Arroz Con Pollo

Name: Arroz Con Pollo
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 4 tablespoons olive oil; 2 teaspoons paprika; 1½ tablespoons dried oregano; 1 tablespoons cumin; 2 teaspoons cayenne pepper; 2 teaspoons salt; 1 teaspoon cracked black pepper; 3 whole chicken breasts with skin and bones; 2 large yellow onions, thickly sliced; 4 cloves garlic, minced; 1 roasted red peppers, chopped; 1 pound whole crimini or white mushrooms; ¼ teaspoon saffron; 2 cups long grain rice (I use brown); 4 cups chicken stock (When using brown rice you may need more stock); 1 cans diced tomatoes in juice

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Prep Time: 20

Cook Time: 45

Total: 65

Servings: 7

Author : Megan Follow me:Meganis a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with.

Instructions

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Step 1

Combine 2 tablespoons of the oil with the paprika, oregano, cumin, cayenne and salt and pepper to make a rub. Rub all over the chicken and allow to rest while you chop everything.

Step 2

Once you have sliced and diced everything heat a large dutch oven or stock pot over medium high heat with the remaining oil. Brown the chicken on both sides and then add the rest of the ingredients. Bring to a boil and then cover and reduce heat to medium.

Step 3

Cook until rice is soft and cooked through. (If using brown rice, this takes about 30 minutes, if white rice then 15)

Step 4

Remove the chicken and either shred or dice it and add it back to the pot.

Step 5

Serve with tortillas and cheddar cheese melted over the top.

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