Arroz con Pollo | Mexican Food Recipes | Chicken with Rice

Mexican Food Recipes

Arroz con Pollo

Quick-to-make arroz con pollo is a traditional dish throughout Latin America. It's also delicious, easy, and simple to make.

Chicken with Rice

  • 6 chicken pieces (legs and breasts), skinned

  • 2 teaspoons vegetable oil

  • 2 cups water

  • 2 cups Chicken Broth

  • 2 tomatoes, chopped

  • 1/2 cup green pepper, roasted and chopped

  • 1/4 cup red pepper, roasted and chopped

  • 1/4 cup celery, diced

  • 1 medium carrot, grated

  • 1/4 cup corn, frozen

  • 1/2 cup onion, chopped

  • 1/4 cup fresh cilantro, chopped

  • 2 cloves garlic, crushed

  • 1/8 teaspoon salt

  • 1/8 teaspoon pepper

  • 2 cups rice

  • 1/2 cup frozen peas

  • 2 ounces spanish olives

  • 1/4 cup raisins

Wash the chicken pieces and pat dry.

Roast the chile peppers in the oven at 425 F until the skin blisters and browns. Allow to cool slightly, then skin, rmove the seeds an membranes and chop.

In a large pot, brown chicken pieces in oil.

Add water, chicken broth, tomatoes, green and red peppers, celery, carrots, corn, onion, cilantro, garlic, salt, and pepper. Cover and cook over medium heat for 20 to 30 minutes or until chicken is done.

Remove chicken from the pot and place in the refrigerator. Add rice, peas, and olives to the pot. Cover pot and cook over low heat for about 20 minutes until rice is cooked.

Add chicken and raisins and cook for another 8 minutes.

Yield: 6 Servings

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