"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Arroz con Pollo (Rice with Chicken) Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Arroz con Pollo (Rice with Chicken), by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Moreland
Added: Monday, July 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 medium cloves of garlic, pressed or minced fine (about 2 T.)
1/2 teaspoon dried oregano
1 T. plus 2 tsp. distilled vinegar
ground black pepper
8 bone-in, skin-on chicken thighs
2 T. olive oil
1 medium onion, chopped fine
1 medium bell pepper, seeded, stemmed, and chopped fine
1/4 c. minced cilantro
1 can tomato sauce (8 oz)
1 3/4 c. chicken broth
1/4 c. water
3 c. medium grain rice

Directions:
Directions:
1. Place garlic and one teaspoon salt in a large bowl. Using a rubber spatula, mix to make a smooth paste. Add oregano, one tablespoon vinegar, and 1/2 teaspoon black pepper, stir to combine. Place chicken in bowl with marinade. Coat chicken evenly. Set aside for 15 minutes.

2. Heat 1 tablespoon oil in a Dutch oven or large, heavy-bottomed skillet over medium heat until shimmering. Add onion and pepper; cook, stirring occasionally, until vegetables soften, 4-8 mins. Add two tablespoons cilantro, stir to combine. Push veggies to the side of the pan. Increase heat to medium-high. Add chicken to the center of the pot, skin down, in an even layer. Cook without moving until outer layer of chicken becomes opaque, 2-4 minutes. Flip chicken and cook 2-4 minutes more. Add tomato sauce, broth, and water, stir to combine. Bring to a simmer, cover, reduce heat to medium-low. Simmer for 20 minutes.

3. Add rice, 3/4 teaspoon salt, and 1 teaspoon vinegar; stir well. Bring to simmer, cover. Simmer for 30 minutes, stirring occasionally, until rice is tender. Add water if rice appears dry.

4. Remove pan from stove. Remove chicken from pan and recover rice. Use two spoons to remove skin and fat from chicken and pull chicken from bones. Discard skin and fat. Place chicken in a large bowl and toss with remaining tablespoon oil, 2 teaspoons vinegar, and remaining cilantro. Return chicken to rice. Serve.

Number Of Servings:
Number Of Servings:
8 plus
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
Cooking time is mostly simmering.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

212W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!