Arroz con Pollo

Photo by Judi Rutz

Ingredients

1 medium green or red bell pepper, cut in ½-inch dice
¼ tsp. chili powder
½ cup peeled, crushed tomatoes (I use canned)
½ to 1 lb. sweet or hot Italian sausage, cut in 2-inch pieces
2 cups medium-grain rice (I use Goya)
2 Tbs. olive oil; more as needed
1-½ lb. chicken parts, patted dry and liberally seasoned with coarse salt and freshly ground black pepper
+ 8 more ingredients
- 2-¼ cups water
- 1 bay leaf
- ¼ tsp. paprika
- 1 small onion, chopped
- 1 tsp. ground cumin
- ½ tsp. ground turmeric (optional)
- ½ cup dry white wine or beer
- 4 cloves garlic, minced

In a deep, heavy-based pot (such as a Dutch oven), heat the oil on medium high. Sauté the chicken, in batches if necessary, until golden on all sides, 7 to 10 minutes (see Tip for sautéing chicken evenly). Transfer the chicken to a platter. Sauté the sausage until browned, about 3 minutes. Transf...

View full recipe at Fine Cooking

Comments

Variations on Arroz con Pollo

- 2 cloves garlic, minced
- 1 cup rice, preferably long-grain
- 2 teaspoons salt
- 1 tablespoon tomato paste
- 1 red bell pepper, chopped
- +9 other ingredients
- 1/4 cup bottled pimientos
- 2 tablespoons fresh lime juice
- 2 cups long-grain white rice
- 2 tablespoons fresh orange juice
- +19 other ingredients
Arroz con Pollo
- 2 tablespoon(s) extra-virgin olive oil
- 4 Roasted Deviled Chicken Thighs
- 1 teaspoon(s) dried oregano
- 1 teaspoon(s) hot smoked paprika
- +16 other ingredients
Arroz con Pollo
- 1/4 cup seeded and chopped poblano chile (about 1 small)
- 1 1/2 cups chopped celery (about 6 stalks)
- +9 other ingredients
Arroz con Pollo
- 2 onions
- 2 garlic cloves
- 1 1/4 teaspoons saffron threads
- 3/4 pound plum tomatoes
- 1/4 cup olive oil
- 1 3 1/2-pound chicken
- 1 large red bell pepper
- +5 other ingredients
Arroz Con Pollo
- 1 teaspoon salt
- 2 bay leaves
- 3 tablespoons olive oil
- 1 (3 1/2-pound) package chicken pieces
- 2 large onions, diced
- 2 large onions, diced
- +21 other ingredients