Recipe
Dominican Arroz Con Pollo Recipe
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Markeverett / All my dishes 1 year, 2 months ago
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.
Prep:30m Cook:30m Servings:6
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 Markeverett |
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Fans
Ingredients
- 1 Whole chicken, cut into pieces (3-4 lbs.)
- 1 red onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can tomato paste (12 oz.)
- 1/4 cup fresh oregano, chopped
- 3 Tbsp. vinegar
- 2 Tbsp. olive (or peanut) oil
- 3 cups white rice
- 2 cans chicken stock (14.5 oz)
- 1 cup hot water
- 15 green olives, pitted
- Salt and pepper to taste
Directions
- 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.
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mbalmr 1 year, 2 months ago said:
Sounds wonderful. Thanks for not making me Google it, heh heh!
22566 1 year, 2 months ago said:
Sounds like a great cook,with a great recipe.
Another best in the West,Mark
Thank-you
Kind Regards
fizzle3nat 1 year, 2 months ago said:
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
peggy_cookingfool 1 year, 2 months ago said:
This sounds quite similiar to a dish a Puerto Rican friend of mine used to make. Especially, the part about the crisped rice on the bottom of the pot! I have one question; do you cover the pot while it cooks for the last 25 minutes or so? Thanks for a great sounding recipe! ~ Peggy
conner909 1 year, 2 months ago said:
Looks really good, Mark!
sparow64 1 year, 1 month ago said:
Absolutely fabulous!