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  • Arroz con Pollo - Yellow Rice and Chicken

    2 votes
    Arroz con Pollo - Yellow Rice and Chicken
    Prep: 30 min Cook: 1.5 hours Servings: 8
    by Salad Foodie
    393 recipes
    >
    Spanish, Cuban, South American - a traditional and popular ethnic dish, this ranks among my favorite comfort food at its best! Most often accompanied by black beans (see link) and green peas. Rice takes on a yellow cast from that most expensive of all herbs - saffron. My mom-in-law used a flavoring packet called Vigo which contains paprika, MSG, food dyes and saffron. However it’s not easy to locate unless you live in the southeast, and many cannot use products with MSG and dyes. If saffron is out of the budget, sub a pinch of paprika, turmeric, a tablespoon of tomato paste, whatever ~ or just season to taste and enjoy!

    Ingredients

    • 1/3 cup canola oil (or more as needed)
    • 4 pounds chicken parts bone-in, separated into serving size pieces, rinsed and patted dry (I used breasts, thighs and legs)
    • 1 onion, chopped
    • 1 small green bell pepper, chopped
    • 2 cloves garlic, minced
    • 1 tomato, peeled and chopped
    • 4 cups water
    • 1 bay leaf
    • 2 teaspoons salt
    • 1 teaspoon saffron threads (about 2-3 pinches)
    • 1 pound long grain rice

    Directions

    1. Heat oil in large skillet on medium. Add chicken and cook turning occasionally until golden brown on all sides; continue in batches removing chicken to platter til all is browned.
    2. In same oil (add more oil if needed or add some butter) saute onions 2 minutes, then add peppers and garlic and cook 2 additional minutes.
    3. Transfer to a 5 or 6 quart kettle; add tomatoes, water, bay leaf, salt and saffron .
    4. Stir well then add browned chicken. Cover, bring to a boil, reduce heat and simmer 25 minutes. Add rice, stir, then cover and simmer 25 minutes or until rice is done and water mostly absorbed.

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    Reviews

    • Salad Foodie
      Salad Foodie
      For a pot luck I subbed boneless skinless chicken thighs cut in large chunks about 2" square. Then in Step 4 I added the lightly browned chicken and simmered covered just 10 minutes instead of 25 because the chicken pieces are smaller and have no bones. Then I added rice and simmered covered for the 25 minutes needed to complete cooking of chicken and have rice absorb all liquid.

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