Arroz con Pollo (Chicken with Rice)
This Mexican style arroz con pollo is the only recipe you'll ever need! This classic comfort dish brings together tender chicken and flavorful rice, simmered with tomatoes, garlic, and spices for a one-pot meal that’s both hearty and nostalgic.
Ingredients
- 3/4 cup vegetable oil
- 1 (2 1/2 -3 lb.) fryer chicken, cut into 8-10 pieces
- 2 cups white rice
- 1/2 onion sliced
- 1/2 green bell pepper chopped
- 3 tomatoes halved and grated on the large holes of a box grater
- 2 garlic cloves crushed into a paste
- Salt to taste
Instructions
- Heat ¼ cup of the oil in a large heavy skilletor a Dutch oven over medium heat. Add the chicken and cook, turning occasionally,until golden brown and just cooked through. About 25-30 minutes.
- Meanwhile, in a large pot heat the remaining ½ cup oil over medium heat. Add the rice and cook, stirring and tossing until golden. Add the onion, bell pepper, tomatoes, and garlic then season with salt and pepper.
- Add 4 cups of water and the chicken to the rice and bring to a simmer. Cover, then reduce the heat and simmer gently until the rice is tender and all the water is absorbed. About 15 minutes.
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