Arroz con Pollo is a rice and chicken taste bud fiesta! A hearty mix of colors and flavors with a generous quantity of vegetables, so indulge away!
Course Main Course
Cuisine South American
Keyword Arroz con Pollo, Arroz Con Pollo recipe, how do I make Arroz Con Pollo, how to make Arroz Con Pollo
Prep Time 10minutes
Cook Time 55minutes
Total Time 1hour5minutes
8Chicken ThighsBone and Skin On
To Taste Salt
To Taste Black Pepper
To Taste Dried Ground Cumin
2CupsGreen Bell PeppersChopped
3Dried Bay Leaves
2TablespoonsDried Ground Cumin
3 1/2cupsConverted Rice
1CupFrozen Petite Peas
Saute bacon in a large pan. When cooked remove bacon from pan and chop. Meanwhile, season chicken thighs generously with salt, pepper, and cumin. Increase temperature of the pan that has bacon fat still in it to medium-high. Add chicken and brown chicken well on both sides. Remove chicken to a platter and set aside.
In same pan add onion and pepper and saute until veggies are soft and onion is translucent. Add chopped garlic and continue to cook about 3 minutes.
Add chicken broth, beer, tomato paste, Bijol, bay leaf, oregano, cumin, 2 teaspoons salt, 1 teaspoon pe, per and chopped bacon. Stir in rice. Add chicken. Bring to a boil. Reduce heat and simmer for 35-45 minutes or until rice is fully cooked and chicken is tender. Toss the peas into pan and cook an additional 5 minutes or until peas are heated through.
Serve family style, on a large platter, rice piled in the center and chicken on top. YUM