Arroz Con Pollo (chicken with rice)
![Arroz Con Pollo (chicken with rice) Arroz Con Pollo (chicken with rice)](/upload/000/u3/e/e/arroz-con-pollo-chicken-with-rice-images-big.png)
Experience the flavors of Latin cuisine with this arroz con pollo recipe - a perfect blend of savory chicken, aromatic spices, and fluffy rice!
Arroz con pollo is a flavor packed one-pot meal and a popular comfort food from Spain to every corner of Latin America. Each region has their own interpretation of the dish, which is, in essence, a simpler version of paella. My version is pared down family dinner style, and definitely a gringa version, but retains much of the flair that makes this dish famous. It’s not a meal you’re gonna throw together in 30 minutes, for sure. But that little bit of extra effort pays off big time.
Ingredients:
- 8 chicken legs (about 2 – 21/2 pounds)
- 3 Tbsp olive oil
- 1 medium onion, rough chopped
- 5 cloves garlic
- 1 green pepper, seeded and rough chopped
- 1 jalapeño, rough chopped
- large handful cilantro leaves and stems
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 2 bay leaves
- 1 tsp sweet paprika
- 1 tsp smoked paprika
- 1/2 tsp anatto
- 2 Tbsp tomato paste
- 2 cups long grain rice (uncooked)
- 1/2 cup smoked ham, cut in small cubes
- 3 cups hot chicken stock or broth
GARNISH
- 1/2 cup pimento stuffed green olives
- 1 Tbsp capers
- 1/2 cup cooked peas
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