Arroz Con Pollo (Mexican Stewed Chicken with Rice)

1 review, 4 star(s). 100% would make again

Ready in 1h

Try this Arroz Con Pollo (Mexican Stewed Chicken with Rice) recipe, or contribute your own.


1 cn Tomatoes; (#2)
1 10-oz package frozen peas
1/2 c Onions; chopped
1/2 ts Sait
2 sm Bay Leaves
3 lb Chicken; cut into pieces
1/4 ts Pepper
4 Cloves
1 c Raw rice
1 Sweet red pepper
1/2 ts Paprika
1/2 c Green Pepper; Chopped
1/4 c Cooking oil
1 Clove garlic; sliced paper thin

Original recipe makes 6



~cut into 1/4" pieces Dry the pieces of chicken with paper toweling. Place the oil in a large skiilet and saute the chicken until golden brown. Add the onion, garlic and green pepper and saute until tbe onion is transparent and glazed. Then add the tomatoes, salt, pepper, paprika, cloves and bay leaves. Bring to a rollng boil, and then turn thc heat back to simmer. Cover and simmer for 25 minutes. Add the rice; stir it in well. Cover and simmer for 20 minutes longer, or until the grains of rice are tender. Sprinkle the peas and pepper over the top, and cook, uncovered, for 5 minutes more. Serves 6. If you wish, remove the cloves and bay leaves before serving. Source: The Super Chicken Cookbook; by Ione Nixon Found by Fran McGee File

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Simple recipe, all made in one skillet. I didn't have canned tomatoes so used a couple of fresh tomatoes and beef stock (ooops!) came out well. My Mexican b-f liked it Heat has to be very low after rice starts boiling. If not - it keep sticking to the pan
BellaDonna 4y ago

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