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My review
Chicken with Rice (Arroz con Pollo)
STARKRAZI
"I grew up with this recipe, it is a meal in itself. Serve with slices of buttered bread or corn tortillas. To complete this delicious Latin dish, serve with coffee."
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Ingredients
2 h 5 m servings 745 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 325 degrees F (165 degrees C).
- Heat the olive oil in a Dutch oven over medium heat. Sear the chicken until golden, then set aside. Stir in the onion, garlic, and red pepper flakes; cook until the onions have softened, about 4 minutes. Add the rice, and season with salt, pepper, and saffron. Cook rice until golden, stirring constantly, about 10 minutes. Stir in the tomatoes, green chiles, and chicken broth. Place chicken thighs on top, then bring to a boil, cover, and place in the preheated oven.
- Bake for 1 hour in the preheated oven, then sprinkle the peas, pimentos, and olives on top. Pour in the water, but do not stir. Recover and continue baking until the chicken is fully cooked, about 20 minutes.
Nutrition Facts
Per Serving: 745 calories; 40.6 g fat; 65.2 g carbohydrates; 30 g protein; 105 mg cholesterol; 1926 mg sodium. Full nutrition
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Reviews
Read all reviews 3242 Ratings
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Most helpful positive review
2/25/2007
Very very very good! There is this Cuban style place here in Corpus Christi called Havana Club and they serve tapas. Well, the food there is amazing and prepared by this awesome chef. They have ...
Most helpful critical review
4/21/2010
So fake, I don't know if this is Cuban or Brazilian, but definitely not Mexican with all those peppers and olives....maybe Texmex.
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2/25/2007
Very very very good! There is this Cuban style place here in Corpus Christi called Havana Club and they serve tapas. Well, the food there is amazing and prepared by this awesome chef. They have ...
8/18/2006
Delicious! My hubby loved it also and said it's the best of my many attempts at making Arroz con Pollo. I've been trying to duplicate the Arroz con Pollo that my friend's father made many years...
10/12/2008
This recipe was really yummy! I made a few changes and will make a few additional changes the next time I make it. I don't have a dutch oven so I let all the ingredients boil on the stove top an...
4/21/2010
So fake, I don't know if this is Cuban or Brazilian, but definitely not Mexican with all those peppers and olives....maybe Texmex.
1/11/2008
This is really really good!!! Just remember it does get a little "thick" adding a little chicken stock should do the trick. Really good
11/20/2009
Soooo good! Eating leftovers right now! Hubby and brother-in-law (both fussy eaters) liked it too:) I made a few alterations to suit our tastes, and it was exactly what I was hoping for. The ...
2/4/2009
This was excellent. I used only 2 or 3 tablespoons of olive oil to sear the chicken, which I had seasoned first with Creole seasoning. I added 1/2 teaspoon paprika and a little parsley, 3 clov...
11/27/2007
Made this last night. I left out the jalapenos because the kids do not like hot. I did have a hot pepper that I cooked with the onions. I also added a can of pink beans instead of peas. This was...
6/23/2011
This was delicious! The only thing I did differently was use a package of yellow rice that already had the seasoning in it instead of the white rice, salt, pepper, and saffron threads. I also us...