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Arroz con pollo in dutch oven

Arroz Con Pollo

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Ingredients
  

  • 1 whole chicken in parts
  • 1/2 large onion, diced
  • 2 cloves garlic crushed or grated
  • 1 red pepper, diced
  • 1 32 oz can of diced tomatoes
  • 1 tablespoon tomato paste
  • 2 tablespoons fresh parsley chopped
  • 1 1/2 cup chicken stock
  • 1 cup fresh or frozen peas (thawed)
  • 1 1/2 cup Uncle Bens original rice
  • 1/2 teaspoon hot paprika
  • 1/2 teaspoon turmeric
  • 3 tablespoon extra virgin olive oil

Instructions
 

  • Saute chicken parts in olive oil skin side down until golden brown about 6 - 8 minutes. Turn over and cook for another 3-5 minutes. Remove and set aside.
  • Saute onion, and peppers adding additional olive oil if needed for about 2-3 minutes until softened.
  • Add rice and garlic and saute, stirring for about 30 seconds
  • Add tomato paste and stir
  • Add diced tomatoes, chicken broth, turmeric and paprika. Stir well
  • Place chicken skin side up in pot. Bring to a boil then reduce heat to a simmer. Cover pot and cook for 40 - 50 minutes.
  • Add peas and parsley. Cook for an additional 10 minutes then serve.

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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