Arroz con pollo
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Arroz con pollo

Arroz con pollo is the perfect one pot dinner recipe. Fragrant Spanish chicken and rice cooked with onions, peppers and peas is guaranteed to be a winner.
Course Dinner
Cuisine Spanish
Keyword Arroz con pollo, Arroz con pollo recipe, Spanish chicken and rice
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 363kcal
Author Alida Ryder

Ingredients

  • 8 chicken pieces (drumsticks and thighs)
  • 1 onion finely chopped
  • 1 red pepper de-seeded and finely chopped
  • 3 garlic cloves thinly sliced
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tbsp smoked paprika
  • 3 tbsp tomato paste
  • 2 cups long grain rice
  • 4 cups chicken stock
  • 1 cup frozen peas
  • salt and pepper to taste
  • chopped parsley to serve
  • lemon wedges to serve

Instructions

  • Pat the chicken dry with paper towels then season with salt on both sides.
  • Brown the chicken on both sides in a deep pan or skillet. Remove and set aside.
  • Fry the onino and pepper until soft then add the garlic. Cook for another 30 seconds.
  • Add the spices and tomato paste and cook until the pan becomes dry.
  • Add the rice and stock. Season with salt and pepper.
  • Place the chicken on top then cover and reduce the heat. Allow to simmer for 10 minutes.
  • Add the frozen peas then simmer for another 10-15 minutes until the rice and chicken are cooked. At this point you can place the whole dish in a hot oven to cook for the remaining 10-15 minutes to ensure the chicken skin crisps up.
  • Finish the dish by garnishing with chopped parsley and lemon wedges before serving.

Nutrition

Calories: 363kcal | Carbohydrates: 51g | Protein: 31g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 183mg | Potassium: 807mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1564IU | Vitamin C: 41mg | Calcium: 52mg | Iron: 4mg