I baked for an hour, covered, since I was using less meat, and boneless thighs. The chicken and rice are simmered with onions, peppers and tomatoes until the meat is infused with flavor. I also added a generous spoonful of cumin because we love that flavor. Such a comforting and hearty winter dish, and loaded with sweet/salty/garlicy flavor. Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Made this last night for dinner. Tastes just like the Arroz con Pollo … Made this last night for dinner. Kosher salt and freshly ground black pepper, Sign up for the Recipe of the Day Newsletter Privacy Policy, Peruvian Roast Chicken (Pollo a la Brasa). I will not make this again. I made this for a fathers day dinner for my family. ant thats saying alot!!! Percent Daily Values are based on a 2,000 calorie diet. and the result was heavenly. Nutrient information is not available for all ingredients. Definitly going to make again. An absolutely delicious recipe! A definite do-over, thanks for sharing this yummy recipe with AR. Your daily values may be higher or lower depending on your calorie needs. Don't skip the raisins! Made a full recipe (for 8 servings) and my wife and I finished about half last night and had the left overs for lunch. It was tasty and colorful! Growing up, this was the perfect Sunday comfort food meal in my family. I made 1/2 the recipe for just my husband and I. I used 1/2 a chicken bouillon cube with 1.5 c water to make the broth. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Simple easy recipe that taste wonderful. I added two tablespoons of sofrito as well. I used 5 extra-large chicken thighs (4 lbs.) I made this yesterday and it was wonderful. Bake for 15 minutes until browned but not cooked all the way through (it will finish cooking with the rice). Stir in the onion and garlic and continue cooking until the rice is just lightly browned and the vegetables are starting to soften, about 2 minutes more. I use jasmine rice and my rice is never mushy but I think this recipe has too much liquid or something. Remove chicken with a slotted spoon and place on a plate. Add the rice and stir to coat. Energie 779 kcal Kohlenhydrate 57.7 g Eiweiß 58.5 g Fett 31 g In "Meine Rezepte" speichern Zu meinen Rezepten. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Put the chicken in an ovensafe baking dish. I'd make this dish for guests. INGREDIENTS: 3 lbs. Con qué acompañar el arroz con pollo. Pour in enough chicken stock to cover all the ingredients. this link is to an external site that may or may not meet accessibility guidelines. bacon; cooked and cubed 2 oz. Nestle chicken into rice, skin side up. I added 1/2 tsp ground cumin to the spices which I know made it taste even better. Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Make sure the garlic does not brown. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. Meanwhile, add the remaining tablespoon olive oil to a large saucepan over medium-high heat. salt 3 Tbsp Olive oil 1 oz. You may substitute corn for the peas and use brown rice instead of white, too. YUM! I thought they sounded a little odd but they added a wonderful sweet kick. I ended up with a lot of grease in the bottom of my dutch oven. taste.com something is didn't want to lose. © 2020 Discovery or its subsidiaries and affiliates. Cook for 5 minutes. Bring to a simmer, cover, and … Return chicken to the onion mixture. Toast the rice, stirring occasionally, until it is lightly golden, about 2 minutes. Amount is based on available nutrient data. I decided to try this one tonight and it's came out fantastico! When I make this recipe again, I will skin the thighs and drain most of the drippings before cooking the onion mixture in them. Bring to a gentle boil, then reduce to a simmer and add the chicken to the rice in an even layer, skin-side up and not overlapping. My husband is very picky and also on a health kick and I feel this recipe fit the bill for him. Use tongs to turn the chicken and evenly coat. Most people won't think twice about serving basic cornbread when is on the table. I baked it for 1 1/2 hours as called for so that the meat would be falling off the bone which is how I like it. You may want to bake it initially for only 1 hour for firmer chicken. Fluff the rice carefully with a fork before serving, and enjoy! Think fluffy yellow rice cooked in a tomato-based sauce with veggies and spices and flavorful chicken thighs. This was quite good. 1 (4 to 6 pound) whole chicken, cut into pieces, 2 cups chicken stock, or as needed to cover. All rights reserved. 535 calories; protein 50.5g 101% DV; carbohydrates 36.3g 12% DV; fat 20.2g 31% DV; cholesterol 142.4mg 48% DV; sodium 1104.9mg 44% DV. I have made this twice in the past 2 weeks. My Honduran husband didn't talk the whole time he was eating this!