Chicken With Rice (Arroz Con Pollo)
Preparación de enchiladas de pollo.
Recipe Summary Chicken With Rice (Arroz Con Pollo)
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.Ingredients | Enchiladas De Pollo Con Lechuga8 boneless chicken thighs, with skin½ cup olive oil2 cups chopped onion1 clove garlic, crushed½ teaspoon crushed red pepper flakes2 cups converted long-grain white rice2 ½ teaspoons salt½ teaspoon black pepper¼ teaspoon saffron threads1 (28 ounce) can diced tomatoes1 (4 ounce) can chopped green chiles1 ¼ cups chicken broth¾ cup fresh peas1 (4 ounce) jar pimentos, drained½ (8 ounce) jar pimiento-stuffed green olives, drained and sliced½ cup waterDirectionsPreheat 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.Info | Enchiladas De Pollo Con Lechugaprep: 20 mins cook: 1 hr 45 mins total: 2 hrs 5 mins Servings: 6 Yield: 6 servings
TAG : Chicken With Rice (Arroz Con Pollo)Meat and Poultry Recipes, Chicken, Baked and Roasted,