Arroz con Pollo (chicken with rice)

Name: Arroz con Pollo (chicken with rice)
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 8 chicken legs (about 2 - 21/2 pounds); 3 Tbsp olive oil; 1 medium onion, rough chopped; 5 cloves garlic; 1 green pepper, seeded and rough chopped; 1 jalapeño, rough chopped; large handful cilantro leaves and stems; 1 tsp salt; 1 tsp black pepper; 1 tsp dried oregano; 2 bay leaves; 1 tsp sweet paprika; 1 tsp smoked paprika; 1/2 tsp anatto; 2 Tbsp tomato paste; 2 cups long grain rice (uncooked); 1/2 cup smoked ham, cut in small cubes; 3 cups hot chicken stock or broth; 1/2 cup pimento stuffed green olives; 1 Tbsp capers; 1/2 cup cooked peas

User Reviews

5.0

12 reviews

Excellent

Total Time
1 hr 20 mins
Servings
8 servings
Calories
551 kcal
Course
Dinner
Cuisine
South American

Arroz con Pollo (chicken with rice)

Julie Valencia

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Experience the flavors of Latin cuisine with this arroz con pollo recipe - a perfect blend of savory chicken, aromatic spices, and fluffy rice!

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Ingredients

Servings

8 chicken legs (about 2 - 21/2 pounds)
3 Tbsp olive oil
1 medium onion, rough chopped
5 cloves garlic
1 green pepper, seeded and rough chopped
1 jalapeño, rough chopped
large handful cilantro leaves and stems
1 tsp salt
1 tsp black pepper
1 tsp dried oregano
2 bay leaves
1 tsp sweet paprika
1 tsp smoked paprika
1/2 tsp anatto
2 Tbsp tomato paste
2 cups long grain rice (uncooked)
1/2 cup smoked ham, cut in small cubes
3 cups hot chicken stock or broth

garnish

1/2 cup pimento stuffed green olives
1 Tbsp capers
1/2 cup cooked peas

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Instructions

Preheat the oven to 350F
Season the chicken well with salt on all sides.
Heat the oil in a large pan until hot but not smoking. Brown the chicken, in batches, for 5-7 minutes, turning so all sides of the legs get browned. Set the legs aside on a plate. Note: when the pan is hot enough you'll hear a sizzle when the chicken hits the oil, if you don't hear that sizzle, let the pan heat up a little longer.
Meanwhile make the sofrito in a food processor (you can also finely chop everything by hand if you prefer.) Put the onion, garlic, peppers, cilantro, salt, pepper, and oregano in the processor.
Pulse until fairly finely chopped. Scrape down the sides of the machine as necessary. You will end up with about 3 cups, give or take.
Saute the sofrito in the same pan that you browned the chicken in for about 3 minutes. Than add the bay leaves, paprikas, anatto, and tomato paste. Stir well and saute for 3 more minutes, stirring constantly.
Add the rice and stir well. I like to toast the rice for a minute or two, stirring constantly.
Add the smoked ham and the hot stock, mixing well. Taste the sauce and adjust the seasoning, if necessary.
Nestle the chicken legs back into the pot, leaving the browned skin just above the sauce. Bring the whole pot back up to a bubble, then cover, and put the pot in the oven for 20 minutes.
Remove the pot from the oven and let rest, covered, for 15 minutes. Fluff up the rice around the chicken with a fork. Garnish with olives, capers, and peas just before serving.

Notes

Nutrition Information

Show Details

Calories 551kcal (28%) Carbohydrates 44g (15%) Protein 29g (58%) Fat 28g (43%) Saturated Fat 7g (35%) Cholesterol 128mg (43%) Sodium 692mg (29%) Potassium 543mg (16%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 500IU (10%) Vitamin C 17mg (19%) Calcium 37mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 551 kcal

% Daily Value*

Calories	551kcal	28%
Carbohydrates	44g	15%
Protein	29g	58%
Fat	28g	43%
Saturated Fat	7g	35%
Cholesterol	128mg	43%
Sodium	692mg	29%
Potassium	543mg	12%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	500IU	10%
Vitamin C	17mg	19%
Calcium	37mg	4%
Iron	2mg	11%