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Arroz Con Pollo

This Latin-style chicken and rice dish is simple to prepare with our arroz con pollo starter, an aromatic blend of fire-roasted tomatoes, onions and spices.

Ingredients:

  • 1 chicken, 3 1/2 to 4 lb., cut into 8 pieces
  • Salt and freshly ground pepper, to taste
  • 1 Tbs. olive oil
  • 1 cup long-grain rice
  • 1 jar arroz con pollo starter*
  • 1 1/4 cups chicken stock
  • 1 cup frozen peas
  • Chopped fresh cilantro for garnish

Directions:

Season the chicken with salt and pepper.

Oven method: Preheat an oven to 350°F. In a 5-quart Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the chicken, turning once, 4 to 5 minutes per side. Transfer to a plate. Discard all but 1 Tbs. of the fat in the pot. Add the rice and cook, stirring often, for 2 to 3 minutes. Stir in the arroz con pollo starter and stock. Add the chicken, cover and transfer to the oven. Bake for 30 minutes, then gently stir in the peas. Re-cover the pot and continue baking until the rice is tender and the chicken is cooked through, 15 to 20 minutes more. Garnish with cilantro and serve immediately.

Pressure-cooker method: In a pressure cooker on the high-heat setting, warm the olive oil. Working in batches, brown the chicken, turning once, 4 to 5 minutes per side. Transfer to a plate. Discard all but 1 Tbs. of the fat in the pressure cooker. Add the rice and cook, stirring often, for 2 to 3 minutes. Stir in the arroz con pollo starter, stock and peas. Add the chicken, arranging the pieces in a single layer on the rice. Secure the lid and cook on high pressure for 7 minutes or according to the manufacturer’s instructions. Quickly release the pressure at the end of the cycle and carefully remove the lid. Garnish with cilantro and serve immediately.

Serves 4.

*Available at Williams-Sonoma stores

Williams-Sonoma Kitchen.