Arroz Con Pollo

Arroz Con Pollo

15
RPOVARCHUK 0

"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

2 h 10 m servings 535 cals
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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

15

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....

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 thig...

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...

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 k...

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...

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 h...

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 sal...

Super easy to make, super good. Next time I'll add more rice.