Recipe by RPOVARCHUK
"Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!"
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1 (4 to 6 pound)
whole chicken, cut into pieces
green bell pepper, chopped
1 (14.5 ounce) can
salt, or to taste
ground black pepper
chicken stock, or as needed to cover
sliced black olives
chopped pimento peppers
Made this last night for dinner. Simple easy recipe that taste wonderful. Made a full recipe (for 8 servings) and my wife and I finished about half last night and had the left overs for lunch. Tastes just like the Arroz con Pollo I used to get in Panama City and Colon.
I made this yesterday and it was wonderful. I used butter (instead of oil)to brown 8 chicken thighs (instead of cutting up a whole chicken). When I make this recipe again, I will skin the thighs and drain most of the drippings before cooking the onion mixture in them. I ended up with a lot of grease in the bottom of my dutch oven. I'd make this dish for guests. It was tasty and colorful!
I made this for a fathers day dinner for my family.
I didn't use raisins only because I and my father do not like them.
Im sure it would have given it a sweet bite so I was thinking it was going to taste a bit bland without them but it was absolutely excellent! Definitly going to make again.
This was quite good. I made 1/2 the recipe for just my husband and I. I used 1/2 a chicken bouillon cube with 1.5 c water to make the broth. I added 1/2 tsp ground cumin to the spices, which I know made it taste even better. I'm saving this recipe.
My Honduran husband didn't talk the whole time he was eating this! ant thats saying alot!!!
I'm African American and my husband is Puerto Rican. I am always cooking recipes that my mother in law taught me. I decided to try this one tonight, and it's came out fantastico!
My husband said it taste like back home!
I will definitely make this agsim!
OUTSTANDING! I used 5 extra-large chicken thighs (4 lbs.) and the result was heavenly. I used 2 14-oz. cans of chicken broth and 1/4 oil for browning. In the future, I plan to use less broth and 2 tablespoons oil since the browned chicken adds fat. You may want to bake it initially for only 1 hour for firmer chicken. I baked it for 1 1/2 hours as called for so that the meat would be falling off the bone which is how I like it.
I have made this twice in the past 2 weeks. My husband is very picky and also on a health kick, and I feel this recipe fit the bill for him. I used chicken breasts and brown rice and cut the salt and oil for browning. I also added a generous spoonful of cumin because we love that flavor. Don't skip the raisins! I thought they sounded a little odd but they added a wonderful sweet kick.
* Percent Daily Values are based on a 2,000 calorie diet.
Arroz Con Pollo
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 182
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