Arroz con Pollo

Arroz con Pollo is chicken and rice with a Spanish accent, so delicious!

1/4 tsp. saffron

2 Tbsp. boiling water

3 lbs. boneless, skinless chicken breasts

1 Tbsp. oil

2 onions, finely chopped

4 cloves garlic, minced

1 tsp. salt

1/4 tsp. pepper

1 1/2 cups long-cooking rice, raw

1 28 oz. can whole tomatoes, chopped

1 cup chicken broth-homemade recipe here

1/2 cup dry white wine or additional chicken broth

1 green pepper, finely chopped

1 cup frozen green peas, thawed

Garnish with sliced green olive with pimentos, optional

hot pepper sauce, optional

Combine saffron and boiling water in a cup, set aside.

In a skillet over medium-high heat, cook chicken in oil just until golden.

Place chicken in a 5 quart slow cooker and set aside.

Add onion to skillet. Reduce heat to medium stir and cook until softened.

Add garlic, salt and pepper, cook another minute stirring constantly.

Add uncooked rice, cook and stir until coated. Add saffron mixture, tomatoes, broth and wine or broth, pour over chicken.

Cover and cook on low setting for 6-8 hours, until chicken juices run clear and rice is tender.

Increase heat to high setting, add green pepper and peas.

Cover and cook 20 more minutes.

Garnish with olives, serve with hot pepper sauce if desired.

Serves 6


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