Recipe: Appetizing Arroz Con Pollo

Arroz Con Pollo. Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Spain and Latin America, closely related to paella. In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo. There is some debate as to whether it originated in Spain or Puerto Rico.

Arroz con Pollo is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazón Make Arroz con Pollo tonight—everyone loves an easy rice and chicken dish. Arroz Con Pollo from Delish.com is a hearty classic, perfect for dinner any night of the week. You can cook Arroz Con Pollo using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Arroz Con Pollo

1. It's 1 package of boneless, skinless chicken thighs.
2. You need of Salt and freshly ground black pepper.
3. Prepare of Paprika or smoked sweet paprika.
4. You need 2 tablespoons of extra-virgin olive oil.
5. Prepare 1 of large onion or 2 medium onions, chopped.
6. Prepare 2-3 of ribs celery, chopped.
7. You need 2 of bell peppers, 1 red and 1 green.
8. You need 1-2 of jalapenos, seeded and chopped.
9. Prepare 3-4 cloves of garlic, chopped.
10. You need 1 of bay leaf.
11. Prepare 1 of large ripe heirloom or organic beefsteak tomato, cored and chopped.
12. Prepare 1 bag of saffron rice.
13. It's 2 cups of warm water or chicken stock, heated through.

We hear you and that's exactly why Arroz con Pollo is the perfect weeknight dinner and leftovers make. Authentic Arroz Con Pollo, or Latin chicken and rice, is the ultimate one-pot meal. It's a classic This easy arroz con pollo recipe is the perfect answer to busy weeknights. It's a one-pan meal that makes.

Arroz Con Pollo step by step

1. Season the chicken liberally with salt, pepper, and paprika. Pre-heat a large, shallow pan, then add 1 tablespoon extra-virgin olive oil. Add the chicken an brown on all sides. Once browned, remove the chicken to a plate and drain off the fat..
2. Add the remaining tablespoon extra-virgin olive oil to the pan. Add the onions, celery, bell peppers, hot peppers, garlic and bay leaf to the pan. Cook 5 to 6 minutes to soften up a bit..
3. Add the tomatoes and rice, then stir in the water or stock. Add the chicken on top and cover the pot, cook 20-25 minutes, until rice is tender. Salt and pepper to taste. Alternatively, finish cooking the chicken in the oven at 375 for 10-15 minutes, then add to rice at the end..
4. To reheat - To reheat: Add 1/2 cup stock or water, sprinkled around the pan. Preheat the oven to 375 degrees F. Heat the dish in the oven until heated through..

If you are looking for a great weeknight meal that is booming with flavor, then this authentic arroz con pollo recipe is exactly what you need to make! I could not stop thinking about the Arroz con Pollo by Jorge Ayala that won the Thowdown with Bobby Flay. Arroz con pollo, or rice with chicken in Spanish, is never called chicken with rice. That's because this dish focuses on the savory seasoned yellow rice that's deeply flavorful. This Mexican version of arroz con pollo includes large cubes of chicken and spicy green chilies.

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