Dominican Arroz Con Pollo
From markeverett 15 years ago
- 30 minutes to make
- Serves 6
This is something that I learned to make from our housekeeper, Olivia when I lived in the Dominican Republic. It still brings back wonderful memories. Serve with pinto beans cooked with onion, garlic, and bell pepper.
Ingredients
- 1 whole chicken, cut into pieces (3-4 lbs.) shopping list
- 1 red onion, chopped shopping list
- 1 green bell pepper, chopped shopping list
- 3 cloves garlic, minced shopping list
- 1 can tomato paste (12 oz.) shopping list
- 1/4 cup fresh oregano, chopped shopping list
- 3 Tbsp. vinegar shopping list
- 2 Tbsp. olive (or peanut) oil shopping list
- 3 cups white rice shopping list
- 2 cans chicken stock (14.5 oz) shopping list
- 1 cup hot water shopping list
- 15 green olives, pitted shopping list
- salt and pepper to taste shopping list
How to make it
- Heat the oil in a large skillet and add chicken.
- Cook until juices no longer run pink.
- Remove chicken from pan.
- Add vinegar and scrape browned bits from the bottom of the skillet.
- Add onions, bell pepper, garlic, salt and pepper.
- Cook until vegetables are tender.
- Add tomato paste and water.
- Stir until well blended.
- Add oregano and cook for 2 - 3 minutes.
- In a large pot, put rice, cooked sauce, olives, stock and chicken pieces and cook, covered, over medium heat until rice is done, about 25 minutes. In Dominican tradition, the rice will stick to the bottom of the pan (not burnt) creating what we call "con-con" a crunchy tasty "side-affect" of this dish. Serve with pan de agua or other simple bread and pinto beans.
The Rating
Reviewed by 4 people-
I love Arroz con Pollo and would like to re-create it at home. Thanks for the great recipe - the best ones usually are from family and friends. Good one, Mark! - Natalie
fizzle3nat
in Waterville loved it
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Absolutely fabulous!
sparow64
in Sweetwater loved it
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