Arroz Con Pollo (Rice and Chicken)

My first memory of arroz con pollo isn’t actually eating it. Ricky Ricardo (from I Love Lucy) attempted to make it for his wife Lucy and their neighbors Ethel and Fred Mertz…but it basically exploded and was never eaten.

While I recognize that the most successful way to make arroz con pollo is not to have it explode, I can’t help thinking that would be more fun. Anyway, I made this dish for Shabbat dinner and everyone loved it. It was easy and delicious, so go enjoy!

Skill Level: Basic

Original recipe can be found here.

Ingredients:

2 tablespoons of olive oil

1 onion (chopped)

1 red bell pepper (seeded and either sliced or diced)

1 carton (8 oz) of mushrooms (chopped)

2 boxes of Near East Spanish Rice

2.5 cups of water

~3.5 pounds of chicken

1 teaspoon of turmeric

1 teaspoon of garlic powder

1 teaspoon paprika

Tips:

  • You can serve it with tortilla chips if you’d like.
  • Choose boneless, skinless, white, dark meat, it doesn’t matter. Go with what you like but make sure you cook it accordingly.

Instructions:

  1. Preheat your oven to 375°F and spray a 9×13 pan with nonstick cooking spray.
  2. Heat oil in a skillet and add in onions, peppers, and mushrooms. Let them saute for about 5 minutes.July 17, 2015 at 0340PM
  3. Transfer the vegetables to the 9×13 pan. Pour in the uncooked rice and the spice packets then stir to mix everything together.
  4. Rinse the chicken then pat it dry and then place each piece over the rice.
  5. Sprinkle the chicken with turmeric, garlic powder, and paprika.July 17, 2015 at 0359PM
  6. Bake the chicken uncovered for an hour until the chicken is golden brown.

July 17, 2015 at 0529PM

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