Arroz Con Pollo

Name: Arroz Con Pollo
Prep time: 15 min
Cook time: 115 min
Total time: 130 min
Yield: 8
Cuisine: Mexican
Ingredients: ¼ cup Vegetable Oil (0.25 cup vegetable oil); 1 piece Whole Chicken (1 (4 to 6 pound) whole chicken, cut into pieces); 1 piece Yellow Onion (1 yellow onion, chopped); 1 piece Green Bell Pepper (1 green bell pepper, chopped); 4 cloves Garlic (2 cloves garlic, minced + 2 cloves garlic); 1 can Stewed Tomatoes (1 (14.5 ounce) can stewed tomatoes); 1 cup White Rice (1 cup white rice); 2 tsp Table Salt (2 teaspoons table salt, or to taste); 1 tsp Dried Oregano (1 teaspoon dried oregano); ½ tsp Black Pepper (0.5 teaspoon ground black pepper); 1 leaf Bay Leaves (1 bay leaf); 2 cup Chicken Stock (2 cups chicken stock, or as needed to cover); 1 cup Green Peas (1 cup green peas); ½ cup Black Olives (0.5 cup sliced black olives); ½ cup Raisins (0.5 cup raisins); ¼ cup Pimento Pepper (0.25 cup chopped pimento peppers)

130 minMexican

Servings8

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Ingredients

For 8 servings

Vegetable Oil¼ cup · 0.25 cup vegetable oil
Whole Chicken1 piece · 1 (4 to 6 pound) whole chicken, cut into pieces
Yellow Onion1 piece · 1 yellow onion, chopped
Green Bell Pepper1 piece · 1 green bell pepper, chopped
Garlic4 cloves · 2 cloves garlic, minced + 2 cloves garlic
Stewed Tomatoes1 can · 1 (14.5 ounce) can stewed tomatoes
White Rice1 cup · 1 cup white rice
Table Salt2 tsp · 2 teaspoons table salt, or to taste
Dried Oregano1 tsp · 1 teaspoon dried oregano
Black Pepper½ tsp · 0.5 teaspoon ground black pepper
Bay Leaves1 leaf · 1 bay leaf
Chicken Stock2 cup · 2 cups chicken stock, or as needed to cover
Green Peas1 cup · 1 cup green peas
Black Olives½ cup · 0.5 cup sliced black olives
Raisins½ cup · 0.5 cup raisins
Pimento Pepper¼ cup · 0.25 cup chopped pimento peppers

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Steps

1preheat oven to 350 degrees f (175 degrees c).
2heat vegetable oil in a dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes.
3remove chicken with a slotted spoon and place on a plate.
4cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same dutch oven until onion is softened, about 5 minutes.
5return chicken to the onion mixture.
6add tomatoes, rice, salt, oregano, black pepper, and bay leaf.
7pour in enough chicken stock to cover all the ingredients.
8bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes.
9an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).
10stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture.
11bake until warmed through, an additional 15 minutes.