Arroz Con Pollo

Thursday, 03 November 2016 - 11:18 | Views - 652

Ingredients

1/4 cup vegetable oil

1 (4 to 6 pound) whole chicken, cut into pieces

1 onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 (14.5 ounce) can stewed tomatoes

1 cup rice

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

1 bay leaf

2 cups chicken stock, or as needed to cover

1 cup green peas

1/2 cup sliced black olives

1/2 cup raisins

2 teaspoons salt, or to taste

Directions

Prep 15 m Cook 1 h 55 m Ready In 2 h 10 m

1.Preheat oven to 350 degrees F (175 degrees C).

2.Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes.

Remove chicken with a slotted spoon and place on a plate.

Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.

3.Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.

4.Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5.Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

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