Arroz con Pollo (Pujazon)

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  • 4-6 chicken thighs, with bones/skin
  • 4-6 chicken drumsticks, with bones/skin
  • 1/2 onion, chopped
  • 1 small can(s) mushrooms, drained
  • 2 cup(s) rice
  • 1 can(s) diced tomatoes, undrained
  • 1 cup(s) water
  • 2 can(s) chicken broth
  • 1 small can(s) peas, drained
  • pimientos, optional
  • saffron, optional


  1. Preheat oven to 350.

  2. In a large skillet, brown chicken in oil and set aside. In same oil, saute onion until soft. Add mushrooms and continue to saute another 2-3 min. Add rice, tomatoes, water, plus salt and pepper to taste. Cook another 5 minutes or so, stirring frequently so rice does not stick to pan. Add a pinch of saffron to give the yellow coloring, stirring to coat.

  3. Pour rice mixture into a roasting pan. Nestle chicken into rice. Add chicken broth and additional water so covered with 1/4" of liquid. Jiggle pan to settle everything. Add peas and pimientos (if using).

  4. Cover and bake 1 hour, 15 minutes.
May 2011

This recipe is a personal recipe added by melissaw and has not been tested or endorsed by MyRecipes.

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