[vc_row][vc_column][vc_column_text]Arroz con Pollo, or “chicken with rice”, is a traditional Latin American dish, closely related to paella, with slight variations from region to region. This specific recipe was provided by a dear friend who was raised in Peru and loves to share her love for cooking among friends and family![/vc_column_text][vc_column_text]
Arroz con Pollo
- 4 lb whole chicken (cut into serving pieces)
- Adobo seasoning (to taste)
- olive oil
- 1/2 onion (diced)
- 1/2 red bell pepper
- 3 garlic cloves (minced)
- 1/2 tbsp tomato paste
- 2 tsp curry seasoning
- 4 tbsp cilantro
- 3 cups water
- salt (to taste)
- 1/2 bag frozen vegetables
- 2 cups long-grain rice
- Season chicken to taste with Adobo.
- Heat large saucepan on medium and add olive oil to bottom of the pan. Add chicken and cook until golden brown. Remove chicken and set aside.
- Add tomato paste, cilantro, and water to pan and cook slightly. Stir well. Season with salt to taste.
- Add vegetables and chicken to pan. Bring to a boil.
- Add rice and continue to boil until rice starts to look dry. Put heat on low and continue heating until rice is fully cooked.
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