27 Arroz Con Pollo May 2017

Arroz con Pollo

Serves six (6)



For the chicken seasoning

2 teaspoons salt

1.2 teaspoon garlic powder

½ teaspoon ground cumin

¼ teaspoon ground black pepper

¼ teaspoon ground cayenne pepper


Remaining ingredients

1 whole cleaned chicken, @ 3.5 pounds cut into serving size pieces.

3 tablespoons vegetable oil

1 cup finely diced onion

1 cup diced green bell pepper

1 cup diced red bell pepper

1.5 teaspoons salt

1.5 cups long-grain white rice

2 tablespoons minced garlic

2 cups chicken stock

1 cup peeled, seeded diced tomatoes



Combine the seasoning ingredients in a 1-gallon plastic bag. Add the cut up chicken and shake to coat the pieces well.

Heat a deep skillet and add the oil. Brown the chicken on all sides and remove them to a plate. Reduce the heat to medium. Add the vegetables and fry, stirring to ensure even cooking,  until soft. Add the garlic and the raw rice and fry until the rice and the garlic begin to color. This should only take a minute or so. Add the stock and stir gently. Add the chicken pieces keeping them in one layer and surrounded by the rice mixture. Reduce the heat to low, cover the pan, and cook until the chicken is tender and done through out. (about 30-35 minutes. Remove from heat and let stand for about 5 or 10 minutes before serving.