Arroz Con Pollo

Ingredients

• Servings: 8
• 1/4 cup vegetable oil
• 1 (4 to 6 pound) whole chicken, cut into pieces
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 2 cloves garlic
• 1 (14.5 ounce) can stewed tomatoes
• 1 cup rice
• 2 teaspoons salt, or to taste
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 bay leaf
• 2 cups chicken stock, or as needed to cover
• 1 cup green peas
• 1/2 cup sliced black olives
• 1/2 cup raisins
• 1/4 cup chopped pimento peppers

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 55 mins

Ready Time: 2 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat vegetable oil in a dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. remove chicken with a slotted spoon and place on a plate. cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same dutch oven until onion is softened, about 5 minutes.
• return chicken to the onion mixture. add tomatoes, rice, salt, oregano, black pepper, and bay leaf. pour in enough chicken stock to cover all the ingredients.
• bake 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. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).
• stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. bake until warmed through, an additional 15 minutes.