Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, arroz con pollo (rice with chicken). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Mama's Puerto Rican Chicken and Rice also known as Arroz con Pollo. This one pan dinner is made with homemade adobo seasoned chicken, sofrito and savory rice. You'll make this recipe again and again!

Arroz con pollo (rice with chicken) is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Arroz con pollo (rice with chicken) is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook arroz con pollo (rice with chicken) using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Arroz con pollo (rice with chicken):

1. Prepare 3 cups basmati rice
2. Make ready 6 chicken pieces (preferably thighs and drumsticks)
3. Make ready 500 ml chicken stock
4. Get 4 tbsp Sunflower/olive oil
5. Prepare All purpose seasoning
6. Take Salt
7. Take Black Pepper
8. Make ready Fresh Thyme (3 sprigs)
9. Take 3 bay leaves
10. Make ready 1 medium onion (roughly chopped)
11. Make ready 4 cloves garlic (crushed)
12. Take Bell peppers- 1 red, 1 green (deseeded and thinly sliced)
13. Take 2 deseeded thinly sliced scotch bonnets
14. Take 4 cm root ginger (finely chopped)
15. Get 2 tsp turmeric

Make Arroz con Pollo tonight—everyone loves an easy rice and chicken dish. Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Spain and Latin America, closely related to paella. In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo. Arroz con Pollo is a classic Latin American dish, with each country—and each family, for that matter—having its own unique recipe.

Instructions to make Arroz con pollo (rice with chicken):

1. In a bowl, wash rice until water runs clear
2. Season chicken pieces with all purpose seasoning, black pepper and salt. Heat oil in a heavy based frying pan and brown chicken on all sides. (Do not cook through)
3. Remove chicken and set aside.
4. Sauté garlic, onions and peppers in the pan. Add ginger, turmeric and scotch bonnet and stir for about 1min.
5. Transfer chicken into a large oven dish (chicken pieces should all be on a single layer) add the sautéed ingredients above and pour the rice all over the chicken. Pour in the chicken stock and add bay leaves, thyme sprigs and season everything in the dish really well.
6. Cover with foil and place dish in the oven.
7. Cook on gas mark 4 for 40-45mins until all the stock has been absorbed, rice and chicken are cooked (pierce the chicken and if the juice runs clear then it's cooked!) no need to stir the rice during cooking.
8. Remove the foil and allow the top to brown a little.

For mine, I like to use whole pieces of chicken (legs or thighs) that I season with chile powder, cumin, and oregano before adding the rice. An arroz con pollo you find in Cuba may be quite different than one you find in Peru. Please read the comments at the end of this recipe to see some wonderful classic What follows is my mother's basic arroz con pollo recipe, which she adjusts depending on her mood and what she has on hand. This Spanish version of Chicken and Rice is infused with saffron and smoked paprika, and full of amazing Spanish flavors! Here's a quick and easy weeknight dinner that can be made in an Instant Pot - Arroz con Pollo which translates to "rice with chicken", a traditional dish of both Spain and.

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