"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Arroz Con Pollo Recipe

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Arroz Con Pollo image
Emily Ann Collins 2017


This recipe for Arroz Con Pollo, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Louise Dobbs Younger
Added: Friday, February 27, 2009


8 pieces of chicken, or 8 chicken breasts
1 onion, chopped
1 sixteen ounce can tomatoes
1 four ounce jar, diced pimentos
1 pound yellow rice, cooked 15 minutes
1 green pepper, coarsely chopped
1 cup olive oil
1 bay leaf
1 large garlic clove, minced
1/4 teaspoon black pepper
1 teaspoon salt
Green olives or peas for garnish

Brown chicken in oil with onion and garlic until brown and tender. Cook rice as directed about 15 minutes until almost done. Add tomatoes and chopped green pepper to chicken. Simmer 5 minutes. Add bay leaf, salt and cooked rice. Pour into casserole dish. Bake at 350 for 20 - 30 minutes. Garnish with peas and pimento.

Personal Notes:
Personal Notes:
Arroz con Pollo is popular throughout Latin America, especially in Cuba. This is a special occasion dish for our family, especially at the beach.




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