This is a very popular dish in Colombia. We had it many times for Sunday lunches when we visited.
Arroz con Pollo
- 8 teaspoons olive oil
- 3 pounds chicken parts (thighs or legs), preferably skinned
- 2 teaspoons paprika
- Salt to taste
- ½ teaspoon freshly ground pepper
- 2 green bell peppers, seeded and chopped
- 2 celery stalks, chopped
- 2 red onions, chopped
- 4 garlic cloves, minced
- Two 14 ½ ounce cans stewed tomatoes
- 1 cup chicken broth (dissolve 1 chicken cube in 1 cup of water)
- 1 1/3 cup white rice
- 2 tablespoons capers, rinsed and drained
- 1 teaspoon dried oregano leaves
- ½ teaspoon saffron
- 2 bay leaves
- 2 cups thawed frozen green peas
- 2 cups chopped roasted red peppers
- Preheat the oven to 350F.
- In a large nonstick skillet, heat the oil. Add the chicken and sprinkle with the paprika, salt and pepper; cook, turning frequently, until browned, 8-10 minutes. Transfer the chicken to a shallow 2-quart casserole.
- In the skillet, combine the bell pepper, celery, onion and garlic; cook, stirring frequently, until softened, about 4-5 minutes.
- Stir in the tomatoes, broth, and 2 tablespoons water; bring to a boil.
- Remove from the heat; stir in the rice, capers, oregano, saffron and bay leaf. Transfer to the casserole.
- Cover and bake 25 minutes; stir in the peas and roasted peppers. Cover and bake until the liquid is absorbed, about 15 minutes longer; discard the bay leaf before serving.
Photo by arnold | inuyaki