Skip to main content

Arroz con Pollo

Succulent chicken is cooked in latin spiced tomatoes and rice, for a fantastic one pot meal!





Over the years there has been many things I've learned about working in the kitchen. Things like making sure to read a recipe in it's entirety before starting, or mise en place to be certain that you have all necessary ingredients for the dish you'd like to prepare. The most important thing though is a good sharp chef knife!


With the correct sharp knife you can easily break down a whole chicken. Let me tell you, I had that chicken apart in less than 5 minutes! With all these chicken pieces, I decided to make some chicken and rice, or Arroz Con Pollo. The kids are really into Mexican flavours and I knew that this dish would be a great hearty meal, perfect for the colder weather we've been having.









Arroz Con Pollo

Adapted from Good Housekeeping Cookbook 1955


1- 4lb roaster chicken, cut up

1/2 C flour

1/4 C olive oil

1 onion, minced

2- 14 oz cans diced tomatoes

2 small jars pimentos

1 C pimento stuffed olives

2 C raw white rice

2 tsp salt

1/4 tsp pepper

2 bouillon cubes

1 pkg breakfast sausage links, cut into thirds



Coat chicken pieces with flour and set aside; discarding remaining flour.


Heat olive oil in a dutch oven or large skillet, over medium high heat. Once oil begins to ripple, gently place in a few chicken pieces at a time and cook until golden on all sides.


In same oil, sautee the onion until translucent. Drain tomato liquid into a measuring cup and add enough water to make 2 1/4 cups. Add liquid, tomatoes and pimentos (with liquid), olives, rice, bouillon cubes and sausage to the pan. Mix to combine well. Season with salt and pepper and place chicken on top. Cover, reduce heat and simmer for 30 minutes; lifting the rice occasionally with a wooden spoon to prevent sticking. If there is any liquid in the pan, cook uncovered for 10 minutes.

Comments

Popular posts from this blog

No Yeast Old Fashion Cinnamon Rolls

 These delicious cinnamon sticky rolls have been in my family for over 40 yrs. No yeast is required, so you can whip up a batch of these in no time. Still tender, sticky sweet and delicious! Ever since I can remember Mom would make these as a special treat. It wasn't too often, but every once in a while, we'd come home to these no yeast cinnamon rolls, as an after school snack. Growing up, this is what I thought cinnamon rolls were. I wasn't aware that there was a yeast version of cinnamon rolls. As much as I LOVE the yeast version, this no yeast version seems to make an appearance more frequently here at home.  Since there is no yeast in the dough, it does not need to rise for 30 minutes before being rolled out and baked. When I worked in the retirement home the residents were always excited when I made these cinnamon rolls. They said it reminded them of their childhood. It was amazing seeing how happy a simple recipe could make them. I don't make these very often and

AMAZING Crockpot Brown Sugar Garlic Chicken #Blogtober

 In this AMAZING crockpot recipe, t ender chicken is bursting with flavour and cooked a garlic and brown sugar glaze. Disclaimer: This post may contain affiliate links. As an Amazon Associate, I may earn commission from these links. I offer them to you at no extra charge. I originally saw versions of this recipe on Pinterest and it had my tummy rumbling so hard, that I knew I had to make it. I had chicken in the freezer, so decided to make this chicken on a day where I would be at school all day. Nothing like walking into the most amazing smell, when you get home from a busy day of work!  I love that this recipe is so simple, yet it is out of this world delicious. Sweet and savory combine, to coat this tender chicken. It literally fell apart as I tried to remove it from the crock pot. Once tossed with the thickened glaze, I served it with cooked rice/fried rice and some fresh snap peas. It was an amazingly fantastic crock pot meal, that I will be making again and again.  Crockpot Brown

Peanut Butter Confetti Squares

 A mixture of peanut butter and butterscotch chips, coat colourful marshmallows, for a simple, fun and easy holiday treat! My family calls these Galettes Froides, but most people know these as confetti squares. My grandmothers would make these for Christmas, and Mom has been making these desserts at Christmas time, since I can remember. They've always been my favourite because of the use of the rainbow marshmallows. There's just something about the colours that make these looks so yummy. These squares couldn't be more simple to make and I love that they are no bake as well. Some people use regular white marshmallows, some people use chunky peanut butter and some people add coconut. I like them each and every way I can get them. It wouldn't be Christmas without these confetti squares making an appearance. Peanut Butter Confetti Squares 1 bag butterscotch chips 1/2 C smooth peanut butter 1/2 C flakes sweetened coconut 1/2 C unsalted butter (not margarine) 4 C rainbow colo