Arroz con Pollo

SERVES: 4

COOK TIME: 50 Min

Arroz con Pollo may be Spanish for "chicken with rice," but it really means so much more because of the extra touches we add. And, skin on or skin off, this tender chicken is going to bring loads of smiles to your dinner table!

What You'll Need

1/2 cup all-purpose flour
1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
2 tablespoons olive oil
1 medium-sized onion, chopped
2 large celery stalks, sliced
2 cups water
1 (8-ounce) can tomato sauce
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 cup uncooked long-grain rice
1 (10-ounce) package frozen peas, thawed

What to Do

Place flour in a large resealable plastic storage bag. Add chicken, and shake until thoroughly coated.
In a large, deep skillet, heat oil over medium-high heat. Add chicken, onion, and celery, and cook 15 minutes, turning chicken occasionally to brown evenly.
Add water, tomato sauce, paprika, salt, and pepper; bring to a boil. Add rice, and stir until completely coated in sauce. Reduce heat to low, cover, and simmer 25 to 30 minutes, or until rice is tender.
Add peas, cover, and cook 3 to 5 minutes, or until peas are heated through.

Note

If you have the time, remove the skin from the chicken to reduce the amount of fat.

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Lindy58

Jun 08, 2015

My Mom use to make this when I was a kid. She never wrote the recipe down and I thought it was lost forever.

Ladybug627

Nov 06, 2013

I got this recipe from my Spanish teacher's family years ago while in college in Illinous. However, I do not remember any tomato sauce in it, although there may have been fresh asparagus and some large chunks of diced fresh tomato. Also, I believe there was saffron in it. It was absolutely delicious! If it makes any difference, the family was originally from Cuba.