Name: Chicken with Rice (Arroz Con Pollo)
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: For 4–6 people
Ingredients: 1 large red pepper, de-seeded and cut into strips; 1 chicken, about 1.5 kg/3–3½ lb, cut into 10–12 pieces and seasoned with salt and pepper; 1 onion, finely chopped; 3 tbsp olive oil; 1–1.2 litres/1¾–2 pints/4½–5 cups chicken stock or water; 56 ml/2 fl oz dry sherry (optional); ½ tsp salt; 4 tomatoes, peeled, de-seeded and chopped; 340 g/12 oz/1½ cups long grain rice; ⅛ tsp ground saffron; 1 tsp ground cumin; 1 or 2 chillies, de-seeded and chopped (use jalapeño chillies if available); 2 cloves garlic, finely chopped

Preparation info

For
4–6
people

Difficulty
Complex
Ready in
1 hr 15

Appears in

The Rice Book

By Sri Owen

Published 1993

About

In The Book of Latin American Cookery, Elisabeth Lambert Ortiz proposes that this should be called ‘Pollo con Arroz’, because that is how it always gets translated: Chicken with Rice. In Eastern countries, rice and chicken dishes are so many and various that they have to have long and detailed names just so that people can tell them apart. In translation they become longer still, so on menus a