Uncle Hank’s Arroz Con Pollo (Spanish style Chicken & Rice)
1 large package chicken thighs (approximate 12 pieces)
1 stick butter (no substitutes!)
1/2 cup olive oil
2 large cloves, finely chopped
1 sixteen ounce can of whole tomatoes, save water and chop tomatoes
2 tsp. tumeric
1½ tsp. salt
2 cups Uncle Ben’s Long Grain Rice, uncooked
3 cups chicken broth
1 large chopped onion
1/2 cup chopped cilantro
Preheat oven to 325ºF.
In large frying pan, add olive oil and butter, and sautee onions and garlic until onions are translucent. Remove from frying pan into 9″x15″ baking dish.
In remaining oil and butter, pan-fry chicken until golden brown and slightly cooked.
Meanwhile, combine all other ingredients in dish with onions and mix well. Place chicken on top of rice and bake for 45 minutes covered in foil, then uncover for the final 15 minutes of baking. You may use 1 cup of white wine instead of tomato water and 1 cup peas as an option.
Garnish with a light sprinkling of fresh green chopped Cilantro, serve with toasted garlic bread and enjoy!
This recipe is from a family friend we consider “Uncle”, originally from the Dominican Republic, and a great cook. This all-in-one dish will impress your guests, is easy to make and inexpensive. The flavor imparted into the rice from the Tumeric, tomatoes and chicken drippings is absolutely delicioso. There’s many variations of Arroz Con Pollo on the web, yet this is definitely the one you want to try!