Arroz con pollo picture

Arroz con Pollo



1 fryer chicken, cut to 8 pc.,
1 cup long-grain rice,
1 1/2 cups chicken stock,
2 oz. dry white wine,
1 can diced tomatoes, 375 ml,
2 bay leaves,
1 small onion, diced,
2 cloves garlic, crushed,
1 Tbsp. sweet paprika,
2 Tbsp. EV olive oil,
1/4 cup green olives, sliced,
1 sliced carrot,
salt and pepper to taste.


1. Heat the olive oil in a large heavy skillet and sear the chicken pieces on all sides until lightly golden. Remove the chicken and set aside. Season the seared chicken pieces with salt and pepper.

2. In the same skillet add the diced onion, garlic, carrot and olives.

3. Saute the vegetables for 3-4 minutes and add the rice.

4. When the rice turns translucent stir the paprika in until it start bubbling and deglaze with the white wine.

5. Add the diced tomatoes, chicken stock and bay leaves, and transfer everything in a baking dish.

6. Put the seared chicken pieces on top and bake covered for about 25 minutes at medium heat. Add more liquid if needed.

7. Uncover and cook the Arroz con Pollo for another 5-10 minutes until the chicken is nicely brown and the rice is cooked.

Tip: You can serve the arroz con pollo by filling a soup bowl lined up with cling wrap on the inside and then turning the bowl upside-down in a plate to form dome shapes as the one in the picture. Arroz con pollo translates to chicken and rice.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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