    3
    pounds
    one whole chicken (cut into 6 to 8 pieces)
    vegetable oil (for frying)
    1
    spanish onion, chopped
    1
    green bell pepper, chopped
    8
    ounces
    tomato sauce
    1
    tablespoon
    sweet paprika or saffron
    1/2
    teaspoon
    dried oregano
    1
    bay leaf
    2
    cups
    valencia rice (sometimes called spanish rice)
    12
    ounces
    beer (lager, not dark beer)
    2
    cups
    chicken broth
    1
    cup
    frozen green peas, thawed
    2
    ounces
    diced pimientos ( drained) or roasted red bell peppers
    1/4
    cup
    pitted green olives
    Directions
    In a small bowl, combine lime juice, garlic, salt, and pepper. Place chicken in shallow nonmetal dish and pour lime marinade over it. Cover and refrigerate for 2 hours.
    In large skillet, heat 1/4 inch of oil. Add chicken and cook until golden brown all over, 4 to 6 minutes per side. Set aside and keep warm.
    Pour off excess oil from skillet and cook onion until tender, about 3 minutes. Add bell pepper and cook until tender, 2 to 4 minutes. Stir in tomato sauce, paprika, oregano, and bay leaf. Stir in rice, beer, and 1 cup chicken broth. Bring to a boil over medium heat. Add chicken, reduce to a simmer, cover, and cook until rice is tender, about 30 minutes. (Add remaining 1 cup of broth slowly if required.)
    Discard bay leaf. Add peas and stir. Serve garnished with pimientos and olives.

    The base number of servings for this recipe is 4
    OK

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