Arroz con Pollo
My family has been making this recipe for a long time! First my Grandmother, then my Mother and now me!
Ingredients
- 2-3 Tbs olive oil
- 4-5 pounds bone-in chicken, skin on. You can use one roasting chicken cut up into breasts, thighs & legs. We like to use just thighs.
- 2 - 12 ounce package of sausages, cut into half circles. You can use regular pork sausage. I like to use Andouille or Chorizo.
- 1 large sweet onion, diced
- 1 - 28 ounce can diced tomatoes
- 1 - 4 ounce jar diced pimentos
- 1 - 10 ounce jar pimento stuffed olives
- 3 cups long grain rice
- 32 ounces low-sodium chicken broth
- 1 - 10 ounce package frozen peas. You can thaw them. I throw them in frozen at the end and the heat of the dish thaws them.
Instructions
- In a large Dutch Oven heat the oil over medium heat. Then brown both sides of the chicken, about 3-4 minutes per side. Then remove to a plate.
- Saute the onions in the drippings, scrapping the bits off the bottom of the pot, about 2-3, minutes.
- Add the sausage and brown for about 3 minutes. Remove the onions and sausage to a bowl.
- I like to layer mine so you get a bite of everything together as you serve it.
- Start with a layer chicken.
- Sprinkle 1 cup of rice around the chicken.
- Then spread 1/3 of the onions, sausage, tomatoes, pimento and olives including the brine (keep 1/2 of the bottle of olives for serving). Repeat two more times.
- Pour the chicken broth evenly over the pot.
- Heat to boiling. Then reduce heat, cover the pot and simmer for 30 minutes, gently lifting the rice occasionally.
- Add the peas and cook 10 more minutes. Then serve!