Hearty Arroz Con Pollo

Oxmoor House

4 to 6 servings


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1/2 cup all-purpose flour
1 (3 1/2- to 4-pound) broiler-fryer, cut up
1/2 cup vegetable oil
1 large onion, chopped
7 brown-and-serve sausage links, cut into 1/2-inch slices
1 (28-ounce) can whole tomatoes, undrained
2 (4-ounce) jars chopped pimiento, drained
1 (3-ounce) jar pimiento-stuffed olives, drained
2 cups uncooked regular rice
1 cup water
2 chicken bouillon cubes
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 (10-ounce) package frozen English peas


Place flour in a plastic or paper bag; add 2 or 3 pieces of chicken to bag, and shake well. Repeat procedure with remaining chicken. Heat oil in a Dutch oven; add chicken, and brown on all sides. Remove chicken, reserving oil in Dutch oven. Drain chicken on paper towels.

Sauté onion in reserved oil until tender. Add next 9 ingredients, stirring well. Place chicken pieces on top; cover and cook over medium heat 30 minutes. Stir mixture occasionally to prevent rice from sticking.

Stir in peas. Continue cooking, uncovered, 10 minutes.

Created date

February 2010