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Arroz con Pollo

Updated: Apr 27, 2020

With time my hands at the moment, I have been going through stuff that has been packed up for years, it’s surprising how much “stuff” you collect. Well, I was going through one of the many boxes of recipes, cookbooks, etc., to see if I have not looked at it in a few years and deciding "do I really need to keep it"?

Well in a box of photos I came across this only steno pad in the box and on the pad, was all of these recipes that my grandmother jotted down, but in the usual fashion, they are just notes, no real clear recipes, so I needed to work out the details. It took a few tries but I think I got now, well at least those I served the dish thought it was good – Enjoy

Oh, and there are about 50+ dishes in the steno book, so there are more to come.

Arroz con Pollo


3 to 4 lbs chicken cut up or just thighs and legs

2 large onions, diced

2 large red bell peppers, diced

4 medium tomatoes, diced

1 cup of fresh peas

2 cups of homemade chicken stock

1 cup dry white wine

1 ¼ cups of rice

¼ cup of capers, drained

4 cloves of garlic, minced

1 tablespoon smoked paprika

1 teaspoon ground cumin

½ teaspoon saffron

Hand-full of Italian Parsley, chopped and stems removed

Salt and Pepper to taste

Avocado oil


Preheat oven to 350 degrees

In a large skillet over medium-high heat drizzle the Avocado oil, enough to cover the bottom of the skillet. (my grandmother notes just said oil, but this has become my new favorite oil to use). Once the oil starts to shimmer, working in batches, season chicken then browns on all sides and set aside. Once done pour out most of the fat in the skillet leaving about 2 tablespoons.

Now add onions and pepper to skillet and sauté until soft, add rice and sauté for an additional 3 to 4 minutes now add garlic, sauté for another 1 minute, then remove from heat.

Transfer contents of skillet to a large deep Dutch oven, that has been placed over medium heat.

Now add the chicken stock, wine, and saffron, raise the heat, bring to a boil, reduce heat add the tomatoes, cumin, paprika, and simmer for about 15 minutes. Place chicken into the Dutch oven, cover the pot with foil and place the lid on, this is to prevent most of the moisture from escaping. Place in the oven and bake for about 1 hour. Remove from oven, remove foil, add peas, return the lid and bake for an additional 10 minutes.

Note, if there is still liquid left, leave the lid off for the last 10 minutes.

Remove from oven, let sit uncovered for 10 to 15 minutes, transfer to a serving platter and garnish with the parsley and serve.

Enjoy Cooking

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