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Arroz con Pollo

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Arroz con Pollo


2 whole chicken, each cut into 8 pieces (about 6 pounds), stripped of excess fat
Salt and pepper
2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 onions, chopped
2 celery ribs, sliced
2 carrots, chopped
1 unseeded green bell pepper, finely chopped
1 unseeded red bell pepper, finely chopped
2 garlic cloves, minced
1 14.5 oz. tomatoes cut into cubes, dry
3 cups long-grain rice
3 cups low-sodium chicken broth
2 tablespoons chopped fresh parsley

To make

This classic chicken and rice dish in Spain and Latin America is prepared in just one pot.
Preheat the oven to 350°F. Season the chicken with salt and pepper. Melt the butter in a large heatproof saucepan or roasting pan over medium-high heat.Add the chicken in portions and cook, turning frequently, until browned on all sides, 7 to 10 minutes. Transfer to a platter.Pour in all but about 2 tablespoons. Remove the fat from the pan and add the onion, celery, carrot, bell pepper and garlic. Cook, stirring frequently, until soft, about 5 minutes. Add tomatoes, rice, 1 tsp salt and 1/2 tsp pepper. Pour in the broth, increase the heat to high, and bring to a boil.Return the chicken to the pan, cover and place in the oven. Cook until the chicken and rice are cooked through, about 40 minutes. Season with salt and pepper, if desired. Serve on a large platter, garnished with parsley.
  Views: 86
  Published: 11/19/2023 10:33 PM

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