Arroz Con Pollo Recipe - Allrecipes.com
Arroz Con Pollo Recipe
  • READY IN ABOUT hrs

Arroz Con Pollo

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 55 mins
  • READY IN

    2 hrs 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
  3. Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
  4. Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  5. Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.
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Reviews More Reviews

Feb 19, 2013

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.

 
Jun 19, 2013

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.

 
Jun 10, 2013

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!

 
Oct 02, 2014

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.

 
Sep 17, 2014

My Honduran husband didn't talk the whole time he was eating this! ant thats saying alot!!!

 
Aug 27, 2014

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!

 
May 09, 2014

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.

 
Nov 16, 2014

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.

 

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Nutrition

  • Calories
  • 535 kcal
  • 27%
  • Carbohydrates
  • 36.3 g
  • 12%
  • Cholesterol
  • 142 mg
  • 47%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 50.5 g
  • 101%
  • Sodium
  • 1105 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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