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Arroz con Pollo

4 servings

Main Course

Budget-friendly twist on a classic Spanish dish: Arroz con Pollo.

Meaning “rice with chicken” in Spanish this dish is traditionally made with tomatoes, green peppers and saffron. For less than five dollars a person, this twist on a Latin American classic contains all of the major food groups and will not only please your pocket book, but your family too.

Long Grain

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  • 8 pieces of chicken thighs and/or legs

  • 1/2 tsp (2 mL) each, salt and pepper

  • 2 tbsp (30 mL) olive oil

  • 2 cups (500 mL) chopped onions

  • 1 cup (250 mL) chopped red bell pepper

  • 1/2 cup (125 mL) chopped smoked ham

  • 2 cups (500 mL) U.S. long grain white rice

  • 4 garlic cloves, minced

  • 1 tbsp (15 mL) paprika

  • 2 cups (500 mL) chicken broth or water

  • 1 bay leaf

  • 1 cup (250 mL) frozen peas (not thawed)

  • 1/2 cup (125 mL) pimento-stuffed green olives, coarsely chopped

  • 1/4 cup (50 mL) chopped fresh flat-leaf parsley


Step 1

  • Season chicken with salt and pepper.

  • In a large skillet, heat oil over medium-high heat; brown chicken on all sides, about 12 minutes.

  • Using tongs, transfer chicken to a paper towel lined plate.

Step 2

  • In same skillet, add onion, red pepper and ham; cook, stirring often, until softened, about 6 minutes.

  • Add rice, garlic and paprika; cook one minute, stirring to coat grains with oil.

  • Add chicken broth and bay leaf, scraping any brown bits from the bottom of the pan; bring to boil.

  • Nestle chicken pieces into rice, cover, and reduce heat to maintain a simmer for 20 minutes.

Step 3

  • Stir in peas and olives.

  • Cover and cook until rice is tender and most of the liquid has been absorbed, about 10 minutes.

Step 4

  • Sprinkle with parsley before serving.

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