Arroz con Pollo

Arroz con Pollo
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon vegetable oil
  • ½ cup chopped pimiento-stuffed green olives
  • 6 chicken thighs (about 1 1/2 pounds), skinned
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • ½ cup frozen petite green peas, thawed
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ teaspoons dried oregano, divided
  • + 11 more ingredients
    • 2 ¼ cups fat-free, less-sodium chicken broth
    • 2 garlic cloves, minced
    • 2 tablespoons fresh lime juice
    • 1 cup chopped onion
    • ½ cup chopped green bell pepper
    • 6 chicken drumsticks (about 1 1/2 pounds), skinned
    • ¾ teaspoon ground cumin
    • 1 teaspoon ground turmeric
    • ½ cup diced ham
    • ½ teaspoon salt
    • 1 ½ cups uncooked Arborio rice

Sprinkle chicken with salt, black pepper, and 1 teaspoon oregano. Heat oil in Dutch oven over medium-high heat. Add chicken; cook 8 minutes, browning on all sides. Remove chicken from pan; drizzle with lime juice. Cover; keep warm. Add onion, bell pepper, and garlic to pan. Cover, reduce heat to ...

View full recipe at My Recipes

Comments

Variations on Arroz con Pollo

  • Arroz con Pollo
    • 2 tablespoons chopped fresh parsley
    • 1 tablespoon olive oil
    • 4 chicken drumsticks
    • 2 teaspoons salt
    • +10 other ingredients
  • Arroz con Pollo
    • 1 small onion, chopped
    • 4 cloves garlic, minced
    • 2 cups medium-grain rice (I use Goya)
    • 1/2 cup dry white wine or beer
    • 1/4 tsp. chili powder
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  • Arroz con Pollo
    • 3 large garlic cloves
    • 2 teaspoons ground cumin
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    • 1 1/2 cups chopped celery (about 6 stalks)
    • 1/4 cup seeded and chopped poblano chile (about 1 small)
    • 1 tablespoon olive oil
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    • 1 1/4 teaspoons saffron threads
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    • 1/4 cup fresh parsley leaves
    • 1 cup thawed frozen peas
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  • Arroz Con Pollo
    • 1 teaspoon salt
    • 2 cups uncooked long-grain rice
    • 1 teaspoon salt
    • 2 (14 1/2-ounce) cans chicken broth
    • 1/2 teaspoon pepper
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