Arroz Con Pollo – Chicken and Rice Recipe

Ingredients: 1 whole chicken, about 3 lb. cut to 8 pieces, 2 1/2 cups rice, uncooked, 1 small onion, chopped, 2 cloves garlic, crushed, 2 cups sofrito sauce (from my Spanish pasta recipe), 2 cups chicken broth, 2 Tbsp. vegetable oil, 1 sprig fresh tarragon, chopped, 1/2 tsp. seven spice, salt and pepper to taste.

Recipe: Season the chicken pieces with salt, pepper and seven spice; heat the oil in a heavy skillet and brown the chicken on all sides. Remove the chicken and add the chopped onion and garlic to the skillet. Saute for 3-4 minutes and add the rice, washed and drained, and saute until the rice turns translucent. Add the chicken broth and sofrito sauce and transfer the rice to a baking dish. Put the seared chicken on top and bake at 400 F until the rice and chicken are cooked, about 35-40 minutes. Add a little more chicken broth if needed. Sprinkle the arroz con pollo with freshly chopped parsley and tarragon and serve.

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