Arroz Con Pollo

Rice With Chicken

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 1 or 2 young chickens
  • 3 onions
  • ¼ lb of gammon
  • ½ lb of tomatoes
  • 1 breakfast-cupful of rice
  • 3 or 4 pimientos, asparagus tips, peas, parsley, salt and pepper, chicken stock.


Cut the chicken in 6 or 8 pieces and cook in butter to a golden colour, seasoning with salt and pepper. Add the chopped onion, previously fried in oil, the gammon, cut in small cubes and fried in butter, and the tomatoes, either quartered or sliced, also fried in butter or oil. Now add the rice, season highly with salt and pepper, moisten with chicken stock and cook till the rice is soft, adding more stock if necessary. When done, put on a hot dish and garnish with pimientos fried in oil, cooked asparagus tips, cooked peas and a sprinkling of chopped parsley.