Chicken with Rice

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: 1–1.2 litres/1¾–2 pints/4½–5 cups chicken stock or water; 3 tbsp olive oil; 1 onion, finely chopped; 2 cloves garlic, finely chopped; 1 chicken, about 1.5 kg/3–3½ lb, cut into 10–12 pieces and seasoned with salt and pepper; 1–1.2 litres/1¾–2 pints/4½–5 cups chicken stock or water; 4 tomatoes, peeled, de-seeded and chopped; ½ tsp salt; 56 ml/2 fl oz dry sherry (optional); 1 large red pepper, de-seeded and cut into strips; 1 or 2 chillies, de-seeded and chopped (use jalapeño chillies if available); 1 tsp ground cumin; ⅛ tsp ground saffron; 340 g/12 oz/1½ cups long grain rice

Arroz Con Pollo

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

Ingredients

Method