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Chicken with Rice (Arroz con Pollo)

SUBMITTED BY: STARKRAZI PHOTO BY: Kristen

"I grew up with this recipe, it is a meal in itself. Serve with slices of buttered bread or corn tortillas. To complete this delicious Latin dish, serve with coffee."
RECIPE RATING:
The reviewer gave this recipe 10 stars. This recipe average a 4.6 star rating.
Read Reviews (9)
PREP TIME  20 Min
COOK TIME  1 Hr 45 Min
READY IN  2 Hrs 5 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 8 boneless chicken thighs, with skin
  • 1/2 cup olive oil
  • 2 cups chopped onion
  • 1 clove garlic, crushed
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups converted long-grain white rice
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon saffron threads
  • 1 (28 ounce) can diced tomatoes
  • 1 (4 ounce) can chopped green chiles
  • 1 1/4 cups chicken broth
  • 3/4 cup fresh peas
  • 1 (4 ounce) jar pimentos, drained
  • 1/2 (8 ounce) jar pimiento-stuffed green olives, drained and sliced
  • 1/2 cup water

DIRECTIONS

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat the olive oil in a Dutch oven over medium heat. Sear the chicken until golden, then set aside. Stir in the onion, garlic, and red pepper flakes; cook until the onions have softened, about 4 minutes. Add the rice, and season with salt, pepper, and saffron. Cook rice until golden, stirring constantly, about 10 minutes. Stir in the tomatoes, green chiles, and chicken broth. Place chicken thighs on top, then bring to a boil, cover, and place in the preheated oven.
  3. Bake for 1 hour in the preheated oven, then sprinkle the peas, pimentos, and olives on top. Pour in the water, but do not stir. Recover and continue baking until the chicken is fully cooked, about 20 minutes.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2007 by Kristen
Very very very good! There is this Cuban style place here in Corpus Christi called Havana Club... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 18, 2006 by KIMAR
Delicious! My hubby loved it also and said it's the best of my many attempts at making Arroz... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2008 by BANGER5
This is really really good!!! Just remember it does get a little "thick" adding a little... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2007 by MaraMac
Absolutely great recipe! I ended up using curcuma instead of saffron (didn't find any that... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2006 by Teresa
This would had been better with less tomato and add some shrimp to it MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2008 by Calamity
This is a great recipe for a cold day, but not heavy. I like to use white wine instead of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2008 by turttletoy
Made this for the first time tonight. My husband loved it! The chicken was so tender you could... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2007 by flor dania